Mango Coconut Chia Pudding-anti-cancer recipes- cook for your life
Mango Chia Coconut Pudding
Servings: 4
Prep time: 15

Chia pets may be fun, but the chia seeds that make them are a wonder food. The ancient food of Aztec warriors, these nutritious little nuggets are rich in fiber, calcium, protein and omega 3s. Soak them for 30 minutes and they’ll swell to a tapioca-like consistency that makes them ideal for making tasty nutritious gluten-free puddings like this Mango Coconut Chia Pudding. Better yet, when you start your pudding with dry chia, as here, as it swells, it soaks up all the juices and flavors of the fruit, lime, and coconut milk. It’s delicious!


  1. Puree the mango to desired smoothness.
  2. Mix together the pureed mango, chia seeds, coconut milk, raisins, lime juice and vanilla extract. Put into the fridge for at least 30 minutes or until thickened.
  3. Serve topped with toasted coconut and chopped cashews.


  • 1½ cups fresh or frozen mango
  • 2 tablespoons chia seeds
  • 1½  cups coconut milk
  • 2 tablespoons golden raisins
  • 1 tablespoon lime juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons toasted shredded coconut
  • 2 tablespoons chopped cashews (optional)

Nutritional Information


267 cals


22 g

Saturated Fat

18 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

1 g


19 g


12 g


4 g


4 g


14 mg

*per serving

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Ann's Tips and Tricks

If you are unused to eating chia, its fiber content can cause bloating and gassiness, so, as delicious as this dessert is, only eat a small portion, and not the whole thing! You may regret it!

You can soak chia overnight in the fridge. It will absorb 9 times its volume of liquid. Chia also takes up flavors easily, so soak it in diluted fruit juice, lemon or lime water, coconut water or even cold herb tea.




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