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Fresh Overnight Chia Pudding Parfait Recipe Easy Healthy Mango Coconut Delight

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A quick and easy overnight chia pudding parfait layered with creamy coconut milk, fresh ripe mango, and toasted shredded coconut for a healthy, delicious tropical breakfast or snack.

Ingredients

Scale
  • 1/4 cup (40 g) chia seeds
  • 1 cup (240 ml) full-fat canned coconut milk
  • 1 tablespoon (15 ml) maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1 medium ripe mango, peeled and diced
  • 1/4 cup (20 g) toasted shredded coconut
  • Lime zest (optional)
  • Fresh mint leaves (optional)

Instructions

  1. In a medium bowl or jar, combine chia seeds with coconut milk, maple syrup, and vanilla extract. Whisk or stir well to break up any clumps.
  2. Let the mixture sit for about 5 minutes, then stir again to redistribute chia seeds.
  3. Cover and refrigerate for at least 6 hours or overnight until thickened.
  4. Peel and dice the mango into small cubes. If using frozen mango, thaw and drain excess liquid.
  5. Toast shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Let cool.
  6. Assemble the parfait by layering chia pudding, diced mango, and toasted coconut in a glass or jar. Repeat layers, finishing with mango and coconut on top.
  7. Add lime zest and fresh mint leaves as garnish if desired.
  8. Serve immediately or keep chilled until ready to eat.

Notes

Whisk chia seeds thoroughly to avoid clumps. Let chia soak a few minutes before refrigerating for even gel formation. Adjust maple syrup to taste depending on mango sweetness. Toast shredded coconut carefully to avoid burning. If pudding is too thick after refrigeration, stir in a splash of coconut milk to loosen.

Nutrition

Keywords: chia pudding, overnight chia pudding, mango coconut parfait, healthy breakfast, vegan dessert, gluten-free, tropical flavors