This Strawberry Mango Chia Seed Pudding is a healthy, paleo breakfast or snack that you can prep ahead of time. This pudding is made without any artificial sweeteners because the mango and strawberries are sweet enough!
Strawberry Mango Chia Seed Pudding is a naturally sweet and satisfying breakfast or snack.
I used to hate chia seed pudding. Not sure why, but I just did not see the appeal. Then I started making it with delicious full fat coconut milk and lots of fruit and realized that it can be delicious and satisfying.
This chia seed pudding is made with healthy paleo and Whole30 friendly ingredients. One batch makes 4 servings so you can prep this creamy chia seed pudding on Sunday and enjoy all week long!
What kitchen tools will I need to make this fruity chia seed pudding?
- High speed blender
- Measuring cups
- Measuring spoons
- Liquid measuring cup
- Mixing spoons
- Half pint jars for storage
What ingredients will I need to make this chia seed pudding snack?
You will be amazed at how easy it is to make this healthy and delicious chia seed pudding. Just grab the simple ingredients below and you are ready to go.
Let’s make some Strawberry Mango Chia Seed Pudding!
Step 1: Prep the mango chia seed pudding.
First, place defrosted mango, full fat coconut, and water into a highspeed blender. Blend on high until a smooth, even mixture remains. Then, mix the liquid thoroughly with the chia seeds.
Next, place the mixture into the refrigerator. Chill for at least 4 hours in the refrigerator.
Step 2: Sauté the strawberries.
Then, place the frozen strawberries in a sauce pan with 2 tbsp of water and heat on high until the water bubbles. Cover and simmer for 5 minutes.
Next, smash the strawberries down with a potato masher of the back of a spoon. Continue to simmer the strawberries for another 10 minutes.
Step 3: Top each pudding serving with some strawberries
Finally, remove the mango chia seed pudding from the fridge. Separate the pudding into 4 servings and place in containers like half pint jars. Top each serving with some of the sauteed strawberries.
Step 4: Enjoy!
How long will this chia seed pudding keep in the fridge?
Once prepared, store the chia seed pudding in the refrigerator in an airtight container, like a half pint jar, for up to one week.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!Print
Make this fruit fillled chia seed pudding for a healthy breakfast or snack.
- Defrost frozen mango and blend in a high speed blender with 1 can full fat coconut milk and 1 1/4 cup water
- Blend until a smooth, even mixture remains
- Combine chia seeds and mango, coconut milk mixture in a large mixing bowl. Mix until chia seeds are thoroughly mixed in
- Place mixture in the fridge to chill for at least 4 hours
- Prepare strawberries by placing frozen berries in a sauce pan with 2 tbsp of water
- Heat the berries and water on high until the water bubbles and then reduce to a simmer
- Simmer covered for 5 minutes and then smash with a potato masher or back of a spoon until all berries are smashed
- Simmer for an additional 10 minutes stirring occassionally and then remove berries from heat
- Remove the chia seed pudding from the fridge
- Separate pudding into 4 servings and top each serving with the strawberry compote
- Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week
Keywords: chia seed pudding, healthy snack, paleo breakfast