Coconut Mango Chia Breakfast Bowl (Printable Version)

A refreshing tropical bowl with creamy coconut, sweet mango, and protein-rich chia seeds—perfect for easy morning nourishment.

# Ingredient List:

01 - 1/3 cup chia seeds

02 - 1 cup unsweetened coconut milk (carton or canned)

03 - 1 tablespoon pure maple syrup or agave syrup

04 - 1/2 teaspoon pure vanilla extract

05 - 1 large ripe mango, peeled and diced

06 - 1/4 cup unsweetened coconut flakes, toasted

07 - 2 tablespoons chopped almonds or cashews

08 - 1 tablespoon pumpkin seeds

09 - Fresh mint leaves for garnish

01 - Whisk together chia seeds, coconut milk, maple syrup, and vanilla extract in a medium bowl until thoroughly combined and no clumps remain.

02 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent seeds from clumping together.

03 - Remove from refrigerator and stir the chia pudding well before serving to ensure even consistency throughout.

04 - Divide the thickened chia pudding evenly between two serving bowls.

05 - Arrange diced mango, toasted coconut flakes, chopped nuts, pumpkin seeds, and fresh mint leaves on top of each bowl.

06 - Serve immediately while chilled. Best enjoyed cold.

01 -

It comes together the night before which means zero morning effort when youre rushing
The combination of creamy coconut and sweet mango makes you feel like youre eating dessert for breakfast
You can prep everything in five minutes and wake up to something that tastes restaurant special

02 -

That first stir after 30 minutes is non negotiable unless you want chia seed clumps that never break down
Mango matters the most here an underripe one makes the whole bowl feel flat and disappointing
The pudding keeps in the fridge for up to 5 days so you can meal prep this without any worry

03 -

Buy chia seeds in bulk from the bin section theyre half the price of packaged ones
Dice extra mango and freeze it in a bag for those weeks when fresh mango is disappointing or expensive