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Ann Kaufman
Prep Time 10 mins
Total Time 10 mins
Course Breakfast, Snack
Servings 4 servings


  • 1 14- ounce can of full fat coconut milk preferably Thai Kitchen or Whole Foods brand
  • ΒΌ cup chia seeds
  • 2 mangos peeled and mashed into a rough puree
  • 2 limes


  • Pour the coconut milk into a medium-sized Tupperware container. Whisk thoroughly to remove any clumps (or to reincorporate the coconut milk if it separated in the can). Add the chia seeds and stir thoroughly to combine. Snap the lid on the Tupperware and refrigerate the chia pudding for at least 4 hours but preferably overnight.
  • Divide the mango puree into four small bowls, reserving about 2 tablespoons as a topping. Top with chia pudding.
  • Using a microplane grater, grate lime zest over the tops of the chia pudding, then cut the lime into wedges. Squeeze a lime wedge (about a teaspoon of lime juice) over the chia pudding. Serve with additional sliced lime wedges.