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Tropical Mango Chia Pudding Parfait

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Servings: 6
Author: Ginger Hultin


  • 1 cup BPA-free canned redduced-fat coconut milk
  • 4 Tablespoons chia seeds
  • 2 cups fresh chopped mango (use frozen if needed instead)
  • Unsweetened shredded coconut flakes


  • In a medium mixing bowl, whisk together coconut milk and chia seeds. Cover and refrigerate for 30 minutes. Meanwhile, place mango in a blender or food processor and blend until smooth. Using small glass cups or mini mason jars, place 2-3 Tablespoons mango puree in the bottom. Spoon 1/4-1/3 cup chia seed coconut mixture on top of the mango then top with another 2-3 Tablespoons mango puree. Garnish with coconut flakes and serve cold.