Breakfast● 5-Day Fridge Freshness

Vanilla Coconut Milk Chia Seed Pudding Cups with Toasted Flakes

Coconut milk and chia seed pudding cups layered with mango puree and toasted coconut flakes.

Keto-friendly tropical breakfast pudding. Black chia seeds soaked in light coconut milk, vanilla, and monkfruit, layered with fresh mango puree and crunchy toasted coconut flakes.

⏱PREP TIME10 min

🔥COOK TIME0 min

🍱BATCH YIELD4 Meals

🧊SHELF LIFE5 Days

Vanilla Coconut Milk Chia Seed Pudding Cups with Toasted Flakes

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Recipe Ingredients

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Coconut Chia Base

0.5 cup Black chia seeds
2 cups Light coconut milk
1 tbsp Pure vanilla extract & maple syrup(each)
1 cup Fresh mango puree or diced mango
0.25 cup Toasted coconut flakes

Step-by-Step Batch Method

5 Chef Steps

1
Whisk coconut milk, chia seeds, vanilla extract, and maple syrup in a bowl for 2 minutes to prevent seeds sinking.
2
Let sit 10 minutes, then whisk again.
3
Divide chia pudding across four 12oz mason jars.
4
Top with fresh mango puree or diced mango chunks.
5
Sprinkle toasted coconut flakes on top, seal, and chill overnight.

👨‍🍳 Pro Meal Prep Tips for This Dish

Two whisk technique: whisking chia pudding twice in the first 15 minutes stops seeds settling at the jar bottom.
9g prebiotic fiber: chia seeds are loaded with soluble fiber that promotes lasting satiety.
Protein booster: stir in 1 scoop of unflavored or vanilla collagen peptides.

Vanilla Coconut Milk Chia Seed Pudding Cups with Toasted Flakes

Scale Your Sunday Batch

Recipe Ingredients

Coconut Chia Base

Step-by-Step Batch Method

👨‍🍳 Pro Meal Prep Tips for This Dish

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