Mango Coconut Chia Rice Pudding

A combination of creamy coconut chia pudding and rice pudding come together in this delicious Mango Coconut Chia Rice Pudding bowl inspired by one of my favorite Thai desserts, mango sticky rice!

One of my favorite things is recreating favorites and cravings in a healthier or different way. Even better when it just happens, is both, and uses up leftovers! Or maybe I should call them planned overs as I have been purposefully making extra rice so I can make this Mango Coconut Chia Rice Pudding for breakfast or my Asparagus Avocado Mango Rice Bowl for lunch.

Yes craving mangos lately like never before because they’re so good right now! Of course S is still eating them more than I do because they are her favorite fruit so we’ve been stocking up and buying at least twice as many lately. Lucky for me they’re on sale!

If mangos aren’t your thing or aren’t in season you can easily substitute another fruit as many would pair perfectly with coconut. Berries are delicious and for a real indulging tasting treat I like to sub caramelized bananas. My love for coconut isn’t going anywhere anytime soon and if you follow me on social media you know for months know, maybe even going on a year I’ve been in love with caramelized bananas. I can’t remember liking or consuming bananas this much since I was pregnant with A, so 10 years ago.

This is another one of the many recipes I debated on sharing as it’s so simple like many lately but it’s real life and I know there are so many out there in the same boat that are busy and are looking for quick, simple, delicious, healthy recipes. I know because I get messages all the time.

If you still haven’t tried chia pudding this would be a great one to start with as it isn’t full on chia pudding with the soft rice. If you like it than you can try chia pudding, if you do there are many inspiring chia pudding recipes on the blog here (in no particular order). Not for you, if it’s the texture try blending it into a creamy pudding. S loves chia as much, if not more some days, than I do and A isn’t a fan but we get it in here and there, and she likes it better blended smooth.

Chia Seeds are loaded with omega fats, protein, antioxidants and fiber. They are a great source of healthy essential fatty acids, eight times more than salmon! They’re also one of the most digestible plant proteins. The little seeds are also packed with vitamins, minerals, amino acids, and antioxidants .Chia is the Maya word for strength and it’s so fitting. If you’re looking for a healthy breakfast that will keep you full until lunch try chia seeds! You’re be surprised at how filling they are and they might become one of you favorite new healthy “superfoods”. Looking for more ways to enjoy chia seeds, here are some more recipes, again in no particular order.

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Mango Coconut Chia Rice Pudding

A combination of creamy coconut chia pudding and rice pudding come together in this delicious Mango Coconut Chia Rice Pudding bowl inspired by one of my favorite Thai desserts, mango sticky rice! This gluten free, vegan recipe, can be enjoyed hot or cold for breakfast, snack, or dessert!

Course

Breakfast, Dessert, Snacks

Prep Time

10 minutes

Passive Time

4 hours

Servings

serving, 2 smaller or snack size servings

Ingredients

• 2 TBSP chia seeds (Salba and Mamma Chia make White Chia Seeds to keep the bright while color but any work)
• 1 1/4 c unsweetened vanilla coconut milk
• 3/4 c cooked basmati rice, cooled
• 2 TBSP coconut cream (thick part from canned coconut milk)
• 1 mango, sliced or cubed
• 1/4 c toasted coconut chips* (Bare Snacks Toasted Coconut Chips)
• stevia or sweetener of choice, to taste

Course Breakfast, Dessert, Snacks Prep Time 10 minutes Passive Time 4 hours Servings serving, 2 smaller or snack size servings Ingredients 2 TBSP chia seeds (Salba and Mamma Chia make White Chia Seeds to keep the bright while color but any work) 1 1/4 c unsweetened vanilla coconut milk 3/4 c cooked basmati rice, cooled 2 TBSP coconut cream (thick part from canned coconut milk) 1 mango, sliced or cubed 1/4 c toasted coconut chips* (Bare Snacks Toasted Coconut Chips) stevia or sweetener of choice, to taste

Instructions

1. Stir chia seeds and coconut milk together in a glass jar with a lid. Place in the refrigerator for at least 4 hours (or overnight).
2. Stir rice into the chia pudding. If wanting warm heat mixture up over the stove or in a microwave.
3. Stir in coconut cream and add sweetener to taste.
4. Put into a bowl, or bowls, and top with mango and coconut.
5. Enjoy!

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