Coconut Mango Cardamom Chia Bowl (Printable Version)
Creamy coconut chia pudding layered with sweet mango puree and fragrant cardamom—a refreshing tropical breakfast ready in minutes.
# What You'll Need:
→ Chia Pudding Base
01 - 1 cup (240 ml) unsweetened coconut milk, carton or canned
02 - 3 tablespoons chia seeds
03 - 1 tablespoon maple syrup or agave nectar
04 - 1/2 teaspoon ground cardamom
05 - Pinch of sea salt
→ Mango Layer
06 - 1 large ripe mango, peeled, pitted, and diced (approximately 1 cup)
07 - 1 teaspoon fresh lime juice
08 - 1 teaspoon maple syrup, optional depending on mango sweetness
→ Toppings
09 - 2 tablespoons unsweetened coconut flakes or chips
10 - 2 tablespoons chopped pistachios or almonds
11 - Fresh mint leaves
12 - Additional mango slices for garnish
# How To Make:
01 - Whisk together coconut milk, chia seeds, maple syrup, ground cardamom, and sea salt in a medium bowl or jar until fully incorporated and no clumps remain.
02 - Cover mixture and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent seeds from clumping together and ensure even thickening.
03 - Blend diced mango with lime juice and optional maple syrup until completely smooth and creamy. Set aside until ready to assemble.
04 - Stir thickened chia pudding thoroughly, then divide evenly between two serving bowls or jars. Layer mango puree on top of each portion.
05 - Garnish bowls with coconut flakes, chopped pistachios or almonds, fresh mint leaves, and additional mango slices. Serve immediately or refrigerate covered for up to 2 days.
# Expert Advice:
01 -
- The cardamom makes your kitchen smell like a cozy Indian bakery while you sleep
- Everything comes together the night before and breakfast just appears like magic
- That first spoonful tastes like a tropical vacation that cost about three dollars
02 -
- The chia seeds need that four hour minimum in the fridge or they'll stay crunchy instead of becoming pudding
- Stirring once after 30 minutes prevents the seeds from sinking into a solid layer at the bottom
- Mango puree can separate slightly in the fridge so give everything a quick mix before serving
03 -
- Toast your coconut flakes in a dry pan for two minutes first and thank me later
- Room temperature mango blends more smoothly than cold mango from the fridge