Meal-Prep Mango Coconut Chia Protein Pudding

Soaking tiny chia seeds overnight turns them into a spoonable pudding, a technique beloved in modern tropical kitchens. Ripe mango, creamy coconut milk, and lime zest brighten this vanilla-protein make-ahead breakfast.

Serves 4 · 10 min prep

Estimate for one serving

• 285 cal
• 24g protein
• 26g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1/2 cup chia seeds
• 1 1/2 cups unsweetened coconut milk
• 2 scoops (about 60 g) vanilla protein powder
• 1 large, diced (about 1 1/2 cups) ripe mango
• 2 tbsp unsweetened shredded coconut
• 1 tsp lime zest
• 1/8 tsp pinch of salt

Instructions

1. 1In a medium mixing bowl whisk the chia seeds with the coconut milk until no dry clumps remain.
2. 2Add the vanilla protein powder and pinch of salt; whisk vigorously for a full minute so the powder fully dissolves and the mixture looks smooth.
3. 3Fold in half of the diced mango and the lime zest so fruit is evenly distributed.
4. 4Divide the pudding base evenly among four jars or meal-prep containers.
5. 5Top each jar with the remaining mango pieces and a sprinkle of shredded coconut.
6. 6Seal the jars and refrigerate for at least 4 hours or overnight until the chia seeds swell and the pudding sets to a thick spoonable texture.
7. 7In the morning give each jar a quick stir; if it seems too thick, loosen with a splash of coconut milk or water.
8. 8Eat cold straight from the jar or pack for grab-and-go weekday breakfasts that stay fresh up to 4 days.