Mango Coconut Chia Parfaits
These Mango Coconut Chia Parfaits are an easy high-protein breakfast meal prep inspired by the flavors of mango sticky rice. Made with creamy coconut chia pudding, protein-rich Greek yogurt, fresh mango, and coconut, they're a refreshing make-ahead breakfast perfect for busy summer mornings.
Ingredients
- 1 cup light canned coconut milk
- 1/2 cup milk of choice
- 1/4 cup plain Greek yogurt
- 1 cup mango (frozen or fresh) for blending diced
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 tablespoons chia seeds
For Topping
- 1 cup mango diced
- 1/4 cup shredded coconut flakes unsweetened
- Lime zest, for garnish optional
Instructions
- Add the coconut milk, milk, Greek yogurt, 1 cup diced mango, maple syrup (or honey), vanilla, and salt to a blender. Blend until completely smooth.
- Divide the mango mixture evenly among four jars or meal prep containers.
- Stir 2 tablespoons of chia seeds into each jar until well combined.
- Let the jars sit for 10 minutes, then stir again to help prevent the chia seeds from clumping.
- Cover and refrigerate for at least 4 hours or overnight, until the chia pudding has thickened.
- Top each parfait with ¼ cup diced mango, toasted shredded coconut, and fresh lime zest, if desired.
- Enjoy immediately or store in the refrigerator until ready to eat.
Notes
- Fresh or frozen mango both work well in this recipe. If using frozen mango, thaw before blending and before topping the parfaits for the best texture.
- Stirring the chia pudding a second time after 10 minutes helps evenly distribute the chia seeds and prevents clumping.
- Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until lightly golden.
- Store covered in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!