Dairy-Free Mango Chia Seed Pudding with Avocado (AIP Modified, Paleo)

Chia seed pudding is still having its moment in the spotlight, and honestly, the hype is well-earned. It’s one of those rare egg-free breakfast options that manages to be light yet genuinely filling, thanks to all that fiber. This dairy-free mango chia seed pudding is layered with an avocado-lime coconut cream and they’re so bright and colorful. With no cooking required and just a quick whirl in the food processor, this is the perfect make-ahead summer breakfast.

How this recipe fits AIP Modified and Paleo

I’ve made this dairy-free chia seed pudding for AIP Modified, because the Modified program allows seeds, unlike the original AIP.  It’s also fully compatible with Paleo. Just be sure to choose a coconut milk that doesn’t contain any stabilizers or gums, like guar gum, which is highly processed and made from legumes.

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Juice a whole lime and measure two tablespoons. We’ll blend the lime juice into the avocado cream, which will add brightness but will also make sure that the avocado stays bright green and doesn’t oxidize, even if you make it ahead.

Blend a whole avocado with coconut milk, honey, lime juice and salt.

Stir in the chia seeds and let them sit for 30 minutes. As they sit, they’ll absorb the avocado-coconut cream and begin to plump. Give them a stir after about 15 minutes, just to make sure they’re absorbing evenly and the avocado cream doesn’t settle to the bottom.

While the chia seeds sit, rinse out the food processor and add chunks of mango. When mango is in season, use fresh. Frozen mango works in a pinch, too, but you’ll want to let it defrost before blending. Blend the mango until it’s completely smooth. There’s no need to add anything to it, but if your mangoes aren’t sweet and fully ripe, you can add in a little honey.

Then, assemble the chia pudding. Spoon the mango puree evenly across small glasses, jam jars or mason jars and top with the chia pudding.

You can even garnish with some chopped mango and honey, shredded coconut or a twist of lime. These dairy-free mango chia seed puddings will last for up to five days in the fridge as long as you keep them covered. You’ll reach for them at breakfast, but they’re also a terrific afternoon snack or a light dessert.

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Dairy-Free Mango Chia Seed Pudding with Avocado (AIP Modified, Paleo)

5 from 1 vote

A bright and creamy dairy-free mango chia seed pudding layered with avocado-lime coconut cream.

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Total Time:45 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 3½ cups unsweetened coconut milk
• ¾ cup chia seeds
• 2 tbsp honey
• ½ tsp Kosher salt
• 2 mangoes, peeled and cubed
• 1 large avocado, peeled and pit removed
• 2 tbsp freshly squeezed lime juice

Instructions

• In the bowl of a food processor, combine the coconut milk, avocado, honey, lime juice and salt. Blend until smooth and creamy, scraping down the sides as needed to fully puree the avocado.
• Transfer the mixture to a medium bowl and stir in the chia seeds. Let it sit for 30 minutes, stirring once halfway through, until the chia seeds plump and the pudding thickens.
• Meanwhile, rinse out the food processor bowl and add the mango cubes. Blend until completely smooth and pureed. Taste and adjust sweetness with a little extra honey, if desired.
• Spoon the mango puree evenly into six small jars or glasses. Top with the chia pudding. Cover and refrigerate for at least an hour to chill, or up to five days.
• Serve cold, with a twist of lime or topped with chopped mango, honey, and coconut flakes.

Course: Breakfast

Cuisine: AIP Modified, Paleo