Recipe

Imagine waking up to velvety coconut chia pudding crowned with juicy mango clouds, a sprinkle of toasted coconut flakes, and a whisper of lime zest. It’s breakfast that feels like a vacation, dessert that passes for healthy, and the prettiest make-ahead treat you’ll ever spoon into. One jar = instant mood lift.

The secret topping? Finely shredded coconut that toasts up golden and crunchy in minutes—made effortless with the Geedel Rotary Cheese Grater.

🍴Ingredients (Serves 4 small jars)

Chia Pudding Base

1¾ cups full-fat coconut milk (canned)

¼ cup unsweetened almond or oat milk

⅓ cup chia seeds

2–3 tbsp maple syrup or honey

1 tsp vanilla extract

Pinch of sea salt

Mango Layer & Topping

2 ripe mangos ( Ataúlfo or Alphonso work best)

½ cup unsweetened shredded coconut

Zest of 1 lime

Optional: fresh raspberries or passion-fruit drizzle

🥥Step-by-Step: Tropical Dream in a Jar

1. Make the Chia Pudding

Whisk coconut milk, almond milk, chia seeds, sweetener, vanilla, and salt in a bowl. Let it sit 5 minutes, whisk again to prevent clumps, then cover and refrigerate overnight (or at least 4 hours). It will thicken into silky pudding.

2. Toast the Coconut Magic

Feed unsweetened coconut into your cheese grater hand crank with the fine shred blade → crank for feather-light strands. Toast in a dry skillet over medium heat, stirring constantly, until golden and fragrant. Set aside to cool.

3. Prep the Mango

Peel and dice one mango into small cubes for swirling. Slice the second mango into thin strips or scoop with a spoon for pretty layers.

4. Assemble the Jars

Spoon chia pudding into jars (fill about ¾). Add a layer of diced mango, another spoon of pudding, then top with mango strips. Finish with toasted shredded coconut and a shower of lime zest.

🥭Tips & Twists

Creamier – Blend half the coconut milk with mango for a golden swirl layer

Protein Boost – Stir in vanilla protein powder before chilling

Kid-Friendly – Top with mini white chocolate chips

Fancy Touch – Drizzle passion-fruit pulp or honey right before serving

Make-Ahead – Keeps perfectly in the fridge up to 4 days (coconut stays crunchy if added just before eating)

🌴Conclusion: Your New Breakfast Obsession

This Mango Coconut Chia Pudding is sunshine you can eat with a spoon—creamy, juicy, crunchy, and naturally sweet. One quick crank of the cheese slicer gives you the most fragrant toasted coconut topping imaginable, turning simple jars into tropical perfection.