Coconut chia pudding with mango
A Thai breakfast for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Breakfast
- Thai
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chia seeds100 g (25 g)
- Coconut milk (can)480 g (120 g)
- Maple syrup32 g (8 g)
- Mango320 g (≈ 1.5 mangos) (80 g)
Method
- Evening: stir chia, coconut milk and maple syrup in a lidded tub.
- Overnight in the fridge (or a cool locker).
- Morning: stir, top with mango.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Plan ahead: soak about 8 hours before.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 427
- protein
- 7 g
- fat
- 34 g
- carbs
- 31 g
- sugar
- 16 g
- fibre
- 10 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes