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To make Mango Coconut Chia Pudding, you need simple and fresh ingredients. Here’s what you will need: - 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons maple syrup or honey (adjust to taste) - 1 ripe mango, diced - 1/2 teaspoon vanilla extract - A pinch of salt - Toasted coconut flakes for garnish - Fresh mint leaves for garnish These ingredients create a rich and creamy pudding. Coconut milk gives it a smooth texture and a lovely taste. The chia seeds thicken the pudding and add a nice crunch. You can use maple syrup or honey for sweetness, according to your taste. The ripe mango adds freshness and a burst of flavor. A hint of vanilla and a pinch of salt round out the taste perfectly. To make it look beautiful, top your pudding with toasted coconut flakes and fresh mint leaves. This dish is not only delicious; it is also visually appealing. {{ingredient_image_1}} Start by taking a mixing bowl. In it, whisk together the coconut milk, chia seeds, maple syrup, vanilla, and salt. Make sure everything mixes well. The chia seeds need to be evenly spread in the liquid. This step is important for the seeds to absorb and thicken the pudding. After mixing, let the bowl sit for about 10 minutes. This resting time helps activate the chia seeds. They will start to swell and soak up the coconut milk. After the resting period, whisk the mixture again. This helps prevent clumping. You want a smooth pudding base. Now, cover your bowl with plastic wrap or a lid. Place the bowl in the fridge for at least 2 hours or even overnight. This chilling time is vital for thickening the pudding. The chia seeds will absorb the liquid and turn into a creamy texture. Once the pudding has set, take it out of the fridge. Stir it well to ensure a good consistency. If you find it too thick, add a splash of coconut milk. This will help reach your desired texture. When you are ready to serve, grab small jars or bowls. Layer the chia pudding into these containers. This makes for a lovely presentation. Top each layer with diced mango. The sweet mango adds a nice flavor contrast to the pudding. For a finishing touch, sprinkle toasted coconut flakes on top. Add a few fresh mint leaves for color and aroma. This makes your pudding not only tasty but also a feast for the eyes. To get the right texture, adjust the coconut milk. If you want it thicker, use less coconut milk. If you like it thinner, add more. After mixing, let the pudding sit for about 10 minutes. This helps the chia seeds absorb the liquid. Stir it again to keep the seeds from clumping. This step is key to a smooth pudding. You can boost the flavor by trying different sweeteners. Maple syrup gives a nice touch, but honey works too. You can also play with spices for more depth. A dash of cinnamon or nutmeg can change the taste. Just remember to start with a little. You can always add more as you mix. Enjoy experimenting with flavors to find what you love! Pro Tips Use Ripe Mangoes: For the best flavor, make sure to use ripe mangoes that are sweet and fragrant. This will enhance the overall taste of your pudding. Experiment with Sweeteners: Feel free to adjust the sweetness of your pudding by trying different sweeteners like agave syrup or stevia if you prefer a lower-calorie option. Chill for Longer: For a thicker and creamier pudding, consider chilling it overnight. This allows the chia seeds to fully absorb the coconut milk. Garnish Creative: Add additional toppings like fresh berries, sliced bananas, or a drizzle of passion fruit puree for a unique twist on your chia pudding. {{image_2}} You can mix in other fruits to make this pudding even better. Berries add a nice tartness. Strawberries or blueberries work well. You can also try bananas for a creamy texture. Seasonal fruits are great too. In summer, use peaches or nectarines. In fall, apples or pears can be tasty. Just remember to adjust the sweetness based on the fruit you choose. If you want a different taste, try using almond milk or oat milk. These options still keep it creamy and delicious. Cashew milk is another great choice. It has a rich flavor too. You can even make your own non-dairy milk at home. Just blend soaked nuts or oats with water, strain, and enjoy! You might want to cut back on sugar. Try agave nectar or stevia for low-sugar options. Both can add sweetness without the extra calories. You can also use coconut sugar for a more natural taste. Maple syrup is sweet but can be changed out for brown rice syrup if you want something different. Always taste your mix as you swap ingredients to find the right balance. To store your mango coconut chia pudding, keep it in the refrigerator. Use a clean, airtight container. This keeps out air and prevents spills. Make sure to cover it well. If you plan to serve it later, layer your pudding and toppings separately. This helps maintain texture and taste. For freshness, always use a clean spoon when serving. Avoid double-dipping. This simple step helps keep your pudding safe to eat longer. If you use fresh mango on top, add it just before serving. Your mango coconut chia pudding lasts up to five days in the fridge. After that, the chia seeds may lose their texture. You may also notice the mango starting to brown. Signs of spoilage include an off smell or any mold. If you see any changes, it is best to throw it away. Always trust your nose and eyes when checking food. It’s better to be safe than sorry! Chia pudding is a tasty treat made with chia seeds. These tiny seeds soak up liquid and turn thick. They are rich in fiber, protein, and omega-3 fatty acids. Eating chia pudding can help keep you full and satisfied. It also promotes good digestion. This makes it a great choice for breakfast or snacks. Yes, you can make Mango Coconut Chia Pudding ahead of time. This pudding is perfect for meal prep. Just follow the steps and store it in the fridge. It can sit for at least two hours or overnight. Making it in advance helps the flavors mix well. Plus, it saves time on busy mornings. Yes, this recipe is vegan-friendly. It uses coconut milk and maple syrup. Both ingredients come from plants. You can enjoy this pudding without any animal products. Just be sure to check your sweetener. Honey is not vegan, so pick maple syrup if you want to keep it vegan. Mango Coconut Chia Pudding is simple, flavorful, and fun to make. We covered the ingredients you'll need, from coconut milk to ripe mango. You learned how to prepare, set, and serve the pudding for a tasty treat. Remember, you can customize this recipe with different fruits and sweeteners. Enjoy this healthy dessert anytime, and don’t hesitate to experiment with flavors. With some practice, you’ll master the art of chia pudding. Always store it properly, and you’ll have a delicious snack ready whenever you crave it. Happy cooking!

Mango Coconut Chia Pudding

A delicious and healthy dessert made with chia seeds, coconut milk, and fresh mango.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 2 hours
Course Dessert
Cuisine Tropical
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup or honey (adjust to taste)
  • 1 unit ripe mango, diced
  • 1/2 teaspoon vanilla extract
  • a pinch salt
  • to taste toasted coconut flakes for garnish
  • to taste fresh mint leaves for garnish

Instructions
 

  • In a mixing bowl, combine the coconut milk, chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt. Whisk thoroughly until the chia seeds are evenly distributed.
  • Allow the mixture to sit for about 10 minutes, then whisk again to prevent the chia seeds from clumping together.
  • Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
  • Once the pudding has set, remove it from the fridge and give it a good stir. If you prefer a thinner consistency, you can add a little more coconut milk to achieve your desired texture.
  • To serve, layer the chia pudding into small jars or bowls. Add a generous layer of diced mango on top of the pudding.
  • Finish with a sprinkle of toasted coconut flakes and a few fresh mint leaves for decoration.

Notes

Serve in clear glass jars to showcase the layers and drizzle extra coconut milk on top.
Keyword chia pudding, coconut, healthy dessert, mango