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- 1 cup coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, pureed - 1/2 teaspoon vanilla extract - A pinch of salt To make Tropical Mango Chia Pudding, you need just a few simple items. First, coconut milk adds a creamy base. Almond milk gives extra flavor. Chia seeds are key for that pudding texture. You can sweeten it with maple syrup or honey. A ripe mango adds a fresh taste. Vanilla and a pinch of salt round out the flavors. - Fresh mango chunks - Toasted coconut flakes Top your pudding with fresh mango chunks for a burst of flavor. Toasted coconut flakes add crunch. These toppings make the dish look pretty and taste even better. - Alternative sweeteners - Different plant-based milks If you want to change the sweetness, use other sweeteners. You can try agave syrup or stevia. For the milk, use any plant-based option you like. Oat milk or soy milk works well too. This recipe is flexible to fit your taste! For the full recipe, refer to the section above. 1. In a mixing bowl, whisk together: - 1 cup coconut milk - 1/2 cup almond milk - 2 tablespoons maple syrup (or honey) - 1/2 teaspoon vanilla extract - A pinch of salt This step is key. It blends flavors nicely and sets the base for our pudding. 2. Stir in 1/4 cup chia seeds. Mix thoroughly to avoid clumps. This helps the chia seeds soak up the liquid. 3. Gently fold in 1 ripe mango, pureed. Make sure it's evenly distributed. This adds a sweet tropical flavor. 1. Cover the bowl tightly with plastic wrap or a lid. 2. Refrigerate for at least 4 hours or overnight. This time allows the chia seeds to swell and become pudding-like. 1. After chilling, stir the pudding well. Check the texture. If it's too thick, add a splash of almond milk. 2. Scoop the pudding into bowls or glasses. 3. Top with fresh mango chunks and toasted coconut flakes. These toppings add a nice crunch and extra flavor. For the full recipe, you can refer to the provided details above. Enjoy your delicious Tropical Mango Chia Pudding! To get the perfect thickness, start with the almond milk. If your chia pudding is too thick, add a splash of almond milk. Mix well until you reach your desired texture. The chia seeds will absorb liquid, so adjust slowly. This simple trick helps you control how creamy or thick you want your pudding. You can make your pudding even more tasty by adding other fruits. Try mixing in some pineapple for a tropical twist. Berries, like strawberries or blueberries, also work well. You can even add spices like cinnamon or nutmeg for warmth. Don't be afraid to experiment with flavors. Each addition can make your chia pudding special. Serving plays a big role in enjoying your pudding. Use clear glasses to show off the layers. You can layer the pudding with fresh mango chunks and toasted coconut flakes. This adds color and texture. For gatherings, consider making mini servings. They are fun and easy to share. Get creative with how you serve your pudding! {{image_2}} You can easily add more fruit to your mango chia pudding. Pineapple and passion fruit work great. Just chop fresh pineapple into small pieces. Mix it into your pudding for a sweet burst. Passion fruit adds a tangy taste. Scoop the pulp out and stir it in. These fruits brighten the flavor and give a tropical twist. This recipe can fit many diets. It is already vegan, so it’s perfect for plant-based eaters. If you need a nut-free version, skip almond milk. Use only coconut milk or try oat milk. Both will keep the creamy texture while being safe for those with nut allergies. For a fun twist, add chocolate or matcha powder. If you love chocolate, mix in cocoa powder. Start with one tablespoon and taste. Adjust more for a stronger flavor. For matcha lovers, add one teaspoon of matcha powder. This gives a lovely green color and a unique taste. Each option makes your pudding special and adds extra nutrition. You can find the full recipe above to try these variations. You can store your Tropical Mango Chia Pudding in the fridge for up to five days. It stays fresh and tasty during this time. Make sure to keep it in an airtight container. This helps prevent any odors from other foods in the fridge from affecting the pudding's flavor. Yes, you can freeze this pudding! If you want to keep it longer, pour it into a freezer-safe container. Leave some space at the top for expansion. This pudding can last in the freezer for about three months. When you're ready to eat it, thaw it in the fridge overnight. Chia pudding is best served cold, but if you want to warm it up, do so gently. Use the microwave in short bursts, stirring in between. Be careful not to heat it too much, as it can change the texture. If it gets too thick, stir in a bit of almond milk for a creamier feel. Yes, you can use different types of milk in this recipe. The best alternatives to coconut and almond milk include oat milk, soy milk, and cashew milk. Each option adds a unique flavor and texture. Oat milk gives a creamy consistency, while soy milk adds protein. Cashew milk is rich and slightly sweet. Choose what you like best! I recommend refrigerating the chia pudding for at least 4 hours. This time allows the chia seeds to soak and expand properly. If you can, let it sit overnight. This longer time helps achieve a thicker, creamier texture. The pudding will be ready when it looks set and holds its shape. You can easily swap maple syrup for other sweeteners. Honey is a great substitute since it adds natural sweetness. You can also use agave syrup or brown sugar. Just adjust the amount to taste. Each sweetener will give a slightly different flavor, so feel free to experiment! This chia pudding recipe combines coconut milk, almond milk, and mango for a tasty treat. You learned how to prepare it step by step and explore topping ideas. There are countless variations and substitutions to suit any taste. Remember, this is a fun, healthy dessert you can share with others. Make it your own by experimenting with flavors and textures. Enjoy your pudding journey!

Tropical Mango Chia Pudding

Indulge in the refreshing taste of tropical mango chia pudding! This easy recipe combines creamy coconut milk, sweet mango puree, and hearty chia seeds for a delightful dessert or breakfast option. Ready in just 10 minutes plus chilling time, it's a nutritious treat that’s perfect for warm days. Dive into this delicious recipe now and learn how to elevate your mornings with a tropical twist. Click to explore the full recipe and make your own!
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Ingredients
  

1 cup coconut milk

1/2 cup almond milk

1/4 cup chia seeds

2 tablespoons maple syrup (or honey)

1 ripe mango, pureed

1/2 teaspoon vanilla extract

A pinch of salt

Fresh mango chunks and toasted coconut flakes (for topping)

Instructions
 

In a mixing bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt until well combined.

    Stir in the chia seeds, mixing thoroughly to avoid clumps.

      Gently fold in the mango puree until evenly distributed throughout the mixture.

        Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible, to allow the chia seeds to expand and create a pudding-like texture.

          Once set, give it a good stir and check for consistency. If it's too thick, add a splash of almond milk to achieve your desired texture.

            To serve, scoop the chia pudding into individual serving bowls or glasses.

              Top with fresh mango chunks and toasted coconut flakes for added texture and flavor.

                Prep Time: 10 mins | Total Time: 4 hrs 10 mins | Servings: 4