Coconut Mango Chia Pudding

$To make Coconut Mango Chia Pudding, you need a few simple ingredients. Each one adds flavor and texture to the dish. Here’s what you will need: - 1 cup coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup (adjust to taste) - 1 ripe mango, diced - 1 teaspoon vanilla extract - A pinch of salt - Optional toppings: shredded coconut, sliced almonds, or mint leaves Coconut milk gives a rich, creamy base. Almond milk adds a nice nutty taste. Chia seeds are key for thickening the pudding. You can sweeten it with honey or maple syrup, based on your taste. The mango brings a fresh, fruity touch. Vanilla extract adds warmth and depth. A little salt enhances all the flavors. For toppings, think about shredded coconut or sliced almonds for crunch. Mint leaves add a bright finish. With these ingredients, you create a delightful and refreshing treat. {{ingredient_image_1}} Making Coconut Mango Chia Pudding is easy and quick. Gather all your ingredients first. This way, you stay organized and enjoy the process. The total time needed is just about 2 hours. Most of this time is for refrigeration. 1. Start by mixing the coconut milk, almond milk, and vanilla extract in a bowl. 2. Next, add the chia seeds, honey, and salt. Whisk well to avoid clumps. 3. Cover the bowl and let it sit for 10 minutes. This helps the chia seeds start absorbing liquid. 4. After 10 minutes, stir the mixture again. This prevents the seeds from sticking together. 5. Cover the bowl once more and place it in the fridge. Let it chill for at least 2 hours, or overnight for best texture. 6. When you are ready to serve, remove the pudding from the fridge. Stir it well to mix everything. 7. Layer the pudding in serving glasses, adding diced mango in between layers. Aim for 2-3 layers for a nice look. 8. Finally, top with shredded coconut, sliced almonds, or mint leaves if you like. The chia seeds need time to soak up the liquid. This is key to getting the right pudding texture. A minimum of 2 hours in the fridge will do. For the best results, let it sit overnight. This way, you enjoy a creamy and thick pudding. To get that creamy pudding texture, use the right chia seeds. I recommend using whole chia seeds. When you mix them with the liquid, they absorb it and swell. Stir the mixture after 10 minutes to keep the seeds from clumping. Refrigerate for at least two hours. This helps the seeds absorb more liquid. The longer you let it sit, the thicker it gets. For a smoother texture, blend the mixture before chilling. Adding sweetness is all about your taste. Start with two tablespoons of honey or maple syrup. Taste the mix, and add more if needed. Remember, the mango adds natural sweetness too! If you want it less sweet, use less syrup. You can also try using agave for a lighter touch. The right ratio is key for perfect pudding. Use 1/4 cup of chia seeds to 1 1/2 cups of liquid. This gives you the right thickness. Too many seeds will make it too thick, while too few will keep it runny. Adjust this ratio based on how thick or thin you like your pudding! Pro Tips Use Fresh Mango: For the best flavor, choose a ripe mango that gives slightly when pressed. It should be sweet and fragrant. Chill Overnight: For a thicker and creamier texture, refrigerate the chia pudding overnight instead of just 2 hours. Experiment with Sweeteners: You can substitute honey or maple syrup with agave syrup or stevia for a different sweetness profile. Layering Technique: When layering, use clear glasses to showcase the beautiful colors and textures of the pudding and mango. {{image_2}} You can easily make this pudding dairy-free. Use only coconut milk for a rich taste. Almond milk adds creaminess too. You can also try oat milk or cashew milk. Each will give a unique twist to the taste. Want to spice it up? Add a pinch of cinnamon or nutmeg for warmth. You can also try cardamom for a fragrant touch. Vanilla extract is a must, but a few drops of almond extract can boost flavor. Experiment and find what you love! Toppings make this pudding fun and tasty. Shredded coconut adds a nice crunch. Sliced almonds give a nutty flavor. Fresh mint leaves add a burst of color and freshness. You can also try fresh berries for a tart contrast. Mix and match to create your perfect treat! Store any leftover coconut mango chia pudding in a sealed container. This keeps it fresh. Place it in the fridge for quick access. Enjoy it within three days for the best taste. You can freeze chia pudding if you want to save it for later. Pour it into airtight containers. Leave some space at the top for expansion. This helps prevent freezer burn. When ready to eat, thaw it in the fridge overnight. Each ingredient has a different shelf life: - Coconut milk: Use within a week after opening. - Almond milk: Lasts about 7-10 days after opening. - Chia seeds: Store in a cool, dry place. They can last for 2-3 years. - Honey or maple syrup: These sweeteners last indefinitely. - Fresh mango: Use within a few days when ripe. Unripe mangoes can last longer. - Vanilla extract: Keeps for years if stored properly. - Salt: No expiration, but keep it dry. Knowing how to store leftovers and ingredients helps you enjoy this tasty treat longer! Yes, you can use many fruits. Berries like strawberries and blueberries work great. You can also try bananas or kiwi for a fun twist. The key is to pick ripe fruits for the best flavor. Just dice them up and layer them in your pudding. This pudding lasts about 4 to 5 days in the fridge. Make sure to store it in a sealed container. If you notice any separation, just stir it up before serving. It’s easy to grab for a quick snack or breakfast! Yes, chia pudding is very healthy. Chia seeds are full of fiber, protein, and omega-3s. They help keep you full and support digestion. Coconut milk and almond milk add healthy fats and vitamins. Overall, this pudding is a tasty way to eat better. This blog shared great tips for making a tasty chia pudding. We covered key ingredients like coconut milk and mango. I walked you through the simple steps to prepare it and how to achieve the best texture. Remember, you can customize flavors and toppings to suit your taste. Store your pudding well to keep it fresh. Now, you have everything you need to enjoy chia pudding at home. Dive in and have fun experimenting with flavors!$

A refreshing and healthy dessert made with coconut milk, almond milk, chia seeds, and fresh mango.

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Prep Time 10

Total Time 2

Course Dessert

Cuisine Fusion

Servings 4

Calories 150 kcal

Ingredients

1 cup coconut milk
1/2 cup almond milk
1/4 cup chia seeds
2 tablespoons honey or maple syrup
1 ripe mango, diced
1 teaspoon vanilla extract
a pinch salt
to taste optional toppings: shredded coconut, sliced almonds, or mint leaves

Instructions

In a mixing bowl, combine coconut milk, almond milk, and vanilla extract. Stir well to mix.
Add the chia seeds, honey (or maple syrup), and a pinch of salt to the mixture. Whisk thoroughly to ensure there are no clumps.
Cover the bowl and let it sit at room temperature for about 10 minutes. After 10 minutes, stir the mixture again to prevent the chia seeds from clumping together.
Once mixed, cover the bowl again and refrigerate for at least 2 hours or overnight for best results. The chia seeds will absorb the liquid and create a pudding-like consistency.
When ready to serve, take the pudding out of the refrigerator and give it a good stir.
Layer the chia pudding into serving glasses or bowls, alternating with layers of diced mango. Aim for 2-3 layers for visual appeal.
Top with your choice of optional toppings like shredded coconut, sliced almonds, or a sprig of mint for a fresh finish.

Notes

Adjust sweetness to taste with honey or maple syrup.

Keyword chia pudding, coconut, healthy dessert, mango