Mango Coconut Chia Pudding

$- 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/4 teaspoon vanilla extract - Pinch of salt - Fresh mint leaves for garnish (optional) In this recipe, we use simple, wholesome ingredients. Coconut milk gives a rich and creamy base. It pairs perfectly with the nutty chia seeds. I like using maple syrup for sweetness, but honey works too. Adding a ripe mango enhances the dish with fresh flavor and bright color. The vanilla extract brings warmth and depth. A tiny pinch of salt helps balance the sweetness and brings out the flavors. For a pretty touch, consider fresh mint leaves. They add color and a burst of freshness. This pudding is not only tasty but also healthy. It is a great way to enjoy a treat that feels indulgent but is packed with nutrients. {{ingredient_image_1}} In a medium bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Use a whisk to mix everything well. This step is key. It helps all the flavors blend together. The coconut milk gives a nice creaminess. The chia seeds add a fun texture and nutrition. After you mix, let the mixture sit for about 10 minutes. This time allows the chia seeds to start soaking up the coconut milk. Whisk again to break any clumps that may form. This ensures a smooth pudding. Cover the bowl and place it in the fridge for at least 2 hours. For the best results, refrigerate overnight. This waiting time is important. It allows the chia seeds to expand fully. You’ll get a thick, creamy pudding that you can enjoy. Once your pudding has set, stir it well. If it seems too thick, add a splash of coconut milk. Now, it’s time to layer! In serving bowls, start with a layer of chia pudding. Then, add a layer of diced mango. Repeat until the bowls are filled. This creates beautiful layers. Top with more mango if you like. You can also add fresh mint leaves for a nice touch. This dessert not only looks great but tastes amazing too! To avoid clumpy chia seeds, you need to whisk well. When you mix the coconut milk and chia seeds, whisk for a full minute. Let it sit for 10 minutes, then whisk again. This helps break up any clumps. If you notice lumps, don't worry! Just give it another quick stir before chilling. The seeds will absorb liquid and expand, creating a smooth texture. For a creamy consistency, consider adding more coconut milk. After the pudding has set, check the thickness. If you want it creamier, add a splash of coconut milk. Stir it in gently to keep the chia seeds evenly distributed. This will enhance the coconut flavor and make it rich and smooth. Serve the pudding in clear glasses to show off those beautiful layers. Start with a layer of chia pudding, then add a layer of mango. Repeat this until the glass is full. Top it off with extra mango and a drizzle of coconut milk. For a nice touch, add fresh mint leaves as a garnish. This adds color and a fresh taste. Pro Tips Use Ripe Mangoes: Ensure your mangoes are ripe for the best flavor. A ripe mango should be slightly soft to the touch and have a sweet aroma. Experiment with Sweeteners: Feel free to adjust the sweetness to your preference. You can substitute maple syrup with agave nectar or stevia for a different flavor profile. Enhance Texture: For added texture, consider mixing in some shredded coconut or serving the pudding with granola on top. Chill for Best Results: Letting the pudding sit overnight not only thickens it but also allows the flavors to meld beautifully. {{image_2}} You can switch up the sweetener in this recipe. Instead of maple syrup, try using agave nectar or stevia. Agave nectar has a mild flavor and blends well. Stevia is a zero-calorie option that adds sweetness without extra sugar. Both options keep your pudding tasty while catering to different diets. While mango shines in this recipe, you can mix in other fruits. Berries add a nice tartness. Strawberries, blueberries, or raspberries work well. Bananas can add a creamy texture and natural sweetness. You can even use a mix of fruits for a vibrant twist. Just make sure to chop them into small pieces to layer nicely. Top your pudding for extra crunch and flavor. Nuts like almonds or walnuts add protein and healthy fats. Granola can give a nice crunch and sweetness. Seeds like pumpkin or sunflower seeds add texture and nutrition. Feel free to get creative with your toppings. This will make your chia pudding even more fun and delicious! You can keep mango coconut chia pudding in the fridge for up to five days. Make sure to store it in an airtight container. This will help keep it fresh and tasty. If you notice any change in smell or texture, it is best to toss it out. Yes, you can freeze chia pudding! To do this, place it in a freezer-safe container. Leave some space at the top because it will expand as it freezes. You can keep it in the freezer for up to three months. When you are ready to eat it, move the pudding to the fridge overnight to thaw. After storage, give the pudding a good stir. If it seems too thick, add a splash of coconut milk to loosen it up. Serve the pudding in clear glasses to show off those lovely layers. Top with extra mango and fresh mint for a bright finish. Enjoy your creamy treat! Chia pudding is a mix of chia seeds and liquid. When you soak chia seeds, they absorb the liquid. This makes them swell and turn creamy. Chia seeds are packed with fiber, protein, and omega-3 fatty acids. They help you feel full and healthy. Plus, chia seeds can aid digestion and boost heart health. Yes, you can use low-fat coconut milk. However, it may change the texture a bit. Regular coconut milk gives the pudding a creamier feel. Low-fat options might make it thinner. The flavor can also be less rich. If you use low-fat milk, you may want to add more chia seeds to keep it thick. Yes, this recipe is vegan-friendly. You can replace honey with maple syrup. This keeps the pudding sweet and plant-based. All other ingredients are also vegan. Enjoy this treat without worry! This blog post gives you a simple, enjoyable recipe for chia pudding. You learned about the key ingredients—coconut milk, chia seeds, and sweeteners. We walked through each step, from mixing to serving. Tips helped make the texture perfect and options for variations added fun. Chia pudding is easy to customize and delicious to eat. I hope you try this recipe soon. Enjoy your healthy treat!$

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

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Prep Time 10

Total Time 2 10

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)
1 unit ripe mango, diced
1/4 teaspoon vanilla extract
1 pinch salt
to taste unit fresh mint leaves for garnish (optional)

Instructions

In a medium bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Whisk until well combined.
Let the mixture sit for about 10 minutes, then whisk again to prevent the chia seeds from clumping together.
Cover the bowl and refrigerate for a minimum of 2 hours, or overnight for best results, allowing the chia seeds to absorb the liquid and thicken.
Once the chia pudding has set, give it a good stir. If it’s too thick, you can add a splash of coconut milk to reach your desired consistency.
In serving glasses or bowls, layer the chia pudding with the diced mango. Start with a layer of chia pudding, then add a layer of mango, repeating until the glasses are filled.
Top with additional mango, if desired, and garnish with fresh mint leaves for an added touch.

Notes

Serve the pudding in clear glasses to showcase the beautiful layers, and drizzle a little extra coconut milk on top for a creamy finish.

Keyword chia pudding, coconut, healthy dessert, mango