Mango Coconut Chia Pudding

$- 1/2 cup chia seeds - 2 cups coconut milk (canned or carton) - 1 ripe mango, pureed - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - A pinch of sea salt The main ingredients for this recipe are simple and nutritious. Chia seeds are tiny powerhouses. They have fiber, protein, and omega-3 fatty acids. Coconut milk adds creaminess and a tropical taste. It also gives healthy fats. The ripe mango brings sweetness and a bright color. Maple syrup or honey sweetens the dish. Vanilla extract adds a lovely aroma. The sea salt enhances all the flavors. - Fresh mango slices (for topping) - Toasted coconut flakes (for garnish) - Mint leaves (for garnish) For garnishing, fresh mango slices make the dish pop with color. They also add more mango flavor. Toasted coconut flakes give a crunchy texture. They bring out the coconut taste even more. Mint leaves add a fresh touch. They also look great on top! Using these ingredients will create a delicious and healthy treat. You can mix and match to find your favorite flavor. {{ingredient_image_1}} - In a mixing bowl, combine 1/2 cup chia seeds and 2 cups coconut milk. - Stir well to avoid clumping. - Next, add 1 ripe mango, pureed, along with 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of sea salt. - Mix everything until it is well combined. - Cover the bowl with plastic wrap or transfer the mix to jars. - Refrigerate for at least 4 hours or overnight. This helps the seeds swell and thicken the pudding. - Once set, take it out of the fridge. - Stir the pudding gently to break up any clumps. - Spoon the pudding into bowls or glasses. - Top with fresh mango slices, toasted coconut flakes, and mint leaves for extra flavor. To make a great mango coconut chia pudding, you need to mix well. Stir the chia seeds and coconut milk together until there are no clumps. This step is key to a smooth texture. After mixing, let the pudding chill in the fridge. For the best results, refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken nicely. Serving your pudding in clear glass bowls is a fun way to show off its layers. The bright colors of the mango and the white chia pudding look great together. For an extra pop, drizzle some pureed mango on top. This not only adds flavor but also makes your dish look fancy. Garnish with fresh mango slices, toasted coconut flakes, and mint leaves for a beautiful finish. Pro Tips Chia Seed Soaking: Make sure to let the chia seeds soak long enough to fully expand and create that perfect pudding texture. Mango Ripeness: Choose a ripe mango for the best sweetness and flavor; it should yield slightly when gently pressed. Flavor Variations: Experiment by adding a splash of lime juice or a hint of ginger to enhance the tropical flavors. Storage Tips: This pudding stores well in the refrigerator for up to 5 days, making it a great make-ahead breakfast option. {{image_2}} You can change the flavor of your mango coconut chia pudding easily. Try adding different fruit purees. Banana or berry purees can give it a new twist. Just blend the fruit until smooth and mix it in. This makes the pudding more fun and tasty! You can also swap the coconut milk. Almond or oat milk works well too. These milks add their own flavor. They can make the pudding lighter. Experiment with different types and find what you like best. You can make this pudding vegan with a simple switch. Use maple syrup instead of honey. This keeps it sweet while following a vegan diet. Maple syrup is a great natural sweetener. It adds a nice flavor too. You can also adjust the sweetness. If you like it sweeter, add more syrup. If you prefer it less sweet, use less. Taste as you go and make it just right for you. You can store your mango coconut chia pudding in the fridge for up to 5 days. To keep it fresh, cover it tightly. Use plastic wrap or a lid to seal your container. This way, it won’t absorb any odors from your fridge. If you notice any excess liquid, just stir it back in before serving. Yes, you can freeze chia pudding! To freeze, pour it into an airtight container. Leave a little space at the top, as it will expand. When you want to enjoy it, take it out and thaw it in the fridge overnight. If you need it faster, you can thaw it in a bowl of cool water. Stir it well before serving to ensure a smooth texture. Chia pudding should chill for at least 4 hours. This time allows the chia seeds to absorb the coconut milk. For the best texture, I recommend letting it set overnight. This way, the pudding becomes extra thick and creamy. Yes, you can easily make this pudding vegan! Just use maple syrup instead of honey. Both ingredients add sweetness, but maple syrup is plant-based. The rest of the ingredients are already vegan-friendly. So, enjoy this treat without worry! Chia seeds are tiny powerhouses! They are loaded with fiber, protein, and Omega-3 fatty acids. A 1-ounce serving has about 140 calories. You also get 11 grams of fiber, which helps with digestion. Plus, they provide calcium and antioxidants, which are great for your body. The coconut milk adds healthy fats, while mango gives vitamins and minerals. Together, they make this pudding a nutritious snack! This recipe uses simple ingredients to make a healthy chia pudding. We mixed chia seeds, coconut milk, and pureed mango, then added a touch of sweetness. Chilling the mixture helps it thicken into a creamy dessert. You can change flavors or toppings based on your mood. Remember, this pudding lasts up to five days in the fridge. It’s easy to make and full of flavor, so enjoy your tasty treat!$

Mango Coconut Chia Pudding

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

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Prep Time 10

Total Time 4

Course Dessert

Cuisine Tropical

Servings 4

Calories 200 kcal

Ingredients

1/2 cup chia seeds
2 cups coconut milk (canned or carton)
1 ripe mango, pureed
2 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
a pinch sea salt
as needed Fresh mango slices (for topping)
as needed Toasted coconut flakes (for garnish)
as needed Mint leaves (for garnish)

Instructions

In a mixing bowl, combine the chia seeds and coconut milk. Stir well to avoid clumping.
Add the pureed mango, maple syrup, vanilla extract, and a pinch of sea salt to the chia-coconut mixture. Mix until everything is well combined.
Cover the bowl with plastic wrap or transfer the mixture to individual serving jars. Refrigerate for at least 4 hours or overnight for the best texture.
Once the chia pudding has set and thickened, take it out of the refrigerator. Stir gently before serving to break up any clumps.
To serve, spoon the chia pudding into bowls or glasses. Top with fresh mango slices, a sprinkle of toasted coconut flakes, and a sprig of mint for added freshness.

Notes

Serve in clear glass bowls to showcase the beautiful layers and colors. Consider garnishing with additional mango puree drizzled over the top for a vibrant touch.

Keyword chia pudding, coconut, healthy dessert, mango