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 - 1/2 teaspoon vanilla extract - A pinch of sea salt - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) To make mango coconut chia pudding, gather these fresh ingredients. First, choose your coconut milk. You can use canned or carton, based on what you like. Next, the chia seeds are key. They soak up the liquid and create a thick, creamy texture. Maple syrup adds sweetness, but honey works too if you prefer. A ripe mango is essential. It gives a bright flavor and a lovely color. Don’t forget the vanilla extract! Just a little boosts the taste. A pinch of sea salt helps balance the sweetness. For garnish, I love using toasted coconut flakes. They add crunch and extra coconut flavor. Fresh mint leaves are perfect for a pop of color and scent. With these ingredients ready, you're set for a delicious and healthy treat! {{ingredient_image_2}} - In a medium bowl, combine: - 1 cup coconut milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1/2 teaspoon vanilla extract - A pinch of sea salt Whisk the mixture until it blends well. This makes sure the chia seeds are evenly spread. The coconut milk creates a creamy base. Cover the bowl tightly with plastic wrap or a lid. Place it in the fridge for at least 4 hours or overnight. Chilling is key. It helps the chia seeds absorb the liquid. After this time, you will have a thick, pudding-like texture. When ready to serve, stir the pudding well to mix the chia seeds again. Take small serving dishes and layer the diced mango at the bottom. This adds a fresh taste. Spoon the chia pudding on top of the mango. Fill the dishes about halfway. For the final touch, add more diced mango on top. Sprinkle toasted coconut flakes for crunch. Garnish with fresh mint leaves for color and aroma. Enjoy your healthy treat! To get the best texture, chill your chia pudding well. The chia seeds need time to soak up the coconut milk. I recommend chilling for at least 4 hours or overnight. This time makes the pudding creamy and thick. Before serving, check the consistency. If it looks too thick, stir in a bit of coconut milk to loosen it up. A smooth texture makes it more enjoyable. You can easily change the sweetness of your pudding. Use maple syrup for a natural touch or honey if you prefer. Start with 2 tablespoons and taste it. If you want it sweeter, add a bit more. Remember, the ripe mango adds sweetness too. Adjust to your liking for the best flavor. Make your pudding look as good as it tastes. Start with a layer of diced mango at the bottom of each dish. This adds a fresh burst of color. Then, spoon the creamy chia pudding on top. Finish with more mango and sprinkle toasted coconut flakes. For a touch of green, add fresh mint leaves. These simple steps elevate the dish's visual appeal. Pro Tips Use Chia Seeds Wisely: Make sure to allow the chia seeds enough time to absorb the liquid; this is key to achieving the creamy pudding-like texture. Ripeness of Mango: Choose a ripe mango for the best flavor; it should be slightly soft to the touch and fragrant. Experiment with Sweeteners: Feel free to adjust the sweetness to your liking by using more or less maple syrup or honey according to your taste. Garnishing Tips: For added texture and flavor, consider adding nuts or seeds along with toasted coconut flakes as a garnish. {{image_4}} You can make this mango coconut chia pudding even better by adding more fruits. Pineapple chunks can bring a sweet and tangy taste. Passion fruit adds a unique flair with its tartness. You can also try bananas for a creamy texture or berries for a pop of color. These fruits pair well with mango and coconut, creating a tropical party in your bowl. To boost the flavor, think about adding spices. A dash of cinnamon brings warmth and sweetness. Cardamom adds a lovely, fragrant note. You can even try a hint of nutmeg for a cozy twist. These spices can elevate your pudding and make it more exciting to eat. Feel free to experiment with your favorite flavors. If you want to change up the base, many plant milks work great. Almond milk gives a nutty taste, while oat milk adds creaminess. Cashew milk also offers a rich flavor that blends well. These options are perfect if you want to keep things dairy-free. Each milk brings its unique taste, making your pudding a fun experience. Chia pudding stays good in the fridge for about 4 to 5 days. Store it in an airtight container. This keeps it fresh and tasty. Always check for any signs of spoilage before eating. If it smells off or has a strange color, it’s best to toss it. You can freeze chia pudding if you want to save it for later. Pour your pudding into a freezer-safe container. Leave some space at the top because it will expand when frozen. To thaw, move it to the fridge overnight. Stir well before serving to get the right texture back. For the best taste, serve the pudding within a few days. Keep it covered in the fridge. If you add fresh fruit, like mango, do this just before serving. This keeps it from getting mushy. Storing it properly ensures every bite is fresh and delightful! Chia pudding can last up to five days in the fridge. Store it in an airtight container. Check for signs of spoilage like a sour smell or off texture. If you see any changes, it’s best to toss it. Yes, you can use frozen mango! Frozen fruit can be just as tasty. It’s often picked at peak ripeness, making it sweet. Just let it thaw before adding it to your pudding. You can also blend it into a puree for a smooth texture. This recipe is vegan-friendly! All the ingredients are plant-based. The coconut milk and chia seeds provide healthy fats and protein. Maple syrup is a great sweetener that fits a vegan diet. Enjoy this tasty treat without worry! This article shared a simple chia pudding recipe using coconut milk, chia seeds, and mango. You learned how to mix the ingredients and chill them for the best texture. Tips for sweetness and presentation can help you make it your own. You also saw fun variations and storage ideas for this treat. Chia pudding is not only tasty but also healthy. Enjoy making it with your favorite mix-ins and share it with friends. Now, go create your perfect chia pudding!$

A tropical-inspired treat that is both healthy and indulgent.

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Prep Time 15

Total Time 4 15

Course Dessert

Cuisine Tropical

Servings 4

Calories 200 kcal

Ingredients

1 cup coconut milk
1 quarter cup chia seeds
2 tablespoons maple syrup
1 piece ripe mango, diced
0.5 teaspoon vanilla extract
1 pinch sea salt
to taste toasted coconut flakes
to taste fresh mint leaves

Instructions

In a medium-sized mixing bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt. Use a whisk to mix all the ingredients thoroughly until they are well blended.
Cover the bowl securely with plastic wrap or a lid, and place it in the refrigerator. Allow the mixture to chill for at least 4 hours or overnight.
After the pudding has set, remove it from the refrigerator and give it a good stir.
For serving, take individual serving dishes or jars and layer the diced mango at the bottom of each one.
On top of the mango layer, spoon in the chia pudding, filling the jars to about halfway.
Crown each portion with additional diced mango and sprinkle toasted coconut flakes over the top.
Finish off with a garnish of fresh mint leaves placed on top.

Notes

Allow the pudding to set for at least 4 hours or overnight for best results.

Keyword chia pudding, coconut, healthy dessert, mango