Creamy Coconut Mango Chia Pudding

$To make creamy coconut mango chia pudding, gather these simple ingredients: - 1 cup coconut milk - 1 ripe mango, diced - 1/4 cup chia seeds - 2 tablespoons maple syrup or honey - 1/2 teaspoon vanilla extract - Pinch of salt - Fresh mint leaves for garnish Each ingredient adds a special touch. Coconut milk creates a rich, creamy base. Ripe mango adds sweetness and a burst of flavor. Chia seeds thicken the pudding and give it a fun texture. Maple syrup or honey sweetens the dish naturally. Vanilla extract enhances the overall taste, while a pinch of salt balances the flavors. Fresh mint leaves on top provide a nice, fresh finish. When you pick your mango, look for one that is soft but not mushy. This will ensure it is sweet and juicy. For the chia seeds, any brand will do, but make sure they are whole and fresh. Enjoy gathering these ingredients to create your delightful pudding! {{ingredient_image_1}} 1. Whisk the coconut milk mixture Start by grabbing a mixing bowl. Pour in 1 cup of coconut milk. Add 2 tablespoons of maple syrup and 1/2 teaspoon of vanilla extract. Sprinkle in a pinch of salt. Use a whisk to blend everything until it is smooth. 2. Stir in chia seeds Next, take 1/4 cup of chia seeds. Slowly stir them into your coconut milk mixture. Make sure they are evenly spread throughout. This step is key for a nice, thick pudding. 3. Refrigeration period Cover your bowl with plastic wrap. Place it in the fridge for at least 4 hours or overnight. The chia seeds will soak up the liquid and form a pudding-like texture. 4. Final stirring before serving After chilling, take the bowl out of the fridge. Give the pudding a good stir. This mixes any seeds that settled at the bottom. Your mixture should look creamy and thick. 5. Layering and presentation To serve, get clear glass cups. Spoon the creamy pudding into the cups. Alternate layers with diced mango. This creates a beautiful look. Finish by topping each cup with fresh mint leaves. They add a nice color and flavor. Remember, serve right away to enjoy the fresh taste! - Optimal chilling time: Chill the pudding for at least 4 hours. This lets the chia seeds soak up the coconut milk well. If you can wait overnight, do it! The texture gets even better. - Mixing techniques: Whisk the coconut milk and other liquids well. This helps the chia seeds mix in smoothly. When you stir, do it gently to avoid clumping. - Checking seed distribution: After chilling, stir the pudding again. This helps spread the chia seeds evenly. It makes each bite creamy and tasty. - Serving in clear glass cups: Use clear cups to show off the layers. You want to see the beautiful mango and creamy pudding. It makes the dish more inviting. - Drizzling coconut milk: Add a drizzle of coconut milk on top before serving. This makes it look fresh and adds a creamy touch to each bite. - Sprinkling chia seeds: Sprinkle a few extra chia seeds on top. This adds texture and makes your dish look fancy. Plus, it shows off the key ingredient! Pro Tips Use Ripe Mangoes: Make sure to select ripe mangoes for the best flavor and sweetness in your pudding. Chill Overnight: For a thicker and creamier texture, let the pudding chill overnight in the refrigerator. Variations: Experiment with different fruits like berries or kiwi to create your own unique pudding flavors. Serve with Toppings: Add a sprinkle of toasted coconut or nuts for an extra crunch and visual appeal. {{image_2}} You can change the taste of your creamy coconut mango chia pudding in fun ways. - Adding different fruits: Try bananas, strawberries, or blueberries. Each fruit adds unique flavor and color. You can mix fruits directly into the pudding or layer them on top. - Using flavored coconut milk: Coconut milk comes in many flavors. You can find chocolate, vanilla, or even coffee-flavored options. These add extra depth to your pudding. - Alternative sweeteners: If you want less sugar, try stevia, agave, or coconut sugar. Each sweetener changes the taste slightly. Choose what you like best! You can also adapt this pudding to fit your diet. - Vegan option: This recipe is already vegan-friendly! Just use maple syrup instead of honey. It keeps the pudding plant-based and delicious. - Low-sugar adjustments: If you want to cut sugar, use less maple syrup. You can also skip it or use unsweetened coconut milk. This way, you keep the pudding tasty without the extra sugar. Store any leftover creamy coconut mango chia pudding in an airtight container. Keep it in the fridge. It stays fresh for up to five days. The pudding may thicken over time. If that happens, add a little coconut milk before serving. This will help restore its creamy texture. You can freeze this pudding if you want to save it for later. First, pour the pudding into a freezer-safe container. Leave some space at the top, as it will expand when frozen. Seal it well to avoid freezer burn. It can last for about one month in the freezer. When you're ready to eat it, take the pudding out and put it in the fridge. Let it thaw overnight. If it is still too thick, mix in a splash of coconut milk. This will make it creamy again and ready to enjoy! Coconut mango chia pudding lasts about 4 to 5 days in the fridge. To keep it fresh, store it in an airtight container. This way, it will stay tasty for a longer time. Yes, you can use almond milk instead of coconut milk. The pudding will have a different taste but will still be creamy. Keep in mind that almond milk is thinner than coconut milk, so your pudding may not be as rich. Yes, chia pudding is very healthy. Chia seeds are full of fiber, protein, and omega-3 fatty acids. They help keep you full and support good digestion. Adding fruit like mango boosts vitamins and minerals too. You can make this pudding ahead of time. It needs at least 4 hours to chill, but overnight is best. This makes it perfect for meal prep or special events. You can use many toppings for chia pudding. Try sliced bananas, berries, or nuts for crunch. You can also add a drizzle of honey or a sprinkle of cinnamon for extra flavor. This blog post covered how to make a tasty coconut mango chia pudding. You learned the key ingredients, like coconut milk and ripe mango, and the simple steps to create it. We explored tips for the best texture and ways to present this dish nicely. You also saw variations for flavors and dietary needs, plus how to store your leftovers. With these ideas, you can easily enjoy a delicious and healthy dessert.$

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

Print Recipe Pin Recipe

Prep Time 10

Total Time 4

Course Dessert

Cuisine Tropical

Servings 2

Calories 250 kcal

Ingredients

1 cup coconut milk
1 ripe mango, diced
0.25 cup chia seeds
2 tablespoons maple syrup (or honey)
0.5 teaspoon vanilla extract
1 pinch salt
1 bunch fresh mint leaves for garnish

Instructions

In a mixing bowl, combine coconut milk, maple syrup, vanilla extract, and a pinch of salt. Whisk until smooth and well blended.
Stir in the chia seeds until they are evenly distributed in the coconut milk mixture.
Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and create a thick pudding texture.
After chilling, stir the pudding to mix in any chia seeds that may have settled.
To serve, layer creamy chia pudding in a glass or bowl, alternating with layers of diced mango for a beautiful presentation.
Top with a few mint leaves for a refreshing touch.

Notes

Serve in clear glass cups to showcase the layers of pudding and mango. Drizzle a little extra coconut milk on top and sprinkle with chia seeds for added texture.

Keyword chia pudding, coconut, dessert, healthy, mango