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To make the best mango coconut chia pudding, gather these key ingredients: - 1 cup coconut milk (canned or carton) - 1/2 cup almond milk (or any plant-based milk) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - 1 ripe mango, diced - 1/4 teaspoon sea salt These ingredients work together to create a creamy and sweet pudding. The coconut milk adds richness, while almond milk keeps it light. Chia seeds provide texture and boost nutrition. You can make your pudding even more special with these garnishes: - Fresh mint leaves - Extra mango slices - Shredded coconut These garnishes add color and flavor. Fresh mint gives a nice touch and enhances the taste. Feel free to change things up based on what you like. Here are some ideas: - Use coconut cream for a richer pudding. - Try honey instead of maple syrup for sweetness. - Swap mango for other fruits like berries or bananas. These substitutions help you personalize the pudding. You can create your favorite flavor while still keeping it healthy. {{ingredient_image_1}} To start, grab a mixing bowl and add your coconut milk and almond milk. These two milks blend well and add a nice creamy texture. Next, mix in the maple syrup and vanilla extract. This gives your pudding a sweet and tasty flavor. Don't forget to add a pinch of sea salt. It may seem small, but it enhances the taste. Once everything is in the bowl, whisk it well. You want it fully mixed. After that, slowly add the chia seeds. Stir them in carefully. You want to make sure they are evenly mixed in the liquid. This step is crucial for a smooth pudding. Now, it's time for the waiting game. Cover your bowl with plastic wrap or a lid. Place it in the fridge for at least four hours. If you can wait overnight, do it! This chilling time helps the chia seeds absorb the liquid. They will swell and thicken the mixture into a pudding-like texture. After the chilling period, take the bowl out. Give it a good stir. This breaks up any clumps of chia seeds. Your pudding should look thick and creamy now. When you’re ready to serve, take small glasses or bowls. Layer the chia pudding into each one. Then, add a layer of diced mango on top. This makes it pretty and adds some fresh flavor. For a fun touch, you can garnish with fresh mint leaves. They add a pop of color and a hint of freshness. If you like, sprinkle some shredded coconut on top too. It looks great and adds a nice crunch. Enjoy your delicious mango coconut chia pudding! To get the best texture, use a good ratio of chia seeds to liquid. I suggest mixing 1/4 cup of chia seeds with 1.5 cups of liquid. Stir well to coat the seeds. This helps them absorb the liquid evenly. After refrigerating, stir the mixture again. This breaks up any clumps and gives you that nice, smooth pudding feel. Keep your chia pudding in airtight containers. This keeps it fresh for 3 to 5 days in the fridge. If you want to make it ahead, prepare it the night before. This way, you have a quick treat ready in the morning. Just remember to keep any toppings separate until you serve. You can make this pudding even tastier by adding a few extras. Consider mixing in some shredded coconut for texture. A dollop of yogurt can add creaminess. You might also try spices like cinnamon or nutmeg for warmth. For a tropical twist, add pineapple or passion fruit. These small changes can really boost the flavor and make it your own. Pro Tips Use Fresh Mango: For the best flavor, use a ripe, fresh mango. If mangoes are out of season, frozen mango can also work well. Experiment with Sweeteners: Feel free to adjust the sweetness by using different sweeteners like agave syrup or coconut nectar according to your taste. Chill for Best Texture: Allow the chia pudding to chill overnight for a thicker texture and better flavor infusion. Garnish Creatively: Add layers of different fruits or a sprinkle of nuts for additional texture and visual appeal. {{image_2}} Chia seeds are tiny but mighty. They pack a lot of good stuff. They are high in fiber, which helps with digestion. Fiber keeps you full, so you might eat less. Chia seeds also have omega-3 fatty acids. These fats are great for your heart. They can help reduce bad cholesterol levels. Plus, chia seeds are a good source of protein. This helps you build and repair muscles. Let’s look at the calories in our Mango Coconut Chia Pudding. Here’s a simple breakdown per serving: - Coconut milk: 150 calories - Almond milk: 15 calories - Chia seeds: 140 calories - Maple syrup: 30 calories - Mango: 60 calories In total, each serving has about 395 calories. This pudding is filling but light. It’s a great option for a snack or dessert. This recipe fits many diets. It is vegan since it uses plant-based milk and maple syrup. There are no animal products here. It is also gluten-free, so those with gluten issues can enjoy it. You can feel good about serving this pudding to friends with different diets. It’s a treat everyone can love. You can make this mango coconut chia pudding even more fun by adding other fruits. Think about using pineapple, kiwi, or passion fruit. These fruits add extra sweetness and a burst of color. Simply layer them between the pudding and diced mango. This way, every bite is a tropical delight. Want to change the flavor? Try adding cocoa powder or spices like cinnamon. A tablespoon of cocoa gives a chocolatey twist. Cinnamon adds warmth and depth. Just mix these into the pudding base before chilling. It’s an easy way to impress your guests with new flavors. You can swap out the milk for whatever you like. Almond milk is a great choice, but oat milk or soy milk works too. Each type of milk gives a different taste and texture. Experiment to find your favorite. This way, your pudding fits your dietary needs without losing taste. You can store Mango Coconut Chia Pudding for up to five days in the fridge. Just keep it in an airtight container. The pudding stays fresh and tasty, making it a great make-ahead treat. If you want to enjoy it longer, you can freeze it. But remember, thawing may change the texture a bit. Yes, you can use many fruits! Berries, kiwi, or bananas work well. Just chop them up and add them in layers. This way, you can try new flavors each time. Mixing fruits can make the pudding even more fun and colorful. If your pudding doesn’t thicken, try these steps. First, give it a good stir to break any clumps. Then, let it chill longer in the fridge. If it still seems runny, add a bit more chia seeds. Let it sit for another hour. Chia seeds absorb liquid and help thicken the mixture. Mango Coconut Chia Pudding is simple and fun to make. We explored the main ingredients, optional garnishes, and substitutions to suit your taste. I shared step-by-step instructions to prepare and layer your pudding. You learned tips for perfecting the texture and storing it fresh. We also covered the health benefits of chia seeds and variations you can try. Experiment with flavors and enjoy this tasty treat. You’ll impress your friends and family with easy, healthy desserts. Keep creating and have fun with your dishes!

Mango Coconut Chia Pudding

A refreshing and healthy dessert made with chia seeds, coconut milk, and ripe mango.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Course Dessert
Cuisine Fusion
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 1/2 cup almond milk (or any plant-based milk)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 ripe mango diced
  • 1/4 teaspoon sea salt
  • to taste fresh mint leaves for garnish (optional)

Instructions
 

  • In a mixing bowl, combine the coconut milk, almond milk, maple syrup, vanilla extract, and sea salt. Whisk until well combined.
  • Add the chia seeds to the milk mixture and stir well to ensure the seeds are evenly distributed.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency.
  • Once set, give the mixture a good stir to break up any clumps of chia seeds.
  • To serve, layer the chia pudding in small glasses or bowls, adding a layer of diced mango on top of the pudding.
  • Optionally, garnish with fresh mint leaves for a pop of color and flavor.

Notes

Serve in clear glasses for visual appeal and top with additional mango slices and shredded coconut.
Keyword chia pudding, coconut, healthy dessert, mango