Coconut Mango Chia Pudding

$- 1 cup coconut milk (canned or cartoned) - 1/2 cup almond milk (or any plant-based milk) - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup (adjust for sweetness) - 1 ripe mango, diced - 1 teaspoon vanilla extract - A pinch of salt - Shredded coconut and fresh mint for garnish You can switch coconut milk for oat milk if you prefer. Use soy milk if you like. If you want it sweeter, use agave syrup instead of honey. You can skip the mango and use berries for a different taste. For garnish, try using sliced almonds or seeds instead of coconut. Coconut milk adds creaminess and healthy fats. Almond milk is low in calories and nutty. Chia seeds are rich in fiber and omega-3s. Honey or maple syrup gives natural sweetness and energy. Mango is packed with vitamins and antioxidants. Vanilla extract adds warmth and flavor. Salt enhances all the tastes in the dish. Shredded coconut adds texture, while mint gives a fresh touch. {{ingredient_image_1}} Start by gathering your ingredients. In a mixing bowl, combine 1 cup of coconut milk and 1/2 cup of almond milk. Add 1 teaspoon of vanilla extract, 2 tablespoons of honey or maple syrup, and a pinch of salt. Stir this mix well until it is smooth and creamy. This base will give your pudding a rich flavor. Next, slowly whisk in 1/4 cup of chia seeds. Make sure they get evenly mixed in. Chia seeds are tiny but mighty. They will absorb the liquid, creating a thick pudding. Stir until you don’t see any clumps of chia seeds. Now, cover the bowl with a lid or plastic wrap. Place it in the fridge for at least 4 hours, or overnight if you can wait. This time allows the chia seeds to soak up the liquid and swell up. Once it’s ready, give it a good stir to break up any clumps. This step is key for a smooth texture. Now, your coconut mango chia pudding is ready to be layered with fresh mango and served! To make your chia pudding smooth and creamy, you need to mix well. After adding the chia seeds, whisk slowly. This helps prevent clumps from forming. Let the mixture sit for a few minutes. Then whisk again. This extra step gives you a nice texture. Sweetness is key in this recipe. You can use honey or maple syrup. Start with two tablespoons, then taste. If you want it sweeter, add more. You can also skip the sweetener if you prefer a natural taste. Adjusting the sweetness can help you find your perfect balance. Garnishes add flair to your pudding. I love using shredded coconut on top. It adds a nice texture and flavor. Fresh mint leaves also brighten the dish. You can also add diced fruit for color. Try adding berries or additional mango pieces for a tasty touch. Pro Tips Use Ripe Mango: For the best flavor and sweetness, ensure your mango is fully ripe. It should have a slight give when gently pressed and a sweet aroma. Chill Overnight: For optimal texture and flavor, let the chia pudding chill overnight. This allows the seeds to absorb more liquid and thicken perfectly. Experiment with Sweeteners: Feel free to adjust the sweetness of your pudding by using different sweeteners such as agave syrup or date syrup, depending on your preference. Garnish Creatively: Add a variety of toppings such as nuts, seeds, or other fruits for added texture and flavor. Fresh mint not only enhances presentation but adds a refreshing taste. {{image_2}} You can mix flavors with coconut mango chia pudding. Try adding passion fruit for a tangy twist. It pairs well with the sweetness of mango. Pineapple also works great. Its bright taste adds a fun touch to the pudding. For a tropical vibe, blend in some diced kiwi or starfruit. Each fruit brings its unique taste. You can create endless combinations to suit your mood. This recipe is easy to make vegan or sugar-free. Replace honey with agave syrup or maple syrup for sweetness. Both options keep the flavor rich without using animal products. To make it sugar-free, choose a sugar substitute like stevia. Just remember to adjust the amount to match your taste. You can use unsweetened almond milk to lower sugar content even more. This way, you can enjoy a healthy treat without guilt. Layering makes your pudding look and taste even better. Start with a thin layer of chia pudding in a glass. Then, add a layer of diced mango. Repeat this process for a beautiful effect. You can also switch it up. Try adding a layer of shredded coconut or nuts for a crunchy texture. Use a clear glass to show off the layers. This makes it fun to eat and great for sharing. Store your coconut mango chia pudding in an airtight container. This keeps it fresh and tasty. You can use glass jars or plastic containers with tight lids. Make sure to place it in the fridge right after making it. This helps maintain its creamy texture and flavor. Coconut mango chia pudding lasts about 5 days in the fridge. After that, it may lose quality. Always check for any changes in smell or texture before eating. If it looks or smells off, it’s best to toss it. You don’t need to heat this pudding. It tastes best served cold. For a fun twist, layer it with extra diced mango or a splash of coconut milk. You can also add a sprinkle of shredded coconut on top. Enjoy it as a snack or dessert. Chia seeds are tiny but mighty. They are high in fiber. This helps with digestion. They also have protein, which is great for strength. Chia seeds are rich in omega-3 fatty acids, which are good for your heart. Plus, they help keep you full, making them a smart snack choice. Yes! Fresh mango is a fantastic choice. It adds a bright flavor and a juicy texture. Just peel and chop it into small pieces. You’ll enjoy the same great taste with fresh mango. If you love mango, feel free to add more! Absolutely! This pudding is perfect for meal prep. You can make it a day or two ahead. Just store it in the fridge. The chia seeds will soak up the liquid and thicken nicely. This makes it a quick and easy treat when you're ready to eat. You can easily make this pudding nut-free. Just swap out the almond milk. Use coconut milk or oat milk instead. Both options work well in this recipe. You still get a creamy texture without any nuts. Yes, you can use different kinds of milk. Coconut milk is the star, but other plant-based milks work too. Consider soy milk or rice milk. Each milk gives a unique flavor. Choose your favorite for the best taste! This blog post covered the ingredients, instructions, tips, variations, and storage for coconut mango chia pudding. You learned about each ingredient's benefits and how to mix them. I shared tricks for a perfect texture and fun flavor options. Remember, you can tailor this recipe to fit your taste. With proper storage, your pudding stays fresh and ready to enjoy. Keep these tips in mind as you create your own delicious dessert. I hope you feel excited to try this recipe!$

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

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Prep Time 10

Total Time 4

Course Dessert

Cuisine Tropical

Servings 4

Calories 200 kcal

Ingredients

1 cup coconut milk
1/2 cup almond milk
1/4 cup chia seeds
2 tablespoons honey or maple syrup
1 ripe mango diced
1 teaspoon vanilla extract
a pinch salt
shredded coconut for garnish
fresh mint for garnish

Instructions

In a mixing bowl, combine the coconut milk, almond milk, vanilla extract, honey or maple syrup, and a pinch of salt. Stir well until fully combined.
Slowly whisk in the chia seeds until they are evenly distributed in the mixture.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours or overnight.
Once the pudding has thickened, stir it well to break up any clumps of chia seeds.
To serve, layer the coconut mango chia pudding in individual serving glasses or bowls, starting with a layer of chia pudding, followed by a layer of diced mango, and repeat the layers as desired.
Top with shredded coconut and fresh mint leaves for garnish.
Enjoy chilled!

Notes

Adjust sweetness according to your preference.

Keyword chia pudding, coconut, healthy dessert, mango