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Chia seeds are the star of this recipe. You need 1/2 cup of chia seeds. They are small, black seeds packed with nutrients. When mixed with liquid, they expand and create a gel-like texture. This makes them perfect for pudding. You can find chia seeds in most stores. They are great for your health, rich in fiber and omega-3 fatty acids. For this recipe, you need 2 cups of coconut milk. You can use canned or carton coconut milk. Canned coconut milk is rich and creamy. It gives a thick texture to your pudding. Carton coconut milk is lighter and often has added water. Either option works well, so choose what you like best. Both bring a sweet coconut flavor that pairs nicely with mango. To sweeten your pudding, use 1-2 tablespoons of honey or maple syrup. Honey gives a rich sweetness, while maple syrup adds a unique flavor. You can adjust the amount based on your taste. If you prefer, you can skip the sweetener. The natural sweetness from the mango may be enough. A pinch of salt enhances the flavors, so don’t forget it! {{ingredient_image_1}} Start by taking a large mixing bowl. Add 1/2 cup of chia seeds to the bowl. Next, pour in 2 cups of coconut milk. You can use canned or carton coconut milk. Then, add 1-2 tablespoons of honey or maple syrup. This will sweeten the pudding to your taste. Don’t forget to add 1/4 teaspoon of vanilla extract and a pinch of salt. Whisk the mixture for 1-2 minutes. This helps spread the chia seeds evenly. Make sure there are no clumps. After mixing, cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 4 hours. For best results, let it sit overnight. This waiting time allows the chia seeds to soak up the coconut milk. They will expand and create a thick, pudding-like texture. Once the chia pudding is ready, stir it well. This breaks up any clumps that may have formed. To serve, use glasses or bowls. Start with a layer of chia pudding, then add diced mango. Repeat these layers until the glass is full. For the final touch, sprinkle toasted coconut flakes on top. Add some fresh mint leaves for a pop of color. Enjoy this treat chilled as a dessert or a healthy breakfast! To make the best coconut mango chia pudding, focus on the texture. First, whisk the chia seeds well with coconut milk. This step helps the seeds spread out and not clump. After mixing, let the pudding chill for at least four hours. Ideally, let it sit overnight. This time allows the seeds to soak up the liquid and swell. When you’re ready to serve, stir it again. This makes it creamy and smooth. You can customize the sweetness to fit your taste. Start with one tablespoon of honey or maple syrup. Taste the mix before it chills. If you want it sweeter, add more syrup. Remember, ripe mangoes are naturally sweet, too. They will add extra sweetness to your dish. Adjusting sweetness makes your pudding personal and enjoyable. Garnishing takes your pudding to the next level. Try topping it with toasted coconut flakes for a crunchy bite. Fresh mint leaves add a pop of color and flavor. You can also add more diced mango on top. If you want something special, drizzle more honey or syrup. These garnishes make the dish look beautiful and taste even better. Pro Tips Choose the Right Coconut Milk: For a creamier texture, opt for full-fat canned coconut milk. If you prefer a lighter version, choose carton coconut milk. Let It Chill Longer: For the best texture, allow the chia pudding to set overnight. This helps the seeds absorb more liquid and results in a creamier pudding. Experiment with Sweeteners: Adjust the sweetness to your liking by trying different sweeteners like agave syrup or stevia, or even adding a splash of fruit juice for flavor. Layer with Other Fruits: Don’t hesitate to mix in or substitute other tropical fruits like pineapple or papaya for added flavor and color. {{image_2}} You can switch up the mango for many tasty fruits. Try ripe bananas for a creamy texture. Pineapples bring a bright, tangy flavor. You can also use berries, like strawberries or blueberries. These fruits add color and make the pudding even more fun. Just remember to adjust the sweetness based on the fruit you choose. This recipe is already dairy-free, thanks to coconut milk. If you want more choices, try almond or oat milk. Both give a nice flavor and creamy feel. You can also use cashew milk for a richer taste. These options keep the pudding light and healthy, while adding a unique twist. Adding new flavors can make your pudding special. Try adding a pinch of cinnamon for warmth. A splash of lime juice brightens up the taste. You can also mix in nutmeg for a cozy feel. If you like a tropical vibe, add some pineapple juice. These small changes can take your pudding from good to great! You should store coconut mango chia pudding in the fridge. Use a sealed container to keep it fresh. Make sure it is well covered to avoid absorbing other smells. The pudding stays good for up to 5 days in the fridge. If you want to freeze the pudding, do it before adding the mango. Pour the chia pudding into a freezer-safe container. Leave some space at the top, as it will expand when frozen. It can stay in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight. The shelf life of coconut mango chia pudding is about 5 days in the fridge. If you freeze it, it can last for 2 months. Always check for any off smells or changes in texture before eating. This way, you ensure you enjoy it at its best! Yes, you can use regular milk. However, it changes the flavor. Coconut milk gives a rich, creamy taste. If you want a tropical vibe, stick with coconut milk. You can also try almond or oat milk for a different flavor. To make this recipe vegan, use maple syrup instead of honey. It adds sweetness without any animal products. Also, ensure your coconut milk is dairy-free. This way, you keep it plant-based and delicious. Chia seeds are tiny but mighty. They are high in fiber, which helps digestion. They have omega-3 fatty acids that are good for your heart. Chia seeds also provide protein and are low in calories. Plus, they keep you full for longer. You learned about making a chia seed pudding using various ingredients and techniques. We covered chia seeds, coconut milk, and sweeteners. Then, we discussed mixing, refrigeration, and serving ideas. Tips on texture and sweetness helped you perfect your pudding. Variations with fruits and dairy-free options added fun. Lastly, we reviewed storage tips for freshness. Chia seed pudding is easy, healthy, and perfect for snacks. Enjoy the process!

Tropical Coconut Mango Chia Pudding

A refreshing and healthy dessert made with chia seeds, coconut milk, and fresh mango.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Cuisine Tropical
Servings 4
Calories 200 kcal

Ingredients
  

  • 0.5 cup chia seeds
  • 2 cups coconut milk
  • 1-2 tablespoons honey or maple syrup
  • 1 whole ripe mango, diced
  • 0.25 teaspoon vanilla extract
  • 1 pinch salt
  • to taste none toasted coconut flakes for garnish
  • to taste none fresh mint leaves for garnish

Instructions
 

  • In a large mixing bowl, combine chia seeds, coconut milk, honey or maple syrup, vanilla extract, and salt.
  • Whisk the mixture vigorously for about 1-2 minutes to ensure the chia seeds are evenly distributed and to prevent clumping.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or ideally overnight, to allow the chia seeds to expand and create a pudding-like texture.
  • Once the chia pudding is set, stir it well to break up any clumps that may have formed.
  • To serve, layer the chia pudding in serving glasses or bowls. Start with a layer of chia pudding, followed by a layer of diced mango, and repeat the layers until you reach the top.
  • Top each serving with a sprinkle of toasted coconut flakes and a few fresh mint leaves for garnish.
  • Enjoy chilled as a refreshing dessert or a healthy breakfast option!

Notes

Best enjoyed chilled; can be made a day in advance.
Keyword chia pudding, coconut, healthy dessert, mango