Go Back
- 1 cup full-fat canned coconut milk - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup - 1 ripe mango, peeled and diced - 1/2 teaspoon pure vanilla extract (optional) - A pinch of sea salt - Toasted coconut flakes for garnish For the coconut milk, you can choose full-fat for creaminess or light for a lower fat option. The honey or maple syrup lets you customize the sweetness. If you use honey, it adds a nice floral note. If you prefer vegan, stick with maple syrup. The vanilla extract is optional. It adds depth but is not essential. Chia seeds are tiny powerhouses. They are high in fiber, which helps digestion. They also provide omega-3 fatty acids, which are great for heart health. Coconut milk gives you healthy fats, which can keep you full longer. It also contains vitamins C, E, and B vitamins. The mango adds a burst of flavor and is rich in vitamins A and C. This pudding is not just tasty; it also supports a healthy diet. To start, grab a medium mixing bowl. Pour in 1 cup of full-fat canned coconut milk. This gives the pudding a rich, creamy texture. Next, add 1/4 cup of chia seeds. These tiny seeds will thicken the pudding. Then, add 2 tablespoons of honey or maple syrup to sweeten. Adjust this based on how sweet you like your pudding. If you want, add 1/2 teaspoon of pure vanilla extract for extra flavor. Finally, sprinkle in a pinch of sea salt. Use a whisk to mix everything well. Make sure the chia seeds spread out evenly. Now, let the mixture rest for about 5 minutes. This is a key step! It allows the chia seeds to absorb some coconut milk. After that, whisk again. This helps keep the chia seeds from clumping together. You want a smooth texture, so don't skip this part. The more you whisk, the better the pudding will turn out. Cover the bowl with plastic wrap or pour the mixture into a mason jar. Make sure it has a lid. Place it in the refrigerator for at least 4 hours. For best results, let it chill overnight. This time lets the chia seeds soak up the liquid. They will expand and create a thick pudding. When it's ready, give it a gentle stir. If it’s too thick, add a splash of coconut milk and mix. Now, it’s time to enjoy your creamy chia pudding! To avoid clumping in chia seeds, follow these steps. First, mix your coconut milk and chia seeds well. Use a whisk to blend them together. After mixing, let the mixture sit for about five minutes. This allows the chia seeds to absorb some liquid. Then, whisk it again. This second whisking helps break up any clumps. If you skip this, your pudding may not be smooth. You have fun options for serving mango coconut chia pudding. Try using clear glass cups for a beautiful display. Layer the pudding with diced mango for a colorful look. You can also serve it in mason jars for a cute picnic treat. Another idea is to serve it with a scoop of yogurt on top. This adds creaminess and a tangy flavor that pairs well. Garnishing adds flair and flavor to your pudding. Use fresh fruits like berries, kiwi, or even more mango on top. For crunch, sprinkle toasted coconut flakes over each serving. Nuts like almonds or cashews add a nice texture too. A few mint leaves give a pop of color and freshness. These simple additions make your dish look and taste amazing. {{image_4}} You can get creative with flavors in this pudding. Try adding cocoa powder for a rich chocolate taste. You can also mix in other fruits like strawberries or bananas. Each fruit gives a new twist to the pudding. You might even blend in some peanut butter for a nutty flavor. The options are endless! If you have dietary needs, there are easy swaps. Use agave syrup or stevia instead of honey or maple syrup for vegan options. For nut-free choices, just skip any nut toppings. This pudding is great for many diets, so you can enjoy it worry-free. Layering can make your pudding look fancy. Use clear cups to show off the pudding's color. Add yogurt or granola between layers for texture. Fresh fruit on top adds a pop of color and taste. This makes a delightful parfait that impresses guests or brightens your day! To store leftover mango coconut chia pudding, use an airtight container. Glass jars or plastic containers work well. Make sure the lid is secure to keep out air. This helps maintain the pudding's creamy texture and flavor. Always refrigerate your pudding right after serving. Mango coconut chia pudding lasts up to five days in the fridge. If you see any change in color or smell, it's best to toss it out. Always check for freshness before enjoying your leftovers. You can freeze mango coconut chia pudding for up to three months. Use freezer-safe containers and leave some space at the top for expansion. When you're ready to eat, thaw it overnight in the fridge. Stir well before serving to revive the texture. Yes, you can use other fruits! Berries, bananas, or peaches work well. They add different flavors and colors. Try mixing fruits for a fun twist. Just make sure they are ripe and sweet. The pudding should be thick and creamy. After refrigerating, check the texture. If it holds its shape when you scoop it, it is ready. If it seems too runny, let it chill longer. Yes, chia pudding is very healthy. Chia seeds provide fiber, protein, and healthy fats. Coconut milk adds creaminess and good nutrients. This dish is a great choice for breakfast or a snack. In this article, we explored how to make mango coconut chia pudding. We covered the key ingredients, preparation steps, and helpful tips for texture. You learned about fun serving ideas and flavor variations. Don't forget about proper storage to keep your pudding fresh! Try this recipe for a tasty, healthy treat. Enjoy experimenting with flavors and serving styles. Remember, making chia pudding is simple and fun. Happy cooking!

Mango Coconut Chia Pudding

Indulge in the tropical goodness of Mango Coconut Chia Pudding! This creamy, nutrient-packed dessert combines the richness of coconut milk with sweet mango and crunchy coconut flakes. Perfect for breakfast or a guilt-free treat, it's easy to make and ready in just 15 minutes (plus chilling time). Click to discover the full recipe and impress your friends with this deliciously simple dessert! #MangoCoconutChiaPudding #HealthyDesserts #ChiaPudding #TropicalTreats
Print Recipe Pin Recipe

Ingredients
  

1 cup full-fat canned coconut milk (for a rich, creamy texture)

1/4 cup chia seeds

2 tablespoons honey or maple syrup (adjust to your preferred sweetness level)

1 ripe mango, peeled and diced into small cubes

1/2 teaspoon pure vanilla extract (optional, for flavor depth)

A pinch of sea salt

Toasted coconut flakes for garnish

Instructions
 

In a medium mixing bowl, combine the coconut milk, chia seeds, honey or maple syrup, vanilla extract (if using), and a pinch of salt. Use a whisk to mix thoroughly until all ingredients are well blended and the chia seeds are evenly distributed.

    Allow the mixture to rest for about 5 minutes, then whisk again to ensure the chia seeds do not clump together. This step is crucial for achieving a smooth pudding texture.

      Cover the bowl with plastic wrap or pour the mixture into a mason jar with a secure lid. Place in the refrigerator for at least 4 hours, or preferably overnight. This will allow the chia seeds to absorb the liquid and expand, creating a thick pudding consistency.

        After the pudding has set, give it a gentle stir. If it has become too thick for your liking, you can adjust the consistency by adding a splash of coconut milk and mixing well.

          To serve, spoon the creamy chia pudding into individual serving bowls or cups. Top generously with diced mango, and sprinkle with toasted coconut flakes for an added crunch.

            Prep Time: 15 minutes | Total Time: 4 hours (including refrigeration) | Servings: 4

              - Presentation Tips: For an elegant display, layer the chia pudding with diced mango in clear glass cups. This not only showcases the beautiful colors but also gives a delightful surprise when digging in. Finish each serving with a sprinkle of toasted coconut flakes and a fresh mint leaf on top for a pop of color and freshness.