Go Back
- 1/2 cup chia seeds - 2 cups coconut milk (canned full-fat or carton light) - 1 ripe mango, diced into small cubes Chia seeds are tiny but mighty. They expand and create a pudding-like texture when soaked. Coconut milk gives a rich flavor and creamy feel. The mango adds a sweet, fruity burst that is simply irresistible. - 2 tablespoons honey or maple syrup - 1 teaspoon pure vanilla extract - A pinch of fine sea salt Sweeteners bring balance to the pudding. Honey or maple syrup adds a natural sweetness. Vanilla extract enhances the flavor, making it more inviting. A pinch of salt rounds out the taste, lifting all the flavors. - Toasted coconut flakes - Fresh mint leaves Garnishes are key for presentation. Toasted coconut flakes add crunch and flavor. Fresh mint leaves offer a bright touch and aroma, making your pudding look tempting on the table. You can find the full recipe details later to try this delightful treat yourself! Start by combining the chia seeds, coconut milk, honey or maple syrup, vanilla extract, and a pinch of sea salt in a large mixing bowl. Make sure the bowl is big enough to hold the mixture as it expands. The chia seeds will soak up the liquid and thicken it as it rests. This combination gives the pudding its creamy texture and sweet flavor. Next, whisk the mixture thoroughly. You want to ensure that the chia seeds are evenly spread throughout. Once you achieve a smooth blend, cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait. This step is key! The chia seeds will absorb the liquid and turn into a pudding-like consistency. After the chilling time, take the bowl out of the refrigerator. Stir the mixture well to break any clumps that may have formed. Gently fold in half of the diced mango, keeping some pieces intact for texture. Now, it’s time to serve! Divide the chia pudding into individual bowls or clear glasses for a beautiful display. Top each serving with the reserved diced mango, a sprinkle of toasted coconut flakes, and a few fresh mint leaves for a pop of color and flavor. Enjoy your Mango Coconut Chia Pudding, a healthy and delicious treat! For the complete steps, check the Full Recipe. To get the best texture, refrigerate your pudding for at least 4 hours. This step is crucial. The chia seeds soak up the coconut milk and expand. They turn the mix into a smooth pudding. If you leave it overnight, the texture will be even better. Stir the mixture well after chilling. This breaks up any clumps and ensures a creamy consistency. A well-stirred pudding will feel light and fluffy. For a beautiful look, serve your chia pudding in clear glasses. This allows the colorful layers to shine through. You can see the creamy pudding and the bright mango pieces. It makes the dish more inviting. Add a slice of fresh mango on the rim of the glass. This adds color and a touch of elegance. A sprinkle of toasted coconut flakes on top completes the dish. These small details make your dessert eye-catching and fun. You can make this pudding suit your taste by adjusting the sweetness. Use honey or maple syrup to sweeten it up. Start with 2 tablespoons, then taste it. If you want it sweeter, add more. This way, you can create the perfect flavor for you. Remember, everyone's sweet tooth is different! Feel free to experiment until you find what you love most. {{image_4}} You can easily adjust this recipe for different diets. If you are lactose intolerant, use almond or oat milk instead of coconut milk. Both options work well and can change the flavor slightly. They still keep the creamy texture we love. For those who follow a vegan diet, try sweetening with maple syrup instead of honey. This way, you keep the dish plant-based and still tasty. Want to jazz up your pudding? Consider adding cocoa powder or vanilla bean. Both options bring new flavors and make each bite special. You can also mix in berries like strawberries or blueberries. This adds color and a fresh taste. Feel free to experiment with any fruits you enjoy! For an extra creamy pudding, mix in some yogurt. This gives your dish a rich and smooth feel. If you like crunch, layer the pudding with granola. The granola adds a nice bite and enhances the overall experience. You’ll love how these small changes can create a whole new treat! For the full recipe, check out the section above. Store leftover mango coconut chia pudding in an airtight container. This keeps it fresh and tasty. You can enjoy it for up to five days in the fridge. If you notice any off smells or changes in texture, it's best to toss it. You can freeze chia pudding for later use. Portion it into individual containers before freezing. This way, you can grab just what you need. To thaw, move the container to the fridge overnight. You can also thaw it in a bowl of warm water for quicker results. After storing, the pudding may thicken a bit. Stir it well to refresh its texture. You can also add a splash of coconut milk to make it creamy again. If you have leftovers, try blending them into smoothies for added nutrition. You can also layer them in parfaits with fruits and granola for a fun twist. Mango coconut chia pudding can last up to five days in the fridge. To keep it fresh, store it in an airtight container. This practice helps prevent it from absorbing odors. Always check for any off smells or changes in texture before eating. Yes, you can make chia pudding in advance! I recommend preparing it the night before or up to three days ahead. This makes it a great option for meal prep. Just store it in the fridge and grab it when you need a quick snack or breakfast. Chia seeds are tiny but mighty! They pack a punch of nutrients. Here are some highlights: - High in fiber, which helps with digestion. - Rich in omega-3 fatty acids, good for heart health. - Full of protein, making them a great plant-based choice. - Loaded with antioxidants, which protect your cells. These benefits make chia seeds a smart addition to your diet. Yes, you can! If you prefer, almond, oat, or soy milk work well. Each type of milk adds a different flavor. Almond milk is light and nutty. Oat milk is creamy and sweet. Soy milk is rich and smooth. Just remember, these choices may change the pudding's taste and texture. Your chia pudding is ready when it has a thick, creamy texture. After chilling for at least four hours, the chia seeds should expand. The mixture should not be runny but instead hold its shape. If it looks clumpy, stir it well before serving. This chia pudding recipe combines simple ingredients for a delightful treat. You learned how to craft the pudding, from mixing to garnishing. I shared tips for achieving the perfect texture and variations to suit your taste. Remember, this dish is versatile and can be adjusted to your preferences. Experiment with flavors or try different milk options. Enjoy making and sharing your own mango coconut chia pudding. It's both fun and healthy, so dig in!

Mango Coconut Chia Pudding

Indulge in a tropical escape with this easy Mango Coconut Chia Pudding recipe! Made with creamy coconut milk, nutritious chia seeds, and sweet mango, this delightful treat is perfect for breakfast or dessert. In just 15 minutes of prep and a little chill time, you can enjoy a refreshing, flavorful pudding that looks as good as it tastes. Click through to discover the step-by-step instructions and presentation tips for your next tasty creation!
Print Recipe Pin Recipe

Ingredients
  

1/2 cup chia seeds

2 cups coconut milk (using either canned full-fat or carton light)

1 ripe mango, diced into small cubes

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

1 teaspoon pure vanilla extract

A pinch of fine sea salt

Toasted coconut flakes (for an appealing garnish)

Fresh mint leaves (for a touch of freshness)

Instructions
 

Begin by combining the chia seeds, coconut milk, honey or maple syrup, vanilla extract, and sea salt in a large mixing bowl.

    Use a whisk to blend the mixture thoroughly, ensuring that the chia seeds are evenly distributed and the mixture appears smooth.

      Once mixed, cover the bowl tightly with plastic wrap or a lid, and place it in the refrigerator. Allow it to chill for a minimum of 4 hours, though overnight is preferable for the best texture. The chia seeds will absorb the liquid and expand, transforming the mixture into a creamy pudding consistency.

        After the chilling period, take the bowl out of the refrigerator and stir well to break any clumps that may have formed.

          Gently fold in half of the diced mango into the pudding, being careful to keep the fruit intact for added texture. Set aside the remaining mango for garnish.

            To serve, divide the chia pudding among individual bowls or clear glasses for an elegant presentation. Top each serving with the reserved diced mango, a generous sprinkle of toasted coconut flakes, and a few fresh mint leaves for an aromatic finish.

              Prep Time, Total Time, Servings: 15 minutes | 4 hours (plus refrigeration) | Serves 4

                - Presentation Tips: For a striking visual effect, serve the chia pudding in clear glasses so that the layers of mango and the creamy pudding are visible. Consider garnishing with a slice of fresh mango on the rim of the glass for an added pop of color and a delicious touch.