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To make a flavorful Mango Coconut Chia Pudding, you need some key ingredients. Here’s what you will need: - 1 cup coconut milk (canned or fresh) - 1/2 cup almond milk (or your preferred milk) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey for sweetness) - 1 ripe mango, pureed until smooth - 1/2 teaspoon vanilla extract - A pinch of sea salt - Fresh mango cubes and shredded coconut for topping These ingredients blend together to create a creamy and fresh treat. The coconut milk adds rich flavor, while the almond milk lightens it up. Chia seeds thicken the mix, making it satisfying and healthy. If you want to change the sweetness, you have options. Instead of maple syrup, try honey or agave syrup. Each sweetener gives a unique taste. You could also use stevia or monk fruit sweetener for a lower-calorie option. Adjust the amount according to your taste. Toppings can elevate your pudding. Add fresh mango cubes for a burst of flavor. Shredded coconut gives a fun texture. You can also use chopped nuts or seeds for crunch. A sprig of fresh mint on top adds a pop of color and freshness. The right toppings make your pudding look and taste amazing! {{ingredient_image_2}} Start by mixing your coconut milk and almond milk in a medium bowl. You can use canned or fresh coconut milk. This forms the creamy base of your pudding. Next, add the maple syrup and vanilla extract. A pinch of sea salt will help enhance the flavors. Whisk the mixture until it is well blended. Now it is time to add the chia seeds. Sprinkle them into the liquid slowly while stirring. This keeps the seeds from clumping together. Let the mixture rest for 5 minutes. Stir again to ensure the chia seeds spread out evenly. This step is key to achieving the right texture. Cover the bowl with plastic wrap or a lid. Place the bowl in the refrigerator. Chill for at least 3 to 4 hours, or overnight if you can. This waiting time allows the chia seeds to absorb the liquid and swell, turning into a pudding. When you mix the chia pudding, be gentle but thorough. You want to ensure that every seed has liquid around it. Stirring continuously while adding the seeds helps with this. After the initial resting time, a second stir is crucial. It helps the seeds settle evenly in the mixture. If you notice clumps forming, stir a bit more. The goal is a smooth, creamy pudding. Remember, the chia seeds will swell and thicken the mixture over time. So, patience is key! To make the beautiful marbled effect, start with a ripe mango. Puree it until it is smooth. Once your chia pudding has set, grab a serving bowl or jar. Spoon in the pudding first. Now, take your mango puree and gently swirl it into the pudding. Do not mix it completely; you want to see both layers. This creates a lovely visual effect that is as tasty as it looks. Finish by adding fresh mango cubes and a sprinkle of shredded coconut on top. This not only boosts flavor but adds texture too. Enjoy your creation! To make a creamy chia pudding, use the right ratio of liquid to seeds. I find that 1/4 cup of chia seeds to 1.5 cups of liquid works well. The chia seeds soak up liquid and expand. This gives the pudding its thick, creamy texture. Stir the mixture well after adding the seeds. Let it sit for five minutes, then stir again. This helps prevent clumps. Chill it for at least three to four hours, or overnight for the best results. Many people add too much liquid, which makes the pudding runny. Stick to the right ratios to avoid this. Another mistake is not stirring enough. Always stir after you add the seeds. This helps them distribute evenly. Avoid skipping the chilling time, as this step is crucial for thickening. Lastly, don’t rush the mango puree. A smooth mango adds a wonderful layer of flavor. For stunning presentation, use clear jars or bowls. This showcases the beautiful layers of chia pudding and mango. Swirl the mango puree gently to create a marbled effect. Top with fresh mango cubes and a sprinkle of shredded coconut for texture. You can also add a mint leaf for a pop of color. This makes each serving look and taste amazing. Pro Tips Perfect Chia Seed Mixture: Make sure to whisk the chia seeds thoroughly into the liquid to avoid clumping and ensure an even texture throughout the pudding. Chill Time Matters: For the best consistency, allow the pudding to chill overnight. This gives the chia seeds ample time to absorb the liquid and thicken properly. Mango Freshness: Use ripe mangoes for the best flavor. If mangoes are not in season, consider using frozen mango puree as a substitute. Layered Presentation: When serving, gently swirl the mango puree into the pudding for a marbled effect, making it visually appealing and delicious. {{image_4}} You can make this mango coconut chia pudding dairy-free by choosing the right milk. I love using coconut milk for its rich flavor. You can also try oat milk or soy milk. Almond milk works well too but keep in mind it has a lighter taste. If you prefer a nut-free option, use rice milk. Each choice alters the flavor slightly, so feel free to experiment. To add a twist to your pudding, mix in other flavors. A splash of lime juice brightens the mango taste. You can also add a spoonful of peanut butter for creaminess. If you like spices, try a pinch of cinnamon or nutmeg. For a tropical feel, add a few drops of coconut extract. Each ingredient enhances the pudding and keeps it exciting. You can change this recipe to fit any season. In fall, add pumpkin puree and spice it up with cinnamon. For winter holidays, mix in crushed peppermint or cocoa powder for a festive flair. In summer, fresh berries can brighten up the dish. You can even layer different fruits for a colorful presentation. These fun twists make every serving special and unique. Store your mango coconut chia pudding in an airtight container. This keeps it fresh and prevents odors from other foods. I recommend glass jars or plastic containers with tight lids. Place them in the fridge right after you prepare the pudding. Avoid leaving it uncovered, as it can dry out. You can store chia pudding in the fridge for up to five days. After that, its texture and taste may change. Always check for any signs of spoilage before eating. If it smells off or has a strange texture, it’s best to toss it. You can freeze chia pudding if you want to keep it longer. Use freezer-safe containers or bags to avoid freezer burn. When you want to eat it, move it to the fridge to thaw overnight. Stir well after thawing to restore its creamy texture. If it seems too thick, add a splash of coconut milk or almond milk. Enjoy it fresh, even after freezing! Chia seeds are tiny but powerful. They are rich in fiber, which helps digestion. These seeds are also full of protein, making them great for muscle health. They contain omega-3 fatty acids, good for your heart. Plus, they have minerals like calcium and magnesium. Eating chia seeds may help you feel full longer, which can aid weight control. They also have antioxidants, which help fight free radicals in the body. Yes, you can! If mango isn't your favorite, try other fruits. Berries like strawberries or blueberries work well. Peaches and bananas add a sweet touch, too. You could even use kiwi for a tart flavor. Just remember to puree them well for a smooth mix. Each fruit will give a unique taste and color to your chia pudding. Chia pudding is perfect for meal prep! You can make it ahead of time and store it in the fridge. It can last up to five days when kept in a sealed container. Just remember to top it with fresh fruit right before serving. This way, your pudding stays fresh and tasty. It’s a great grab-and-go breakfast or snack option that saves you time during busy days. Mango coconut chia pudding is easy and fun to make. We discussed the main ingredients, sweeteners, and toppings to enhance flavors. I shared simple steps and tips for the perfect texture and consistency. Explore variations for different tastes and the best ways to store your pudding. Remember, this dish can fit into meal prep easily. Enjoy creating and sharing this delicious treat. Your friends and family will love it!

Mango Coconut Chia Pudding

A creamy and delicious pudding made with coconut milk, almond milk, chia seeds, and pureed mango, topped with fresh mango cubes and shredded coconut.
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
  • 1/2 cup almond milk
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup
  • 1 unit ripe mango
  • 1/2 teaspoon vanilla extract
  • a pinch sea salt
  • to taste fresh mango cubes
  • to taste shredded coconut

Instructions
 

  • In a medium mixing bowl, pour in the coconut milk and almond milk.
  • Add the maple syrup, vanilla extract, and a pinch of sea salt. Whisk the mixture thoroughly until all ingredients are well blended.
  • Gradually incorporate the chia seeds into the liquid, stirring continuously to ensure they are evenly distributed and not clumping together.
  • Allow the mixture to sit for 5 minutes. After this initial resting period, stir the mixture again to further disperse the chia seeds.
  • Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator. Chill for at least 3-4 hours or overnight for the best results, until it thickens into a creamy pudding consistency.
  • Once the chia pudding has set, take it out of the refrigerator and divide the pudding evenly among serving bowls or jars.
  • Gently swirl the pureed mango into each portion of pudding, creating a beautiful marbled effect without fully mixing.
  • Finish by topping each serving with fresh mango cubes and a sprinkle of shredded coconut for added flavor and texture.

Notes

For an appealing presentation, serve the pudding in clear jars or bowls to highlight the vibrant layers of mango and chia pudding. Add a sprig of fresh mint on top for a splash of color and extra freshness.
Keyword chia pudding, coconut, healthy dessert, mango