Mango Coconut Chia Pudding

$- Coconut milk (canned or carton) - Almond milk (or more coconut milk) - Chia seeds - Maple syrup or honey - Ripe mango - Vanilla extract - Salt - Toasted coconut flakes - Fresh mint leaves To make Mango Coconut Chia Pudding, gather all your ingredients first. Each one adds flavor and texture. I love using coconut milk for its rich taste. You can choose between canned or carton. Both work well. Almond milk adds a nice creaminess, but feel free to use more coconut milk if you prefer. Chia seeds are the magic here. They absorb liquid and create that pudding-like texture. Maple syrup or honey sweetens the mix. Use more or less based on your taste. A ripe mango adds a burst of flavor and color. Don’t forget vanilla extract! Just a little makes everything taste better. A pinch of salt brings out the sweetness of the mango. For the finishing touch, sprinkle on toasted coconut flakes. They add crunch and a lovely aroma. Fresh mint leaves also brighten up the dish. Make sure you have all these ingredients ready before you start. This way, your pudding will turn out perfect every time. If you want the full recipe, just follow the link. To make Mango Coconut Chia Pudding, start by mixing your ingredients. Grab a medium mixing bowl. Add 1 cup of coconut milk, 1/2 cup of almond milk, 1/4 cup of chia seeds, 2 tablespoons of maple syrup (or honey), 1/4 teaspoon of vanilla extract, and a pinch of salt. Stir them together well. Next, whisk the mixture for about 1-2 minutes. This helps the chia seeds absorb some liquid and thicken the mix. You want a nice blend, with no lumps. Now, cover your bowl with plastic wrap. Place it in the fridge for at least 4 hours, or overnight. This waiting time is key for the pudding to set and get creamy. Once your pudding is ready, it's time to serve. Divide the chia pudding into bowls or glasses. I like using clear glasses to show off the layers. For toppings, I suggest fresh diced mango on top. Drizzle a little extra maple syrup if you like it sweeter. You can also add toasted coconut flakes for a nice crunch. Fresh mint leaves make a great garnish too. They add color and flavor! To recap, you mix coconut milk, almond milk, chia seeds, maple syrup, vanilla, and salt. Whisk for 1-2 minutes, then refrigerate for at least 4 hours. Serve in bowls, topped with mango, toasted coconut, and mint. Enjoy your healthy treat! For the full recipe, check out the details above. To get the perfect texture, start with the right ratio of chia seeds to liquid. Use 1/4 cup of chia seeds for every 1 1/2 cups of liquid. This gives your pudding a thick, creamy feel. If you want it thinner, add a little more coconut or almond milk. When it comes to substitutions, feel free to mix and match. Instead of almond milk, you can try oat milk or soy milk. If you want a sweeter taste, use agave syrup instead of maple syrup or honey. You can also swap mango for other fruits like berries or bananas. Garnishing your pudding makes it look fancy. I love topping it with toasted coconut flakes and fresh mint leaves. It adds color and texture. You can also add a slice of mango on top for a vibrant touch. For serving, use clear bowls or glasses. This way, guests can see the beautiful layers of pudding and fruit. You can also make mini parfaits in small jars for a fun twist. This is a great way to impress your friends or family. {{image_2}} You can make mango coconut chia pudding even more fun with different flavors. Try adding berries like strawberries or blueberries. These fruits add color and taste. Bananas are another tasty choice. They give a creamy texture that pairs well with mango. Adding spices can also change the flavor. A little cinnamon or nutmeg can bring warmth to the dish. These spices are simple but make a big difference. Just a pinch can elevate your pudding to a new level. This recipe fits many diets. It is vegan and gluten-free, making it great for everyone. You can use maple syrup or honey based on your needs. If you want a lower sugar option, use less maple syrup or honey. You can also swap in a sugar substitute. This way, you keep the sweetness without the extra sugar. Feel free to explore your options and make this pudding your own. You can even check the full recipe for more ideas. To keep your Mango Coconut Chia Pudding fresh, store it in the fridge. Use airtight containers. Glass jars or plastic containers work well. Make sure the lid fits tight to keep air out. This helps avoid any unwanted smells or flavors. The pudding can last up to five days in the fridge. If you see any discoloration or an odd smell, it’s best to toss it out. Yes, you can freeze Mango Coconut Chia Pudding. However, the texture may change. It might become a bit grainy after thawing. To freeze, pour the pudding into freezer-safe containers. Leave some space at the top to allow for expansion. When you're ready to enjoy it, take it out of the freezer. To properly thaw, place it in the fridge overnight. For a quicker option, you can use the microwave. Just defrost it in short bursts, stirring in between. Once thawed, give it a good stir. If it seems too thick, add a splash of coconut or almond milk to bring back the creaminess. Enjoy your pudding! What other milks can be used instead of coconut or almond? You can use oat milk, soy milk, or cashew milk. Each milk adds a unique taste. Oat milk gives a creamy texture, while soy milk offers more protein. Test different types to find your favorite! How long does chia pudding last in the fridge? Chia pudding can last up to five days in the fridge. Store it in an airtight container for best results. Always check for any off smells or changes in texture before eating. Can I use frozen mango instead of fresh? Yes, you can use frozen mango! Just thaw the mango before adding it to your pudding. This can save time and still give you great flavor. Nutritional value of chia seeds and ingredients Chia seeds are full of fiber, protein, and healthy fats. They help keep you full and aid digestion. Coconut milk adds healthy fats, while mango provides vitamins A and C. This dish is packed with nutrients! How does this dish fit into a healthy diet? Mango coconut chia pudding is a great snack or breakfast option. It is low in sugar and high in fiber. This makes it a smart choice for anyone looking to eat healthier. Are there any allergies to be aware of? Some people may have allergies to nuts, so watch out for the almond milk. If you are unsure, use coconut milk only. Always check labels for any hidden allergens. Enjoy this treat safely! Making Mango Coconut Chia Pudding is simple and fun. We covered the key ingredients, easy steps, and handy tips. You can explore different flavors and ways to store leftovers too. Chia pudding is nutritious and versatile. Whether you enjoy it for breakfast or dessert, it fits many diets. I encourage you to try this recipe and make it your own. Enjoy your tasty creation!$

Indulge in a delicious and healthy Mango Coconut Chia Pudding that’s perfect for any time of day! This creamy dessert combines coconut milk, almond milk, and chia seeds for a delightful treat. With fresh mango, a touch of sweetness, and toasted coconut flakes on top, it’s not just tasty but also nutritious. Ready in just 10 minutes prep time—refrigerate overnight for a delightful pudding texture. Click through to explore this easy recipe and satisfy your sweet cravings!

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Ingredients

1 cup coconut milk (canned or carton)

1/2 cup almond milk (or more coconut milk)

1/4 cup chia seeds

2 tablespoons maple syrup or honey (to taste)

1 ripe mango, diced

1/4 teaspoon vanilla extract

A pinch of salt

Toasted coconut flakes for garnish

Fresh mint leaves for garnish

Instructions

In a medium mixing bowl, combine the coconut milk, almond milk, chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt.

Whisk the mixture well for about 1-2 minutes until the chia seeds start to absorb some liquid and thicken the mixture.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until it achieves a pudding-like consistency.

Once the chia pudding is set, give it a good stir. If it’s too thick for your liking, you can add a splash more almond or coconut milk to loosen it up.

To serve, divide the chia pudding into serving bowls or glasses. Top each with diced mango and drizzle a bit of extra maple syrup if desired.

Finish off with a sprinkle of toasted coconut flakes and garnish each bowl with a few fresh mint leaves for color and flavor.

Prep Time: 10 minutes | Total Time: 4 hours (or overnight) | Servings: 4