Go Back
- 1 cup coconut milk (full fat for creaminess) - 1 cup almond milk (or any plant-based milk) - 1/2 cup chia seeds - 2 tablespoons maple syrup (adjust to taste) - 1 ripe mango, peeled, pitted, and diced - 1 teaspoon vanilla extract - A pinch of salt - Toasted coconut flakes (for topping) - Fresh mint leaves (for garnish) For a creamier texture, always choose full-fat coconut milk. If you want a lighter option, you can use light coconut milk. You can replace almond milk with any plant-based milk, like oat or soy milk. For sweetness, maple syrup works well, but you can also use honey or agave. If you need a sugar-free option, try using a sugar substitute like stevia. These ingredients blend to make a tasty treat. The chia seeds soak up liquid and thicken the mix. The mango adds freshness and sweetness, while coconut milk gives a rich flavor. The vanilla extract enhances the taste, and salt balances the sweetness. Topping with toasted coconut and mint adds a lovely finish. Start by mixing the coconut milk and almond milk in a large bowl. Use a whisk to blend them well. Add the maple syrup, vanilla extract, and a pinch of salt. Whisking is key; it helps create a smooth texture. This base will be the flavor heart of your pudding. Next, it’s time to add the chia seeds. Pour them into the milk mixture slowly while stirring. This step is crucial to prevent clumping. If you add them too fast, they may clump together. Once added, let the mixture rest for at least four hours. You can even leave it overnight. This allows the seeds to soak up the liquid and thicken the pudding. When ready to serve, grab your favorite glasses or bowls. Start by layering the chia pudding at the bottom. Then, add a layer of diced mango on top. Repeat these layers as desired. For a stunning finish, top with toasted coconut flakes and fresh mint leaves. This not only adds flavor but also makes your dish look beautiful. Serve in clear glass jars to show off those lovely layers! You can change the sweetness of your pudding easily. Use agave for a light taste. Honey adds a rich flavor. Both work great! You can also play with spices. A pinch of cinnamon gives warmth. Nutmeg adds a nice kick. These small changes make each pudding unique. Using full-fat coconut milk is key. It makes your pudding creamy and rich. The thickness comes from the chia seeds. Chill the mixture for at least four hours. If you can, let it sit overnight. This gives the seeds time to swell and absorb the liquid. The result? A smooth and thick pudding. Presentation matters! Garnish your pudding with fresh mint leaves. They add a nice pop of color. Toasted coconut flakes give a crunchy texture. Serve in clear glass jars. This way, everyone can see the pretty layers. You can even use themed glassware for special events. It makes your dessert feel festive and fun! {{image_2}} You can switch up the fruit in your coconut mango chia pudding. Berries like strawberries or blueberries add a nice pop of color. Kiwi also brings a tangy flavor that pairs well. When mixing fruits, balance is key. Sweet fruits like mango can balance tart ones like raspberries. Experiment with what you like best! If you want to try different milk, oat milk or soy milk work great. Oat milk gives a creamy texture, while soy milk adds protein. Both options change the flavor a bit. Use sweetened or unsweetened versions based on your taste. This way, you can create a pudding that suits your palate perfectly. Making this pudding vegan is easy! Simply use maple syrup as your sweetener. For a sugar-free treat, consider using stevia or monk fruit. These options keep the sweetness without added sugar. You will still enjoy a rich taste while keeping it healthy and delicious! You can store coconut mango chia pudding in the fridge for up to five days. To keep it fresh, use a sealed container. This way, your pudding will stay creamy and delicious. If you notice any separation, just give it a stir before serving. Also, keep it away from strong-smelling foods to avoid any taste changes. Yes, you can freeze chia pudding! However, the texture may change a bit. To freeze, place it in an airtight container. When you're ready to eat it, let it thaw in the fridge overnight. For a quicker option, leave it at room temperature for a few hours. After thawing, stir it well to restore some of its creaminess. If you have extra mango or coconut, there are many fun ways to use them! You can make a smoothie with leftover mango. Just blend it with some ice and almond milk for a refreshing drink. For coconut, try adding it to oatmeal or yogurt. Toasted coconut flakes make a great topping for pancakes, too! These ideas help avoid waste and keep your meals exciting. Chia pudding lasts about 5 days in the fridge. Store it in an airtight container. Keep it covered to prevent it from absorbing other smells. If you see any signs of spoilage, like mold, throw it out. Yes, you can make chia pudding in advance. I often prepare it the night before. This gives the seeds time to absorb the liquid and thicken. It’s perfect for busy mornings or meal prep. Just remember to mix it well before serving. Chia pudding is very healthy. Chia seeds are packed with fiber, protein, and omega-3s. They help keep you full longer. Coconut milk adds healthy fats, which are good for your heart. Together, they make a nutritious treat that tastes great! This article explored making delicious chia pudding. We covered the key ingredients, step-by-step instructions, and useful tips. You learned how to customize flavors and achieve the best texture. Don’t forget about fun variations and effective storage methods. Chia pudding is simple and versatile. Whether for breakfast or dessert, it's a tasty, healthy choice. Experiment with different fruits and flavors to find your perfect mix. Enjoy your pudding making journey!

Coconut Mango Chia Pudding

Indulge in a tropical treat with this Coconut Mango Chia Pudding recipe! Packed with creamy coconut milk, fresh mango, and nutritious chia seeds, this easy dessert is perfect for any occasion. With just a few simple ingredients and minimal prep time, you can create a beautiful and delicious layered pudding that will impress your friends and family. Click to discover this refreshing recipe and bring a taste of the tropics to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup coconut milk (full fat for creaminess)

1 cup almond milk (or any plant-based milk)

1/2 cup chia seeds

2 tablespoons maple syrup (adjust to taste)

1 ripe mango, peeled, pitted, and diced

1 teaspoon vanilla extract

A pinch of salt

Toasted coconut flakes (for topping)

Fresh mint leaves (for garnish)

Instructions
 

In a large mixing bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt until well combined.

    Gradually add the chia seeds to the milk mixture, stirring continuously to prevent clumping.

      Once all the chia seeds are incorporated, cover the bowl with plastic wrap or transfer the mixture to jars with lids. Refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.

        After the pudding has set, stir the mixture well to break up any clumps.

          To serve, layer the chia pudding in serving glasses or bowls, followed by a layer of diced mango. Repeat the layers if desired.

            Top the pudding with toasted coconut flakes and garnish with fresh mint leaves for a pop of color and flavor.

              Prep Time: 10 minutes | Total Time: 4 hours (including chilling) | Servings: 4

                - Presentation Tips: Serve in clear glass jars to showcase the beautiful layers. Drizzle a bit of extra coconut milk on top for an elegant finish!