Mango Coconut Chia Pudding
Mango Coconut Chia Pudding is a tropical, creamy, and nutritious dessert or breakfast option. Made with fresh mango, creamy coconut milk, and nutrient-packed chia seeds, this recipe is refreshing, naturally sweet, and satisfying.
Indulge in the perfect combination of tropical flavors and creamy textures, topped with vibrant mango chunks for a delightful finish. This pudding is not only tasty but also packed with health benefits.
This recipe is vegan, gluten-free, and incredibly easy to make. With minimal prep, it’s an ideal make-ahead option for breakfast, snacks, or desserts.
Tools You’ll Need
- Mixing bowl
- Whisk
- Blender or food processor
- Measuring cups and spoons
- Serving jars or bowls
Ingredients
- 1 cup coconut milk (full-fat or light, based on preference)
- 1/2 cup unsweetened almond milk (or water for a lighter option)
- 1/4 cup chia seeds
- 2-3 tablespoons maple syrup or honey (adjust to taste)
- 1 large ripe mango, peeled and diced (reserve some for garnish)
- 1 teaspoon vanilla extract
- Pinch of salt
- Toasted coconut flakes (optional, for garnish)
Instructions
1. Prepare the Chia Pudding Base:
- In a mixing bowl, whisk together coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt.
- Stir in the chia seeds, making sure they are evenly distributed.
- Cover and refrigerate for at least 3-4 hours or overnight, stirring once after the first 30 minutes to prevent clumping.
2. Blend the Mango:
- Add the diced mango to a blender or food processor. Blend until smooth to create a mango puree.
- Reserve some diced mango for topping.
3. Assemble the Pudding:
- Once the chia pudding has thickened, give it a good stir.
- In serving jars or bowls, layer the mango puree and chia pudding alternately, or swirl them together for a marbled effect.
4. Garnish and Serve:
- Top with the reserved diced mango and toasted coconut flakes, if desired.
- Serve chilled and enjoy!
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Mango Coconut Chia Pudding
Equipment
- Mixing bowl
- Whisk
- Blender or food processor
- Measuring cups and spoons
- Serving jars or bowls
Ingredients
- 1 cup coconut milk full-fat or light, based on preference
- 1/2 cup unsweetened almond milk or water for a lighter option
- 1/4 cup chia seeds
- 2-3 tablespoons maple syrup or honey adjust to taste
- 1 large ripe mango peeled and diced (reserve some for garnish)
- 1 teaspoon vanilla extract
- Pinch of salt
- Toasted coconut flakes optional, for garnish
Instructions
- Prepare the Chia Pudding Base:
- In a mixing bowl, whisk together coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt.
- Stir in the chia seeds, making sure they are evenly distributed.
- Cover and refrigerate for at least 3-4 hours or overnight, stirring once after the first 30 minutes to prevent clumping.
- Blend the Mango:
- Add the diced mango to a blender or food processor. Blend until smooth to create a mango puree.
- Reserve some diced mango for topping.
- Assemble the Pudding:
- Once the chia pudding has thickened, give it a good stir.
- In serving jars or bowls, layer the mango puree and chia pudding alternately, or swirl them together for a marbled effect.
- Garnish and Serve:
- Top with the reserved diced mango and toasted coconut flakes, if desired.
- Serve chilled and enjoy!
Tips for Cooking
- For an extra burst of flavor, add a squeeze of lime juice to the mango puree.
- Adjust the sweetness based on your preference and the ripeness of the mango.
- Use canned coconut cream for an extra rich and creamy texture.
Why You Should Try This Recipe
This Mango Coconut Chia Pudding is the perfect way to enjoy a healthy yet indulgent treat. It’s packed with omega-3 fatty acids, fiber, and vitamins while offering a taste of the tropics in every bite.
Elevate your breakfast or dessert game with this Mango Coconut Chia Pudding recipe. It’s a simple, nutritious, and delicious way to satisfy your cravings for something tropical and refreshing. Enjoy this easy-to-make dish anytime!
