Go Back
The right ingredients make Mango Coconut Chia Pudding special. Here’s what you need: - 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup - 1 ripe mango, diced - 1/2 teaspoon vanilla extract - Pinch of salt - Toasted coconut flakes for garnish - Fresh mint leaves for garnish Using fresh, ripe mango gives the pudding a sweet and juicy kick. Coconut milk adds creaminess and a tropical vibe. Chia seeds are the magic ingredient. They swell and create a pudding-like texture. You can use honey or maple syrup to sweeten it. The vanilla extract adds warmth, while a pinch of salt balances the flavors. To make it pretty, top with toasted coconut flakes and fresh mint leaves. These garnishes are not just for looks; they add taste and aroma too. You can find the full recipe for more details on making this delicious dessert. Remember, using quality ingredients makes a big difference in the final dish. First, grab a mixing bowl. Combine 1 cup of coconut milk, 1/4 cup of chia seeds, and 2 tablespoons of honey or maple syrup. This mix will give your pudding a sweet touch. Then, add 1/2 teaspoon of vanilla extract and a pinch of salt. Whisk everything together until it blends well. The coconut milk makes it rich and creamy. Now, let the mixture rest for about 10 minutes. This step helps the chia seeds absorb the milk. After resting, whisk again to break up any clumps. Cover the bowl with plastic wrap or a lid. It’s time to refrigerate! Let it chill for at least 4 hours. For the best texture, leave it overnight. The chia seeds will expand and turn the liquid into pudding. When you are ready to serve, stir the chia pudding well. This ensures it's smooth. If it’s too thick, add a splash of coconut milk to adjust the consistency. Now, layer the pudding in serving glasses or bowls. Top with diced mango for a burst of sweetness. Finally, garnish with toasted coconut flakes and fresh mint leaves for a lovely look. Enjoy your delicious Mango Coconut Chia Pudding! For the full recipe, check the detailed instructions above. To get the right thickness, check how the pudding holds its shape. It should be creamy, not runny. If it's too thick, add more coconut milk. Stir well to mix it in. You can also add extra chia seeds if it's too watery. Let it sit for a few minutes to thicken up again. If you want different sweeteners, try using agave syrup or coconut sugar. These can change the flavor a bit. You can also add a pinch of cinnamon or nutmeg. These spices boost the taste and make it more exciting. Just a little can go a long way in brightening the dish. For a beautiful look, serve the pudding in clear glasses. This shows off the layers of mango and chia. You can also use small bowls for a cozy feel. Top with toasted coconut flakes and fresh mint leaves. This adds color and makes it extra special. Consider using different glassware for fun shapes and sizes. Each serving can look unique and inviting. {{image_2}} You can use many fruits with chia pudding. Try strawberries, blueberries, or peaches. Each fruit gives a new taste and color. You can mix fruits too. How about mango and pineapple together? That mix brings a tropical vibe. You can also add bananas for creaminess. Get creative and try seasonal fruits for the best flavors. This recipe is easy to modify for different diets. For a vegan option, use maple syrup instead of honey. Chia seeds are naturally gluten-free, so you can enjoy this dessert without worry. If you want a low-sugar version, skip the sweetener or use a sugar substitute. This way, you can make a tasty treat that fits your needs. Add unique flavors to your pudding. Try a pinch of cinnamon or nutmeg for warmth. Almond or coconut extract can give a deeper taste. You can also mix in cocoa powder for a chocolate twist. Toppings can enhance your pudding too. Consider adding nuts, seeds, or granola for crunch. Fresh fruit or a dollop of yogurt can also add freshness. You can make this dessert your own with these easy changes. To keep your Mango Coconut Chia Pudding fresh, store it in an airtight container. This helps prevent any unwanted odors or flavors. You can place the pudding in the fridge for up to five days. The chia pudding will stay thick and tasty during that time. If you notice any separation, just stir it before eating. Chia pudding tastes best cold, so you don't need to reheat it. If you want to refresh its texture, you can stir in a little coconut milk. This helps make it creamy again. Can it be frozen? Yes, you can freeze Mango Coconut Chia Pudding. However, its texture may change. Make sure to use a freezer-safe container. It can last for up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Stir well before serving. For the best texture, enjoy it fresh! Mango Coconut Chia Pudding lasts for about five days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty. If you see any changes in texture or smell, it’s best to discard it. For the best experience, enjoy it within the first few days. Yes, you can use other types of milk. Almond milk, oat milk, or soy milk all work well. Each type will give a different taste. Coconut milk adds creaminess, but other milks can make it lighter. Feel free to experiment to find your favorite flavor. Absolutely! This pudding is great for meal prep. You can make it in advance and store it in the fridge. It’s perfect for a quick breakfast or snack. Just layer it in jars for easy serving. You can also switch up the toppings for variety throughout the week. Chia pudding is packed with nutrients. Chia seeds are rich in fiber, protein, and omega-3 fatty acids. They help keep you full and support heart health. Coconut milk adds healthy fats. Plus, the mango gives you vitamins and antioxidants. This dessert is not just tasty but also good for you! For the full recipe, check out the detailed instructions above. This blog post showed you how to make Mango Coconut Chia Pudding. We covered each ingredient, from creamy coconut milk to sweet mango. I shared tips for perfect texture and sweetness. You can also try fun variations, like using different fruits or spices. Remember, this pudding is versatile and easy to store. You can enjoy it throughout the week. Get creative with your toppings and flavors. Dive in, and savor every delightful bite of this tasty treat.

Mango Coconut Chia Pudding

Indulge in the tropical delight of Mango Coconut Chia Pudding! This easy recipe combines creamy coconut milk, nutrient-rich chia seeds, and sweet diced mango for a deliciously healthy dessert. Perfect for meal prep, this pudding only takes 10 minutes to prepare and is a great treat for any occasion. Dive into this refreshing recipe and impress your friends and family. Click to explore the full recipe and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

1 cup coconut milk (canned or carton)

1/4 cup chia seeds

2 tablespoons honey or maple syrup (adjust for sweetness)

1 ripe mango, diced

1/2 teaspoon vanilla extract

Pinch of salt

Toasted coconut flakes for garnish

Fresh mint leaves for garnish

Instructions
 

In a mixing bowl, combine coconut milk, chia seeds, honey (or maple syrup), vanilla extract, and a pinch of salt. Whisk together until well combined.

    Allow the mixture to rest for about 10 minutes, then whisk again to break up any clumps of chia seeds.

      Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or ideally overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like texture.

        When ready to serve, stir the chia pudding to ensure an even consistency. If it’s too thick, you can add a little more coconut milk to reach your desired consistency.

          Layer the pudding in serving glasses or bowls, adding a layer of diced mango on top for added sweetness and flavor.

            Garnish with toasted coconut flakes and fresh mint leaves for a beautiful presentation.

              Prep Time, Total Time, Servings: 10 minutes prep | 4 hours chilling | Serves 4