Go Back
To make this tasty mango coconut chia pudding, gather these main ingredients: - 1 cup coconut milk (choose either canned or carton) - 1/2 cup almond milk (or your preferred milk variety) - 1/3 cup chia seeds - 1 ripe mango, diced into small cubes - 1 teaspoon pure vanilla extract - A pinch of salt These ingredients create a creamy base that is both rich and refreshing. The coconut milk gives a tropical flavor, while the almond milk adds a light touch. Chia seeds are the star here; they soak up the liquids and turn into a pudding-like texture. You can add these optional ingredients to enhance sweetness and presentation: - 2 tablespoons maple syrup (optional, adjust sweetness to taste) - Toasted coconut flakes, for a delightful garnish - Fresh mint leaves, for a refreshing touch Maple syrup can sweeten your pudding without refined sugar. Toasted coconut flakes add texture and flavor, while fresh mint leaves give it a pop of color. Each ingredient in this pudding offers unique health benefits: - Coconut milk: Rich in healthy fats that support heart health. - Almond milk: Low in calories and high in vitamin E. - Chia seeds: Packed with fiber, omega-3s, and protein. - Mango: High in vitamins A and C, boosting your immune system. - Vanilla extract: Adds flavor and may have antioxidant properties. - Maple syrup: Contains minerals like manganese and zinc. These ingredients combine to create a dish that is not only tasty but also healthy. Eating this pudding can help you feel full and satisfied while enjoying a tropical treat. For the full recipe, check out the details above. To start, gather your ingredients. You need coconut milk, almond milk, chia seeds, and some sweeteners. In a large bowl, pour in 1 cup of coconut milk and 1/2 cup of almond milk. Then, add 1/3 cup of chia seeds. You can include 2 tablespoons of maple syrup if you like it sweeter. Next, mix in 1 teaspoon of pure vanilla extract and a pinch of salt. Use a whisk or fork to blend well. Make sure there are no clumps of chia seeds; this step is key for a smooth pudding. Now that you mixed everything, cover the bowl. You can use plastic wrap or a lid. Place it in the fridge for at least 4 hours. For the best results, let it chill overnight. This time allows the chia seeds to absorb the liquid. As they soak, they will thicken and turn into a creamy pudding. Stir the mixture once or twice during the first hour. This helps the seeds spread evenly. After the chilling time, check the pudding. It should be thick and creamy. Stir it well to break any clumps. Now, divide the pudding into serving bowls or jars. The fun part is next! Top each serving with diced ripe mango. Spread it evenly for a nice look. Finally, sprinkle some toasted coconut flakes on top. Add fresh mint leaves for a touch of color and aroma. Serve your mango coconut chia pudding chilled and enjoy this tropical treat! You can find the full recipe at the start of the article. To get the best chia pudding, use the right balance of liquids and seeds. Start with one cup of coconut milk and half a cup of almond milk. This mix gives a nice creamy base. Next, add one-third cup of chia seeds. Stir well to break up any clumps. Cover the bowl and chill it for at least four hours. This waiting time lets the chia seeds soak up the milk. If you want a thicker pudding, add a bit more chia seeds. A little bit goes a long way! You can make your pudding even better with simple tweaks. Adding a teaspoon of pure vanilla extract brings out the flavors. If you like sweetness, include two tablespoons of maple syrup. For a fresh twist, try adding diced fruits like strawberries or blueberries on top. You can also mix in a sprinkle of toasted coconut flakes. These add crunch and enhance the tropical taste of your pudding. Many people make simple errors when making chia pudding. One common mistake is not mixing the seeds well. If you don’t stir enough, clumps form, and you won’t get that smooth texture. Another mistake is not letting it sit long enough. Remember, patience is key! Skipping the chilling time means your pudding will be runny. Finally, don’t forget to taste before serving. Adjust sweetness if needed. This way, you ensure that every bite is just right. {{image_4}} You can change up your mango coconut chia pudding by adding different fruits. Fresh berries like strawberries, blueberries, or raspberries bring a nice tang. Pineapple or kiwi adds a sweet and tart flavor. You can also try banana or peach for a creamy touch. Just chop the fruit small and place it on top. This gives each bite a burst of flavor and color. This pudding is easy to make dairy-free and vegan. Use coconut milk and almond milk, which I already mentioned in the recipe. You can also try oat milk or soy milk for a different taste. If you want a creamier texture, go for full-fat coconut milk. It makes the pudding rich and smooth. Keep your toppings plant-based to stay true to vegan values. Feel free to get creative with flavors in your mango coconut chia pudding! Add spices like cinnamon or nutmeg for warmth. You can also mix in cocoa powder for a chocolate twist. If you want more sweetness, try agave syrup or honey. Adding nut butter, like almond or peanut butter, gives extra creaminess and protein. Mix and match these ideas to find your favorite combo. The full recipe gives you a great base to explore these exciting options. To store leftover chia pudding, first, place it in an airtight container. This keeps the pudding fresh and safe from odors. You can use glass jars, plastic containers, or even a bowl with a lid. Make sure to store it in the fridge. This helps the pudding stay creamy and delicious. Meal prep makes life easier. To prep ahead, you can make a big batch of chia pudding. Follow the full recipe and divide it into individual portions. Store these portions in jars or containers. This way, you have a quick and healthy snack ready. You can top your pudding with fresh fruit or nuts right before you eat. Chia pudding lasts about 5 days in the fridge. After that, its texture and taste may change. If you want to keep it longer, freezing is an option. Pour the pudding into ice cube trays or freezer-safe jars. When you want to eat it, thaw it in the fridge overnight. This way, you still enjoy your tasty mango coconut chia pudding! Chia pudding stays fresh in the fridge for about 5 days. Store it in airtight containers. This keeps it from absorbing odors from other foods. If you see any change in texture or smell, toss it out. Always check before enjoying! Yes, you can. Use ripe mango for sweetness. You can also add mashed banana or unsweetened applesauce. These natural options bring flavor and keep the pudding healthy. Adjust the taste based on what you enjoy. Chia seeds pack a punch of nutrition. They are high in fiber, protein, and omega-3 fatty acids. One ounce (28 grams) has about 137 calories, 11 grams of fiber, and 4 grams of protein. They also offer calcium, magnesium, and antioxidants. This makes them a great addition to your diet. They help with digestion and provide energy. If you want to learn more, check out the full recipe for mango coconut chia pudding! Mango coconut chia pudding is simple and rewarding to make. We covered main ingredients and optional sweeteners. The step-by-step guide helps you prepare it with ease. I shared tips for the perfect texture and flavor boosts. You can enjoy different toppings and alternatives for a personal touch. Storing leftovers is easy, and taking care of your meal prep is key. With this knowledge, you can confidently create a delicious treat while maximizing its health benefits. Enjoy your tasty and nutritious pudding!

Mango Coconut Chia Pudding

Indulge in a tropical treat with this refreshing Mango Coconut Chia Pudding! Made with creamy coconut and almond milk, this delightful dessert is packed with nutrients from chia seeds and sweetened with maple syrup. Top it off with fresh mango, toasted coconut flakes, and mint for a burst of flavor. Perfect for a healthy breakfast or a satisfying snack, it’s simple to make! Click through to explore the full recipe and enjoy this delicious treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup coconut milk (choose either canned or carton)

1/2 cup almond milk (or your preferred milk variety)

1/3 cup chia seeds

2 tablespoons maple syrup (optional, adjust sweetness to taste)

1 ripe mango, diced into small cubes

1 teaspoon pure vanilla extract

A pinch of salt

Toasted coconut flakes, for a delightful garnish

Fresh mint leaves, for a refreshing touch

Instructions
 

In a spacious mixing bowl, pour in the coconut milk and almond milk. Add the chia seeds, maple syrup (if desired), vanilla extract, and a pinch of salt. Use a whisk or a fork to mix thoroughly, ensuring that there are no clumps of chia seeds.

    Once combined, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for a minimum of 4 hours or preferably overnight. This time is crucial for the chia seeds to absorb the liquid and thicken the mix into a pudding-like consistency. Stir the mixture once or twice during the first hour to promote even distribution of the chia seeds.

      After the resting period, check the consistency of your chia pudding; it should be thick and creamy. Give it a good stir to break up any clumps, then divide the pudding evenly into serving containers such as jars or bowls.

        The fun part! Top each serving generously with the diced fresh mango, evenly distributing it across the pudding for an appealing presentation.

          Add a finishing touch by garnishing with a sprinkle of toasted coconut flakes and a few fresh mint leaves. This not only enhances the visual appeal but also adds a touch of aroma and freshness.

            Serve your delicious mango coconut chia pudding chilled, and dig into this creamy, tropical delight that will surely satisfy your taste buds!

              Prep Time: 5 minutes | Total Time: 4 hours 5 minutes | Servings: 4