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- 1 cup coconut milk (canned or carton) - 1/2 cup almond milk (or your choice of plant-based milk) - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup (adjust to taste) - 1 ripe mango, diced into small cubes - 1/2 teaspoon vanilla extract - A pinch of salt - Fresh mint leaves for garnish Coconut milk and almond milk are both great for this recipe. Coconut milk gives a rich taste. Almond milk adds a light flavor. You can mix them, too, for a creamy effect. When choosing sweeteners, honey and maple syrup both work well. Honey is thicker and adds a floral taste. Maple syrup is more liquid and has a unique flavor. You can pick what you like best. For fresh mango, look for ripe ones. They should feel slightly soft when you press them. A bright yellow or orange color shows ripeness. Avoid ones with dark spots, as they may be overripe. Using these fresh ingredients makes your pudding delicious and healthy. Enjoy crafting this tropical treat! {{ingredient_image_2}} In a medium bowl, combine 1 cup of coconut milk and 1/2 cup of almond milk. You can use canned or carton coconut milk, whichever you prefer. Next, add 2 tablespoons of honey or maple syrup. Adjust this to your taste. Then, drop in 1/2 teaspoon of vanilla extract and a pinch of salt. Whisk everything together until it is creamy and well blended. Now, take 1/4 cup of chia seeds. Gradually sprinkle them into your milk mixture while stirring continuously. This step is key to avoiding clumps. Stir well to ensure even distribution of the seeds. If you see clumps, keep stirring! Cover the bowl with plastic wrap or a lid. Place it in the refrigerator. Chill for at least 4 hours, but overnight is best. This time allows the chia seeds to soak up the liquid and grow. The pudding will thicken up nicely. Once ready, remove the bowl from the fridge. Stir the pudding well to mix it again. This helps to get a smooth texture. Now, grab your serving bowls or clear jars. Start with a layer of chia pudding, then add a layer of diced mango on top. Repeat this process, finishing with mango. This creates a beautiful effect. For the final touch, add a few fresh mint leaves on top of each serving. This not only looks great but adds a fresh aroma. You can even add a slice of mango on top for a pop of color. Enjoy your Coconut Mango Chia Pudding! To store leftovers, place the pudding in an airtight container. Keep it in the fridge for up to four days. This way, the pudding stays fresh and tasty. If you notice any separation, just stir it before serving. You can tailor the sweetness to your taste. Start with two tablespoons of honey or maple syrup. Taste it, then decide if you want more. You can easily add a little more sweetener if you like. Remember, ripe mangoes add natural sweetness too! If your pudding is too thick, add a splash of almond milk. Stir it in well until you reach the desired creaminess. If it’s too runny, let it chill longer. The chia seeds need time to absorb the liquid. If you see lumps, it means the chia seeds clumped together. Stir the mixture well before chilling to avoid this. Pro Tips Perfect Consistency: To achieve the ideal thickness, ensure that you allow the chia pudding to chill for at least 4 hours, preferably overnight. This ensures the chia seeds fully absorb the liquid. Flavor Variations: Experiment with different plant-based milks or sweeteners. Coconut milk pairs beautifully with other fruits like pineapple or banana for a tropical twist. Presentation Matters: Serve the pudding in clear jars or glasses to showcase the stunning layers of mango and pudding. This not only looks appealing but also enhances the eating experience. Fresh Garnish: Always add fresh mint leaves just before serving. They not only add a pop of color but also a refreshing aroma that complements the flavors of the pudding. {{image_4}} You can add many fruits or spices to your pudding. Some great options include: - Berries: Strawberries, blueberries, or raspberries add a sweet and tart flavor. - Bananas: Mashed bananas give a creamy texture and natural sweetness. - Cinnamon: A sprinkle adds warmth and a nice twist to the taste. - Coconut Flakes: Shredded coconut can boost the coconut flavor and add texture. Try different combinations to find your favorite! If you want to change the milk, many plant-based options work well. Here are some choices: - Soy Milk: This milk is creamy and rich in protein. - Oat Milk: It has a mild taste and adds a nice texture. - Cashew Milk: Creamy and slightly sweet, it pairs well with mango. - Rice Milk: A lighter option that is naturally sweet. Feel free to experiment with what you have at home! You might want to change the sweetener. Here are some substitutes to consider: - Agave Nectar: A sweet syrup that blends easily into the mixture. - Coconut Sugar: This adds a caramel-like flavor to the pudding. - Stevia: A no-calorie sweetener if you want to cut sugar. - Brown Rice Syrup: A thick syrup that adds a unique taste. These swaps can help you customize the sweetness to match your taste! Chia seeds are tiny but mighty. They are packed with fiber, protein, and healthy fats. Just two tablespoons give you about 5 grams of protein. This helps keep you full longer. Chia seeds also contain omega-3 fatty acids. These support heart health and brain function. Coconut milk adds creaminess and a tropical flavor. It is rich in medium-chain triglycerides (MCTs), which may boost energy. This milk also provides vitamins and minerals, like potassium and magnesium. Mango is not just delicious; it is also full of vitamins. One mango has vitamin C, which helps your immune system. They also contain vitamin A, which is good for your eyes. Each serving of coconut mango chia pudding has about 200 calories. This varies with your choice of sweetener and milk. Here’s a simple breakdown: - Coconut milk (1 cup): ~445 calories - Almond milk (1/2 cup): ~15 calories - Chia seeds (1/4 cup): ~180 calories - Honey (2 tablespoons): ~128 calories or maple syrup: ~104 calories - Mango (1 medium): ~150 calories When you divide this by four servings, you get a light but satisfying treat. Good news! This pudding is gluten-free and vegan. It fits many diets. The main ingredients are plant-based. You can adjust the sweetness to suit your taste. This makes it great for anyone. Just pick your favorite milk and sweetener. Enjoy a healthy dessert without worry. If you don't have chia seeds, you can use flaxseeds. They also thicken well. Ground flaxseeds work best. You can also use tapioca pearls as a fun texture. They need cooking first, but they absorb liquid and create a nice pudding feel. Coconut mango chia pudding stays fresh for up to five days in the fridge. Make sure to store it in a tight container. This keeps it from drying out or absorbing other odors. If you see any changes in smell or texture, it’s best to toss it. Yes, you can make this pudding ahead! It tastes even better after sitting overnight. This lets the flavors blend fully and the chia seeds swell. Just remember to cover the bowl or jars well before chilling. Absolutely! This recipe is great for meal prep. You can portion it into jars for easy grab-and-go breakfasts. Just layer the pudding and mango in each jar. This makes your morning routine quick and tasty! In this blog post, we explored how to make a delicious coconut mango chia pudding. We discussed key ingredients, mixing techniques, and how to achieve the perfect texture. You learned about storage, sweetness adjustments, and fun flavor variations to try. Remember, this recipe is easy and flexible. Enjoy experimenting with your choices. With fresh ingredients and simple steps, you can create a tasty dessert that also has health benefits. Now, go ahead and make your own delightful pudding!

Coconut Mango Chia Pudding

A creamy and refreshing chia pudding layered with ripe mango and garnished with mint.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 1/2 cup almond milk (or your choice of plant-based milk)
  • 1/4 cup chia seeds
  • 2 tablespoons honey or maple syrup (adjust to taste)
  • 1 ripe mango, diced into small cubes
  • 1/2 teaspoon vanilla extract
  • a pinch salt
  • for garnish fresh mint leaves

Instructions
 

  • In a medium-sized mixing bowl, combine the coconut milk and almond milk. Add in the honey (or maple syrup), vanilla extract, and a pinch of salt. Whisk the mixture vigorously until everything is well blended and creamy.
  • Gradually sprinkle the chia seeds into the liquid mixture while stirring continuously to prevent clumping.
  • Cover the bowl with plastic wrap or a tight-fitting lid and place it in the refrigerator to chill for a minimum of 4 hours, preferably overnight.
  • After the chilling period, remove the bowl from the fridge and stir the pudding to mix the ingredients back together.
  • In serving bowls or clear jars, add a layer of chia pudding followed by a layer of diced mango. Repeat the process to create layers.
  • Top each serving with a few fresh mint leaves for garnish.

Notes

Showcase your chia pudding in transparent jars to highlight the stunning layers of vibrant mango against the creamy coconut pudding. For an elegant touch, add a slice of fresh mango on top along with a sprig of mint.
Keyword chia pudding, coconut, mango, vegan dessert