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You can choose between canned or carton coconut milk. Canned coconut milk is thick and creamy. It adds a rich flavor to the pudding. Carton coconut milk is lighter, ideal for a less dense pudding. For this recipe, I prefer canned coconut milk for its creaminess. Look for organic options if you can. They offer a fresher taste and better quality. Using fresh mango makes a big difference. To prepare the mango, start by peeling it. Cut it into thin slices, then dice it into small cubes. Make sure to use ripe mango for the best flavor. A good mango is sweet, juicy, and slightly soft. You can also use frozen mango if fresh is not available. Just thaw it and chop it up before using. You have two great options for sweeteners: honey or maple syrup. Honey gives a floral note to the pudding. It works well with the coconut flavor. Maple syrup adds a unique, earthy sweetness. If you follow a vegan diet, maple syrup is the better choice. Both sweeteners blend nicely into the pudding. Adjust the amount based on your taste preference. {{ingredient_image_1}} Start by gathering your ingredients. You need coconut milk, honey or maple syrup, vanilla extract, and salt. Pour 1 cup of coconut milk into a mixing bowl. Add 2 tablespoons of honey or maple syrup for sweetness. Next, add 1/2 teaspoon of vanilla extract for flavor. Sprinkle in a pinch of salt to balance the taste. Whisk everything together until smooth and well blended. Once the mixture is ready, it’s time to add the chia seeds. Measure out 1/4 cup of chia seeds and stir them into the coconut milk mixture. Mix thoroughly to ensure even distribution. Let it sit for about 5 minutes. This waiting time helps the seeds absorb the liquid. After 5 minutes, stir the mixture again. This step prevents clumping and helps the seeds expand evenly. Cover the bowl with plastic wrap or a lid. Place it in the refrigerator. For the best results, let it chill for at least 4 hours or overnight. This waiting period is crucial. It allows the chia seeds to swell and create a thick, pudding-like texture. After chilling, scoop the pudding into serving glasses. Top with diced fresh mango and coconut flakes for extra flavor and crunch. Enjoy your tasty treat! To get the right texture, watch the chia seeds closely. Mix them well with the coconut milk. After five minutes, stir again to break up any clumps. This helps the seeds soak evenly. You want a smooth pudding, not a lumpy one. Chill it for at least four hours. Overnight is even better. The longer it sits, the thicker it becomes. You can add more flavors to your pudding. Consider adding a splash of lime juice for a zesty kick. You can also mix in other fruits like pineapple or berries. For extra sweetness, try adding a bit more honey or syrup. If you enjoy spices, a pinch of cinnamon can work wonders. Don't forget to experiment and find what you love best. How you serve your pudding matters. Use clear glasses to show off the beautiful layers. Add diced mango and coconut flakes on top for a pretty look. A small mint leaf adds a nice touch, too. You can also layer the pudding with yogurt for a creamy twist. Get creative and make it fun for your guests! Pro Tips Use Ripe Mangoes: Ensure your mangoes are perfectly ripe for the best flavor and sweetness in your pudding. Chill Overnight: For the best texture, allow the pudding to chill overnight. This gives the chia seeds ample time to expand. Experiment with Milk: Try using different types of milk, such as almond or oat milk, for a unique twist on this classic recipe. Add a Crunch: For added texture, consider mixing in some granola or nuts before serving. {{image_2}} You can mix and match fruits to make this pudding even more fun. Try adding diced pineapple or kiwi for a zesty twist. Berries like strawberries or blueberries also add bright colors and flavors. You can blend mango with passion fruit for a tropical hit. The key is to choose fruits that pair well with coconut. This way, you keep the flavors fresh and exciting. If you want to keep this dish dairy-free, coconut milk is your best friend. You can also use almond or oat milk if you prefer. For a vegan option, swap honey for maple syrup. Both options give the pudding a sweet touch. Always check the labels to ensure they are vegan. This way, everyone can enjoy a tasty treat without dietary worries. Feel free to explore different sweeteners. Agave nectar or stevia can work well if you want to cut sugar. You can also add spices like cinnamon or nutmeg for a warm flavor. For a deeper taste, try adding a pinch of cocoa powder. These simple changes can make your pudding unique and delicious. To store your Coconut Mango Chia Pudding, keep it in an airtight container. The fridge is the best spot. This helps maintain the creamy texture and fresh taste. You can enjoy it cold, making it a refreshing treat. I recommend eating it within 3 to 5 days for the best flavor. Yes, you can freeze chia pudding! However, it may change in texture. To freeze, pour the pudding into freezer-safe containers. Leave a little space at the top for expansion. When you are ready to eat, let it thaw in the fridge overnight. Stir well before serving to regain some creaminess. The shelf life of your chia pudding depends on storage. If stored correctly in the fridge, it lasts about 5 days. Keep an eye on the color and smell. If it looks odd or smells sour, it is best to toss it. Always use fresh ingredients to keep your pudding tasty and safe. Yes, you can use different types of milk. Almond milk, oat milk, or soy milk work well too. Each milk adds its own flavor. Coconut milk gives a rich taste. If you want a lighter option, almond or oat milk is great. Just ensure the milk you choose is unsweetened if you want to control the sweetness. Chia seeds take about 4 hours to gel fully. When you mix them with liquid, they soak it up. This creates a thick pudding-like texture. If you are in a hurry, you can let them sit for just 30 minutes. But for the best results, let them chill overnight. This way, they will have the best texture. Absolutely! Coconut Mango Chia Pudding makes a great breakfast. It is healthy and filling. The chia seeds provide fiber, and the mango adds vitamins. You can also top it with nuts or seeds for extra crunch. Enjoy it as a quick breakfast or a snack during the day! You now have a full guide to making Coconut Mango Chia Pudding. We covered ingredients like coconut milk and mango, plus sweeteners like honey and maple syrup. I walked you through each step, from mixing the initial ingredients to chilling the pudding just right. You received tips for perfect texture and creative serving ideas. Don’t forget the fun variations and how to store your pudding. Enjoy making this healthy treat! It’s simple, tasty, and packed with good stuff.

Coconut Mango Chia Pudding

A refreshing and healthy dessert made with coconut milk, chia seeds, and fresh mango.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Cuisine Tropical
Servings 2
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 1/2 cup fresh mango, diced
  • 1/4 cup chia seeds
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • to taste extra mango and coconut flakes for topping

Instructions
 

  • In a mixing bowl, combine the coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt. Whisk together until well blended.
  • Stir in the chia seeds, mixing thoroughly. Allow the mixture to sit for about 5 minutes, then stir again to prevent clumping.
  • Cover the bowl and place it in the refrigerator. Let it chill for at least 4 hours or overnight, allowing the chia seeds to expand and create a pudding-like consistency.
  • Once the pudding has thickened, scoop it into serving glasses or bowls.
  • Top each serving with the diced fresh mango and a sprinkle of coconut flakes for added texture and flavor.
  • For a decorative touch, you can add a small mint leaf on top.

Notes

For a vegan option, use maple syrup instead of honey.
Keyword chia pudding, coconut, healthy dessert, mango