Description
This Mango Coconut Chia Pudding is a refreshing and nutritious dessert or breakfast option that combines creamy coconut milk with sweet mango puree and nutrient-rich chia seeds. Naturally sweetened with maple syrup or honey, it offers a delightful tropical flavor and creamy texture, perfect for a healthy treat or a make-ahead snack.
Ingredients
Scale
Chia Pudding Base
- 1/2 cup chia seeds
- 2 cups full-fat coconut milk
- 2 tablespoons maple syrup or honey (or agave for vegan)
- 1 teaspoon vanilla extract
Mango & Toppings
- 2 ripe mangoes (peeled and diced, divided for puree and topping)
- 2 tablespoons toasted coconut or granola (optional, for topping)
Instructions
- Mix Chia Ingredients: In a mixing bowl or jar, whisk together chia seeds, coconut milk, maple syrup or honey, and vanilla extract. Stir well to prevent any clumping of the chia seeds.
- Rest and Stir: Let the mixture sit for 10 minutes, then stir again vigorously to break up any chia seed clumps ensuring a smooth pudding texture.
- Refrigerate to Set: Cover the bowl or jar and place it in the refrigerator for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into pudding.
- Prepare Mango Puree: While the pudding is setting, blend 1 1/2 mangoes until smooth to create a luscious mango puree. Reserve the remaining diced mango pieces for topping later.
- Assemble Layers: Once the chia pudding has set firmly, spoon or layer the pudding and mango puree alternately into serving jars or cups for a visually appealing presentation.
- Add Toppings: Top the layered pudding with the reserved diced mango and sprinkle optional toasted coconut or granola on top for added crunch and flavor.
- Serve or Store: Serve the pudding immediately chilled or cover and refrigerate it for up to 5 days to enjoy later.
Notes
- Use full-fat coconut milk for a creamier texture and richer flavor.
- Maple syrup, honey, or agave can be adjusted based on your preference for sweetness or dietary restrictions.
- For vegan diets, ensure honey is substituted with maple syrup or agave syrup.
- Toasting coconut flakes enhances their flavor and adds a delightful crunch.
- Leftover pudding can be stored in airtight containers in the refrigerator for up to 5 days.
- You can replace mango with other fruits like berries or peaches depending on seasonality and preference.
