Go Back
To make this delicious mango coconut chia pudding, you need a few key ingredients: - 1/2 cup chia seeds - 2 cups coconut milk (canned or carton) - 1/4 cup honey or maple syrup (adjust for sweetness) - 1 ripe mango, peeled and diced - 1/2 teaspoon vanilla extract - A pinch of salt These ingredients come together to create a creamy, sweet delight. Chia seeds are the star here. They absorb liquid and turn into a smooth pudding. Coconut milk adds a rich flavor. The mango gives a fresh, fruity twist. Feel free to make this pudding your own! Here are some optional ingredients you can add: - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) - A sprinkle of cinnamon or nutmeg for warmth - Other fruits like berries or bananas By mixing in these extras, you can enhance the taste and visual appeal. Each option opens up a world of flavor! When choosing chia seeds, look for organic brands. High-quality seeds will have a nutty flavor. They should be whole and not clumped together. For coconut milk, select a brand without added preservatives. The best coconut milk should be creamy and rich. You can find both ingredients at health food stores or online. This ensures you get the best flavors in your pudding. Start by gathering your ingredients. In a medium bowl, combine the chia seeds, coconut milk, honey, vanilla extract, and salt. Whisk them together until the mixture is smooth. This will help the chia seeds soak up the liquid. Allow the mixture to sit for about 5 minutes. This step is key as it gives the chia seeds time to swell. After 5 minutes, stir the mixture again. This prevents the seeds from clumping together. It's important to cover the bowl and place it in the fridge. Chill for at least 4 hours or overnight. The pudding will thicken and become creamy. Patience is crucial here. The longer it sits, the better the texture! When you're ready to serve, take the pudding from the fridge. Divide it into bowls or glasses for a nice touch. Top each serving with diced mango and sprinkle toasted coconut flakes on top. This adds crunch and flavor. Don’t forget to add fresh mint leaves for a colorful finish. These simple steps make the dish look beautiful and inviting! For detailed steps, refer to the Full Recipe. To get that creamy pudding texture, start with the right chia seed-to-liquid ratio. Use 1/4 cup of chia seeds for every 2 cups of coconut milk. Mix it well and let it sit for about 5 minutes. Stir again to break up any lumps. Chia seeds absorb liquid and swell, so give it time in the fridge to thicken. Letting it chill overnight gives the best results. You can adjust sweetness easily. Start with 1/4 cup of honey or maple syrup. After mixing, taste the mixture. If you want it sweeter, add more. You can also enhance flavor with a dash of vanilla extract or a hint of lime juice. These small changes can make a big difference. Garnishing makes your pudding visually appealing. Use fresh, ripe mango for the best taste. Dice it into small pieces and place it on top just before serving. Sprinkle toasted coconut flakes for texture and a hint of crunch. Adding fresh mint leaves not only looks great but also adds a fresh flavor. {{image_2}} You can switch mango for other fruits. Try using berries like strawberries or blueberries. Bananas add a creamy texture. Pineapple gives a tropical twist. Peaches and apricots can also work well. Each fruit brings its own flavor and color. You can mix and match for fun combinations. If you want a vegan version, use maple syrup instead of honey. You can also skip any sweetener for a sugar-free pudding. The coconut milk has enough natural sweetness. Consider adding a splash of vanilla extract for extra flavor. This keeps it tasty without added sugar. Spices can make your pudding stand out. A pinch of cinnamon adds warmth. Nutmeg gives a cozy touch. For a fun twist, try cardamom or ginger. These spices bring a new taste and smell. You can even add cacao powder for a chocolatey flavor. Just a little goes a long way. To keep your mango coconut chia pudding fresh, store it in an airtight container. This helps prevent it from absorbing other smells in the fridge. Always make sure the pudding is cool before sealing it. If you used a glass container, let it cool completely to avoid breakage. Mango coconut chia pudding stays good in the fridge for about five days. After that, the texture and flavor can change. Always check for any signs of spoilage before eating. If it smells off or has an unusual texture, it’s best to toss it. You can freeze mango coconut chia pudding for up to three months. To do this, use freezer-safe containers. Leave some space at the top since the pudding will expand when frozen. When ready to eat, thaw it in the fridge overnight. Stir well before serving to regain its creamy texture. For the full recipe, refer to the main article. Yes, you can make this pudding ahead of time. In fact, I recommend it! Chia pudding needs time to thicken. Making it the night before gives the seeds enough time to soak up the coconut milk. Just cover your bowl and place it in the fridge. It will be ready when you are. You will know the pudding is ready when it has a thick, gel-like texture. After chilling for at least four hours, check the consistency. It should not be runny. If it looks thick and creamy, it's perfect for serving. The chia seeds will have expanded, creating a lovely pudding. You can easily swap ingredients based on what you have. Try almond milk or oat milk instead of coconut milk for a different flavor. If you want a sugar-free option, use stevia or another sweetener. For the mango, consider using other fruits like berries or bananas. Each option gives a unique twist to the dish. Mango Coconut Chia Pudding is easy and fun to make. You learned about key ingredients, preparation steps, and tips for perfecting the pudding. You can mix flavors and customize it to fit your taste. Storing it properly keeps it fresh for days. Don't hesitate to experiment with fruits and spices. This pudding is not just delicious; it’s a healthy treat. Enjoy making your own pudding and sharing it with others!

Mango Coconut Chia Pudding

Indulge in a tropical treat with this Mango Coconut Chia Pudding! This simple and delicious recipe combines chia seeds, creamy coconut milk, and sweet mango for a refreshing dessert or snack. Perfect for meal prep, it's easy to make and packed with nutrients. Check out the blog for the full recipe and step-by-step instructions so you can create this delightful pudding at home. Dive into a bowl of sunshine today!
Print Recipe Pin Recipe

Ingredients
  

1/2 cup chia seeds

2 cups coconut milk (canned or carton)

1/4 cup honey or maple syrup (adjust for sweetness)

1 ripe mango, peeled and diced

1/2 teaspoon vanilla extract

A pinch of salt

Toasted coconut flakes (for garnish)

Fresh mint leaves (for garnish)

Instructions
 

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

    Let the mixture sit for about 5 minutes, then stir again to prevent clumping of the chia seeds.

      Cover the bowl and refrigerate for at least 4 hours or overnight until it thickens to a pudding-like consistency.

        When ready to serve, divide the chia pudding into serving bowls or glasses.

          Top each serving with the diced mango, and sprinkle toasted coconut flakes over the top for crunch.

            Garnish with fresh mint leaves to add a pop of color and freshness.

              Prep Time: 15 minutes | Total Time: 4 hours (includes chilling) | Servings: 4