Go Back
To make Mango Coconut Chia Pudding, you need simple, fresh ingredients. Each one adds to the rich flavor. - 1 cup coconut milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, pureed - 1/2 teaspoon vanilla extract - Fresh mango slices (optional) - Shredded coconut (optional) - Mint leaves (optional) Coconut milk gives a creamy base. Chia seeds are the stars, soaking up liquid to form a pudding. Maple syrup or honey adds sweetness. The ripe mango offers a fruity burst. Vanilla extract enhances all the flavors. Toppings like fresh mango slices, shredded coconut, and mint add color and crunch. These ingredients work well together. They make a tasty treat that is also healthy. You can adjust sweetness or toppings based on your taste. Enjoy mixing and matching! 1. Mixing the base ingredients Start by taking a mixing bowl. Add 1 cup of coconut milk and 1/4 cup of chia seeds. Next, mix in 2 tablespoons of maple syrup and 1/2 teaspoon of vanilla extract. Finally, add a pinch of salt. Stir well until the chia seeds spread evenly. 2. Allowing chia seeds to hydrate After mixing, let it sit for about 5 minutes. This step helps the chia seeds absorb the coconut milk. Give it another stir to keep the seeds from clumping together. This is key for a smooth pudding. 3. Refrigeration time and setting process Cover the bowl and place it in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait. This allows the chia seeds to swell and create the creamy texture you want. 1. Dividing chia pudding and mango puree Once the pudding sets, stir it gently to break up any clumps. In serving glasses, layer half of the chia pudding first. Next, pour in a layer of pureed mango. Then, add the remaining chia pudding on top. 2. Serving suggestions and glass preparation Finish your pudding with fresh mango slices and a sprinkle of shredded coconut. This adds flavor and texture. Serve in clear glasses or jars to show off those beautiful layers. A sprig of mint on top adds a nice touch, too! To make your chia pudding smooth, start by mixing the base well. Combine coconut milk, chia seeds, maple syrup, vanilla extract, and salt in a bowl. Stir until the chia seeds spread evenly. Let the mixture sit for five minutes, then stir again. This step helps keep the chia seeds from clumping. If you find it too sweet, adjust the maple syrup. You can add less or even omit it. Taste it and find the sweetness you love. Serving your pudding in clear glasses is key. This shows off the beautiful layers of mango and pudding. Use tall glasses or jars for impact. For garnishing, add fresh mango slices on top. A sprinkle of shredded coconut adds texture. You can also include a mint leaf for a pop of color. These small touches make your dish look gourmet and inviting. {{image_2}} You can change the flavor of your mango coconut chia pudding easily. Try using other fruit purees. Banana and pineapple work great. They add natural sweetness and a unique taste. You can also mix several fruits for fun combinations. For the milk, you have options too. Almond milk and cashew milk are good dairy-free choices. They keep the pudding creamy. Feel free to experiment with flavors that you enjoy. If you follow a vegan diet, this recipe works well. Just stick with maple syrup instead of honey. Maple syrup gives a lovely sweetness. It keeps your pudding truly vegan. Want to cut back on sugar? You can use less maple syrup. Add a little at a time and taste. You can also skip the sweetener altogether if you prefer a more natural flavor from the mango. Enjoy the fresh taste without added sugar. To keep your mango coconut chia pudding fresh, store it in the fridge. Use an airtight container to prevent odors. This way, your pudding stays tasty and safe. Proper refrigeration helps maintain its creamy texture. Chia pudding lasts about 5 days in the fridge. After that, it may lose its quality. Always check for any off smells or changes in texture before eating. If it looks or smells odd, it's best to toss it. You can freeze chia pudding if you want to save it for later. To do this, pour the pudding into freezer-safe containers. Leave some space at the top, as it will expand when frozen. When you’re ready to enjoy it, move the container to the fridge to thaw overnight. You can also thaw it by placing it in a bowl of warm water for a quicker method. After thawing, stir well to bring back its smooth texture. Can I use different types of milk? Yes, you can use different types of milk. Almond milk, oat milk, or soy milk all work well. Each milk adds its own taste. Coconut milk gives it a rich flavor, but others can be fun too. How long can I store chia pudding? You can store chia pudding in the fridge for up to five days. Just keep it in a sealed container. This makes it easy for meal prep. If it gets too thick, you can add a bit of milk to loosen it up. Is this recipe suitable for meal prep? Yes, this recipe is great for meal prep. You can make a batch on the weekend and enjoy it all week. Just layer it in jars for easy grab-and-go breakfasts or snacks. The flavors get better as they sit! Mango coconut chia pudding is a tasty and healthy treat. We explored its key ingredients, like coconut milk and chia seeds, and detailed each step to prepare it. I shared tips for the perfect texture and how to present it beautifully. We also discussed variations to fit different diets and how to store leftovers. This pudding is easy to make and fun to customize. Enjoy your new dessert, and don’t hesitate to share it with friends!

Mango Coconut Chia Pudding

Indulge in a delightful treat with this easy Mango Coconut Chia Pudding that's perfect for breakfast or dessert! Just mix coconut milk, chia seeds, maple syrup, and ripe mango for a creamy texture. Refrigerate for a few hours, layer with pureed mango, and top with fresh mango slices and shredded coconut for a stunning presentation. Click through to explore the full recipe and bring this tropical delight to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup coconut milk (canned or fresh)

1/4 cup chia seeds

2 tablespoons maple syrup (or honey, if not vegan)

1 ripe mango, pureed

1/2 teaspoon vanilla extract

Fresh mango slices and shredded coconut for topping

A pinch of salt

Instructions
 

In a mixing bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir well to ensure the chia seeds are evenly distributed.

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

      Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to swell and create a pudding-like texture.

        Once the chia pudding is set, give it a good stir to break up any clumps.

          In serving glasses, layer half of the chia pudding followed by a layer of pureed mango, then top with the remaining chia pudding.

            Finish with fresh mango slices and a sprinkle of shredded coconut on top for added texture and flavor.

              Prep Time, Total Time, Servings: 10 mins | 4 hrs (chilling) | 4 servings

                - Presentation Tips: Serve in clear glasses or jars to showcase the layers of pudding and mango. Garnish with a sprig of mint for an extra pop of color!