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To make the Mango Coconut Chia Pudding, you will need some simple ingredients. Here’s the list: - 1 cup coconut milk (full-fat for creaminess) - ½ cup almond milk (or any plant-based milk) - ¼ cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 mango, pureed and diced, with a little extra for topping - 1 teaspoon vanilla extract - Pinch of sea salt - Toasted coconut flakes for garnish Coconut milk gives this pudding a rich and creamy base. Almond milk adds a nice touch without being heavy. Chia seeds are the star, providing texture and health benefits. You can choose maple syrup or honey as sweeteners to suit your taste. Fresh mango brings bright flavor and sweetness. The vanilla extract enhances the overall taste, while sea salt balances the sweetness. For a crunchy finish, toasted coconut flakes make a great topping. Gather these ingredients before you start. Having everything ready helps the process go smoothly and makes cooking fun! In a mixing bowl, I combine 1 cup of coconut milk with ½ cup of almond milk. I add 1 teaspoon of vanilla extract to give it a nice flavor. I stir these ingredients until they blend well together. The coconut milk gives a rich taste, and the almond milk keeps it light. Next, I incorporate ¼ cup of chia seeds into the mixture. I also add 2 tablespoons of maple syrup for sweetness and a pinch of sea salt. I mix everything thoroughly, ensuring the chia seeds spread evenly. This step is vital because it helps the seeds absorb moisture and swell. I cover the bowl with plastic wrap and place it in the fridge. I let it chill for at least 4 hours, but overnight is even better. During this time, the chia seeds expand, creating a thick and creamy pudding-like texture. You will know it’s ready when it feels firm yet smooth. After chilling, I stir the mixture again to break up any clumps. If it feels too thick, I add a splash of almond milk to reach my desired consistency. Then, I gently fold in half of the mango puree. I leave some swirls for a lovely look. To serve, I spoon the pudding into bowls or jars, layering with the remaining mango puree and diced mango on top. I finish by sprinkling toasted coconut flakes over everything for a crunchy touch. To make the best mango coconut chia pudding, focus on texture. First, avoid clumping. Mix the chia seeds well with the liquids right after adding them. This step keeps the seeds evenly spread out. If you see any clumps after chilling, stir the mixture again. If the pudding is too thick, add a splash of almond milk. This will help you reach your desired creaminess without losing the flavor. The goal is a smooth, pudding-like consistency. For sweetness, I recommend using about two tablespoons of maple syrup or honey. This amount adds a nice touch without being too sweet. You can always adjust it based on your taste. If you prefer a sweeter pudding, feel free to add a bit more. Just remember to keep a balance with the mango's natural sweetness. When serving, you can choose between jars or bowls. Jars add a fun, layered look. Bowls are great for larger servings. Both options allow for creativity. For garnishes, sprinkle toasted coconut flakes on top for crunch. A few mint leaves add a pop of color and freshness. You can also add extra diced mango for a lovely finish. This will make your mango coconut chia pudding look as good as it tastes! {{image_2}} You can use other plant-based options for this recipe. Almond milk works great, but you can also try oat milk or soy milk. Each milk brings a unique taste. Coconut milk gives a rich creaminess, while almond milk adds a nutty flavor. Explore different options to find your favorite mix. Adding spices can take your pudding to the next level. A hint of cinnamon or nutmeg can warm up the flavor. You can also try different fruits. Instead of mango, use berries or bananas for a fun twist. Each fruit brings its own sweetness and color, making the pudding more exciting. To keep this recipe vegan, ensure all ingredients are plant-based. Use maple syrup instead of honey for sweetness. Check your almond milk and any add-ins for dairy. This way, everyone can enjoy this delicious treat, no matter their diet. To keep your mango coconut chia pudding fresh, use airtight containers. Glass jars work great. They help maintain flavor and texture. If you use plastic containers, make sure they seal well. Label your containers with the date. This way, you know when you made it. In the fridge, your chia pudding lasts about five days. After that, the texture may change. It might get too thick or watery. Always check for any off smells or colors before eating. If you notice anything strange, it's best to toss it out. You can freeze chia pudding, but it’s not ideal. The texture may change when thawed. If you want to freeze it, portion it out in small containers. When ready to eat, let it thaw in the fridge overnight. Stir it well before serving to help regain some smoothness. To make Mango Coconut Chia Pudding, follow these steps: 1. Mix 1 cup of coconut milk and ½ cup of almond milk in a bowl. 2. Add 1 teaspoon of vanilla extract and stir well. 3. Toss in ¼ cup of chia seeds, 2 tablespoons of maple syrup, and a pinch of salt. Mix until smooth. 4. Cover the bowl and chill for at least 4 hours or overnight. 5. Stir the pudding to break clumps and add more almond milk if needed. 6. Fold in half of the mango puree, then layer in bowls with diced mango on top. 7. Garnish with toasted coconut flakes for a tasty finish. Chia pudding is a nutrient-rich treat. Here’s what you get in one serving: - Calories: About 250 - Protein: 5 grams - Carbohydrates: 30 grams - Fiber: 10 grams - Healthy fats: 10 grams Chia seeds are very high in fiber, which helps digestion. The pudding also provides calcium and omega-3 fatty acids. Yes, you can use fresh mango! Just peel and dice the mango into small pieces. Mix these pieces into your pudding for added texture. You can also blend some fresh mango for a puree and layer it on top. Chia seeds are tiny powerhouses. They offer many health benefits, such as: - High in fiber: This helps you feel full longer. - Rich in omega-3 fatty acids: Good for heart health. - Source of protein: Helps with muscle repair. - Packed with antioxidants: These help fight free radicals in the body. Adding chia seeds to your diet is a smart choice for overall health! This blog post detailed how to make delicious mango coconut chia pudding. We covered the key ingredients, from coconut milk to chia seeds. You learned step-by-step instructions for mixing, chilling, and assembling your pudding. We shared tips to perfect the texture and sweetness. You also discovered variations and storage advice. In closing, making this pudding is fun and easy. Explore different flavors and enjoy your healthy treat!

Mango Coconut Chia Pudding

Indulge in the tropical delight of Mango Coconut Chia Pudding! This creamy, nutritious dessert combines coconut milk, almond milk, and sweet mango for a refreshing treat. Perfect for breakfast or a snack, it's easy to make and can be prepped in just 10 minutes. With layers of mango puree and toasted coconut flakes, this chia pudding is as beautiful as it is delicious.
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Ingredients
  

1 cup coconut milk (full-fat for creaminess)

½ cup almond milk (or any plant-based milk)

¼ cup chia seeds

2 tablespoons maple syrup (or honey)

1 mango, pureed and diced, with a little extra for topping

1 teaspoon vanilla extract

Pinch of sea salt

Toasted coconut flakes for garnish

Instructions
 

In a mixing bowl, combine the coconut milk, almond milk, and vanilla extract until well blended.

    Stir in the chia seeds, maple syrup, and a pinch of salt, mixing until the chia seeds are evenly distributed.

      Cover the bowl and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to swell and the mixture to thicken to a pudding-like consistency.

        After chilling, stir the mixture again to break up any clumps. If it's too thick, add a splash more of almond milk to reach your desired consistency.

          Gently fold in half of the mango puree, leaving some swirls for a beautiful presentation.

            To serve, spoon the chia pudding into individual bowls or jars, layering with the remaining mango puree and diced mango on top.

              Finish by sprinkling toasted coconut flakes over the top for added crunch and garnishing with a few mint leaves if desired.

                Prep Time: 10 mins | Total Time: 4 hours (+ chill) | Servings: 4