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- 1 cup coconut milk (full-fat for creaminess) - 1 cup ripe mango, pureed (about 1 large mango) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1/2 teaspoon pure vanilla extract - A pinch of sea salt - Fresh mango slices and a handful of shredded coconut for garnishing The first star of this dish is the coconut milk. I always use full-fat coconut milk because it gives a rich and creamy texture. It makes the pudding feel indulgent and smooth. Next is the ripe mango. Pureed mango adds natural sweetness and a vibrant color. I usually pick a large, ripe mango for this recipe. Ripe mangoes have a pleasant taste that shines through. Chia seeds are the magic ingredient here. They soak up the liquid and create that unique pudding texture. Plus, they are packed with fiber and omega-3s, making this dessert healthy. For sweetness, I use either maple syrup or honey. Both options work well. Maple syrup is my favorite for its rich flavor, but honey is just as good. A touch of pure vanilla extract adds warmth. It makes the pudding smell amazing. Finally, a pinch of sea salt brings out all the flavors. When it comes to garnishes, I love to top the pudding with fresh mango slices and some shredded coconut. They add a delightful crunch and beautiful look. {{ingredient_image_2}} 1. Combining ingredients in a mixing bowl Start by taking a medium bowl. Pour in 1 cup of coconut milk. Next, add 1 cup of ripe mango puree. This will give your pudding a sweet flavor. Then, mix in 2 tablespoons of maple syrup for extra sweetness. Don’t forget to add 1/2 teaspoon of pure vanilla extract and a pinch of sea salt. Whisk these together until they are smooth and blended well. 2. Stirring in chia seeds After mixing, gradually stir in 1/4 cup of chia seeds. Make sure to mix well so the seeds spread evenly. This step is key to avoid clumps in your pudding. The chia seeds will help thicken the mixture as it sits. 3. Covering and refrigerating the mixture Once everything is mixed, cover your bowl tightly. You can use plastic wrap or a lid. Place it in the refrigerator. Let it chill for at least 4 hours. If you have the time, letting it sit overnight is best. This way, the chia seeds soak up the liquid and create a delicious pudding texture. 1. How to prepare servings After chilling, take the pudding out of the fridge. Give it a gentle stir to break up any clumps. Use a spoon to scoop the pudding into individual glasses or bowls. Fill them about three-quarters full for the best look and taste. 2. Tips for garnishing For a beautiful finish, top each serving with fresh mango slices. You can arrange them nicely on top. Add a sprinkle of shredded coconut for extra flavor and fun texture. This makes your pudding not just tasty but also visually appealing! To make the best chia pudding, chilling time is crucial. You need to let the pudding sit for at least four hours. I recommend overnight for the best texture. This time allows the chia seeds to soak in the liquid. They expand and create that lovely pudding-like feel. Even chia seed distribution is also key. When you mix in the seeds, stir slowly and thoroughly. This helps prevent clumps. If you notice any clumps after chilling, gently stir them apart before serving. Your pudding will be smooth and creamy. When you have leftovers, store them in the fridge. The pudding lasts about three to five days. Make sure to keep it in an airtight container. This will help maintain its freshness and flavor. To keep the texture, avoid freezing the pudding. Freezing can make it watery when thawed. If you do have to freeze it, stir well before serving. This will help bring back some of that creamy texture. Enjoy your pudding at its best! Pro Tips Choose the Right Mango: Make sure to use a ripe, sweet mango for the best flavor. Look for mangoes that are slightly soft to the touch and have a fruity aroma. Let it Chill Overnight: For the best texture, let the chia pudding sit overnight in the refrigerator. This allows the chia seeds to fully absorb the liquid and creates a creamier pudding. Experiment with Sweetness: Adjust the sweetness of the pudding to your preference by adding more or less maple syrup or honey. You can also try using agave nectar for a different flavor profile. Add Flavor Variations: Enhance the pudding by adding spices such as cinnamon or nutmeg, or mix in a tablespoon of lime juice for a zesty twist. {{image_4}} You can make this mango coconut chia pudding even yummier. Try adding other fruit purees. Pineapple adds a bright zing, while banana brings a smooth sweetness. Both pair well with coconut and mango. If you like sweeter puddings, swap the maple syrup for different sweeteners. Agave syrup is milder, and stevia offers a zero-calorie choice. Each option gives a new twist to this dish. This pudding can fit many diets. For vegan options, use maple syrup instead of honey. The rest of the ingredients are already plant-based. If you need a nut-free recipe, you’re in luck! Coconut milk is a great choice, and the pudding is naturally nut-free. This way, everyone can enjoy this delicious treat without worry. Coconut milk and its nutrients Coconut milk brings a creamy texture. It is rich in healthy fats. These fats help keep your heart healthy. It also has vitamins C, E, and B vitamins. These vitamins boost your immune system and energy levels. Benefits of chia seeds and mango Chia seeds are tiny but mighty! They are high in fiber and protein. This helps you feel full longer. They also contain omega-3 fatty acids, great for your brain. Mango adds sweetness and is loaded with vitamins A and C. This fruit supports your skin and eye health. Total calories per serving Each serving of this pudding has about 230 calories. This makes it a light and tasty treat. Macro nutrient information - Fats: 12 grams - Carbohydrates: 30 grams - Proteins: 4 grams This balance of nutrients helps you enjoy a healthy dessert without the guilt. How long does the pudding last in the fridge? Mango coconut chia pudding lasts for about five days in the fridge. Store it in an airtight container to keep it fresh. Can I use other types of milk? Yes, you can use almond milk, soy milk, or oat milk. Each type adds a unique taste and texture. What can I substitute for maple syrup? You can use honey, agave syrup, or even stevia. Each sweetener changes the flavor a bit, so choose what you like best. Is chia pudding gluten-free? Yes, chia pudding is naturally gluten-free. It’s safe for people with gluten allergies or sensitivities. Enjoy it worry-free! This blog post outlined a simple recipe for mango coconut chia pudding. We covered the key ingredients and how to prepare them. I shared tips on achieving the best texture and ideas for serving. You can easily adapt this recipe to fit your taste and diet, making it versatile. Remember, chilling is vital for the right consistency. Enjoying this healthy treat can boost your nutrition too. Dive into a bowl of flavor and goodness that satisfies!

Mango Coconut Chia Pudding

A creamy and delicious pudding made with coconut milk, ripe mango, and chia seeds, perfect for a healthy dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Course Dessert
Cuisine Tropical
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (full-fat for creaminess)
  • 1 cup ripe mango, pureed (about 1 large mango)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1/2 teaspoon pure vanilla extract
  • a pinch sea salt
  • to taste fresh mango slices and shredded coconut for garnishing

Instructions
 

  • In a medium-sized mixing bowl, combine the coconut milk, mango puree, maple syrup, vanilla extract, and sea salt. Whisk the ingredients together until they are fully blended and smooth.
  • Gradually stir in the chia seeds, ensuring they are evenly distributed throughout the mixture to prevent clumping.
  • Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least 4 hours, although letting it sit overnight yields the best results, as it allows the chia seeds to absorb liquid and create a thick, pudding-like consistency.
  • Once chilled, take the pudding out of the refrigerator and give it a gentle stir to break up any clumps that may have formed.
  • To serve, spoon the fluffy chia pudding into individual serving glasses or bowls, filling them about three-quarters full.
  • Garnish each serving with fresh mango slices arranged decoratively on top, and a generous sprinkle of shredded coconut for added flavor and a delightful texture contrast.

Notes

Letting the pudding sit overnight enhances the texture.
Keyword chia pudding, coconut, healthy dessert, mango