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- 1 cup canned or carton coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup - 1 ripe mango - 1 teaspoon pure vanilla extract - A pinch of salt - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) You will need simple ingredients to make this mango coconut chia pudding. Coconut milk gives a rich taste, while almond milk adds lightness. Chia seeds are the star, swelling up to create a pudding-like texture. Maple syrup brings sweetness, and vanilla adds a warm flavor. A ripe mango is key for freshness. The toasted coconut flakes will give a nice crunch on top. Fresh mint leaves not only look good but add a burst of flavor. This dessert packs a punch with nutrients. Each serving has around 200-250 calories. Chia seeds are high in fiber and omega-3 fatty acids. Mango offers vitamin C and A, which are good for your skin and immune system. Coconut milk adds healthy fats, making this pudding both filling and nutritious. Chia seeds help keep you full. They can also aid digestion due to their high fiber content. Coconut milk is great for hydration and is dairy-free. Mango gives you energy and is excellent for digestion as well. This pudding not only tastes good but also supports your health goals. For the full recipe, check out the detailed instructions. Start by mixing the coconut milk and almond milk in a medium bowl. Use any milk you like, but I prefer this combo for taste. Next, add the chia seeds, maple syrup, vanilla extract, and a pinch of salt. Whisk everything together well. This helps distribute the chia seeds evenly and prevents clumping. Refrigeration is key for this recipe. It allows the chia seeds to soak up the liquids and swell. Chill the mixture for at least 4 hours, but overnight is best. This gives you a creamy, pudding-like texture that’s so satisfying. When ready to serve, grab small cups or bowls. Start with a layer of chia pudding at the bottom. Then, add a layer of diced mango on top. Repeat the layers until your cups are full. For a lovely finish, sprinkle toasted coconut flakes on top. Add a few mint leaves for a fresh touch. This makes your dessert not just tasty but also beautiful! You can find the complete instructions in the Full Recipe. To get the right thickness in your pudding, adjust the almond milk. If your pudding is too thick, add a splash of almond milk. This helps create a creamy texture. Stir well until you reach your desired consistency. Use a whisk to mix everything evenly. Make sure the chia seeds spread out well. This prevents clumping and ensures a smooth pudding. You can boost the flavor with sweeteners. Try honey or agave syrup if you want more sweetness. You can also add spices like cinnamon or nutmeg for warmth. For garnishes, consider using toasted coconut flakes. Fresh mint leaves add a nice touch too. They make your dessert look pretty and taste fresh. Mango Coconut Chia Pudding tastes great on its own, but you can pair it with other treats. Serve it with fresh fruit or granola for extra crunch. It works well for breakfast or as a snack. This pudding is perfect for family gatherings or warm weather picnics. It’s a refreshing treat that everyone will enjoy. {{image_4}} You can make this pudding even better with some easy swaps. If you want a dairy-free treat, use coconut or almond milk. You can also try oat milk or soy milk for a different taste. If you want to cut sugar, use less maple syrup or a sugar-free sweetener. Want to make it more fun? Try adding different fruits! Berries, bananas, or pineapple work well. You can also mix in spices like cinnamon or nutmeg for a warm flavor. A splash of coconut extract can boost the coconut taste, too. Get creative with how you serve your pudding. Use jars, cups, or even bowls to make it special. You can layer the pudding and mango in clear glasses to show off the colors. Try adding a layer of toasted coconut flakes between the pudding and mango for a tasty surprise. For more details, check out the Full Recipe! Store any leftovers in an airtight container. Glass jars work great for this. They keep the pudding fresh and let you see the beautiful layers. If you have a lot of pudding, divide it into smaller containers. This makes it easy to grab a quick snack. In the fridge, the pudding lasts about 4 to 5 days. Just make sure it stays covered to prevent drying out. Freezing is not the best option for this chia pudding. It might change the texture when thawed. You can use excess chia pudding in many ways. Mix it into smoothies for a creamy boost. You can also layer it in parfaits with yogurt and fruits. Or, spoon it over oatmeal for a fun breakfast twist. To make Mango Coconut Chia Pudding, you need about 10 minutes for prep. After that, it needs to chill for at least 4 hours. I recommend letting it sit overnight for the best texture. This gives the chia seeds time to soak and swell. Yes, you can use many types of milk for this recipe. You can swap coconut milk for almond, soy, or oat milk. Each milk adds its own flavor. Choose what you like best! If your pudding is too thick, just add a splash of almond milk. Stir until it reaches your desired creaminess. This simple trick helps you adjust the texture easily. Absolutely! This recipe is great for meal prep. You can make a big batch and store it in the fridge. It lasts well for 3 to 5 days. Just layer the pudding and mango when you're ready to eat. Yes, frozen mango works just fine! Just thaw it before using. This way, it mixes well with your pudding. Frozen mango can be a great time-saver, too! You now know how to make Mango Coconut Chia Pudding. This dish is simple and tasty, using just a few key ingredients. You learned about the health benefits of chia seeds, coconut milk, and mango. Remember to chill the pudding for the best texture and flavor. Feel free to try variations or adjust it to your taste. Enjoy this light, refreshing dessert at any time!

Mango Coconut Chia Pudding

Indulge in the tropical delight of Mango Coconut Chia Pudding! This easy recipe combines creamy coconut milk, sweet mango, and chia seeds for a refreshing treat that's perfect for breakfast or dessert. With just a few simple ingredients and minimal prep time, you can whip up this healthy delight in no time. Click through to explore the full recipe and treat yourself to a taste of paradise!
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Ingredients
  

1 cup canned or carton coconut milk

1/2 cup almond milk (or any milk of your preference)

1/4 cup chia seeds

2 tablespoons maple syrup (adjust according to your sweetness preference)

1 ripe mango, diced into small cubes

1 teaspoon pure vanilla extract

A pinch of salt

Toasted coconut flakes (for garnish)

Fresh mint leaves (for garnish)

Instructions
 

In a medium mixing bowl, pour in the coconut milk and almond milk. Add the chia seeds, maple syrup, vanilla extract, and a pinch of salt. Whisk the mixture vigorously until all ingredients are well combined, ensuring the chia seeds are evenly distributed to prevent clumping.

    Once combined, cover the bowl with plastic wrap or a lid and transfer it to the refrigerator. Let the mixture chill for at least 4 hours, or preferably overnight, allowing the chia seeds to absorb the liquids and swell, creating a pudding-like texture.

      After the chilling period, stir the pudding again to achieve a uniform consistency. If the pudding appears too thick, add a splash of almond milk and stir until the desired creaminess is reached.

        To serve, take small cups or bowls and begin layering the chia pudding. Start with a generous layer of the pudding, then add a layer of the diced mango on top. Repeat the layers until the cups are filled to your liking.

          Finally, top off each serving with a sprinkle of toasted coconut flakes for a crunchy contrast, and garnish with a few fresh mint leaves to enhance the visual appeal and freshness.

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

              - Optional: For a decorative and creamy touch, drizzle a swirl of coconut milk on top of the pudding before serving.