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- 1 cup coconut milk - 1/4 cup chia seeds - 2 tablespoons maple syrup or honey - 1 ripe mango, diced - 1/2 teaspoon vanilla extract - Pinch of salt - Toasted coconut flakes for topping - Fresh mint leaves for garnish I love using coconut milk in this recipe. It adds a creamy taste that pairs well with mango. Chia seeds are the magic here. They soak up liquid and turn into a thick pudding. You can sweeten the pudding with maple syrup or honey. Both options work great, but I prefer maple syrup for its rich flavor. Make sure your mango is ripe and sweet. Diced mango gives bursts of flavor in each bite. A little vanilla extract brings out all the tastes. Don’t skip the pinch of salt! It balances the sweetness and enhances the flavors. For toppings, toasted coconut flakes add crunch and a tropical flair. Fresh mint leaves provide a nice pop of color and freshness. These simple ingredients come together to create a delicious treat. Enjoy the process of mixing and layering them! First, grab a medium bowl. Pour in 1 cup of coconut milk. Add 1/4 cup of chia seeds. Next, mix in 2 tablespoons of maple syrup. Don’t forget 1/2 teaspoon of vanilla extract and a pinch of salt. Now, whisk everything together until smooth. Let it sit for about 5 minutes. This time helps the chia seeds hydrate. Then, give it another whisk to break up any clumps. Once mixed, cover the bowl tightly. You can use plastic wrap or a lid. Place it in the fridge for at least 4 hours. For best results, let it chill overnight. This waiting time allows the mixture to thicken. You’ll see it transform into a creamy pudding. After chilling, stir the pudding well. Now, it’s time to layer! In serving glasses, start with a layer of chia pudding. Then add a layer of diced mango. Keep repeating this until the glasses are full. Finish with a beautiful layer of mango on top. To make it special, sprinkle some toasted coconut flakes. Add fresh mint leaves for a pop of color. Enjoy your delicious treat! Whisking is key for a smooth pudding. When you mix the coconut milk and chia seeds, do it well. This helps the seeds soak up the milk. Wait about five minutes, then whisk again. This step stops clumps from forming. Chill the pudding for at least four hours. For the best results, leave it overnight. The longer it sits, the creamier it gets. Maple syrup is sweet and tasty, but you have other choices. Honey works well too. If you want less sugar, try mashed bananas or dates. You can also add spices like cinnamon or nutmeg for extra flavor. These options make your pudding even more fun. Serving this pudding can be a treat for the eyes. Use clear glasses to show off the layers. Start with pudding, then add mango, and repeat. Finish with diced mango on top. For a beautiful finish, sprinkle toasted coconut flakes. A fresh mint leaf adds a pop of color and flavor. These touches make your dish look fancy and inviting. {{image_2}} You can change the flavors of this pudding easily. Try adding diced pineapple or passion fruit. These fruits bring new tastes and excitement. They also pair well with mango and coconut. For the milk, swap coconut milk for almond or oat milk. These options still keep it creamy and delicious. This recipe is already vegan and gluten-free. To keep it that way, use maple syrup instead of honey. Check labels to ensure all ingredients are free from animal products. Look out for gluten in some store-bought toppings. You can adjust this recipe for different seasons. In summer, use fresh berries or peaches. In fall, add spices like cinnamon or nutmeg. These spices give a warm flavor. They can make your pudding feel cozy in colder months. Store leftover mango coconut chia pudding in an airtight container. Glass jars work great. You can also use plastic containers with tight lids. Keep the pudding in the fridge. It stays fresh for up to five days. Always check for any changes in smell or texture before eating. Yes, you can freeze chia pudding. However, the texture may change a little. To freeze, place the pudding in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. To thaw, move the container to the fridge overnight. If you’re in a hurry, you can also thaw it at room temperature for a couple of hours. Once thawed, stir the pudding well to bring back its creamy texture. Chia seeds are small but mighty. They pack a punch of nutrients. They are high in fiber, which helps digestion. They also contain protein, which supports muscle growth. Omega-3 fatty acids in chia seeds can lower inflammation. These seeds can help you feel full longer, aiding weight control. Plus, they are rich in antioxidants that protect your cells. Adding them to your diet is a smart choice. You can keep mango coconut chia pudding in the fridge for about 5 days. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you notice any odd smells or colors, it’s best to toss it. Always trust your senses when it comes to food safety. Yes, you can make this recipe ahead of time! In fact, it’s better if you do. The pudding thickens overnight for the best texture. Just prepare it the night before and chill it. This makes it easy for busy mornings or gatherings. For time-saving prep, you can chop the mango in advance too. Store it in the fridge until you’re ready to layer. This way, you can enjoy a delicious treat with less fuss. Mango coconut chia pudding is easy and fun to make. We covered essential ingredients, how to prepare, and tips for the best outcome. Consider using different fruits or sweeteners for variety. Store leftovers for later enjoyment, or even freeze them. For the freshest taste, enjoy your pudding within a few days. Now, get ready to savor this treat that’s both tasty and good for you!

Ingredient Mango Coconut Chia Pudding

Indulge in the tropical flavors of Mango Coconut Chia Delight, a simple and nutritious dessert! This creamy chia pudding combines rich coconut milk with sweet mango and a hint of vanilla for a refreshing treat. Easy to prepare, just mix, chill, and layer for a beautiful presentation topped with toasted coconut and fresh mint. Click to discover the full recipe and enjoy a taste of paradise at home!
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Ingredients
  

1 cup coconut milk

1/4 cup chia seeds

2 tablespoons maple syrup (or honey)

1 ripe mango, diced

1/2 teaspoon vanilla extract

Pinch of salt

Toasted coconut flakes for topping

Fresh mint leaves for garnish

Instructions
 

In a medium-sized mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and salt until well combined.

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

      Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, until the chia seeds have absorbed the liquid and thickened into a pudding-like consistency.

        Once the pudding is ready, give it a good stir.

          In serving glasses or bowls, layer the chia pudding with diced mango, starting with a layer of pudding followed by a layer of mango.

            Repeat the layers until the glasses are filled, finishing with a layer of mango on top.

              Top each serving with toasted coconut flakes and garnish with a fresh mint leaf.

                Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4