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- 1 cup coconut milk - 1/2 cup almond milk - 1/3 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced For this recipe, coconut milk adds a rich creaminess. Almond milk brings a light touch. Chia seeds are the magic ingredient, thickening the mix into pudding. You can sweeten it with maple syrup or honey, depending on your taste. Fresh mango gives the dish a bright, fruity flavor. - Toasted coconut flakes - Mint leaves for garnish - Additional fruit options To make your pudding shine, you can add toasted coconut flakes for crunch. A sprig of mint looks great and adds freshness. You can also top it with other fruits like berries or bananas for more flavor. Each topping adds a unique twist to your Mango Coconut Chia Pudding. First, gather all your liquid ingredients. You will need: - 1 cup coconut milk - 1/2 cup almond milk - 2 tablespoons maple syrup (or honey) - 1/2 teaspoon vanilla extract - A pinch of salt In a mixing bowl, pour in the coconut milk and almond milk. Add the maple syrup (or honey), vanilla extract, and salt. Whisk everything together until it is smooth. Next, it's time to add the chia seeds. You need 1/3 cup of chia seeds. Sprinkle them into the liquid mixture. Stir well. This helps to prevent clumping. Now, cover the bowl with plastic wrap or a lid. You can also pour the mixture into individual jars if you prefer. This makes it easy to serve later. Place it in the fridge for at least 4 hours, but overnight is best. This waiting time lets the chia seeds absorb the liquid and form a pudding-like texture. If you forget about it for longer, no worries! It can stay in the fridge for about 3 days. Just remember to stir before serving. Once your pudding has set, it’s time to serve! Start by layering the chia pudding in small cups or bowls. This not only looks nice but also makes for a tasty treat. For each layer, add a spoonful of diced mango on top. You can use a ripe mango for the best flavor. Finish your creation with a sprinkle of toasted coconut flakes. This adds a fun crunch and flavor. For a special touch, add a small mint leaf on top for color and freshness. To get the perfect texture in your pudding, start with the right blend of milks. If your pudding is too thick, add more almond milk a little at a time. This will help you reach your desired creaminess. When mixing in chia seeds, stir them well. This keeps them from clumping together. If you see clumps, break them up by stirring again. For a beautiful presentation, use clear glasses. This way, you can show off the lovely layers of pudding and mango. Top each cup with a small mint leaf for a pop of color. If you want to make this ahead, store the pudding in the fridge. It keeps well for up to five days. Just remember to seal it in a jar to keep it fresh. You can easily customize the sweetness of your pudding. If you like it sweeter, add more maple syrup or honey. For a low-calorie option, try stevia or agave syrup. Each sweetener has its own flavor, so pick one that suits your taste. Adjusting the sweetness can make this dish perfect for everyone at your table. {{image_2}} You can make this pudding even better. Adding spices like cinnamon or nutmeg gives it warmth. Just a sprinkle can change the taste. Try mixing in other fruits too. Berries or bananas work great. They add color and new flavors. You can even blend the fruits into the pudding for a smoother texture. If you want to change the milk, go for it! Different plant-based milks can work too. Oat milk or soy milk are great choices. You can also switch the sweetener. Use agave syrup or coconut sugar instead of maple syrup. Each sweetener brings a unique flavor to the dish. Layering makes this pudding look fancy and fun. You can create multi-layered versions by adding different flavors. Try a layer of mango, then a layer of berry. It makes each bite exciting. You can also add yogurt or granola between layers. It adds creaminess or crunch that makes the pudding special. Mango Coconut Chia Pudding lasts about 5 days in the fridge. Store it in a sealed container. Glass jars work great for this. They keep freshness and let you see the layers. You can freeze the chia pudding if you want to save some for later. Pour it into freezer-safe containers. Leave some space at the top since it expands when frozen. To thaw, place it in the fridge overnight. This helps keep the texture smooth. Don’t waste any leftover pudding! You can add it to smoothies for extra creaminess. Just blend it with some fruits and ice. Or, use it as a topping for oatmeal or yogurt. It adds a nice flavor boost. Chia pudding is a creamy dessert made from chia seeds soaked in liquid. When chia seeds absorb liquid, they swell and create a gel-like texture. This pudding is rich in nutrients. It's high in fiber, omega-3 fatty acids, and protein. Eating chia pudding can help with digestion and heart health. You'll also feel full longer. Yes, you can use other types of milk. Some great substitutes include oat milk, soy milk, or cashew milk. Each type of milk adds a unique flavor. If you want a richer taste, try full-fat coconut milk. For a lighter option, almond milk works well. Mix and match to find your favorite! You can store Mango Coconut Chia Pudding for up to five days. Keep it in an airtight container in the fridge. It’s best to eat it within three days for fresh taste. Always check for any changes in smell or texture before eating. If it looks or smells off, it’s better to toss it out. Yes, this recipe is both gluten-free and vegan. It uses no animal products, making it suitable for plant-based diets. All ingredients, including chia seeds and coconut milk, are naturally gluten-free. Feel free to share this pudding with anyone who follows these diets! Mango Coconut Chia Pudding is simple and fun to make. You learned the key ingredients, from coconut and almond milk to chia seeds. I provided steps for prep and refrigeration. You got serving tips for a great look. Remember to customize sweetness and explore different flavors. This pudding is healthy and fits many diets. You can store it easily and reuse leftovers in tasty ways. Enjoy creating your perfect chia pudding!

Mango Coconut Chia Pudding

Indulge in a refreshing and nutritious treat with this Mango Coconut Chia Pudding! Made with creamy coconut milk, almond milk, and topped with sweet mango, this easy recipe is perfect for any time of day. With just a few simple ingredients, you can create a deliciously satisfying dessert that's both healthy and delightful. Click through to discover how to whip up this delightful pudding and impress your taste buds!
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Ingredients
  

1 cup coconut milk

1/2 cup almond milk

1/3 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 garnish

Instructions
 

In a mixing bowl, combine the coconut milk, almond milk, maple syrup (or honey), vanilla extract, and a pinch of salt. Whisk together until well mixed.

    Add the chia seeds to the liquid mixture and stir thoroughly to prevent clumping.

      Cover the bowl (or transfer the mixture to individual jars if preferred), and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and create a pudding-like texture.

        Once the pudding has set, give it a good stir. If it's too thick, you can stir in a little more almond milk to reach your desired consistency.

          To serve, layer the chia pudding in small cups or bowls, topping each layer with diced mango.

            Finish with a sprinkle of toasted coconut flakes for added crunch and flavor.

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

                - Presentation Tips: Serve in clear glasses to showcase the beautiful layers of pudding and mango. Garnish with a small mint leaf for an extra touch of freshness.