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- 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - 1 ripe mango, diced - Pinch of salt - Toasted coconut flakes - Fresh mint leaves Coconut milk offers healthy fats. These fats can help with heart health and energy. Chia seeds are full of fiber. This fiber helps digestion and keeps you full. Maple syrup or honey gives a touch of sweetness. They also have minerals and antioxidants. Mango adds vitamins A and C, which are good for your skin. The salt enhances flavor and balances sweetness. Overall, this pudding is tasty and good for you! First, take a mixing bowl. Add 1 cup of coconut milk. Next, pour in 1/4 cup of chia seeds. Then, add 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Don’t forget a pinch of salt! Whisk all of these ingredients together until they blend well. This creates a creamy base for your pudding. Once you mix everything, let it sit for about 10 minutes. This waiting time helps the chia seeds absorb the liquid. After 10 minutes, whisk the mixture again. This step stops clumping. Now, cover the bowl with plastic wrap or pour it into jars. Place it in the fridge for at least 2-4 hours, or overnight if you can wait. This chilling time helps the pudding thicken nicely. After chilling, check the texture. Stir it gently to even it out. Now, it’s time to serve! Layer the pudding in cups or bowls. Top it with diced mango for a fresh burst of flavor. Finally, sprinkle some toasted coconut flakes on top. Add fresh mint leaves for a lovely touch. Enjoy your delicious and healthy mango coconut chia pudding! To get the best texture, start with the right amount of chia seeds. Use 1/4 cup for every cup of coconut milk. This ratio helps the pudding thicken nicely. After you mix, let it sit for 10 minutes. Then, whisk again. This step stops the seeds from clumping. Let it chill in the fridge for at least 2-4 hours. Overnight is best. The longer it sits, the creamier it gets. You can adjust the sweetness based on your taste. I use 2 tablespoons of maple syrup or honey. If you like it sweeter, add a bit more syrup. Taste it before serving. You can always mix in more sweetness later. Remember, fresh mango adds natural sugar too. This can help balance the flavor. Avoid adding too many chia seeds. Too much will make the pudding too thick. If you forget to whisk, you’ll get clumps. Always whisk after 10 minutes. Don’t skip the chilling time. If you serve it too soon, it won’t have the right texture. Lastly, skip the salt at your own risk. A pinch enhances the flavor of the pudding. {{image_2}} You can change the fruit in this recipe to mix things up. Instead of mango, try using berries like strawberries or blueberries. They add a sweet and tangy flavor. You can also use bananas for a creamy texture. Just mash them before adding to your pudding. Pineapple or kiwi can give a tropical twist. Choose any fruit you love for a fun twist! If you want a dairy-free option, coconut milk works great. You can also use almond milk or oat milk. These options give you a light taste and still keep it creamy. Make sure to check if they have added sugars. This way, you can control the sweetness in your pudding. You can make this pudding even tastier with some simple tweaks. Add spices like cinnamon or nutmeg for warmth. A splash of almond extract can give it a nice nutty flavor. If you want more sweetness, try adding extra maple syrup or honey. You can also mix in some cocoa powder for a chocolatey version. Get creative and find your perfect flavor! To store your Mango Coconut Chia Pudding, keep it in an airtight container. You can use glass jars or plastic containers with tight lids. This keeps the pudding fresh and prevents any funky odors from the fridge. If you made individual servings, just cover each cup with plastic wrap or a lid. Mango Coconut Chia Pudding lasts about 4 to 5 days in the fridge. After a few days, check for any changes in smell or texture. If it smells off or has a strange look, it’s best to toss it. Always trust your senses when it comes to food safety. You can freeze Mango Coconut Chia Pudding if you want to keep it longer. Portion it into ice cube trays or small containers. This way, you can thaw just what you need later. When ready to eat, thaw it in the fridge overnight. The texture might change a bit, but it will still taste great! Chia seeds are tiny black seeds from the Salvia hispanica plant. They are rich in fiber, protein, and omega-3 fatty acids. When soaked, they absorb liquid and form a gel-like texture. This makes them great for puddings and smoothies. Chia seeds also help you feel full longer. They are easy to add to many dishes. You should let the pudding sit for at least 2 to 4 hours. This time allows the chia seeds to absorb the liquid and swell. You can also leave it overnight for a thicker texture. Just remember to stir it gently before serving. This helps ensure an even texture throughout. Yes, you can use fresh coconut milk instead of canned. Fresh coconut milk will give a lighter flavor. Just make sure to blend it well before adding it to the mixture. If you use fresh milk, the pudding may have a different texture. It’s all about your taste! Yes, Mango Coconut Chia Pudding is healthy. It is full of nutrients from chia seeds and mango. Chia seeds provide fiber and healthy fats. Mango adds vitamins A and C for a boost. This pudding is also low in calories if you use less sweetener. It makes a great snack or breakfast! This article covered how to make and enjoy chia pudding. We explored the ingredients, mixing, and storage ideas. You know where to find tips for the best texture and flavor. We also looked at fun variations and common mistakes to avoid. Chia pudding is simple, tasty, and healthy. By trying these tips and tricks, you will create delicious versions. Enjoy your chia pudding journey, and don’t hesitate to get creative!

Mango Coconut Chia Pudding

Indulge in a tropical treat with this delightful Mango Coconut Chia Pudding! Perfect for breakfast or a healthy dessert, this simple recipe combines creamy coconut milk, nutty chia seeds, and fresh mango for a refreshing burst of flavor. Discover how to create this easy and nutritious dish that's sure to impress. Click to explore the full recipe now and elevate your snacking game with this delicious delight!
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Ingredients
  

1 cup coconut milk (canned or carton)

1/4 cup chia seeds

2 tablespoons maple syrup (or honey)

1 teaspoon vanilla extract

1 ripe mango, diced

Pinch of salt

Toasted coconut flakes for garnish

Fresh mint leaves for garnish

Instructions
 

In a mixing bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Whisk together until well blended.

    Allow the mixture to sit for about 10 minutes, then whisk again to prevent clumping.

      Cover the bowl with plastic wrap or transfer the mixture to individual jars. Place in the refrigerator for at least 2-4 hours or overnight to let it thicken.

        Once set, stir the chia pudding gently to ensure an even texture.

          To serve, layer the chia pudding in cups or bowls with diced mango on top.

            Finish with a sprinkle of toasted coconut flakes and garnish with fresh mint leaves for a refreshing touch.

              Prep Time: 15 mins | Total Time: 4 hrs (includes chilling) | Servings: 4