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Here’s what you need to make Coconut Mango Chia Pudding. Each ingredient plays a key role in creating that creamy, delightful treat. - 1 cup full-fat coconut milk - 1/2 cup unsweetened almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey, depending on your preference) - 1 ripe mango, diced into small cubes - 1 teaspoon pure vanilla extract - A pinch of sea salt - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) Coconut milk gives a rich base, while almond milk adds a light touch. Chia seeds are the magic that thickens this pudding. Sweeteners like maple syrup or honey enhance the flavor, and ripe mango adds a burst of sweetness. Vanilla extract adds depth, and sea salt balances the taste. For garnish, toasted coconut flakes and mint leaves bring extra flair. You can find the full recipe and step-by-step instructions to make this creamy delight easily. Enjoy the process and let the flavors shine! - Combining the coconut milk and almond milk Start by pouring 1 cup of full-fat coconut milk and 1/2 cup of unsweetened almond milk into a medium bowl. The mix of these two milks gives the pudding a rich and creamy taste. - Mixing in the sweetener and salt Add 2 tablespoons of maple syrup or honey, depending on what you like. Don't forget to include a pinch of sea salt. Stir well until everything blends nicely. The sweetener balances the creamy flavors. - Adding chia seeds and ensuring even distribution Gradually pour in 1/4 cup of chia seeds. Stir continuously as you add them. Make sure the seeds spread evenly in the mixture. This step is key; it helps create that thick pudding texture. - Covering and refrigerating the mixture Cover the bowl tightly with plastic wrap or pour the mixture into mason jars. Place them in the fridge for at least 4 hours, or better yet, overnight. This allows the chia seeds to absorb the liquid, thickening your pudding to perfection. - Stirring before serving When you’re ready to enjoy your pudding, give it a good stir. This helps to bring back that smooth texture after chilling. - Layering in bowls or glasses Spoon the pudding into individual bowls or clear glasses. Layer diced mango on top for a vibrant look. This not only adds flavor but also makes it visually appealing. - Garnishing for presentation For the final touch, sprinkle toasted coconut flakes and add fresh mint leaves on top. This not only enhances the look but adds a refreshing aroma. For the full recipe, check the detailed instructions above. Enjoy your creamy and delightful coconut mango chia pudding! To get the right texture, refrigeration time is key. The chia seeds need time to soak up the liquids. I recommend letting the mixture chill for at least four hours. For the best results, leave it overnight. This helps the seeds expand and creates a thick pudding. Stirring is also important. After the initial mixing, give it a good stir before serving. This helps break up any clumps that may form. A smooth texture makes the pudding more enjoyable. To boost the flavor, think about adding spices. A touch of cinnamon or nutmeg can add warmth. Start with a small amount, then taste and adjust. You can also experiment with other spices like cardamom for a unique twist. Choosing the right mango is crucial. A ripe mango should feel slightly soft and have a sweet smell. Look for vibrant color, which indicates ripeness. Diced ripe mango adds freshness and flavor to your pudding. The sweet, juicy mango pairs perfectly with the creamy coconut. For the Full Recipe, remember to follow the steps carefully for the best outcome. {{image_4}} You can change up the milk in this recipe for coconut mango chia pudding. If you want a plant-based option, try using oat milk or soy milk instead of coconut and almond milk. These alternatives still provide a creamy texture and a great taste. For those who prefer dairy, whole milk or heavy cream will add a rich creaminess. Just remember that the choice of milk can change the flavor a bit. Toppings make your chia pudding even more fun and tasty. You can switch out the mango for other fresh fruits like strawberries, blueberries, or kiwi. They add color and flavor. For some crunch, think about adding nuts or granola on top. These toppings can give your pudding a nice texture contrast. You can mix and match until you find your favorite combination! To keep your coconut mango chia pudding fresh, use glass containers or mason jars. These help seal in flavor and keep out air. Make sure the lids fit tightly. In the fridge, this pudding lasts up to five days. Just check for any off smells or changes in texture before eating. Can you freeze coconut mango chia pudding? Yes, you can! Freezing is an option if you want to save some for later. However, the texture may change once thawed. To properly thaw, place the pudding in the fridge overnight before serving. This slow thaw keeps it creamy and smooth. Stir it well before enjoying, and add fresh mango or toppings if you like. How to make coconut mango chia pudding vegan? To make this pudding vegan, use maple syrup as your sweetener. It is plant-based. Ensure you use coconut milk and almond milk, which are also vegan-friendly. This keeps your dish creamy and delicious. What are the health benefits of chia seeds? Chia seeds are tiny powerhouses. They are rich in fiber, protein, and omega-3 fatty acids. Eating chia seeds can help with digestion and keep you full longer. They are also great for heart health and can boost energy. Can I use frozen mango in the recipe? Yes, you can use frozen mango! Just thaw it first and chop it into small pieces. Frozen mango is just as tasty and can be a great option. It adds a nice chill to your pudding. Is it necessary to let chia pudding sit overnight? While it is not strictly necessary, letting it sit overnight helps the seeds absorb more liquid. This creates a thicker and creamier pudding. If you are in a hurry, 4 hours will still work, but overnight is best. How can I adjust sweetness in the recipe? You can change the sweetness by adding more or less maple syrup or honey. Taste it before serving to make sure it’s to your liking. You can also add a bit of stevia or agave syrup for a different sweet flavor. For the full recipe, check the details above! This blog post covered how to make delicious coconut mango chia pudding. We explored tasty ingredients, step-by-step instructions, and tips for the best texture. You can choose different milks and toppings, making this treat your own. Proper storage will keep your pudding fresh, and you can even freeze it for later. Enjoy experimenting with flavors and textures. Simple tweaks can turn this dish into a unique favorite. Enjoy every bite.

Coconut Mango Chia Pudding

Indulge in a tropical delight with this Coconut Mango Chia Pudding recipe! It's simple to make with creamy coconut milk, fresh mango, and nutritious chia seeds. Perfect for breakfast or a refreshing dessert, this pudding can be prepped in just 10 minutes and chilled overnight for a creamy texture. Get ready to savor each bite topped with toasted coconut and mint! Click to explore the full recipe and treat yourself to this deliciously healthy dessert.
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Ingredients
  

1 cup full-fat coconut milk

1/2 cup unsweetened almond milk

1/4 cup chia seeds

2 tablespoons maple syrup (or honey, depending on your preference)

1 ripe mango, diced into small cubes

1 teaspoon pure vanilla extract

A pinch of sea salt

Toasted coconut flakes (for garnish)

Fresh mint leaves (for garnish)

Instructions
 

In a medium mixing bowl, pour in the full-fat coconut milk and unsweetened almond milk. Add the pure vanilla extract to the mixture and whisk them together thoroughly until fully combined.

    Next, incorporate the maple syrup (or honey) and a pinch of sea salt into the milk mixture, stirring well to ensure the sweetness is evenly distributed throughout the liquid.

      Gradually add the chia seeds to the combined liquid, stirring continuously to ensure that the seeds are evenly dispersed and fully submerged.

        Once well mixed, cover the bowl tightly with plastic wrap, or alternatively, transfer the chia pudding mixture into mason jars with secure lids.

          Place the covered bowl or mason jars in the refrigerator for a minimum of 4 hours, or for best results, allow it to chill overnight. This waiting period is crucial, as it allows the chia seeds to absorb the liquids and creates a creamy, thick pudding consistency.

            When you’re ready to serve, give the chilled chia pudding a thorough stir to restore its texture. Spoon the pudding into individual serving bowls or elegant glasses, layering with the diced mango cubes on top for a delightful presentation.

              For a finishing touch, garnish the pudding with a generous sprinkle of toasted coconut flakes and a few fresh mint leaves, adding vibrant color and a refreshing aroma.

                Prep Time: 10 minutes | Total Time: 4 hours (including refrigeration) | Servings: 4

                  - Presentation Tips: Elevate your presentation by layering the chia pudding and diced mango in clear glasses. This showcases the stunning colorful layers beautifully. For an extra tropical flair, top each glass with additional mango pieces and a sprinkle of toasted coconut. Enjoy the delightful contrast between the creamy pudding and juicy mango!