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- 1 cup canned or carton coconut milk - 1/2 cup almond milk (or any milk of your choice) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey, for sweetness) - 1 teaspoon pure vanilla extract - 1 ripe mango, diced into small cubes - 1/4 cup shredded coconut (unsweetened for a healthier option) - Fresh mint leaves for garnish To make mango coconut chia pudding, gather these ingredients. Start with coconut milk. It gives a creamy base and rich flavor. Almond milk adds a nice touch of nuttiness. You can use any milk you like, though. Next, grab chia seeds. They are tiny but mighty. They soak up liquid and form a gel-like texture. This is what makes the pudding thick and smooth. For sweetness, you have options. Use maple syrup for a plant-based touch. Honey works great too if you are not vegan. Pure vanilla extract adds depth to the flavor. Just a teaspoon will brighten everything up. Then, pick a ripe mango. The mango gives a burst of fresh fruit flavor. Dice it into small cubes for easy eating. Shredded coconut brings in a tropical crunch. Unsweetened is best for a healthier choice. Finally, fresh mint leaves will garnish your pudding. They add color and a fresh aroma. Now you have everything you need for this fun and tasty recipe! 1. Mixing the liquid ingredients Start by pouring 1 cup of coconut milk and 1/2 cup of almond milk into a medium bowl. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Use a whisk to blend everything until smooth. You want all the flavors mixed well. 2. Incorporating chia seeds Gradually add 1/4 cup of chia seeds to the liquid mixture. Stir continuously to keep the seeds from clumping together. This step is important! Chia seeds will absorb the liquid and help create that creamy texture. 3. Chilling the mixture Cover the bowl tightly with plastic wrap or pour the mixture into a lidded jar. Place it in the fridge for at least 4 hours, or better yet, overnight. This resting time allows the chia seeds to swell, creating a thick pudding that’s ready for the next step. 1. Portioning and garnishing Once chilled, take the pudding out of the fridge and stir it well. Spoon the pudding into individual bowls or glasses. For a tasty touch, top each one with diced mango. You can add a sprinkle of shredded coconut on top for extra flavor and crunch. 2. Creative serving ideas Want to impress? Serve the pudding in clear cups to show off the layers. You can also add other fruits, like berries or bananas, for a mix of flavors. Fresh mint leaves make a great garnish, adding both color and a nice scent. For the complete recipe, check out the Full Recipe section. For the best mango coconut chia pudding, chilling is key. I recommend chilling the mixture for at least 4 hours. For a creamier pudding, letting it sit overnight works wonders. The chia seeds soak up the milk, creating a thick texture. If you find the pudding too thick, add a splash of milk. Stir it in until you reach your desired creaminess. Adding extra fruit can make this dish even better. Sliced bananas, berries, or kiwi are great choices. You can also try different sweeteners. If you want a low-calorie option, use stevia. Honey or agave nectar works well too. Mix and match to find your favorite flavor combo. You can explore more ideas in the Full Recipe. {{image_4}} You can change the milk in this recipe to suit your taste. If you want a different flavor, try oat milk or soy milk. Both options add a nice twist to the pudding. These milks have a creamy texture and blend well with chia seeds. If you want a nut-free option, coconut milk and oat milk pair nicely together. This keeps the tropical vibe while making it suitable for more people. While mango is delicious, you can swap it for other fruits. Try using ripe bananas, berries, or even peaches. Each of these fruits adds its unique taste. You can also mix fruits for a fun twist. If you want to spice things up, consider adding cinnamon or nutmeg. A few drops of almond or coconut extract can enhance the flavor too. These small changes can create a whole new pudding experience. For the full recipe, don’t forget to check out the steps above. Enjoy your mango coconut chia pudding! To keep your Mango Coconut Chia Pudding fresh, store it in the fridge. Use a sealed container or cover the bowl tightly. This keeps out air and moisture. The pudding can soak up flavors, so avoid strong-smelling food nearby. Your chia pudding lasts for about five days in the fridge. For the best taste, eat it within three days. After that, the pudding may lose creaminess and flavor. If you notice any odd smell or texture, it’s best to toss it. Enjoy it fresh for the best experience! For the full recipe, check out the earlier section. How long can I store Mango Coconut Chia Pudding? You can store this pudding in the fridge for up to five days. Keep it in an airtight container to maintain freshness. Can I make this recipe vegan? Yes! This recipe is vegan-friendly. Just use maple syrup instead of honey, and you're good to go. What are the health benefits of chia seeds? Chia seeds are high in fiber, protein, and omega-3 fatty acids. They help with digestion and keep you full longer. Can I use fresh mango instead of diced? Absolutely! Fresh mango adds great flavor. Just chop it into small pieces to mix in. How to troubleshoot clumping chia seeds? To avoid clumps, stir the chia seeds into the liquid slowly. This helps them spread out evenly as they soak. For more tips, check out the Full Recipe. This blog post covered how to make Mango Coconut Chia Pudding step-by-step. We detailed the key ingredients and their benefits, like coconut milk and chia seeds. I shared tips to achieve the right texture and enhance flavors. You learned about serving ideas and storage practices to keep your pudding fresh. In closing, this dish is nutritious and customizable. Enjoy experimenting with different fruits and flavors. You'll find a version you love!

Mango Coconut Chia Pudding

Indulge in a tropical treat that’s as healthy as it is delicious with this easy Mango Coconut Chia Pudding recipe! Made with creamy coconut milk, fresh diced mango, and nutritious chia seeds, this dessert is sure to impress. Perfect for a quick snack or a tasty breakfast, you can customize it with your favorite fruits. Discover how to whip it up in just a few simple steps and delight your taste buds. Click through for the full recipe and get ready to enjoy this vibrant dish!
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Ingredients
  

1 cup canned or carton coconut milk

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

1/4 cup chia seeds

2 tablespoons maple syrup (or honey, for sweetness)

1 teaspoon pure vanilla extract

1 ripe mango, diced into small cubes

1/4 cup shredded coconut (unsweetened for a healthier option)

Fresh mint leaves for garnish

Instructions
 

In a medium mixing bowl, pour in the coconut milk and almond milk. Add the maple syrup and vanilla extract to the liquids. Using a whisk, blend gently until all ingredients are fully incorporated and smooth.

    Gradually add the chia seeds into the mixture, stirring continuously to ensure they evenly distribute and avoid any clumping.

      Once combined, cover the bowl with plastic wrap or transfer the mixture to a lidded jar. Refrigerate for a minimum of 4 hours, or preferably overnight. This resting period allows the chia seeds to absorb the liquids and create a thick, creamy pudding.

        After the chilling time is complete, remove the pudding from the refrigerator and give it a thorough stir. The texture should be creamy and slightly thick; if you prefer a looser consistency, feel free to incorporate a little additional milk at this stage.

          To serve, spoon the chia pudding into individual bowls or glasses. Top each portion generously with the diced mango, allowing some pieces to slightly nestle into the pudding. Finish with a sprinkle of shredded coconut for added texture and flavor.

            For a refreshing garnish, place a few fresh mint leaves on each serving, adding a pop of color and aroma.

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