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Mango Coconut Chia Pudding Easy Healthy Delight

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- 1 cup coconut milk (full fat or light) - 1/2 cup unsweetened mango puree (fresh or canned) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - A pinch of sea salt - Fresh mango chunks and shredded coconut for topping For coconut milk, I like using Thai Kitchen or Aroy-D. They offer rich flavor. For mango puree, look for Eden Foods or Del Monte. Their quality shines through. For chia seeds, I trust Nutiva or Bob's Red Mill. They always deliver freshness. For sweeteners, Grade A maple syrup from Maple Grove Farms works great. Coconut milk provides healthy fats and supports heart health. It adds creaminess to the pudding. Mango puree brings natural sweetness and vitamin C. It's great for your immune system. Chia seeds are packed with fiber, protein, and omega-3s. They help keep you full and support digestion. Maple syrup offers antioxidants and a touch of energy. Vanilla extract enhances flavor and has calming effects. Sea salt balances sweetness and brings out flavors. Fresh mango chunks add texture and more vitamins, while shredded coconut adds crunch and healthy fats. Enjoy this pudding knowing it’s not just tasty, but also good for you! {{ingredient_image_1}} To start, grab a mixing bowl. Add 1 cup of coconut milk to the bowl. Next, measure out 1/2 cup of mango puree, and pour it in. You can use fresh mango or canned. Then, add 2 tablespoons of maple syrup for sweetness. If you like, you can swap it for honey. Don’t forget to add 1 teaspoon of vanilla extract and a pinch of sea salt. Now, whisk everything together until it’s smooth and well combined. Once your mixture is smooth, it’s time to add the chia seeds. Measure out 1/4 cup of chia seeds and sprinkle them into the bowl. Stir the mixture well to make sure the chia seeds are evenly mixed in. This step is key to getting that perfect pudding texture. You want the seeds to absorb the liquid. If you skip this, they might clump together. After mixing, cover the bowl with plastic wrap or a lid. Place it in the refrigerator for at least 4 hours. If you can wait overnight, that’s even better. This gives the chia seeds time to soak up the liquid. When you’re ready to serve, take the bowl out and stir it again. This helps break up any clumps. Now, scoop the pudding into serving bowls or glasses. For the final touch, top each serving with fresh mango chunks and a sprinkle of shredded coconut. Enjoy your healthy delight! To get the best texture, use full-fat coconut milk. This gives a rich and creamy feel. Mix the coconut milk with mango puree well. Whisk until smooth. After adding chia seeds, stir again. Let it sit in the fridge for at least four hours. Overnight is even better. This allows the seeds to soak and swell. The result? A thick and pudding-like delight. One common mistake is not stirring the mixture enough. Make sure the chia seeds spread out evenly. If you skip this step, they clump together. Another mistake is not chilling long enough. Chia seeds need time to absorb liquid. Keep an eye on the ratio of liquid to seeds. Too many seeds can make it too thick. Serve your chia pudding in clear glass bowls. This shows off the lovely layers of color. For a fancy touch, add fresh mango chunks on top. A sprinkle of shredded coconut adds texture. You can also place a mint sprig on the rim for color. These small details make your dessert look like a gourmet treat. Pro Tips Use Ripe Mangos: Choose ripe, sweet mangos for a more flavorful pudding. The natural sweetness enhances the overall taste. Chill Overnight: For the best texture, let the pudding chill overnight. This allows the chia seeds to fully expand and absorb the liquid. Experiment with Toppings: Feel free to customize your toppings! Try adding nuts, seeds, or other fruits for added crunch and flavor. Adjust Sweetness: Taste before serving and adjust the sweetness to your liking. You can add more maple syrup or honey if desired. {{image_2}} You can switch up the mango puree for other fruits. Try using peach, berry, or banana puree. Each fruit brings a unique flavor. For example, berry puree adds a tart twist. Banana makes it creamy and sweet. Mix and match to find your favorite blend! This recipe is already dairy-free. Use full-fat or light coconut milk to keep it rich and creamy. You can also try almond milk or oat milk. These options will keep the dish light and fresh. Just ensure the milk you choose has a nice flavor to enhance the pudding. Adjusting sweetness is easy! If you want less sugar, cut back on maple syrup or honey. You can also use a sugar substitute like stevia. For a sweeter taste, add more syrup or a splash of agave. Always taste as you go to find your perfect level of sweetness! To keep your mango coconut chia pudding fresh, store it in an airtight container. This helps prevent it from absorbing other smells in your fridge. Make sure the pudding is fully chilled before you seal it. If you want to save space, use smaller containers for single servings. Mango coconut chia pudding lasts about 5 days in the fridge. After that, the texture might change, and it may not taste as fresh. Always check for any signs of spoilage before eating. If it smells off or has changed color, it’s best to toss it. You can freeze chia pudding for up to 3 months. Pour it into freezer-safe containers or ice cube trays. When you're ready to eat, thaw it in the fridge overnight. The texture may change a bit, but it still tastes great. Just give it a good stir before serving. Yes, you can use other types of milk. Almond milk, oat milk, or soy milk work well. Each type gives a different taste and texture. Choose the one you like best. If you want creaminess, go for full-fat coconut milk. You can store this pudding in the fridge for up to five days. Keep it in a sealed container. Make sure to stir it before serving. The pudding may thicken, so a little mix helps. Chia seeds are tiny but mighty. They are high in fiber, which helps digestion. They also have omega-3 fatty acids, which are good for your heart. Plus, they are rich in protein and antioxidants. Adding chia seeds to your diet can boost overall health. Yes, you can meal prep this pudding easily. Make a batch at the start of the week. Divide it into jars or containers. This way, you have a quick and healthy snack ready to go. Enjoy it for breakfast or as a treat anytime. This post covered how to make mango coconut chia pudding. We looked at key ingredients, brands to use, and their nutritional benefits. I shared step-by-step instructions for mixing and serving. You learned tips for the right texture and how to avoid mistakes. We explored fun variations and how to store your pudding. Mango coconut chia pudding is tasty and good for you. Enjoy making, eating, and sharing it!

WANT TO SAVE THIS RECIPE?

If you’re looking for a quick, healthy treat, Mango Coconut Chia Pudding is a perfect choice. Packed with flavor and nutrients, this easy recipe will delight your taste buds and nourish your body. I’ll guide you through each step, from gathering the ingredients to mastering the perfect texture. Get ready to impress yourself and others with this simple, refreshing dessert that’s also great for meal prep!

Why I Love This Recipe

  1. Delicious Flavor Combination: The sweetness of mango combined with creamy coconut creates a tropical paradise in every bite.
  2. Healthy Ingredients: Packed with nutritious chia seeds and healthy fats from coconut milk, this pudding is a guilt-free indulgence.
  3. Easy to Prepare: With just a few simple steps, you can whip up this delightful treat in no time, making it perfect for busy days.
  4. Versatile Toppings: Customize your pudding with fresh fruits, nuts, or granola, making each serving unique and exciting.

Ingredients

Complete Ingredients List

– 1 cup coconut milk (full fat or light)

– 1/2 cup unsweetened mango puree (fresh or canned)

– 1/4 cup chia seeds

– 2 tablespoons maple syrup (or honey)

– 1 teaspoon vanilla extract

– A pinch of sea salt

– Fresh mango chunks and shredded coconut for topping

Recommended Ingredient Brands

For coconut milk, I like using Thai Kitchen or Aroy-D. They offer rich flavor. For mango puree, look for Eden Foods or Del Monte. Their quality shines through. For chia seeds, I trust Nutiva or Bob’s Red Mill. They always deliver freshness. For sweeteners, Grade A maple syrup from Maple Grove Farms works great.

Nutritional Benefits of Each Ingredient

Coconut milk provides healthy fats and supports heart health. It adds creaminess to the pudding. Mango puree brings natural sweetness and vitamin C. It’s great for your immune system. Chia seeds are packed with fiber, protein, and omega-3s. They help keep you full and support digestion. Maple syrup offers antioxidants and a touch of energy. Vanilla extract enhances flavor and has calming effects. Sea salt balances sweetness and brings out flavors. Fresh mango chunks add texture and more vitamins, while shredded coconut adds crunch and healthy fats. Enjoy this pudding knowing it’s not just tasty, but also good for you!

Step-by-Step Instructions

Preparation of the Mixture

To start, grab a mixing bowl. Add 1 cup of coconut milk to the bowl. Next, measure out 1/2 cup of mango puree, and pour it in. You can use fresh mango or canned. Then, add 2 tablespoons of maple syrup for sweetness. If you like, you can swap it for honey. Don’t forget to add 1 teaspoon of vanilla extract and a pinch of sea salt. Now, whisk everything together until it’s smooth and well combined.

Chia Seed Incorporation

Once your mixture is smooth, it’s time to add the chia seeds. Measure out 1/4 cup of chia seeds and sprinkle them into the bowl. Stir the mixture well to make sure the chia seeds are evenly mixed in. This step is key to getting that perfect pudding texture. You want the seeds to absorb the liquid. If you skip this, they might clump together.

Setting and Serving the Pudding

After mixing, cover the bowl with plastic wrap or a lid. Place it in the refrigerator for at least 4 hours. If you can wait overnight, that’s even better. This gives the chia seeds time to soak up the liquid. When you’re ready to serve, take the bowl out and stir it again. This helps break up any clumps. Now, scoop the pudding into serving bowls or glasses. For the final touch, top each serving with fresh mango chunks and a sprinkle of shredded coconut. Enjoy your healthy delight!

Tips & Tricks

How to Achieve the Perfect Texture

To get the best texture, use full-fat coconut milk. This gives a rich and creamy feel. Mix the coconut milk with mango puree well. Whisk until smooth. After adding chia seeds, stir again. Let it sit in the fridge for at least four hours. Overnight is even better. This allows the seeds to soak and swell. The result? A thick and pudding-like delight.

Common Mistakes to Avoid

One common mistake is not stirring the mixture enough. Make sure the chia seeds spread out evenly. If you skip this step, they clump together. Another mistake is not chilling long enough. Chia seeds need time to absorb liquid. Keep an eye on the ratio of liquid to seeds. Too many seeds can make it too thick.

Presentation Tips for Serving

Serve your chia pudding in clear glass bowls. This shows off the lovely layers of color. For a fancy touch, add fresh mango chunks on top. A sprinkle of shredded coconut adds texture. You can also place a mint sprig on the rim for color. These small details make your dessert look like a gourmet treat.

Pro Tips

  1. Use Ripe Mangos: Choose ripe, sweet mangos for a more flavorful pudding. The natural sweetness enhances the overall taste.
  2. Chill Overnight: For the best texture, let the pudding chill overnight. This allows the chia seeds to fully expand and absorb the liquid.
  3. Experiment with Toppings: Feel free to customize your toppings! Try adding nuts, seeds, or other fruits for added crunch and flavor.
  4. Adjust Sweetness: Taste before serving and adjust the sweetness to your liking. You can add more maple syrup or honey if desired.

Variations

Alternative Fruit Purees

You can switch up the mango puree for other fruits. Try using peach, berry, or banana puree. Each fruit brings a unique flavor. For example, berry puree adds a tart twist. Banana makes it creamy and sweet. Mix and match to find your favorite blend!

Dairy-Free Options

This recipe is already dairy-free. Use full-fat or light coconut milk to keep it rich and creamy. You can also try almond milk or oat milk. These options will keep the dish light and fresh. Just ensure the milk you choose has a nice flavor to enhance the pudding.

Sweetness Adjustments

Adjusting sweetness is easy! If you want less sugar, cut back on maple syrup or honey. You can also use a sugar substitute like stevia. For a sweeter taste, add more syrup or a splash of agave. Always taste as you go to find your perfect level of sweetness!

Storage Info

Best Practices for Refrigeration

To keep your mango coconut chia pudding fresh, store it in an airtight container. This helps prevent it from absorbing other smells in your fridge. Make sure the pudding is fully chilled before you seal it. If you want to save space, use smaller containers for single servings.

Shelf Life of Chia Pudding

Mango coconut chia pudding lasts about 5 days in the fridge. After that, the texture might change, and it may not taste as fresh. Always check for any signs of spoilage before eating. If it smells off or has changed color, it’s best to toss it.

Freezing Options

You can freeze chia pudding for up to 3 months. Pour it into freezer-safe containers or ice cube trays. When you’re ready to eat, thaw it in the fridge overnight. The texture may change a bit, but it still tastes great. Just give it a good stir before serving.

FAQs

Can I use other types of milk?

Yes, you can use other types of milk. Almond milk, oat milk, or soy milk work well. Each type gives a different taste and texture. Choose the one you like best. If you want creaminess, go for full-fat coconut milk.

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 a sealed container. Make sure to stir it before serving. The pudding may thicken, so a little mix helps.

What are the health benefits of chia seeds?

Chia seeds are tiny but mighty. They are high in fiber, which helps digestion. They also have omega-3 fatty acids, which are good for your heart. Plus, they are rich in protein and antioxidants. Adding chia seeds to your diet can boost overall health.

Can I meal prep this pudding?

Yes, you can meal prep this pudding easily. Make a batch at the start of the week. Divide it into jars or containers. This way, you have a quick and healthy snack ready to go. Enjoy it for breakfast or as a treat anytime.

This post covered how to make mango coconut chia pudding. We looked at key ingredients, brands to use, and their nutritional benefits. I shared step-by-step instructions for mixing and serving. You learned tips for the right texture and how to avoid mistakes. We explored fun variations and how to store your pudding.

Mango coconut chia pudding is tasty and good for you. Enjoy making, eating, and sharing i

- 1 cup coconut milk (full fat or light) - 1/2 cup unsweetened mango puree (fresh or canned) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - A pinch of sea salt - Fresh mango chunks and shredded coconut for topping For coconut milk, I like using Thai Kitchen or Aroy-D. They offer rich flavor. For mango puree, look for Eden Foods or Del Monte. Their quality shines through. For chia seeds, I trust Nutiva or Bob's Red Mill. They always deliver freshness. For sweeteners, Grade A maple syrup from Maple Grove Farms works great. Coconut milk provides healthy fats and supports heart health. It adds creaminess to the pudding. Mango puree brings natural sweetness and vitamin C. It's great for your immune system. Chia seeds are packed with fiber, protein, and omega-3s. They help keep you full and support digestion. Maple syrup offers antioxidants and a touch of energy. Vanilla extract enhances flavor and has calming effects. Sea salt balances sweetness and brings out flavors. Fresh mango chunks add texture and more vitamins, while shredded coconut adds crunch and healthy fats. Enjoy this pudding knowing it’s not just tasty, but also good for you! {{ingredient_image_1}} To start, grab a mixing bowl. Add 1 cup of coconut milk to the bowl. Next, measure out 1/2 cup of mango puree, and pour it in. You can use fresh mango or canned. Then, add 2 tablespoons of maple syrup for sweetness. If you like, you can swap it for honey. Don’t forget to add 1 teaspoon of vanilla extract and a pinch of sea salt. Now, whisk everything together until it’s smooth and well combined. Once your mixture is smooth, it’s time to add the chia seeds. Measure out 1/4 cup of chia seeds and sprinkle them into the bowl. Stir the mixture well to make sure the chia seeds are evenly mixed in. This step is key to getting that perfect pudding texture. You want the seeds to absorb the liquid. If you skip this, they might clump together. After mixing, cover the bowl with plastic wrap or a lid. Place it in the refrigerator for at least 4 hours. If you can wait overnight, that’s even better. This gives the chia seeds time to soak up the liquid. When you’re ready to serve, take the bowl out and stir it again. This helps break up any clumps. Now, scoop the pudding into serving bowls or glasses. For the final touch, top each serving with fresh mango chunks and a sprinkle of shredded coconut. Enjoy your healthy delight! To get the best texture, use full-fat coconut milk. This gives a rich and creamy feel. Mix the coconut milk with mango puree well. Whisk until smooth. After adding chia seeds, stir again. Let it sit in the fridge for at least four hours. Overnight is even better. This allows the seeds to soak and swell. The result? A thick and pudding-like delight. One common mistake is not stirring the mixture enough. Make sure the chia seeds spread out evenly. If you skip this step, they clump together. Another mistake is not chilling long enough. Chia seeds need time to absorb liquid. Keep an eye on the ratio of liquid to seeds. Too many seeds can make it too thick. Serve your chia pudding in clear glass bowls. This shows off the lovely layers of color. For a fancy touch, add fresh mango chunks on top. A sprinkle of shredded coconut adds texture. You can also place a mint sprig on the rim for color. These small details make your dessert look like a gourmet treat. Pro Tips Use Ripe Mangos: Choose ripe, sweet mangos for a more flavorful pudding. The natural sweetness enhances the overall taste. Chill Overnight: For the best texture, let the pudding chill overnight. This allows the chia seeds to fully expand and absorb the liquid. Experiment with Toppings: Feel free to customize your toppings! Try adding nuts, seeds, or other fruits for added crunch and flavor. Adjust Sweetness: Taste before serving and adjust the sweetness to your liking. You can add more maple syrup or honey if desired. {{image_2}} You can switch up the mango puree for other fruits. Try using peach, berry, or banana puree. Each fruit brings a unique flavor. For example, berry puree adds a tart twist. Banana makes it creamy and sweet. Mix and match to find your favorite blend! This recipe is already dairy-free. Use full-fat or light coconut milk to keep it rich and creamy. You can also try almond milk or oat milk. These options will keep the dish light and fresh. Just ensure the milk you choose has a nice flavor to enhance the pudding. Adjusting sweetness is easy! If you want less sugar, cut back on maple syrup or honey. You can also use a sugar substitute like stevia. For a sweeter taste, add more syrup or a splash of agave. Always taste as you go to find your perfect level of sweetness! To keep your mango coconut chia pudding fresh, store it in an airtight container. This helps prevent it from absorbing other smells in your fridge. Make sure the pudding is fully chilled before you seal it. If you want to save space, use smaller containers for single servings. Mango coconut chia pudding lasts about 5 days in the fridge. After that, the texture might change, and it may not taste as fresh. Always check for any signs of spoilage before eating. If it smells off or has changed color, it’s best to toss it. You can freeze chia pudding for up to 3 months. Pour it into freezer-safe containers or ice cube trays. When you're ready to eat, thaw it in the fridge overnight. The texture may change a bit, but it still tastes great. Just give it a good stir before serving. Yes, you can use other types of milk. Almond milk, oat milk, or soy milk work well. Each type gives a different taste and texture. Choose the one you like best. If you want creaminess, go for full-fat coconut milk. You can store this pudding in the fridge for up to five days. Keep it in a sealed container. Make sure to stir it before serving. The pudding may thicken, so a little mix helps. Chia seeds are tiny but mighty. They are high in fiber, which helps digestion. They also have omega-3 fatty acids, which are good for your heart. Plus, they are rich in protein and antioxidants. Adding chia seeds to your diet can boost overall health. Yes, you can meal prep this pudding easily. Make a batch at the start of the week. Divide it into jars or containers. This way, you have a quick and healthy snack ready to go. Enjoy it for breakfast or as a treat anytime. This post covered how to make mango coconut chia pudding. We looked at key ingredients, brands to use, and their nutritional benefits. I shared step-by-step instructions for mixing and serving. You learned tips for the right texture and how to avoid mistakes. We explored fun variations and how to store your pudding. Mango coconut chia pudding is tasty and good for you. Enjoy making, eating, and sharing it!

Mango Coconut Chia Pudding

A delicious and healthy pudding made with coconut milk, mango puree, and chia seeds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Cuisine Tropical
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (full fat or light)
  • 1/2 cup unsweetened mango puree (fresh or canned)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • a pinch sea salt
  • as needed fresh mango chunks and shredded coconut for topping

Instructions
 

  • In a mixing bowl, combine the coconut milk, mango puree, maple syrup, vanilla extract, and a pinch of sea salt. Whisk together until smooth and well combined.
  • Add the chia seeds to the mixture and stir thoroughly to ensure that the chia seeds are evenly distributed.
  • Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 4 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and form a thick pudding-like consistency.
  • Once the pudding has set, give it a good stir to break up any clumps of chia seeds.
  • To serve, portion the chia pudding into serving bowls or glasses. Top each serving with fresh mango chunks and a sprinkle of shredded coconut for added texture and flavor.

Notes

Serve in clear glass bowls or jars to showcase the beautiful layers. Garnish with a slice of fresh mango on the rim and a sprig of mint for an extra touch.
Keyword chia pudding, coconut, healthy dessert, mango

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