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- 1 cup coconut milk (canned for rich flavor) - 1 cup ripe mango, pureed (plus extra for topping) - 1/4 cup chia seeds - 2 tablespoons maple syrup (adjust to taste) - 1 teaspoon vanilla extract - A pinch of sea salt Coconut milk is a creamy base. It gives our pudding a rich and smooth texture. The canned version has more flavor than the carton type. Chia seeds are tiny powerhouses. They are full of fiber, protein, and omega-3 fatty acids. They absorb liquid and expand, making our pudding thick and filling. Mango adds a sweet touch. It has vitamins A and C, which are good for your health. Plus, it gives a bright color to our dish. Maple syrup is a natural sweetener. You can adjust the amount based on how sweet you like it. Vanilla extract brings warmth and depth to the flavor. A pinch of sea salt balances the sweetness. It helps enhance the overall taste of the pudding. Chia seeds have many health benefits. They help with digestion and keep you full. They also support heart health due to their good fats. Coconut milk is not just tasty; it is rich in nutrients too. It has healthy fats that can boost energy. It may also support skin health. Mango is not just sweet; it is good for you. It has antioxidants that help fight free radicals. This fruit also supports eye health with its vitamin A. By using these ingredients, you create a treat that is both delicious and nutritious. You can find the full recipe above to make this easy and healthy dessert. First, gather all your ingredients. This makes cooking easy and fun. You’ll need: - 1 cup coconut milk (canned for rich flavor) - 1 cup ripe mango, pureed (plus extra for topping) - 1/4 cup chia seeds - 2 tablespoons maple syrup (adjust to taste) - 1 teaspoon vanilla extract - A pinch of sea salt Tools you should have include a mixing bowl, whisk, and plastic wrap. A jar works well for storage too. Now, let’s make the pudding. Start by mixing the coconut milk and mango puree in the bowl. Whisk them together until they blend well. Next, add maple syrup, vanilla extract, and sea salt. Whisk again to combine everything. This step is where the flavors come alive! Then, it’s time to add the chia seeds. Slowly sprinkle them in while whisking. This helps avoid clumping and ensures a smooth texture. After mixing, cover the bowl with plastic wrap or split it into jars. Refrigerate for at least 4 hours, or overnight if you can wait. This allows the chia seeds to soak and expand, creating that creamy pudding texture you love. Before serving, give the pudding a good stir. Chia seeds may settle at the bottom, so whisking brings everything back together. Enjoy your Mango Coconut Chia Pudding as a fresh, tasty treat! For the full recipe, check out the details above. To make a great mango coconut chia pudding, you must focus on the seeds. Chia seeds can clump together if not handled properly. To avoid this, sprinkle the seeds slowly into the mixture. While doing this, whisk the mixture constantly. This helps the seeds spread out evenly. Stirring is key for a smooth texture. After adding the seeds, mix well. You can use a fork or whisk to break up any clumps. This ensures a creamy pudding without lumps. Presentation matters when serving your pudding. Use clear jars to show off the beautiful layers. You can also add extra mango puree on top for a pop of color. A sprinkle of shredded coconut adds a nice touch, too. For added flavor, try toppings like fresh mint, nuts, or berries. These not only taste great but also make your dish look stunning. Sweetness can be adjusted to your taste. Start with two tablespoons of maple syrup. Taste it and decide if you want it sweeter. You can add more if you like. If you want to change the flavor, consider substitutes for vanilla. Almond extract or coconut extract can work well. You can also try honey or agave syrup instead of maple syrup for a different sweetness. {{image_2}} You can mix up your mango coconut chia pudding in fun ways. Try adding pineapple and banana for a tropical blend. This gives your pudding a bright, fruity kick. You can also stir in a nut butter like almond or peanut. This makes the pudding creamier and richer. Both options add new flavors and textures, making your treat even more exciting. This recipe is vegan friendly, which means it has no animal products. All the ingredients fit well with a plant-based diet. You can also feel good knowing it is gluten-free. Check your ingredient labels to confirm they meet your needs. This makes the pudding a great choice for many diets. Adjust your recipe to fit your needs. If you want more servings, just double the recipe. For smaller portions, cut the amounts in half. Chia pudding is great for meal prep. You can make it in jars, which makes it easy to grab and go. This way, you always have a healthy snack ready when you need it. For the full recipe, check out the details above. To keep your mango coconut chia pudding fresh, use airtight containers. Glass jars work great. They help maintain flavor and texture. You can store the pudding in the fridge for up to five days. If you have leftovers, be sure to cover them well. This keeps out air and moisture, which can make the pudding spoil faster. You can freeze chia pudding if you want to keep it longer. To freeze, pour the pudding into freezer-safe containers. Leave some space at the top for expansion. It will stay fresh in the freezer for about three months. To thaw, move it to the fridge overnight. Stir well before serving. This helps regain its creamy texture. Check for signs that the pudding has gone bad. If it smells sour or looks discolored, it’s time to toss it. A watery layer on top can also mean spoilage. To keep your pudding fresh, always use clean utensils when serving. This helps prevent bacteria from getting in. Enjoy your mango coconut chia pudding while it's fresh for the best taste! Mango Coconut Chia Pudding can last up to five days in the fridge. Store it in a sealed container. This keeps it fresh and ready to eat. I recommend checking for any changes in smell or texture before diving in after a few days. Yes, you can use many fruits! Try strawberries, blueberries, or peaches. These fruits add new flavors and colors. Just make sure to puree them if you want a smooth texture. You can also layer the pudding with chopped fruits for a fun look. Canned coconut milk gives a rich flavor and creaminess. However, you can use carton coconut milk if you prefer. The pudding may be less rich, but it will still taste great. Just remember to check the consistency. You want it to be thick enough for the chia seeds to gel. If you need a substitute for maple syrup, use honey or agave syrup. Both options add sweetness. You can also use stevia for a no-calorie choice. Adjust the amount to taste since each sweetener has a different level of sweetness. This article covered how to make Mango Coconut Chia Pudding. We discussed why each ingredient is good for you. I also shared easy cooking steps and useful tips for the best texture. You can make this pudding in different flavors and adjust it to fit your diet. Remember to store it properly for freshness. Try this recipe for a tasty, healthy treat that fits your needs. Enjoy the fun of cooking and customize it to your tastes!

Mango Coconut Chia Pudding

Indulge in the refreshing taste of Mango Coconut Chia Pudding with this easy recipe! Made with creamy coconut milk and sweet mango, this delightful treat is perfect for breakfast or dessert. Just mix, chill, and enjoy! With only a few simple ingredients, you can whip up a healthy and satisfying pudding that'll impress your friends and family. Click through to discover how to make this delicious mango coconut chia pudding today!
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Ingredients
  

1 cup coconut milk (canned for rich flavor)

1 cup ripe mango, pureed (plus extra for topping)

1/4 cup chia seeds

2 tablespoons maple syrup (adjust to taste)

1 teaspoon vanilla extract

A pinch of sea salt

Instructions
 

In a mixing bowl, combine the coconut milk and the mango puree, whisking until well blended.

    Add the maple syrup, vanilla extract, and a pinch of sea salt to the mixture and whisk again to combine thoroughly.

      Slowly sprinkle the chia seeds into the mixture while continuously whisking to avoid clumping.

        Once all the chia seeds are incorporated, cover the bowl with plastic wrap or transfer to individual jars.

          Refrigerate for at least 4 hours or overnight. This allows the chia seeds to expand and set, creating a pudding-like texture.

            Before serving, stir the pudding well as the chia seeds may settle.

              Serve in bowls or jars, topped with extra mango puree and a sprinkle of shredded coconut for an extra tropical touch.

                Prep Time: 10 mins | Total Time: 4+ hours | Servings: 4