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To make this mango coconut chia pudding, you need: - 1 cup coconut milk (canned or unsweetened carton) - 1/2 cup almond milk (or any plant-based milk) - 1/4 cup chia seeds These main ingredients give your pudding a creamy and rich texture. Coconut milk adds a tropical taste. Almond milk keeps it light and smooth. Chia seeds thicken the mix and add a nice crunch. Next, gather your sweeteners: - 2 tablespoons maple syrup (or honey) - 1/2 teaspoon vanilla extract Maple syrup adds a natural sweetness. Honey works well too. Vanilla extract gives a warm flavor that enhances the dish. For a lovely finish, you will need: - 1 ripe mango, pureed - Fresh mango slices and toasted coconut flakes for topping Pureed mango gives a burst of flavor. Fresh slices add a nice touch. Toasted coconut flakes bring crunch and an extra layer of taste. These ingredients make your mango coconut chia pudding a delightful treat. They balance flavors and textures, making it hard to resist! 1. Start by mixing the coconut milk and almond milk in a medium bowl. 2. Stir them until they blend well together. This creates a creamy base for your pudding. 3. Next, add the chia seeds to the milk mixture. 4. Pour in the maple syrup, vanilla extract, and a pinch of salt. 5. Stir vigorously to make sure the chia seeds spread evenly. 1. Allow the mixture to sit for about 5 minutes. This helps the chia seeds begin to absorb the liquid. 2. After 5 minutes, give it another good stir. This breaks up any clumps of chia seeds. 3. Cover the bowl and place it in the fridge. Let it chill for at least 2 hours or overnight. 4. This resting time allows the chia seeds to thicken the pudding nicely. 1. When you are ready to serve, take the pudding out of the fridge. 2. Give it a good stir again. If it seems too thick, add a bit more almond milk. 3. Layer the pudding in serving glasses. Start with a layer of chia pudding. 4. Follow that with a layer of the pureed mango. 5. Repeat the layers until the glasses are full, ending with chia pudding on top. 6. Garnish each serving with fresh mango slices and a sprinkle of toasted coconut flakes. To get the right texture for your mango coconut chia pudding, you might need to adjust with almond milk. If the pudding seems too thick, just stir in a little more almond milk. This helps make it creamy and smooth. Mixing well is key. You want all the chia seeds to spread out evenly. If you skip this step, you may end up with clumps. Using fresh mango gives a bright and sweet taste. If fresh mango is out of season, frozen mango is a great backup. Just thaw it and puree for a tasty addition. You can also play around with sweeteners. Maple syrup is lovely, but honey or agave syrup can work well too. Taste as you go to find your perfect mix. Layering the pudding makes it look extra special. Start with a layer of chia pudding in your glass. Then, add a layer of mango puree. Keep repeating until the glass is full. Finish with chia pudding on top for a nice look. For a fun twist, serve it in bowls and top with fresh mango slices and toasted coconut flakes. This adds color and crunch. {{image_2}} You can change the flavor of your mango coconut chia pudding easily. Adding fruits like berries or bananas can create fun new tastes. Each fruit gives a unique twist to the pudding. For example, strawberries add sweetness, while blueberries add a tart touch. You can also infuse your pudding with spices. A pinch of cinnamon can add warmth, while cardamom provides a lovely floral note. Experimenting with these flavors makes the pudding even more exciting. If you're looking for vegan options, this recipe is already a winner. It uses coconut and almond milk, both plant-based. If you need nut-free adjustments, just swap almond milk for oat or rice milk. This keeps the pudding creamy without nuts. Always check labels to ensure your milk choice fits your needs. This pudding is great for breakfast, dessert, or a snack. You can layer it into breakfast bowls with granola and fresh fruit. This adds crunch and extra flavor. As a dessert, it can stand alone or be paired with a chocolate sauce. You might also serve it in small cups for a fun party treat. It’s versatile and can fit any occasion! You should keep your mango coconut chia pudding in the fridge. Use a clean, airtight container. This helps keep it fresh and tasty. Glass jars or plastic containers work well. Make sure the lid seals tightly to prevent odors from other foods. This pudding lasts about 4 to 5 days in the fridge. After that, the chia seeds may start to lose their texture. Look for signs of spoilage. If you see any mold or if it smells off, throw it away. Always trust your senses when it comes to food safety. You can freeze chia pudding! Just place it in a freezer-safe container. Leave some space at the top because it expands when frozen. To thaw, move it to the fridge overnight. You can also place it in warm water for a quick thaw. Stir well before serving to bring back the creamy texture. Chia pudding is a creamy treat made from chia seeds soaked in liquid. When chia seeds soak, they expand and create a gel-like texture. This pudding is rich in fiber, protein, and omega-3 fatty acids. It helps keep you full and is great for your heart. You can easily flavor it with fruits or sweeteners, making it very versatile. Making Mango Coconut Chia Pudding is quick. It takes about 15 minutes to prep. Then, let it chill for at least 2 hours. If you want a thicker pudding, leave it overnight. This way, the chia seeds soak up all the tasty liquid. Yes, you can make this pudding ahead of time. It tastes even better after sitting in the fridge. Just prepare it a day before and store it in an airtight container. When you are ready to serve, stir it well and add your toppings. This is a great way to have a healthy treat ready when you need it. In this post, I covered how to make delicious Mango Coconut Chia Pudding. We explored the key ingredients, such as coconut and almond milk, chia seeds, and sweeteners. I provided step-by-step instructions, tips for perfecting texture and flavor, and fun variations. Remember, you can store this pudding for up to a week and enjoy it in many ways. With a bit of creativity, you can make this treat your own. Enjoy your pudding adventure!

Mango Coconut Chia Pudding

Indulge in a tropical treat with this delightful Mango Coconut Chia Pudding! Made with creamy coconut and almond milk, this easy recipe combines chia seeds, ripe mango puree, and a hint of vanilla for a refreshing dessert. Perfect for meal prep, this pudding is vegan-friendly and can be enjoyed any time of day. Click through to discover how to create this yummy and healthy dessert that will impress your taste buds!
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Ingredients
  

1 cup coconut milk (canned or unsweetened carton)

1/2 cup almond milk (or any plant-based milk)

1/4 cup chia seeds

2 tablespoons maple syrup (or honey)

1 ripe mango, pureed

1/2 teaspoon vanilla extract

A pinch of salt

Fresh mango slices and toasted coconut flakes for topping

Instructions
 

In a medium bowl, mix the coconut milk and almond milk together until well combined.

    Add the chia seeds, maple syrup, vanilla extract, and salt to the milk mixture. Stir vigorously to ensure the chia seeds are evenly distributed.

      Allow the mixture to sit for about 5 minutes and then stir again to break up any clumps of chia seeds.

        Cover the bowl and refrigerate for a minimum of 2 hours or overnight to let the chia seeds absorb the liquid and thicken the pudding.

          Once the pudding has set, give it a good stir. If desired, add a little more almond milk to reach your preferred consistency.

            When ready to serve, layer the pudding in serving glasses or bowls, starting with a layer of chia pudding, followed by a layer of mango puree.

              Repeat the layers until the glasses are full, finishing with the chia pudding on top.

                Garnish each serving with fresh mango slices and a sprinkle of toasted coconut flakes.

                  Prep Time: 15 minutes | Total Time: 2 hours (including chilling) | Servings: 4