Mango Coconut Chia Pudding

$Here’s what you need to make mango coconut chia pudding: - 1 cup coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup - 1 ripe mango (plus extra for topping) - 1 teaspoon vanilla extract - Pinch of salt - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) Gather these ingredients before you start. The coconut milk gives a rich flavor. The almond milk adds a nice creaminess. Chia seeds are the star here, soaking up the liquid and turning into a pudding. Maple syrup adds sweetness, while vanilla gives warmth. The ripe mango brings a fruity burst. Make sure to save some mango for topping. Finally, toasted coconut flakes and mint leaves add a lovely touch. All these flavors work together to create a delightful treat. {{ingredient_image_1}} - In a bowl, combine 1 cup of coconut milk and 1/2 cup of almond milk. - Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. - Mix in a pinch of salt for flavor. - Whisk the mixture until it is smooth and well combined. - Gradually stir in 1/4 cup of chia seeds. Make sure they spread evenly in the liquid. - Cover the bowl with plastic wrap or a lid. - Place it in the refrigerator for at least 4 hours. For the best texture, chill overnight. - Once chilled, stir the pudding to mix any settled chia seeds. - Divide the pudding into four serving glasses. - Top each with diced mango, toasted coconut flakes, and fresh mint leaves for a beautiful touch. To get the right texture, use almond milk to adjust the thickness. If your pudding is too thick, just add a splash of almond milk. This helps make it creamy and smooth. When you stir in the chia seeds, make sure to mix them well. This avoids clumps and ensures they soak up the liquid evenly. You can use maple syrup or honey for sweetness. Maple syrup is great for vegans. Honey adds a rich flavor but is not vegan. If you're looking for sugar-free options, consider using stevia or monk fruit sweetener. These options will keep your pudding sweet without extra calories. To make your pudding look fancy, use garnishes. Top with toasted coconut flakes for crunch. Add fresh mint leaves for a pop of color. You can also layer the pudding in clear glasses. This shows off the vibrant colors and makes it special for guests. Pro Tips Chia Seed Soaking Time: For the best texture, allow the chia seeds to soak for at least 4 hours or overnight. This ensures a creamy, pudding-like consistency. Adjusting Sweetness: Taste the mixture before chilling; you can adjust the sweetness by adding more maple syrup or honey according to your preference. Mango Selection: Choose a ripe mango that gives slightly when pressed for the best flavor. The sweetness and juiciness will enhance your pudding significantly. Serving Suggestions: Serve with a variety of toppings like nuts, seeds, or additional fruits for added texture and flavor. Fresh berries also make a great complement! {{image_2}} You can make this mango coconut chia pudding even more fun by adding other fruits. Try fresh berries like strawberries or blueberries for a burst of color. You can also use pineapple for a tropical twist. If you enjoy spices, sprinkle in some cinnamon or nutmeg. These spices can give your pudding a warm flavor that’s perfect for any season. This recipe is vegan-friendly because it uses plant-based milks. If you want a nut-free version, simply swap the almond milk for oat or rice milk. Both options work well and keep the pudding creamy. Always check labels to ensure the milk is safe for your diet. Layering this pudding creates a stunning dessert. Start with a layer of chia pudding, then add a layer of yogurt or whipped cream. You can also mix in other puddings like chocolate or vanilla for extra flavor. Finish with more fresh fruit and toasted coconut on top. This makes for a beautiful and tasty treat that impresses everyone. To keep your mango coconut chia pudding fresh, use airtight containers. Glass jars work well, as they don’t absorb odors. Make sure to fill the container to the top, leaving little air space. This helps maintain the pudding's texture. Always label your containers with the date. This way, you’ll know how long it has been stored. Chia pudding stays fresh in the fridge for about five days. If you want to save it for later, you can freeze it. However, freezing may change the texture. Thaw it in the fridge for a few hours before serving. It’s best to consume frozen pudding within a month for the best taste. To serve your pudding after storage, simply stir it well. If it seems too thick, add a splash of almond milk. Avoid heating it in the microwave, as this can affect its texture. Instead, just let it sit at room temperature for a bit. Enjoy your delightful pudding topped with extra mango and toasted coconut! Chia seeds are tiny black seeds from the Salvia hispanica plant. They are packed with nutrients. They have fiber, protein, and healthy fats. When soaked, they expand and create a gel-like texture. This helps make chia pudding creamy and thick. They also add a nice crunch. Plus, they are a great source of omega-3 fatty acids. To make this chia pudding low-carb, focus on the sweetener. Use a sugar-free syrup or a low-carb sweetener. You can skip the maple syrup altogether if you like. Instead, add vanilla extract for flavor. Just remember, the chia seeds and coconut milk have some carbs, but they are healthy. Yes, you can use any milk you like. Almond milk works great but try oat milk or soy milk too. Each type of milk gives a different flavor. Just choose unsweetened for a healthier option. If you want a richer taste, use full-fat coconut milk. Chia pudding needs time to set. I recommend refrigerating it for at least four hours. However, overnight is best for a great texture. This gives the chia seeds enough time to soak up the liquid and expand. After setting, stir it well before serving. This recipe uses simple ingredients like coconut and almond milk, chia seeds, and sweeteners. We covered step-by-step preparation, chilling, and serving tips for a delicious pudding. You can make it your own with different fruits and spices. Remember, presentation counts too! Store any leftovers properly to keep them fresh. Enjoy this healthy treat and share it with friends or family. Now, get ready to impress with your homemade chia pudding!$

A refreshing and healthy dessert made with coconut milk, chia seeds, and fresh mango.

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Prep Time 10

Total Time 4

Ingredients

1 cup coconut milk (canned or carton)
0.5 cup almond milk (or any plant-based milk)
0.25 cup chia seeds
2 tablespoons maple syrup (or honey for non-vegan)
1 piece ripe mango, diced (reserve some for topping)
1 teaspoon vanilla extract
1 pinch salt
toasted coconut flakes, for garnish
fresh mint leaves, for garnish

Instructions

In a mixing bowl, combine the coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt.
Whisk the mixture until well combined.
Stir in the chia seeds, ensuring they are evenly dispersed in the liquid.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to expand and create a pudding-like consistency.
Once set, give the pudding a good stir. If it's too thick, you can add a splash of almond milk to loosen it.
To serve, divide the chia pudding into serving glasses or bowls.
Top each serving with the reserved diced mango, a sprinkle of toasted coconut flakes, and a few fresh mint leaves for garnish.

Notes

For a sweeter pudding, adjust the amount of maple syrup or honey to taste.

Keyword chia pudding, coconut, mango, vegan dessert