Coconut Mango Chia Pudding

Coconut mango chia pudding is the treat that got me through the hottest part of last summer creamy and cool with bursts of juicy mango This recipe balances sweet tropical comfort with serious health perks and can be prepped ahead for a makeahead breakfast or a satisfying dessert with minimal effort

I first made this when I needed something cooling for a brunch gathering my friends now specifically ask me to bring it to every picnic

Ingredients

• Coconut milk: full fat for creaminess and richness Shake the can well before opening and choose one without lots of additives for pure flavor
• Chia seeds: these tiny seeds absorb liquid and create a thick pudding Look for glossy fresh seeds and store in a cool dark place
• Pure maple syrup or agave: for gentle sweetness Opt for pure syrup over pancake syrup for best taste
• Pure vanilla extract: infuses warmth and complexity Always choose real vanilla not artificial flavor
• Sea salt: makes all the flavors pop A tiny pinch is all it takes
• Ripe mangoes: for the topping Choose fruit that yields slightly to pressure and smells sweet near the stem
• Lime juice: brightens the mango and gives a lively contrast Freshly squeezed is best
• Toasted coconut flakes for garnish: add beautiful crunch Use unsweetened flakes if possible
• Fresh mint leaves for freshness: optional but recommended Choose sprigs with vibrant green color

StepbyStep Instructions

Make the Coconut Base:

In a medium mixing bowl add coconut milk maple syrup vanilla extract and a pinch of sea salt Whisk steadily for at least one minute until completely smooth and creamy You want any coconut solids dissolved for an even texture

Add Chia Seeds and Chill:

Stir in chia seeds very thoroughly to distribute them throughout the coconut mixture Let the bowl sit for five minutes then stir again to prevent clumping Cover with a tightfitting lid or plastic wrap and chill in the refrigerator four hours or overnight After thirty minutes give it a good stir to redistribute seeds that may have settled

Prepare the Mango Topping:

While the pudding chills peel pit and dice ripe mangoes Place in a blender or food processor with fresh lime juice If your mangoes are not super sweet drizzle maple syrup to taste Blend until totally smooth for a classic puree or pulse just a few times for a chunkier sauce

Assemble the Pudding:

When the chia pudding is thick and set give it a final stir to fluff up the mixture Spoon equal portions into four serving glasses or small bowls

Add the Mango Layer:

Spoon freshly made mango puree over each pudding portion Spread gently to cover the top completely

Garnish and Serve:

Add a sprinkle of toasted coconut flakes and a few mint leaves for a beautiful finish Serve immediately or return to fridge to keep chilled until serving

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My favorite ingredient for this is always the mangoes I remember sharing a big platter of this pudding with my niece who ended up decorating her serving with every fruit from the fridge Mango and coconut together always remind me of family barbecues in July

Storage Tips

Coconut mango chia pudding will keep covered in the fridge for up to four days Store mango puree separately and layer just before serving if you want the brightest color and flavor The pudding will continue to thicken the longer it sits so if it becomes too dense simply stir in a splash of plant milk

Ingredient Substitutions

You can swap part of the coconut milk for almond milk or oat milk if you prefer a lighter base For the sweetener try raw honey if you do not need the recipe to remain vegan If fresh mangoes are out of season good quality frozen mango chunks defrosted make a fine replacement

Serving Suggestions

Serve in clear glasses or small bowls to show off the gorgeous layering For brunch scatter over fresh berries or kiwi For dessert add a scoop of nondairy vanilla yogurt or a sprinkle of granola For special occasions drizzle a little extra maple syrup right before serving

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Cultural Context

Chia seeds have roots in Central and South American tradition and were an important staple food Mango coconut desserts show up in cuisines from Southeast Asia to the Caribbean This pudding is a modern blend inspired by tropical classics and healthful plantbased living

Recipe FAQs

→ How do I ensure a smooth chia pudding texture?

Stir the chia mixture well initially and again after 30 minutes to prevent clumps, then refrigerate until thickened.

→ Can I use a different fruit instead of mango?

Yes, pineapple, passionfruit, or even berries make great substitutes in the fruit topping for a twist in flavor.

→ Is this suitable for vegans and those avoiding dairy?

Absolutely! The ingredients are all plant-based and naturally dairy-free, fitting for vegan diets.

→ Are there any allergen concerns with this dish?

It contains coconut, which may be a tree nut allergen for some. Always check labels for cross-contamination risks.

→ Can the pudding be prepared ahead of time?

Yes, you can prepare it the night before and chill overnight for the best texture and convenience.