Coconut Mango Chia Pudding (Print Version)
Tropical coconut chia with sweet mango, served chilled for a light breakfast, snack, or dessert.
# Ingredients:
→ Chia Pudding
01 -
400 ml full-fat coconut milk, well shaken
02 -
3 tablespoons pure maple syrup or agave syrup
03 -
1 teaspoon pure vanilla extract
04 -
1 pinch sea salt
05 -
6 tablespoons chia seeds
→ Mango Topping
06 -
350 g ripe mangoes (about 2 large), peeled, pitted, diced
07 -
1 tablespoon freshly squeezed lime juice
08 -
1–2 teaspoons maple syrup, to taste (optional)
→ Garnish (optional)
09 -
Toasted coconut flakes
10 -
Fresh mint leaves
# Steps:
01 -
In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until fully combined and smooth.
02 -
Stir chia seeds into the coconut milk mixture, ensuring even distribution.
03 -
Cover and refrigerate for at least 4 hours or overnight, stirring the mixture after 30 minutes to prevent clumping.
04 -
In a blender or food processor, blend diced mangoes with lime juice and optional maple syrup until smooth, or pulse briefly for a chunkier texture.
05 -
After the chia pudding has thickened, stir well and divide evenly among 4 serving glasses or bowls.
06 -
Spoon mango puree over each portion of chia pudding.
07 -
Top with toasted coconut flakes and fresh mint leaves if desired. Serve chilled.
# Notes:
01 -
For a lighter consistency, substitute half the coconut milk with unsweetened almond or oat milk.
02 -
Mango can be replaced with pineapple or passionfruit for variation.
03 -
For added texture, fold diced mango into the pudding before serving.
04 -
Pairs well with coconut water or a crisp Riesling.