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To make Mango Coconut Chia Pudding, gather these simple ingredients: - 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/2 teaspoon vanilla extract - A pinch of salt - Fresh mint leaves for garnish (optional) Each ingredient plays a key role. Coconut milk gives a creamy base. Chia seeds add texture and nutrition. The sweetener balances flavors, while mango adds freshness. Vanilla adds a warm note, and salt enhances all the tastes. Fresh mint leaves are a nice touch for garnish. You can find the full recipe at the beginning of this article. 1. First, grab a mixing bowl. Add 1 cup of coconut milk, 2 tablespoons of maple syrup, 1/2 teaspoon of vanilla extract, and a pinch of salt. Whisk them together until mixed well. This blend gives the pudding its creamy taste. 2. Now, slowly stir in 1/4 cup of chia seeds. Whisk constantly to avoid clumps. Chia seeds will soak up the liquid and create a thick pudding. 3. After mixing, cover the bowl. Place it in the fridge for at least 4 hours, or overnight. This chilling time is key for thickening. 1. Once the pudding is thick, take it out of the fridge. Spoon some chia pudding into a glass or bowl. 2. Next, add a layer of diced mango on top. This adds freshness and color. 3. For a nice touch, you can garnish with fresh mint leaves. This adds a pop of green and a hint of flavor. For the full recipe, check the ingredients and instructions above. Enjoy your delightful mango coconut chia pudding! To make the best mango coconut chia pudding, you need to avoid clumps in the chia seeds. Mix the chia seeds slowly into the coconut milk. Stir constantly while adding them. This keeps the seeds from sticking together. The ideal chilling time for the pudding is at least four hours. However, overnight is even better. The longer it chills, the thicker it gets. You want it to be creamy and smooth when you serve it. If you want a different flavor, try alternative sweeteners. You can use honey or agave syrup instead of maple syrup. Each sweetener gives a unique taste to the pudding. For dairy-free options, you can switch to almond milk or oat milk. These options still keep the pudding creamy. They add a nice taste while being friendly for those who avoid dairy. You can find the Full Recipe to try out these tips and tricks! {{image_2}} You can make your mango coconut chia pudding even better. Try adding other fruits. Pineapple adds sweetness and tang. Berries like strawberries or blueberries bring a nice burst of flavor. Just chop them up and mix them in. You can also spice it up a bit. Adding cinnamon gives a warm touch. Nutmeg adds a hint of earthiness. Just a pinch can change the whole taste. Feel free to experiment with these flavors! Want to boost the nutrition? Consider adding Greek yogurt. It adds protein and creaminess. Just mix it in with the coconut milk. Superfoods like hemp seeds or flaxseeds are great too. They add healthy fats, fiber, and protein. Just stir a tablespoon into your pudding for extra health benefits. For the full recipe, check the section above. Enjoy your delicious and healthy treat! To keep your mango coconut chia pudding fresh, use an airtight container. This helps prevent odors and keeps it tasty. Make sure the container is clean before adding your pudding. Store the pudding in the refrigerator. The cold temperature will help maintain its texture and flavor. Your chia pudding stays good for about 4 to 5 days in the fridge. If you want to store it longer, you can freeze it. It will last up to 2 months in the freezer. Thaw it in the fridge before serving. Remember, the texture may change a bit after freezing. Enjoy your delicious treat whenever you like! You can find the full recipe above if you need to make it again. I recommend refrigerating the chia pudding for at least 4 hours. This time lets the chia seeds soak up the liquid and swell. If you can wait, overnight is even better. The longer it chills, the thicker and creamier it becomes. Yes, you can use different types of milk. Almond, soy, or oat milk work well in this recipe. Each type of milk gives its own flavor. Coconut milk adds a nice creaminess, but feel free to experiment with your favorites. Absolutely! This recipe is great for meal prep. You can make a batch and store it in the fridge. Just keep it in an airtight container. It stays fresh for up to 5 days. Grab a serving whenever you need a quick and healthy snack or breakfast. For the full recipe, check out the details above. This post shared a simple chia pudding recipe using coconut milk and mango. I covered how to prepare, serve, and store it. Tips on ingredient swaps and enhancing flavors were included too. Remember, you can customize this pudding to fit your taste. Enjoy experimenting with new ingredients. This dish is easy to make and fun to share. Happy cooking!

Mango Coconut Chia Pudding

Delight your taste buds with this refreshing Mango Coconut Chia Pudding recipe! Made with creamy coconut milk, sweet mango, and nutritious chia seeds, it's the perfect treat for any time of day. This easy, no-cook recipe takes just 10 minutes to prepare and requires chilling for a creamy texture. Discover how to layer it beautifully in glasses and elevate your dessert game. Click to explore the full recipe and enjoy a tropical escape!
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Ingredients
  

1 cup coconut milk (canned or carton)

1/4 cup chia seeds

2 tablespoons maple syrup (or honey)

1 ripe mango, diced

1/2 teaspoon vanilla extract

A pinch of salt

Fresh mint leaves for garnish (optional)

Instructions
 

In a mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt until well combined.

    Gradually stir in the chia seeds while constantly whisking to prevent clumps from forming.

      Cover the mixture and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and swell into a pudding-like texture.

        Once the pudding has thickened, give it a good stir to break up any clumps.

          To serve, layer the chia pudding in a glass or bowl, adding a layer of diced mango on top of the pudding.

            Optionally, garnish with fresh mint leaves for a pop of color and extra flavor.

              Prep Time: 10 minutes | Total Time: 4 hours + chilling | Servings: 2-3

                - Presentation Tips: Serve the pudding in clear glasses to showcase the beautiful layers of mango and chia mixture, and add a slice of fresh mango on the rim for an extra touch.