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- 1 cup full-fat coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup or honey - 1 ripe mango, diced - 1/2 teaspoon pure vanilla extract - A pinch of sea salt - Optional garnishes: toasted coconut flakes, fresh mint leaves Each ingredient plays a key role in this recipe. Full-fat coconut milk adds rich creaminess. Almond milk gives a lighter touch. Chia seeds are the star, soaking up liquid to create that pudding texture. For sweetness, you can use maple syrup or honey. Both options work well. The ripe mango brings freshness and flavor. Pure vanilla extract adds a warm aroma and depth. A pinch of sea salt balances the sweetness. If you want to elevate your dish, consider garnishing with toasted coconut flakes. They add crunch and a lovely flavor. Fresh mint leaves give a nice pop of color and a refreshing smell. Gather these ingredients, and you’re ready to create a delightful mango coconut chia pudding! First, grab a big mixing bowl. Pour in 1 cup of full-fat coconut milk and 1/2 cup of almond milk. Add 2 tablespoons of maple syrup for sweetness. Then, include 1/2 teaspoon of pure vanilla extract and a pinch of sea salt. Whisk everything together until it is smooth. This mix creates a rich base for the pudding. Next, slowly sprinkle in 1/4 cup of chia seeds. Keep whisking as you add the seeds. This prevents clumps from forming. It is important to ensure the chia seeds spread evenly in the mixture. Once done, the pudding base is ready. Now, cover the bowl with plastic wrap or pour the mixture into a jar. Place it in the fridge for at least 4 hours. For the best texture, chill overnight. The chia seeds will absorb the liquid and create a creamy pudding. After chilling, remove the pudding from the fridge. Stir it well to break up any clumps. Spoon the pudding into bowls or jars. Top each serving with diced ripe mango for a burst of flavor. Sprinkle toasted coconut flakes on top for crunch. Add fresh mint leaves for a lovely touch. Enjoy your tropical treat chilled! Mixing chia seeds well is key. Start by whisking your liquid mixture first. Use a spacious bowl to avoid spills. Once you combine your coconut milk and almond milk, sprinkle the chia seeds in slowly. Whisk as you add them. This helps to prevent clumps. Clumps can make your pudding grainy. Whisking keeps the seeds evenly spread throughout. You can change the sweetness to suit your taste. Maple syrup is a great choice. Honey is another option if you prefer. For a sugar-free option, try stevia or agave syrup. Adjust the amount based on your likes. Just remember, some sweeteners are stronger than others. Taste your mixture before it chills to get it just right. For the creamiest pudding, use full-fat coconut milk. This milk adds richness that makes your pudding dreamy. Mixing in almond milk lightens the texture. Let your pudding chill for at least four hours or overnight. This time allows the chia seeds to absorb the liquid fully. After chilling, stir the pudding well to break any clumps. This gives you that smooth finish. If you want it creamier, add a bit more coconut milk before serving. {{image_4}} You can swap out the almond milk for other options. Use oat milk for a creamy texture. Soy milk will add a nice protein boost. You might try coconut milk alone for a richer flavor. Each milk gives a unique taste to the pudding. You can add spices or fruits for extra flavor. A pinch of cinnamon can warm up the taste. Nutmeg adds a nice touch, too. You can also mix in other fruits like pineapple or berries. This makes each bowl special and fun. Top your pudding with other tropical fruits. Kiwi or passion fruit adds bright colors. Fresh pineapple brings a sweet, tangy twist. You can also add banana slices for an extra creaminess. Mixing these fruits makes your dish even more delightful. To store leftover mango coconut chia pudding, simply place it in a jar or airtight container. Make sure the lid is on tight to keep out air and moisture. This helps keep the pudding fresh. You can also divide it into individual servings for easy access later. The pudding stays fresh in the fridge for about 5 days. After that, it may lose its flavor and texture. Always check for any signs of spoilage before eating. If it smells sour or looks different, it's best to toss it. You should serve mango coconut chia pudding cold. It tastes best chilled, and the texture is creamy that way. If you want to warm it, do so gently on the stove. Avoid using the microwave, as it can change the pudding's texture. Always stir well after warming to ensure even heat distribution. Yes, you can use different types of milk. Almond milk works great. You can also try oat milk or soy milk. Each milk gives a unique taste. Experiment with flavors and textures based on your preference. Mango Coconut Chia Pudding lasts up to five days in the fridge. Be sure to store it in an airtight container. This keeps it fresh and tasty. Check for any changes in smell or texture before eating. Chia seeds are packed with nutrients. They are high in fiber, which helps digestion. They also contain protein and omega-3 fatty acids. This makes them great for heart health. Plus, they keep you full longer. Adding chia seeds to your diet is a smart choice. This recipe is already vegan-friendly. Use maple syrup instead of honey. All other ingredients are plant-based. Enjoy this creamy treat without any animal products. It's a simple way to enjoy a vegan dessert! We explored how to make a delicious Mango Coconut Chia Pudding. You need simple ingredients like coconut milk, almond milk, chia seeds, and ripe mango. The steps are straightforward: mix, chill, and serve. With tips for the best texture and variations to try, this recipe fits anyone’s taste. Don't forget to store leftovers properly. Enjoying this healthy treat is easy and fun! Remember, you can customize it to make it your own. Get creative and share this delightful dessert with others!

Mango Coconut Chia Pudding

Indulge in a tropical delight with this Mango Coconut Chia Pudding recipe! This creamy, nutritious treat combines full-fat coconut milk, almond milk, and chia seeds for a delightful texture, while sweet mango and toasted coconut flakes add the perfect finishing touch. It's easy to make and perfect for meal prep. Click through to discover how to whip up this refreshing pudding and brighten your day with every spoonful!
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Ingredients
  

1 cup full-fat coconut milk (for extra creaminess)

1/2 cup almond milk (or your favorite milk alternative)

1/4 cup chia seeds

2 tablespoons maple syrup (or honey for sweetness)

1 ripe mango, diced into small pieces

1/2 teaspoon pure vanilla extract

A pinch of sea salt

Toasted coconut flakes (for a delightful garnish)

Fresh mint leaves (for an aromatic garnish)

Instructions
 

In a spacious mixing bowl, combine the full-fat coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Use a whisk to blend these ingredients thoroughly until the mixture is smooth and well-integrated.

    Carefully sprinkle the chia seeds into the liquid mixture, continuing to whisk as you go. This step is crucial to avoid clumping and ensure even distribution of the seeds.

      Once everything is combined, cover the bowl with plastic wrap or pour the mixture into a jar with a secure lid. Place it in the refrigerator for a minimum of 4 hours, or overnight for the best results. This allows the chia seeds to absorb the liquid and develop a creamy, pudding-like texture.

        After the chilling period, remove the pudding from the fridge. Stir the mixture well to break up any clumps that may have formed during the setting process. Once smooth, portion the chia pudding into serving bowls or jars.

          Generously top each serving with the diced ripe mango, allowing its vibrant color to shine. Sprinkle toasted coconut flakes over the top for added crunch and flavor. Finish off with fresh mint leaves for a pop of color and a refreshing aroma.

            Serve the pudding chilled and savor the tropical goodness!

              Prep Time: 10 minutes | Total Time: 4 hours (includes chilling) | Servings: 4