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To make Mango Coconut Chia Pudding, you need some simple and fresh ingredients. Each one adds great taste and nutrition. Here’s what you need: - 1 cup coconut milk (canned or carton) - 2 tablespoons chia seeds - 2 tablespoons honey or maple syrup (adjust to taste) - 1 ripe mango, diced - 1/4 teaspoon vanilla extract - Pinch of salt - Fresh mint leaves for garnish Coconut milk gives a creamy and rich flavor. Chia seeds are tiny but mighty. They soak up liquid and expand, creating a nice pudding texture. You can use honey or maple syrup to sweeten your pudding. The ripe mango brings a juicy and tropical twist. A touch of vanilla extract adds warmth. Don't forget the salt; it brings out all the flavors. Finally, fresh mint leaves look great and add a hint of freshness. Gather these ingredients, and you are ready to create a delicious and nutritious treat! Start by gathering your ingredients. In a mixing bowl, combine 1 cup of coconut milk and 2 tablespoons of chia seeds. Whisk these together well. This step is key. The coconut milk gives a creamy base, while chia seeds add nutrition and texture. Next, add 2 tablespoons of honey or maple syrup. You can adjust this to fit your taste. Then, pour in 1/4 teaspoon of vanilla extract and a pinch of salt. This mix brings out the natural sweetness. After mixing, let the bowl sit for about 5 minutes. This resting time is important. It allows the chia seeds to absorb the liquid and swell. Whisk the mixture again to break up any clumps. Now, cover the bowl and place it in the fridge. Chill it for at least 2 hours or overnight. The longer it sits, the thicker your pudding will be. Once your pudding is ready, take it out of the fridge. Give it a good stir; this helps mix everything evenly. If it seems too thick, add a splash of coconut milk to reach your desired texture. Now, it’s time to serve! Divide the chia pudding into bowls or cups. Top it generously with diced mango. Finish with fresh mint leaves for a pop of color and flavor. Enjoy your simple and nutritious treat! Whisking helps keep chia seeds from clumping. Start by mixing well. After five minutes, whisk again. This timing keeps the seeds evenly spread in your pudding. If you skip this step, you may end up with a lumpy texture. Coconut milk affects how thick your pudding is. If your pudding is too thick, add more coconut milk. Stir well to combine. You can serve it in bowls or cups. Top with diced mango for a lovely finish. Fresh mint can also add color and flavor. When selecting mango, pick a ripe one. A ripe mango should be soft to the touch and fragrant. You can use canned or carton coconut milk. Both options work well. Make sure to choose a high-quality brand for the best taste. {{image_2}} You can change the flavor of your mango coconut chia pudding easily. Adding spices like cinnamon or nutmeg gives it a warm twist. Just a pinch can make a big difference! You can also mix in other fruits. Try berries, bananas, or kiwi for a fun new taste. If you want to change the sweetness, you have options. Stevia, agave, or even regular sugar work well. Each option gives a different flavor. Adjust the amount to find what you like. Taste as you go to get it just right. This recipe fits many diets. It is naturally vegan since it uses coconut milk and plant-based sweeteners. For those who avoid gluten, this pudding is safe. Just check your ingredients. This makes it a great treat for everyone! Chia pudding stays fresh in the fridge for about 3 to 5 days. Store it in a sealed container to keep it safe from other smells. Glass jars or plastic containers work well. They are easy to use and help keep your pudding fresh. Yes, you can freeze chia pudding! It stays good in the freezer for about 1 month. To thaw, place it in the fridge overnight. You can also run warm water over the container if you're in a hurry. Just mix it well after thawing for a smooth texture. If you have extra pudding, you can get creative. Try using it as a topping for pancakes or waffles. You can also blend it into smoothies for added creaminess. Another fun idea is to layer it with yogurt and berries for a tasty parfait. Chia pudding can last up to five days in the fridge. Store it in a sealed container. I recommend eating it within three days for the best taste. The pudding stays fresh if you keep it cold. Check for any off smells or changes in color before eating. Yes, you can use other types of milk. Almond milk, soy milk, or oat milk work well. Each milk adds a unique flavor. If you want a creamier texture, try using full-fat almond or coconut milk. Adjust the sweetness if your milk is flavored. This recipe is great for meal prep. Make a large batch and store it in jars. It’s easy to grab a jar for breakfast or a snack. Prepare it up to three days ahead. Just add fresh fruit on top before serving for the best taste. Chia pudding is simple and fun to make. We covered the key ingredients like coconut milk, chia seeds, and ripe mango. I walked you through mixing, chilling, and serving your pudding. With tips on consistency and ingredient choices, you can easily customize your dish. Plus, I shared storage ideas so you can enjoy it later. Embrace your creativity by exploring variations and sweeteners. Now you can make delicious chia pudding that suits your taste. Enjoy every spoonful!

Mango Coconut Chia Pudding

Indulge in the tropical delight of Mango Coconut Chia Pudding! This delicious and healthy dessert combines creamy coconut milk with nutritious chia seeds, sweetened with honey or maple syrup, and topped with fresh mango. Perfect as a snack or light breakfast, this easy recipe takes just 10 minutes of prep and can chill overnight for a creamy treat. Click through now to discover the full recipe and enjoy a refreshing taste of the tropics!
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Ingredients
  

1 cup coconut milk (canned or carton)

2 tablespoons chia seeds

2 tablespoons honey or maple syrup (adjust to taste)

1 ripe mango, diced

1/4 teaspoon vanilla extract

Pinch of salt

Fresh mint leaves for garnish

Instructions
 

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

    Let the mixture sit for about 5 minutes, then whisk again to prevent the chia seeds from clumping together.

      Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight. This allows the chia seeds to expand and the pudding to thicken.

        Once the pudding has set, stir it well before serving. If it's too thick, you can add a splash of coconut milk to reach your desired consistency.

          To serve, divide the chia pudding into bowls or cups. Top generously with diced mango and garnish with fresh mint leaves.

            Prep Time: 10 minutes | Total Time: 2 hours 10 minutes (including chilling) | Servings: 2-4