Mango Coconut Chia Pudding Recipe

If you’re looking for a vibrant, refreshing treat that feels like sunshine in a glass, you absolutely must try this Mango Coconut Chia Pudding Recipe. It’s a luscious blend of creamy coconut milk and tropical mango curd, brightened by the subtle crunch of chia seeds and the sweet touch of honey. Not only does it pack incredible flavor, but it’s also wonderfully nutritious and easy to prepare, making it the perfect go-to recipe for breakfast, dessert, or a guilt-free snack that never feels boring.

Ingredients You’ll Need

The magic of the Mango Coconut Chia Pudding Recipe lies in its beautifully simple ingredients. Each component plays a starring role in creating creamy, textured, and delightfully tropical pudding that’s bursting with flavor from the very first spoonful.

• 13.5 ounce can unsweetened coconut milk: Provides the rich, creamy base with a delicate coconut flavor.
• ½ cup 5 Minute Mango Curd: Adds tangy sweetness and vibrant mango goodness that brightens every bite.
• 5 tablespoons chia seeds: These little powerhouses thicken the pudding while bringing a pleasant crunch and nutrition boost.
• 1 tablespoon unsweetened shredded coconut: Enhances texture and layers in subtle coconut aroma and chewiness.
• 1-2 teaspoons honey: A natural sweetener that balances the tartness with gentle sweetness.
• ½ teaspoon vanilla extract: Infuses a warm, fragrant depth that ties all the flavors together.

How to Make Mango Coconut Chia Pudding Recipe

Step 1: Combine Your Base Ingredients

Pour the unsweetened coconut milk into a mason jar or a mixing bowl. This creates the luscious creamy foundation for the pudding, so a good shake or whisk is key to ensure it’s smooth and ready to absorb the chia seeds.

Step 2: Add the Superstars: Chia, Coconut, Honey, and Vanilla

Next, sprinkle in the chia seeds along with the shredded coconut, honey, and vanilla extract. These ingredients come together to thicken the pudding, impart sweetness, and build layers of flavor. Mixing or shaking until everything is thoroughly combined will set the stage for that perfect pudding texture.

Step 3: Chill and Thicken

Pop the mixture into the fridge and chill for at least 30 minutes. During this time, the chia seeds soak up the coconut milk and expand, transforming the liquid into a luscious, spoonable pudding. The anticipation is worth it!

Step 4: Incorporate the Mango Curd

Once thickened, it’s time to bring in the star: the mango curd. You can either mix it directly into the pudding for a uniform flavor or layer it with the pudding to create a stunning visual and taste contrast.

How to Serve Mango Coconut Chia Pudding Recipe

Garnishes

Adding a few simple garnishes takes this Mango Coconut Chia Pudding Recipe from delicious to dazzling. Try topping with fresh mango chunks, a sprinkle of toasted shredded coconut, or even a drizzle of honey for extra sweetness and a bit of texture. These little touches add brightness, chew, and an inviting look that’s hard to resist.

Side Dishes

This pudding pairs beautifully with light, fresh sides such as mixed berries or a small bowl of tropical fruit salad. If you’re serving it as breakfast or brunch, some crunchy granola or toasted nuts alongside will complement the creaminess and add a satisfyingly crunchy contrast.

Creative Ways to Present

One of the best parts about the Mango Coconut Chia Pudding Recipe is how versatile it is in presentation. For a party, try serving it in individual shot glasses with alternating layers of pudding and mango curd for a pretty parfait effect. Or layer it in taller glasses and top with colorful fruit for an elegant, Instagram-worthy dessert that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Mango Coconut Chia Pudding Recipe can be stored in an airtight container in the refrigerator for up to 4 days. This makes it a perfect make-ahead treat for busy mornings or quick desserts. Just give it a good stir before serving to refresh the texture.

Freezing

While freezing chia pudding isn’t usually recommended because it can change the texture, you can freeze the mango curd separately in an airtight container for up to a month. Thaw it in the fridge before layering it back with freshly made pudding for the best experience.

Reheating

This pudding is best enjoyed chilled, but if you prefer it slightly warmed, let it come to room temperature and give it a quick stir. Avoid microwaving as it may alter the consistency and melt the beautiful layers.

FAQs

Can I use regular milk instead of coconut milk?

You can use other types of milk, but coconut milk adds that essential creamy texture and subtle tropical flavor that defines this pudding, so it’s worth sticking with the original for the best experience.

How long does the chia pudding last in the fridge?

Stored properly in an airtight container, the pudding stays fresh for about 4 days, making it a convenient make-ahead option for snacks or breakfasts during the week.

Is this recipe vegan friendly?

Yes! Just swap the honey for maple syrup or agave nectar to make this Mango Coconut Chia Pudding Recipe completely vegan while keeping it deliciously sweet.

Can I prepare this pudding without mango curd?

Absolutely! The pudding itself is tasty on its own, but the mango curd adds a vibrant citrusy punch. You could also use fresh mango puree or other fruit curds for a fun twist.

How thick should the pudding be before serving?

It should be creamy and spoonable, not too runny or overly stiff. After chilling, the chia seeds absorb the coconut milk creating a gel-like texture that holds its shape slightly but still feels smooth.

Final Thoughts

If you haven’t yet discovered the joy of this Mango Coconut Chia Pudding Recipe, now is the perfect time to give it a try. It’s a simple, refreshing, and healthful dish that brightens any day with its tropical flavors and gorgeous texture. Treat yourself and those you love to this delightful pudding that feels indulgent without the guilt—you’ll wonder how you ever lived without it.

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