Mango Coconut Chia Pudding

Why You’ll Love This Recipe

This Mango Coconut Chia Pudding is not only delicious but also packed with health benefits. The chia seeds are rich in fiber, omega-3 fatty acids, and protein, while the coconut milk adds a rich, creamy texture without the need for dairy. The mango puree provides a burst of natural sweetness and vitamin C. It’s an easy recipe to make ahead, making it a perfect breakfast, snack, or dessert that’s both satisfying and nourishing. Plus, it’s naturally dairy-free and vegan!

Ingredients

Coconut Chia Pudding:

• 1/4 cup chia seeds
• 1 cup full-fat canned coconut milk
• 2 tsp agave (or sweetener of choice, to taste)
• Pinch of salt
• 1/4 cup coconut water or filtered water (optional, for thinning)

Mango Puree:

• 1 1/2 cups fresh chopped mango (or frozen mango, thawed)
• 1 1/2 tsp agave (or sweetener of choice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Coconut Chia Pudding:

1. In a mixing bowl or jar, combine the chia seeds, coconut milk, agave, and a pinch of salt.
2. Stir well to make sure the chia seeds are evenly distributed and not clumping together.
3. If you’d like a thinner consistency, add 1/4 cup of coconut water or filtered water. Stir to combine.
4. Cover and refrigerate the mixture for at least 4 hours or overnight. The chia seeds will absorb the liquid and form a creamy, pudding-like texture. Be sure to stir the pudding once or twice during the setting process to prevent clumping.

For the Mango Puree:

1. In a blender or food processor, combine the fresh or thawed mango with 1 1/2 teaspoons of agave.
2. Blend until smooth, scraping down the sides of the blender if needed. If the puree is too thick, you can add a tablespoon of water to help blend.
3. Once smooth, set the mango puree aside.

To Serve:

1. Once the chia pudding has thickened, spoon it into individual serving dishes.
2. Top the chia pudding with a generous spoonful of mango puree.
3. For added flavor, you can garnish with shredded coconut, fresh mango chunks, or a sprinkle of granola.
4. Serve immediately or store in the refrigerator for up to 2 days.

Servings and Timing

This recipe makes about 2-3 servings. Preparation time is approximately 10 minutes, and the chilling time for the chia pudding is about 4 hours or overnight.

Variations

• Add a crunch: Top the pudding with toasted coconut flakes, granola, or chopped nuts for added texture.
• Citrus twist: Add a little lime or lemon juice to the mango puree for a citrusy zing that complements the tropical flavors.
• Protein boost: Add a scoop of your favorite protein powder to the chia pudding mixture for an extra nutritional boost.
• Berry topping: Swap out the mango puree for a berry puree (such as strawberry or blueberry) for a different flavor profile.

Storage/Reheating

Store the chia pudding and mango puree separately in airtight containers in the refrigerator for up to 2 days. The chia pudding will continue to set, so if it thickens too much after refrigeration, just stir in a little extra coconut milk or water to reach your desired consistency. The mango puree can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh.

FAQs

Can I use light coconut milk instead of full-fat coconut milk?

Yes, you can use light coconut milk if you prefer a lighter version, but keep in mind the pudding will have a less creamy texture compared to using full-fat coconut milk.

Can I use frozen mango for the puree?

Absolutely! If fresh mango isn’t available, frozen mango works just as well. Just thaw it before blending to create a smooth puree.

Can I substitute the agave syrup with another sweetener?

Yes, you can use maple syrup, honey (if not vegan), stevia, or any other sweetener of your choice. Adjust the amount to suit your taste.

Can I make this recipe ahead of time?

Yes, this recipe is perfect for meal prep. You can make the chia pudding and mango puree the night before and have it ready to enjoy the next day.

How do I adjust the consistency of the chia pudding?

If your chia pudding turns out too thick, simply stir in a little more coconut milk or coconut water until you reach your desired consistency. If it’s too thin, add a few more chia seeds and let it sit for another hour to thicken.

Can I use a different type of fruit for the puree?

Yes, you can substitute mango with other fruits like peaches, berries, or papaya for a different tropical flavor.

How can I make this recipe lower in sugar?

If you prefer a lower-sugar option, you can reduce or eliminate the agave syrup and use a natural sweetener like stevia or monk fruit, or rely on the natural sweetness of the fruit itself.

Can I make this recipe without coconut milk?

Yes, you can use any milk alternative, such as almond milk, oat milk, or cashew milk, in place of coconut milk for a different flavor.

Can I add other flavorings to the chia pudding?

Feel free to add other flavorings like vanilla extract, cinnamon, or even a pinch of cardamom for an extra twist in the chia pudding base.

How long does this Mango Coconut Chia Pudding last in the fridge?

The chia pudding and mango puree will last for up to 2-3 days in the fridge. After that, the chia pudding may begin to lose its texture.

Conclusion

This Mango Coconut Chia Pudding is a deliciously healthy and satisfying dessert or breakfast that brings the tropical flavors of coconut and mango together in a creamy, pudding-like texture. It’s simple to prepare, customizable, and perfect for meal prep. Whether you’re looking for a refreshing treat or a nourishing start to your day, this recipe is sure to hit the spot. Enjoy the combination of sweet mango and rich coconut in every spoonful!

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