This Mango Chia Seed Pudding with Coconut Milk is a delicious and refreshing treat that combines the tropical flavors of mango and coconut. Creamy, lightly sweetened, and packed with chia seeds for added tasty dessert or a great breakfast option.
Why You’ll Love This Mango Chia Seed Pudding
This pudding is creamy, flavorful, and easy to prepare. The natural sweetness of mango pairs beautifully with the rich coconut milk, creating a tropical base that blends perfectly with the chia seeds. It’s also versatile; you can use any milk you prefer and customize the sweetness to your liking.
Ingredients You Will Need
For the Mango Chia Seed Pudding:
- Mango: Adds natural sweetness and tropical flavor.
- Coconut Milk: Creates a creamy texture and enhances the tropical vibe; you can use other milk if preferred.
- Chia Seeds: Provides thickness and a dose of healthy fiber.
- Honey: Adds natural sweetness; can substitute with maple syrup.
For Garnish:
- Diced Mango: Adds fresh mango flavor and texture.
- Maple Syrup: For an extra drizzle of sweetness on top.
How to Make Mango Chia Seed Pudding with Coconut Milk
- Blend: Combine mango and 1 cup coconut milk in a blender until smooth.
- Mix: Pour into a bowl and stir in chia seeds.
- Chill: Cover and refrigerate overnight.
- Stir: Add ½ cup more coconut milk for extra creaminess.
- Serve: Divide into bowls, top with mango and a drizzle of maple syrup, and enjoy!
If you love this Mango Chia Seed Pudding, be sure to check out our other breakfast favorites like Banana Chia Seed Pudding, Pumpkin Waffles, and Chocolate Pancakes.
Tips & Tricks
- Choose Ripe Mangoes: Ripe mangoes are sweeter and blend smoother, enhancing the flavor of the pudding.
- Adjust Sweetness: Taste the mixture before chilling and add more honey or maple syrup if you prefer a sweeter pudding.
- Overnight Chilling: For the best consistency, let the chia pudding sit overnight in the fridge to fully thicken.
Storage
Refrigerator: Store any leftover pudding in an airtight container in the fridge for up to 3 days. Stir before serving.
Variations
- Berry Bliss Pudding: Swap mango with blended berries for a colorful berry-flavored version.
- Chocolate Mango Twist: Add a teaspoon of cocoa powder to the coconut milk for a chocolatey base.
- Extra Tropical: Use pineapple or passion fruit alongside the mango for added tropical flavors.
Mango Chia Seed Pudding with Coconut Milk
Ingredients
- 1 Mango, peeled, sliced
- 1 ½ cups coconut milk or any other milk ½ cup for before serving
- ¼ cup chia seeds
- 1 Tbsp honey
To Garnish
- ½ cup mango, diced
- 2 Tbsp maple Syrup
Instructions
- In a blender, combine the mango slices and 1 cup of coconut milk. Blend until the mixture is smooth and creamy.
- Pour the mango-coconut puree into a bowl and stir in the chia seeds until well combined.
- Cover the bowl with plastic wrap and refrigerate overnight to allow the chia seeds to absorb the liquid and thicken.
- After chilling, stir the pudding to ensure it’s well-mixed. Add the remaining ½ cup of coconut milk for an extra creamy texture.
- Divide the pudding between 2 serving dishes. Top each with ¼ cup diced mango and drizzle with 1 tablespoon of maple syrup.
- Serve immediately and enjoy the fresh, tropical flavors!
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