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To make this tasty treat, you need the following simple ingredients: - 1 cup coconut milk (canned or carton) - 1 cup diced fresh mango (plus extra for topping) - 1/4 cup chia seeds - 2 tablespoons honey or maple syrup (to taste) - 1 teaspoon vanilla extract - A pinch of salt - Toasted coconut flakes for garnish - Fresh mint leaves for garnish (optional) You can swap some ingredients to fit your taste or needs. Here are a few ideas: - Use almond milk or oat milk instead of coconut milk for a nutty flavor. - If you don’t have fresh mango, try using peaches or pineapple. - For a sugar-free option, replace honey with stevia or erythritol. - Add a dash of cinnamon or nutmeg for extra warmth. - Mix in berries for a fun twist on the classic flavor. The ingredients in this pudding offer many health benefits: - Chia seeds are rich in fiber, protein, and omega-3 fatty acids. They help with digestion and keep you full. - Coconut milk contains healthy fats that can boost energy and support heart health. - Mango is loaded with vitamins A and C, which are good for your skin and immune system. - Honey has natural antioxidants and can soothe your throat. These ingredients not only taste great but also help keep you healthy. Enjoying this pudding can be a delicious way to nourish your body! Start by gathering all your ingredients. You will need coconut milk, chia seeds, honey, vanilla, salt, and fresh mango. It’s best to use ripe mango for more flavor. Dice the mango into small pieces for easy mixing later. Next, take a medium bowl. Pour in the coconut milk, honey, vanilla extract, and a pinch of salt. Use a whisk to mix these well. This step is key for blending the flavors. Now, it’s time to add the chia seeds. Stir them into the coconut milk mixture. Make sure to mix thoroughly to avoid clumps. Chia seeds need space to expand. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least four hours. For the best results, let it sit overnight. This allows the chia seeds to absorb the liquid and thicken. Once the pudding is set, gently fold in the diced mango. Mix slowly to keep some chunks of mango. This gives the pudding a nice texture. To serve, use individual glasses or bowls. Spoon the chia pudding into each one. Top with extra diced mango for color. Add a sprinkle of toasted coconut flakes for a crunchy touch. If you want, you can add mint leaves for a fresh pop. This not only looks great but also adds a nice aroma. Enjoy your tasty and nutritious treat! For the full recipe, refer back to the ingredients section. To get the best pudding, balance is key. Use a mix of chia seeds and liquid. For every 1/4 cup of chia seeds, use 1 cup of liquid. This ratio gives you a thick, creamy texture. Stir the mixture well right after adding the chia seeds. This helps prevent clumps. After you mix, let it sit for about 10 minutes, then stir again. This extra step helps it thicken evenly. Chill the pudding for at least 4 hours. Overnight is even better for a smooth finish. One common mistake is not mixing the chia seeds well. If you skip this, you will get clumpy pudding. Another issue is using too much liquid. Too much liquid makes the pudding runny. Always measure your ingredients carefully. Don’t skip the chilling time either. If you eat it right after mixing, it won’t be thick. Lastly, avoid using overly ripe mangoes. They can turn mushy in your pudding. You can make your pudding even better with add-ins. Try adding a pinch of cinnamon or nutmeg for warmth. You can also mix in some lime or lemon juice for a zesty kick. For chocolate lovers, add cocoa powder or dark chocolate shavings. If you like nuts, toss in some almonds or walnuts. You can find the full recipe to explore more ideas. {{image_2}} You can switch out the mango for other fruits. Pineapple, kiwi, or passion fruit work well. Each fruit adds a unique flavor. For a berry twist, try strawberries or blueberries. These fruits will keep the pudding fresh and exciting. Simply replace mango with your chosen fruit in the recipe. This recipe is already dairy-free. Use coconut milk, which is creamy and rich. If you want a different taste, try almond or oat milk. Both options are great for vegan diets. They add their own flavors, making the pudding even better. Be sure to check the labels for added sugars if you want to keep it healthy. Honey is a classic sweetener, but it’s not vegan. Maple syrup is a great alternative for everyone. You can also use agave syrup or stevia for a low-calorie choice. Taste your pudding mixture as you go. Adjust the sweetness to your liking for the best flavor. If you prefer less sugar, go light on the sweetener. For the full recipe, check out the details above. To keep your mango coconut chia pudding fresh, store it in airtight containers. Glass jars work great because they do not hold odors. Always place the lid on tightly. This prevents the pudding from drying out. Avoid storing it in metal containers, as they can affect the taste. When stored properly, mango coconut chia pudding lasts about 4 to 5 days in the fridge. Always check for any off smells or changes in texture before eating. If you notice any, it’s best to toss it out. Fresh is always best for flavor and quality. You can freeze mango coconut chia pudding, but be mindful of texture changes. Freeze it in individual portions for easy use. Use freezer-safe containers or bags to avoid freezer burn. When ready to eat, thaw it in the fridge overnight. Give it a good stir before serving to revive its creamy texture. Enjoy your delicious treat! For the full recipe, check out the earlier section. Making Mango Coconut Chia Pudding takes about 10 minutes to prep. However, you need to chill it for at least 4 hours. For best results, let it sit overnight. This time helps the chia seeds soak up the liquid and create a nice pudding texture. Yes, you can use frozen mango for this recipe. Just make sure to thaw it first. This will help it mix well into the pudding. The taste will still be great, but fresh mango gives a better texture. You can also use frozen mango as a topping for a cool twist. Mango Coconut Chia Pudding is packed with nutrients. Each serving offers about: - Calories: 200 - Protein: 4g - Carbs: 30g - Fiber: 10g - Fat: 8g Chia seeds add fiber and protein, while mango offers vitamins A and C. Coconut milk provides healthy fats, making this dish both tasty and good for you. Check out the Full Recipe for more details. Mango Coconut Chia Pudding offers great taste and health benefits. We covered ingredients, steps, and tips for the perfect dish. Now you have ideas for variations and storage too. Remember, you can customize it to suit your taste. Don’t hesitate to experiment with flavors or substitutes. This dish is easy and fun to make. Enjoy your creamy, healthy pudding!

Mango Coconut Chia Pudding

Indulge in a tropical treat with this delicious Mango Coconut Chia Pudding recipe! Made with creamy coconut milk, sweet mango, and nutritious chia seeds, this pudding is the perfect healthy dessert. Easy to prepare in just 10 minutes and ideal for meal prep, it's both refreshing and satisfying. Click through to discover step-by-step instructions and tips for a delightful treat that will impress your friends and family! Enjoy your tropical getaway in a jar!
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Ingredients
  

1 cup coconut milk (canned or carton)

1 cup diced fresh mango (plus extra for topping)

1/4 cup chia seeds

2 tablespoons honey or maple syrup (to taste)

1 teaspoon vanilla extract

A pinch of salt

Toasted coconut flakes for garnish

Fresh mint leaves for garnish (optional)

Instructions
 

In a medium bowl, combine the coconut milk, honey (or maple syrup), vanilla extract, and a pinch of salt. Whisk until well combined.

    Stir in the chia seeds and mix thoroughly, ensuring there are no clumps.

      Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the chia seeds have expanded and the mixture has thickened to a pudding-like consistency.

        Once set, fold in the diced mango gently to maintain some texture.

          To serve, spoon the chia pudding into individual serving glasses or bowls.

            Top with additional diced mango, a sprinkle of toasted coconut flakes, and fresh mint leaves for a pop of color.

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