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- Coconut milk - Almond milk - Chia seeds - Maple syrup or honey - Ripe mango - Vanilla extract - Salt - Toasted coconut flakes - Fresh mint leaves - Use 1 cup of coconut milk for creaminess. - Add 1 cup of almond milk for a light touch. - Measure 1/4 cup of chia seeds for thickening. - Use 2 tablespoons of maple syrup or honey for sweetness. - One ripe mango, diced, adds a fresh fruit flavor. - Include 1/2 teaspoon of vanilla extract for depth. - A pinch of salt balances the flavors. - Garnish with toasted coconut flakes for crunch. - Fresh mint leaves give a pop of color. Possible substitutions include using coconut cream for richer pudding or agave nectar instead of honey. You can also swap mango for other fruits like berries or bananas, if desired. Chia seeds are packed with nutrients. They provide fiber, protein, and omega-3 fatty acids. These tiny seeds can help you feel full longer, making them great for snacks or breakfast. Nutritional information per serving: - Calories: 200 - Protein: 4g - Carbohydrates: 30g - Fiber: 10g - Sugars: 8g - Fat: 8g This pudding is not only tasty but also supports heart health and digestion. Enjoy this simple and healthy recipe, knowing it fuels your body well! First, grab a medium bowl. You will whisk together the coconut milk and almond milk. Add the maple syrup and vanilla extract. Don't forget a pinch of salt! Whisk until everything blends well. This mix is your base. Next, stir in the chia seeds. Make sure there are no clumps. Let the mixture sit for about 5 minutes. Then, whisk it again. This helps keep the seeds from settling. Cover the bowl with a lid or plastic wrap. Place it in the fridge for at least 4 hours. You can also leave it overnight. This time allows the chia seeds to expand. When it is ready, give the pudding a good stir. This makes it smooth and creamy. To serve, start layering the pudding and mango in glass cups. Spoon in a layer of chia pudding. Then, add a layer of diced mango. Repeat until you fill the cup. This creates a pretty look. For a finishing touch, sprinkle toasted coconut flakes on top. Add fresh mint leaves for color and taste. You can drizzle a bit of coconut milk on top for extra richness. To avoid clumps in chia seeds, mix them well. After you stir in the seeds, let the mixture sit. Wait five minutes, then whisk again. This helps break up any clumps. If you want a thicker pudding, add more chia seeds. If you prefer a thinner texture, add a bit more almond milk or coconut milk. Adjust until it feels just right for you. You can add spices or extracts to boost flavor. A pinch of cinnamon or nutmeg can bring warmth. A splash of almond extract gives a nice twist too. Think about mixing in other fruits. Try berries, bananas, or peaches for different tastes. Each fruit changes the feel of your pudding. For a beautiful look, layer the pudding and mango in clear glass cups. Start with pudding, then add mango, and repeat. This way, everyone can see the lovely layers. For garnishes, use toasted coconut flakes for crunch. Fresh mint leaves add color and a fresh taste. Drizzle extra coconut milk on top for a rich finish. {{image_2}} You can switch up the milk in this pudding. I often use coconut milk for creaminess. If you want something lighter, almond milk works well. - Dairy-free alternatives: Almond milk, oat milk, or cashew milk are great choices. They add different flavors and textures. - Full-fat vs. low-fat choices: Full-fat coconut milk gives a rich taste. Low-fat options are lighter but may not be as creamy. Mango is sweet, but other fruits can shine too. You can try berries, peaches, or bananas. These fruits add color and flavor. - Other fruits that work well: Pineapple or kiwi can add a tropical twist. - Seasonal variations: Use fresh berries in summer or apples in fall. This keeps the pudding exciting year-round. Maple syrup is tasty, but you can change it up. Agave nectar or stevia work well too. They can help you adjust sweetness to your liking. - Using agave nectar or stevia: Agave is sweeter than sugar and dissolves easily. Stevia is a zero-calorie sweetener. - Sugar-free options: If you're watching sugar, these options keep your pudding sweet without guilt. To store leftover pudding, place it in an airtight container. This keeps it fresh and safe. The pudding lasts about 4 to 5 days in the fridge. To best enjoy it, consume within this time frame. Before serving, give it a good stir. This will help restore its smooth texture. If you notice any separation, it's normal. Just whisk it back together. Can you freeze chia pudding? Yes, you can! Freezing chia pudding is an option if you have extra. However, the texture may change slightly. To freeze, pour the pudding into a freezer-safe container. Leave some space at the top, as it will expand when frozen. When you're ready to eat it, thaw the pudding in the fridge overnight. If you’re in a hurry, you can use the microwave. Heat it in short bursts to avoid cooking it. Once thawed, stir well before serving. You may want to add a splash of coconut milk for creaminess. For eco-friendly storage, reuse glass jars or plastic containers. These are great for storing your pudding. They are also easy to clean and refill. Choose containers with tight lids to keep air out. This helps maintain freshness. Look for containers made from BPA-free materials if you prefer plastic. They are safe for food storage and better for the planet. Chia seeds are tiny black seeds from the Salvia hispanica plant. They pack a lot of nutrition. One ounce (about 28 grams) has 138 calories, 11 grams of fiber, and 4 grams of protein. They are high in omega-3 fatty acids and antioxidants. They help with digestion and keep you full longer. Chia seeds can also support heart health. Their fiber content aids in gut health. Plus, they are easy to add to many dishes, like our mango coconut chia pudding. Mango coconut chia pudding can last in the fridge for about 5 days. Make sure to store it in a sealed container. This keeps it fresh and safe to eat. Check for any strange smells or colors before eating. If you notice any changes, it’s best to throw it out. Always trust your senses when it comes to food safety. Yes, you can make this recipe ahead of time! I suggest preparing it the night before. This gives it enough time to chill and set properly. Just mix the ingredients, let them sit, and refrigerate. You can enjoy it as a quick breakfast or snack the next day. Yes, this recipe is vegan-friendly. It uses coconut milk and almond milk, which are both plant-based. You can substitute maple syrup for honey if you want. All the ingredients are vegan, so you can enjoy this pudding without worry. It’s a delicious and healthy treat for everyone! This blog post covered how to make mango coconut chia pudding. We looked at ingredients, measurements, and health benefits. I provided step-by-step instructions for preparation and chilling. You learned tips for texture and flavor, plus ways to vary the recipe. In conclusion, making this pudding is simple and fun. Enjoy experimenting with flavors and ingredients. This dish is tasty and good for you. Try it out and impress your friends!

Mango Coconut Chia Pudding

Indulge in a tropical delight with this Mango Coconut Chia Pudding recipe! Enjoy a creamy blend of coconut and almond milk mixed with chia seeds, fresh mango, and a hint of vanilla. Perfect for a healthy breakfast or a guilt-free dessert, this pudding is not only easy to make but also visually stunning. Click through to explore the full recipe and impress your friends with this delicious and nutritious treat!
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Ingredients
  

1 cup coconut milk

1 cup almond milk

1/4 cup chia seeds

2 tablespoons maple syrup (or honey)

1 ripe mango, diced

1/2 teaspoon vanilla extract

Pinch of salt

Toasted coconut flakes for garnish

Fresh mint leaves for garnish

Instructions
 

In a medium bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt until well combined.

    Stir in the chia seeds, making sure there are no clumps. Let it sit for about 5 minutes, then whisk again to prevent the seeds from settling at the bottom.

      Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to expand and thicken the mixture.

        Once the pudding is set, give it a good stir to ensure a smooth consistency.

          To serve, layer the chia pudding with diced mango in glass cups or bowls. Start with a layer of pudding, followed by a layer of mango, and repeat until you reach the top.

            Garnish with toasted coconut flakes and fresh mint leaves for an added touch of flavor and visual appeal.

              Prep Time, Total Time, Servings: 10 minutes | 4 hours (chill time) | 4 servings

                - Presentation Tips: Serve in clear glass cups to showcase the beautiful layers of the pudding and mango. Drizzle with extra coconut milk on top just before serving for added richness.