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- 1 cup coconut milk (canned or carton) - 1/2 cup almond milk (or any plant-based milk) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, pureed - 1/2 teaspoon vanilla extract When making mango coconut chia pudding, I focus on fresh and simple ingredients. Coconut milk adds a creamy texture and rich flavor. I often use canned coconut milk for a thicker pudding, but you can use carton milk too. Almond milk or any plant-based milk gives a lighter feel. I choose almond milk for its nutty taste, but you can pick your favorite. Chia seeds are the star. They swell up and create a pudding-like texture. I use a quarter cup for the right thickness. For sweetness, I use maple syrup or honey. Two tablespoons is the perfect amount, but adjust it to your taste. A ripe mango is key for a fruity flavor. I blend it into a puree and use it for layering. A hint of vanilla extract rounds out the taste. - Fresh mango chunks - Toasted coconut flakes - Mint leaves for presentation Toppings make this pudding even better. Fresh mango chunks add more sweetness and color. Toasted coconut flakes give a nice crunch. I love to add mint leaves for a fresh look. They also add a lovely aroma. These ingredients come together for a tasty treat you can enjoy anytime! First, you need to combine the coconut milk and almond milk. Take a medium mixing bowl and pour in 1 cup of coconut milk and 1/2 cup of almond milk. Use a whisk to mix them until they blend well. Next, add 1/4 cup of chia seeds to this mixture. Chia seeds will help thicken the pudding. Then, mix in 2 tablespoons of maple syrup and 1/2 teaspoon of vanilla extract. Stir everything well so the chia seeds spread evenly. Once mixed, cover the bowl with plastic wrap. If you prefer, you can divide the mixture into jars with lids. Place your bowl or jars in the refrigerator. Let them chill for at least 4 hours or overnight. This time helps the chia seeds absorb the liquid and thicken the pudding nicely. When the pudding is set, grab your serving bowls or glasses. Spoon half of the chia pudding into each bowl. Then, add a layer of pureed mango on top. Use the remaining chia pudding to cover the mango layer. For the final touch, top each serving with fresh mango chunks. Sprinkle toasted coconut flakes on top for extra crunch and flavor. This will make your pudding look and taste amazing! To get the right texture in your pudding, soaking chia seeds is key. Chia seeds need time to absorb liquid. I suggest soaking them for at least four hours or overnight. This helps them swell and create that creamy feel. If you want a thicker pudding, use less liquid. For a thinner pudding, add more milk to your mix. You can make your pudding even tastier by adding spices or extra sweetness. A pinch of cinnamon or nutmeg can add warmth. You can also try adding a splash of almond extract for a new twist. If you like it sweeter, adjust your maple syrup. Honey is a great alternative too. How you serve your pudding can make a big difference. Use clear glasses to show off those beautiful layers. Add fresh mango chunks and sprinkle toasted coconut flakes on top. A mint leaf is a nice touch for color and freshness. This makes your dish look fancy and fun! {{image_2}} You can switch up the milk in this recipe. Try oat milk or soy milk instead. These options still keep it creamy. If you want a nut-free choice, use rice milk or hemp milk. Both give a nice flavor without nuts. Maple syrup adds a lovely sweetness. If you prefer, use honey instead. It gives a different taste but is just as good. You can also spice things up! Add a dash of cinnamon or nutmeg for extra warmth. These spices pair well with mango and coconut. While mango is great, you can also use other fruit purees. Try making a berry layer with blueberries or strawberries. Seasonal fruits work well, too. Peaches or ripe bananas can create fun new flavors. Mix and match to find your favorite combo! Mango coconut chia pudding lasts up to five days in the fridge. Store it in airtight containers to keep it fresh. Make sure to cover it well so it does not absorb any smells from the fridge. If you notice any extra liquid, just stir it before serving. This pudding gets better as it sits, so don’t hesitate to make it in advance. Yes, you can freeze chia pudding! It freezes well for up to two months. To freeze, place the pudding in freezer-safe containers. Leave some space at the top, as the pudding expands when frozen. When you're ready to enjoy it, take it out and thaw it in the fridge overnight. You can serve it cold or let it sit at room temperature for a bit. Adding fresh mango and toasted coconut after thawing gives it a nice finish. Yes, you can make this pudding ahead of time. In fact, it tastes better after sitting. Store it in the fridge for up to five days. Just cover it well to keep it fresh. You can prepare the layers in jars for easy serving too. Chia seeds are very healthy. They are rich in omega-3 fatty acids, fiber, and protein. These tiny seeds help you feel full and can aid digestion. They also have antioxidants which protect your body. Adding chia seeds to your diet boosts your nutrition easily. Yes, frozen mango works well in this recipe. It blends smoothly and adds a nice flavor. Just let it thaw slightly before pureeing. Fresh mango gives a bright flavor, but frozen is a great time-saver. Both options make the pudding tasty. You can use honey or agave nectar instead of maple syrup. Both sweeteners add a nice taste. Honey is sweeter, so you may need less. Agave nectar has a mild flavor, making it a good choice too. Feel free to experiment with your favorite sweetener! This post shared key steps to make mango coconut chia pudding. We explored main ingredients like coconut milk, chia seeds, and ripe mango. You learned how to prepare, chill, and serve the pudding, plus tips for perfect texture and flavor. Variations give you room to experiment with milks and fruits. Remember to store wisely and enjoy fresh or frozen. Chia seeds bring nutrition, making this treat both tasty and healthy. Embrace creativity and enjoy this delicious dessert!

Mango Coconut Chia Pudding (No Cook)

Indulge in this refreshing Mango Coconut Chia Pudding that's not only delicious but also a healthy treat! With just a few ingredients like coconut milk, chia seeds, and ripe mango, you can whip up a creamy dessert that's perfect for any occasion. Follow our easy steps for a stunning presentation that'll impress your guests. Click to explore the full recipe and elevate your dessert game today! #MangoCoconutChiaPudding #HealthyDesserts #ChiaPudding #TropicalTreats
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Ingredients
  

1 cup coconut milk (canned or carton)

1/2 cup almond milk (or any plant-based milk)

1/4 cup chia seeds

2 tablespoons maple syrup (or honey)

1 ripe mango, pureed

1/2 teaspoon vanilla extract

Fresh mango chunks, for topping

Toasted coconut flakes, for garnish

Instructions
 

In a medium mixing bowl, combine the coconut milk and almond milk. Whisk them together until well blended.

    Add the chia seeds, maple syrup, and vanilla extract to the milk mixture. Stir well to ensure the chia seeds are evenly distributed.

      Cover the bowl with plastic wrap or transfer the mixture into individual jars with lids.

        Refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.

          Once the chia pudding is set, spoon half of the mixture into serving bowls or glasses.

            Add a layer of pureed mango over the chia pudding layer, followed by the remaining chia pudding.

              Top with fresh mango chunks and sprinkle toasted coconut flakes on top for added texture and flavor.

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

                  - Presentation Tips: Serve in clear glasses to showcase the beautiful layers and colors. Add a mint leaf on top for a refreshing touch.