why make this recipe
Coconut Mango Chia Pudding is a delicious and healthy treat that brings a taste of the tropics right to your kitchen. This recipe is perfect for breakfast, a snack, or even dessert. It’s packed with nutrients, fiber, and healthy fats, making it a great choice for anyone looking to eat well. Plus, it’s easy to make and requires no cooking, just some blending and layering!
how to make Coconut Mango Chia Pudding
Ingredients
- 1 large ripe mango, peeled and roughly chopped
- 1 tsp maple syrup
- 1/2 lemon, squeezed
- pinch of sea salt
- 1 can unsweetened full-fat coconut milk
- 1/3 cup almond milk
- 1 tbsp maple syrup
- 1/4 cup chia seeds
- 3 tbsp hemp seeds
- 1 tsp vanilla extract
- 1 large mango, freshly diced (to garnish)
- 3 tbsp coconut flakes (to garnish)
- fresh mint leaves (to garnish)
Directions
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Mango Purée: In a blender, combine the chopped mango, 1 tsp maple syrup, the juice from 1/2 lemon, and a pinch of sea salt. Blend until smooth. Set aside.
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Chia Pudding Parfait: In a separate bowl, whisk together the coconut milk, almond milk, 1 tbsp maple syrup, chia seeds, hemp seeds, and vanilla extract. Stir well and let it sit for about 10-15 minutes until it thickens.
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Layering: In serving glasses or bowls, layer the chia pudding and mango purée. Start with a layer of chia pudding, followed by a layer of mango purée. Repeat until the glasses are filled.
how to serve Coconut Mango Chia Pudding
Serve the Coconut Mango Chia Pudding chilled. Top each serving with fresh diced mango, coconut flakes, and mint leaves for a bright and refreshing finish. This dish looks beautiful, making it perfect for a special occasion or a healthy everyday treat.
how to store Coconut Mango Chia Pudding
You can store any leftover Coconut Mango Chia Pudding in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Just give it a good stir before serving if it thickens up.
tips to make Coconut Mango Chia Pudding
- Make sure to let the chia pudding sit long enough to thicken; this usually takes about 15 minutes.
- Use a ripe mango for the best flavor and sweetness.
- For added texture, consider mixing in some nuts or seeds into the chia pudding.
variation
You can customize this Coconut Mango Chia Pudding by using different fruits such as berries, peaches, or bananas. Experimenting with different plant-based milks like oat milk or soy milk can also add a new twist.
FAQs
Can I use frozen mango instead of fresh?
Yes, you can use frozen mango. Just make sure to thaw it before blending.
How can I make this recipe vegan?
This recipe is already vegan since it uses plant-based ingredients like almond milk and maple syrup.
Can I prepare this pudding in advance?
Absolutely! You can prepare the chia pudding and mango purée separately and layer them right before serving. It’s great for meal prep!
Coconut Mango Chia Pudding
Ingredients
For the mango purée
- 1 large ripe mango, peeled and roughly chopped
- 1 teaspoon maple syrup
- 1/2 lemon squeezed
- pinch sea salt
For the chia pudding
- 1 can unsweetened full-fat coconut milk
- 1/3 cup almond milk
- 1 tablespoon maple syrup
- 1/4 cup chia seeds
- 3 tablespoons hemp seeds
- 1 teaspoon vanilla extract
For garnishing
- 1 large mango, freshly diced to garnish
- 3 tablespoons coconut flakes to garnish
- fresh mint leaves to garnish
Instructions
Mango Purée
- In a blender, combine the chopped mango, 1 tsp maple syrup, the juice from 1/2 lemon, and a pinch of sea salt. Blend until smooth. Set aside.
Chia Pudding Parfait
- In a separate bowl, whisk together the coconut milk, almond milk, 1 tbsp maple syrup, chia seeds, hemp seeds, and vanilla extract. Stir well and let it sit for about 10-15 minutes until it thickens.
Layering
- In serving glasses or bowls, layer the chia pudding and mango purée. Start with a layer of chia pudding, followed by a layer of mango purée. Repeat until the glasses are filled.