Tropical Mango Coconut Chia Pudding
This Mango Coconut Chia Pudding is a light, refreshing, and nutritious treat with a creamy coconut base and sweet, juicy mango. Perfect for breakfast, snacks, or dessert, it’s easy to make, naturally sweetened, and packed with fiber and omega-3s. A tropical delight in every bite!
Ingredients
- 1 cup coconut milk
- 1/4 cup chia seeds
- 2 tablespoons honey or maple syrup adjust to taste
- 1 ripe mango diced
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh mint leaves for garnish optional
Instructions
- Mix Ingredients: In a bowl, whisk together coconut milk, chia seeds, honey (or maple syrup), vanilla extract, and a pinch of salt. Stir well to prevent chia seeds from clumping.
- Chill: Cover and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
- Stir Again: Once set, give the chia pudding a quick stir to break up any lumps.
- Assemble: Layer the pudding in serving glasses with diced mango.
- Garnish & Serve: Top with extra mango and fresh mint leaves if desired. Enjoy chilled!
Notes
- Use full-fat coconut milk for a rich and creamy texture.
- If you prefer a smoother pudding, blend the mixture before chilling.
- Swap mango for pineapple to create Pineapple Coconut Chia Pudding.
- Adjust sweetness by adding more or less honey/maple syrup.
- Store in an airtight container in the fridge for up to 3 days.