Coconut Chia Pudding With Mango Recipe
Creamy coconut chia pudding topped with juicy mango, a perfect tropical dessert.
There's something undeniably magical about the creamy texture of chia pudding combined with the bright, juicy sweetness of fresh mango. It's a dessert that feels indulgent yet wholesome, each spoonful a little reminder of tropical breezes and sunshine. Imagine the chia seeds soaking up lush coconut milk overnight, transforming into a silky pudding that cradles the ripe mango pieces like nature's candy jewels. I first encountered this delightful combination during a beach trip, where every meal was infused with local flavors. It left a lasting impression, one that I wanted to recreate at home, bringing a slice of that paradise into my kitchen. What makes this recipe really work is the use of full-fat coconut milk, which gives the pudding a richness that can't be achieved with lighter alternatives. It’s this luscious base that allows the mango’s sweetness to truly shine. This pudding is perfect for a refreshing end to a summer meal or even as a make-ahead breakfast treat. Serve it in small glass jars at a picnic, or enjoy it on a lazy Sunday morning. Either way, it's sure to whisk you away to a tropical getaway.
Step-by-Step
- 01Step 1 / 6
In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until well combined.
- 02Step 2 / 6
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and thicken.
- 03Step 3 / 6
Before serving, give the pudding a good stir to ensure a creamy consistency and break up any clumps.
- 04Step 4 / 6
Spoon the pudding into individual serving dishes or jars.
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- 05Step 5 / 6
Top each serving with diced mango, spreading the pieces evenly for a burst of freshness.
- 06Step 6 / 6
Serve chilled and enjoy the tropical flavors dancing on your taste buds.
Chef Tips
- •For the best texture, use full-fat coconut milk which adds richness and creaminess.
- •Chia pudding thickens significantly as it chills, so if it looks runny initially, don’t worry.
- •Maple syrup can be swapped with honey or agave syrup for a different touch of sweetness.
- •For a creamier pudding, blend the coconut milk mixture before refrigerating.
- •Try adding a sprinkle of toasted coconut flakes on top for added crunch and flavor.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, chia pudding can be made a day in advance. Just keep it covered in the fridge and add the mango right before serving.
What can I substitute?+
You can substitute the mango with any seasonal fruit like berries or bananas. Coconut milk can be swapped with almond milk, but the texture may be lighter.
How do I store leftovers?+
Store any leftovers in an airtight container in the refrigerator. Consume within 3 days for the best quality.
