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Mango Coconut Chia Pudding

Mango Coconut Chia Pudding is a tropical, creamy, and nutritious dessert or breakfast option. Made with fresh mango, creamy coconut milk, and nutrient-packed chia seeds, this recipe is refreshing, naturally sweet, and satisfying.
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Equipment

  • Mixing bowl
  • Whisk
  • Blender or food processor
  • Measuring cups and spoons
  • Serving jars or bowls

Ingredients
  

  • 1 cup coconut milk full-fat or light, based on preference
  • 1/2 cup unsweetened almond milk or water for a lighter option
  • 1/4 cup chia seeds
  • 2-3 tablespoons maple syrup or honey adjust to taste
  • 1 large ripe mango peeled and diced (reserve some for garnish)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Toasted coconut flakes optional, for garnish

Instructions
 

  • Prepare the Chia Pudding Base:
  • In a mixing bowl, whisk together coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt.
  • Stir in the chia seeds, making sure they are evenly distributed.
  • Cover and refrigerate for at least 3-4 hours or overnight, stirring once after the first 30 minutes to prevent clumping.
  • Blend the Mango:
  • Add the diced mango to a blender or food processor. Blend until smooth to create a mango puree.
  • Reserve some diced mango for topping.
  • Assemble the Pudding:
  • Once the chia pudding has thickened, give it a good stir.
  • In serving jars or bowls, layer the mango puree and chia pudding alternately, or swirl them together for a marbled effect.
  • Garnish and Serve:
  • Top with the reserved diced mango and toasted coconut flakes, if desired.
  • Serve chilled and enjoy!