Coconut Mango Chia Pudding Recipe

Coconut milk: A dairy-free milk that provides a rich, creamy base for the pudding.

Chia seeds: Tiny seeds that absorb liquid and create a pudding-like texture.

Mango: Fresh, diced mango adds a burst of tropical sweetness.

Maple syrup: A natural sweetener that adds a subtle caramel flavor.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

To achieve a smoother texture in your chia pudding, make sure to whisk the mixture thoroughly after the initial 10-minute rest. This helps to break up any clumps and ensures that the chia seeds are evenly distributed throughout the coconut milk. Additionally, using a high-quality vanilla extract can enhance the overall flavor, making the pudding more aromatic and delicious.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is also dairy-free, making it a suitable alternative for those who may not prefer the taste of coconut.

• chia seeds - Substitute with flax seeds: Flax seeds can create a similar gel-like consistency when soaked, offering a comparable texture and nutritional benefits.

• mango - Substitute with pineapple: Pineapple offers a tropical flavor and similar sweetness, making it a good alternative to mango.

• maple syrup - Substitute with honey: Honey provides a similar level of sweetness and can be used in the same quantity as maple syrup.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the overall taste of the pudding.

• To keep your Coconut Mango Chia Pudding fresh, store it in an airtight container. This helps maintain its creamy texture and prevents any unwanted flavors from seeping in.
• Refrigerate the pudding for up to 5 days. The chia seeds will continue to absorb the coconut milk, making the pudding even thicker and more luscious over time.
• If you plan to enjoy the pudding over several days, consider storing the diced mango separately. This prevents the fruit from becoming mushy and ensures each serving is as fresh as the first.
• For a quick grab-and-go option, portion the pudding into individual serving jars or containers. This makes it easy to enjoy a healthy snack or breakfast anytime.
• To freeze the pudding, transfer it to a freezer-safe container, leaving some space at the top for expansion. The pudding can be frozen for up to 2 months.
• When you're ready to enjoy the frozen pudding, thaw it in the refrigerator overnight. Give it a good stir before serving to restore its creamy consistency.
• If the texture seems a bit off after thawing, add a splash of coconut milk and stir well. This will help bring back the pudding's smooth and creamy texture.
• For an extra burst of flavor, consider adding fresh mango or other fruits just before serving. This adds a delightful contrast to the creamy pudding and keeps the fruit tasting fresh.

• Gently stir the coconut milk and chia seeds mixture to ensure even consistency before reheating.
• Place the coconut mango chia pudding in a microwave-safe bowl.
• Microwave on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
• Alternatively, transfer the pudding to a small saucepan and warm over low heat, stirring frequently to prevent sticking and ensure even heating.
• If the pudding thickens too much during reheating, add a splash of coconut milk to reach the desired consistency.
• Top with fresh diced mango just before serving to maintain its vibrant flavor and texture.

• Mixing bowl: A large bowl to combine the coconut milk, chia seeds, maple syrup, and vanilla extract.

• Whisk: Used to thoroughly mix the ingredients and prevent clumping.

• Measuring cups: Essential for accurately measuring the coconut milk and chia seeds.

• Measuring spoons: Necessary for measuring the maple syrup and vanilla extract.

• Refrigerator: To chill the pudding mixture for at least 4 hours or overnight.

• Knife: For dicing the mango into small pieces.

• Cutting board: A safe surface to dice the mango.

• Serving bowls: To serve the finished chia pudding topped with diced mango.

• Plastic wrap or lid: To cover the mixing bowl while the pudding is setting in the refrigerator.

Prepare ingredients ahead: Dice the mango and measure out the chia seeds and coconut milk the night before to save time in the morning.

Use a blender: Blend the coconut milk, maple syrup, and vanilla extract before adding the chia seeds to ensure a smooth mixture.

Batch preparation: Make a larger batch of chia pudding and store it in the fridge for up to a week for quick breakfasts or snacks.

Quick set method: If you're in a hurry, let the chia pudding sit for 30 minutes at room temperature before refrigerating to speed up the thickening process.