Irresistible Chia Seed Pudding with Coconut Milk & Mango

Chia seed pudding with coconut milk and mango is a delightful treat that dances on your taste buds. The creamy texture, combined with the tropical sweetness of ripe mango, makes each spoonful feel like a mini vacation in the Bahamas. Picture yourself lounging on a beach, the gentle waves lapping at your feet while you savor this refreshing dessert.

This recipe isn’t just a delicious indulgence; it’s also incredibly easy to whip up. Whether you’re looking for a healthy breakfast option or a light dessert after dinner, chia seed pudding fits the bill perfectly. Plus, it’s vegan and gluten-free, so everyone can join in the fun! For more inspiration, check out this delicious dessert recipes recipe.

I made this delicious chia seed pudding for my friends during a summer brunch, and their reactions were priceless—empty bowls all around!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chia Seeds: These tiny powerhouses are packed with fiber and omega-3 fatty acids; they absorb liquid beautifully.

• Coconut Milk: Use full-fat coconut milk for creaminess; it adds richness and tropical flavor to the pudding.

• Fresh Mango: Choose ripe mangoes for sweetness; they add vibrant color and freshness to the dish.

• Maple Syrup or Honey: Sweeten to taste; they enhance the flavors without overpowering them.

• Vanilla Extract: A splash of vanilla elevates the flavor profile and adds warmth to your pudding.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chia Seed Pudding with Coconut Milk and Mango Recipe

Combine Chia Seeds and Coconut Milk: In a mixing bowl, whisk together 1 cup of coconut milk and 1/4 cup of chia seeds until combined. Let it sit for about 5 minutes so those seeds can soak up all that creamy goodness.

Add Sweetener and Flavorings: Stir in maple syrup or honey along with half a teaspoon of vanilla extract. Taste it—if you like things sweeter, add more syrup; this is your show!

Mix and Refrigerate: Give everything another good stir, then cover your bowl with plastic wrap or transfer it into individual jars. Refrigerate for at least 2 hours or overnight if you’re feeling patient (it’s worth it!).

Prepare the Mango Topping: While waiting (impatience can be tough), peel and chop your ripe mango into small cubes. You want those juicy little nuggets ready to crown your pudding when it’s time.

Serve Your Creation: Once set, give your pudding a quick stir before serving. Top with fresh mango pieces and maybe an extra drizzle of syrup if you’re feeling fancy—because who doesn’t want to feel fancy?

Enjoy every luscious bite as you bask in the glory of your culinary creation!

This chia seed pudding with coconut milk and mango takes just minutes to prepare but rewards you with endless delight each time you dig in!

Perfecting the Cooking Process

Start by mixing chia seeds with coconut milk, then let it sit for at least two hours. Stir again before serving to achieve that delightful consistency.

Add Your Touch

Feel free to swap out coconut milk for almond milk or add vanilla extract. Mix in nuts or granola for added texture and crunch.

Storing & Reheating

Store your chia seed pudding in an airtight container in the fridge for up to five days. There’s no need to reheat; enjoy it cold!

Using chia seeds can be a game-changer in breakfast routines! My friends always rave about this pudding when I whip it up for brunch. For more inspiration, check out this breakfast ideas recipe.

FAQ

What is the ideal ratio of chia seeds to coconut milk?

A common ratio is 1: 4, meaning one part seeds to four parts liquid.

Can I make this pudding ahead of time?

Absolutely! It lasts well in the fridge for up to five days.

Is there a way to sweeten my chia seed pudding?

You can use honey, maple syrup, or agave nectar according to your preference.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Chia Seed Pudding with Coconut Milk and Mango

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• Author: Jennifer
• Total Time: 0 hours
• Yield: Serves 2

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Description

Chia seed pudding with coconut milk and mango is a tropical delight that offers a creamy, refreshing treat in every spoonful. Perfect for breakfast, a light dessert, or a healthy snack, this vegan and gluten-free dish captures the essence of summer with its vibrant flavors. With just a few simple ingredients and minimal prep time, you can enjoy this indulgent yet nutritious pudding any day of the week.

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Ingredients

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• 1 cup full-fat coconut milk
• 1/4 cup chia seeds
• 1 ripe mango, diced
• 2 tbsp maple syrup or honey (to taste)
• 1/2 tsp vanilla extract

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Instructions

1. In a mixing bowl, whisk together coconut milk and chia seeds until well combined. Let sit for 5 minutes.
2. Stir in maple syrup or honey and vanilla extract. Adjust sweetness to taste.
3. Mix well and cover the bowl with plastic wrap or transfer to jars. Refrigerate for at least 2 hours or overnight.
4. Peel and chop the mango into small cubes while waiting.
5. Before serving, stir the pudding and top with fresh mango pieces.

• Prep Time: 10 minutes
• Cook Time: None
• Category: Dessert
• Method: No Cooking Required
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 330
• Sugar: 12g
• Sodium: 15mg
• Fat: 22g
• Saturated Fat: 18g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 10g
• Protein: 5g
• Cholesterol: 0mg