Easy Chia Seed Pudding with Mango
Enjoy a tropical twist on classic chia pudding with this Coconut Mango Chia Pudding, featuring creamy coconut milk layers and fresh mango puree. Quick to prepare and packed with fiber, protein, and good fats, it’s a nourishing, refreshing breakfast or snack option with vibrant flavor and beautiful presentation.
Equipment
- 1 High-Powered Blender
- 1 medium mixing bowl
- Measuring cups and spoons
- 2 Glass Serving Jars or Bowls
- Optional: Fine Mesh Strainer
Ingredients
- 1 cup canned light coconut milk
- 1 cup canned light coconut milk
- 3 tablespoons chia seeds
- 1 tablespoon pure maple syrup or your preferred sweetener
- 1 medium ripe mango peeled and pitted
- Toasted coconut flakes for garnish (optional)
Instructions
- Prepare the Chia Base: In a medium mixing bowl, combine the canned light coconut milk with chia seeds and maple syrup. Stir thoroughly to ensure the seeds are evenly dispersed and sweetener is well incorporated. Allow the mixture to rest for about 5 minutes, then stir again to break up any seed clusters.Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 12 hours, to let the pudding thicken and achieve a creamy texture.
- Make the Mango Puree: While the chia pudding sets, peel the mango and remove the stone.Transfer the mango flesh into a high-powered blender and blend until completely smooth and velvety. This fresh puree will add a bright, fruity layer to your pudding.
- Assemble the Pudding Layers: Once the chia pudding is fully set, take two serving jars or bowls. Spoon a generous layer of chia pudding into the bottom of each container. Next, add a layer of the mango puree. Repeat the layering process once more, finishing with a final layer of chia pudding on top.
- Garnish and Serve: Sprinkle toasted coconut flakes over the top for added crunch and flavor contrast. Serve immediately or refrigerate to enjoy chilled.The pudding keeps well for up to 3-4 days when stored in an airtight container in the fridge.
Notes
- For a thicker pudding, use full-fat coconut milk instead of light coconut milk.
- Adjust sweetness by adding more or less maple syrup depending on your taste preference.
- To save time, prepare the chia pudding the night before and blend mango puree fresh before serving.
- Feel free to swap mango for other tropical fruits like pineapple or papaya for variety.
- Toasted coconut flakes add a lovely texture, but you can substitute with chopped nuts or seeds for extra crunch.
