Description
A refreshing tropical-inspired treat that combines creamy coconut, sweet mango, and the satisfying texture of chia seeds. Perfect for breakfast, a light dessert, or an energizing midday snack, this easy-to-make pudding brings a taste of paradise to your table.
Ingredients
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1 cup unsweetened coconut milk (from a can or carton)
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3 tablespoons chia seeds
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1 tablespoon pure maple syrup or honey (optional)
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1 teaspoon pure vanilla extract
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Pinch of salt
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1 large ripe mango, peeled and diced (about 1 cup)
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1 teaspoon lime juice (optional)
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¼ cup unsweetened shredded coconut
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Fresh mango slices, for garnish (optional)
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Coconut flakes or mint leaves, for garnish (optional)
Instructions
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In a medium bowl, combine the coconut milk, chia seeds, vanilla extract, maple syrup (if using), and a pinch of salt. Whisk well to mix.
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Let the mixture rest for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight, until thickened.
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While the pudding chills, toast the shredded coconut. Heat a dry skillet over medium heat and add the coconut. Stir frequently for 2–4 minutes until golden brown and fragrant. Remove from heat and let cool.
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Dice the ripe mango into small cubes. For a smoother texture, blend half of the mango into a puree. Add a squeeze of lime juice if desired.
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To assemble, layer chia pudding, mango, and more pudding in serving glasses or jars.
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Top with toasted coconut, fresh mango slices, and a sprig of mint.
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Chill for 30 minutes before serving for an extra refreshing treat.
Notes
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For thicker pudding, add an extra tablespoon of chia seeds.
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For a thinner texture, stir in a little more coconut milk before serving.
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Store leftovers in the refrigerator for up to 4 days.
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Add other tropical fruits like pineapple or kiwi for variety.
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Toasted coconut adds crunch and depth but can be omitted for a softer texture.
Nutrition
- Serving Size: 10 minutes (plus chilling time)
- Calories: 5 minutes
- Sugar: 4 hours 15 minutes
- Sodium: Serves 2