Description
A refreshing and healthy Mango Coconut Chia Pudding that combines creamy coconut milk with nutrient-rich chia seeds, naturally sweetened with maple syrup and topped with fresh mango for a tropical twist. Perfect as a make-ahead breakfast or light dessert.
Ingredients
Scale
Chia Pudding Base
- 1/3 cup Chia Seeds
- 1 (14-ounce) can Coconut Milk
- 3 – 4 Tablespoons 100% Real Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt
- 1/3 cup Unsweetened Coconut Flakes
Topping
- 1 Mango, diced
Instructions
- Prepare chia seeds: Place the chia seeds in a mixing bowl to start the pudding base.
- Mix ingredients: Whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, sea salt, and unsweetened coconut flakes thoroughly until well combined.
- Refrigerate mixture: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight, allowing the chia seeds to absorb the liquid and soften.
- Serve: After the pudding has thickened and the chia seeds have softened, give it a good stir and top with fresh diced mango before serving for a sweet and tropical finish.
Notes
- For best texture, allow the pudding to chill overnight.
- Adjust maple syrup quantity to your preferred sweetness.
- You can substitute maple syrup with honey or agave nectar if desired.
- Use full-fat coconut milk for creamier consistency.
- Make sure to stir the mixture well before refrigerating to prevent chia seeds from clumping.
- Store leftovers covered in the refrigerator for up to 3 days.
