Coconut Mango Chia Pudding (Print Version)
Creamy coconut chia layered with mango purée offers a refreshing, tropical treat suitable for all occasions.
# Ingredients:
→ Chia Pudding
01 -
400 ml full-fat coconut milk, well shaken
02 -
3 tablespoons pure maple syrup or agave syrup
03 -
1 teaspoon pure vanilla extract
04 -
1 pinch sea salt
05 -
6 tablespoons chia seeds
→ Mango Topping
06 -
2 large ripe mangoes, peeled, pitted, and diced (about 350 g)
07 -
1 tablespoon freshly squeezed lime juice
08 -
1 to 2 teaspoons maple syrup, optional, to taste
→ Optional Garnish
09 -
Toasted coconut flakes
10 -
Fresh mint leaves
# Steps to Follow:
01 -
In a medium mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is smooth.
02 -
Stir in the chia seeds thoroughly to ensure even distribution throughout the mixture.
03 -
Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping of chia seeds.
04 -
In a blender or food processor, blend the diced mangoes with lime juice and maple syrup (if using) until smooth, or pulse for a chunkier texture as desired.
05 -
Once the chia pudding is set and thickened, stir well, then divide evenly among 4 serving glasses or bowls.
06 -
Spoon the mango puree over each serving of chia pudding.
07 -
Garnish with toasted coconut flakes and fresh mint leaves if desired. Serve chilled.
# Additional Notes:
01 -
For a lighter result, substitute half the coconut milk with unsweetened almond or oat milk.
02 -
Mango can be replaced with pineapple or passionfruit for variation.
03 -
Fold extra diced mango into the pudding base for added texture.
04 -
Pairs well with a crisp Riesling or coconut water.