Coconut Mango Chia Pudding
5 ingredients thick, creamy **Coconut Mango Chia Pudding** with layers of coconut chia pudding and mango puree is healthy and a wonderful way to start morning.
Recipe Source Link:https://www.mygingergarlickitchen.com/coconut-mango-chia-pudding/
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Prep Time = 02 minutes
Cook Time = 03 minutes
Total Time = 05 minutes
Category = Breakfast
Cuisine = International
Serves = 4
Nutrition Info = 175 calories
Serving Size = 1 serving
RECIPE INGREDIENTS
» For Coconut Mango Chia Pudding //
- 1 & 1/4 light coconut milk (I used creamy)
- 1/4 cup or 4 Tablespoons chia seeds
- 2 Tablespoon honey/maple syrup or as per taste (you can also use any other sweetener of choice)
- 1 medium-sized mango
- Chopped mangoes, for topping
RECIPE INSTRUCTIONS
» Making Mango Puree //
- Chop mangoes, and add them to a blender jar and blend until smooth.
- Mango puree is ready. Keep it aside.
» Making Coconut Chia PuddinG //
- Add 1 cup of coconut milk, chia seeds, vanilla extract to a large mixing bowl.
- Stir well to combine.
- Let it sit 10 minutes and then stir well to get rid of any clumps.
- After 10 minutes, mix again.
- Next, add honey, and 1/4 cup of milk.
- Stir well again.
- Cover and refrigerate to set for at least 4 hours or overnight.
» Assembling Coconut Mango Chia Pudding //
- Once coconut chia pudding has set, stir it again and set aside.
- Grab 4 individual serving glass or jars, and add 1 tablespoon mango puree to each glass.
- Now, divide half of the pudding and spoon it out into 4 serving glasses.
- Then make a layer of mango puree by adding 1 tablespoon mango puree to each glass.
- Divide the rest of the pudding into all 4 glasses.
- Top with some mango puree and chopped mangoes.
- Serve chilled!
RECIPE NOTES
- I have used creamy and thick coconut milk for this recipe because it gives a nice rich and creamy texture to this pudding. But you can also use light coconut milk for this recipe.
- I added 2 tablespoons of sweetener for 4 servings of this pudding. Feel free to adjust the amount of sweetener according to your taste buds.
- You can omit the maple syrup, if the mango alone makes it sweet enough for you.
- If your mangoes are not sweet enough, then you can also add some sweetener to mangoes while pureeing.
- For the topping, you can also use toasted coconuts, chia seeds, and a drizzle of honey/maple syrup.
- I have used fresh mangoes for this coconut mango chia pudding recipe, but you can also use frozen mangoes for making puree.
- If you dont want to make mango puree, then simply use canned mango chunks or mango puree.
- To make it fuller, you can also use some granola or muesli toppings for this pudding.
- Always add topping right before serving.
- Instead of pureeing mangoes separately, mangoes can also be pureed along with coconut milk before soaking chia seeds. I personally like this pudding in layers so I add mango puree in a layer.
- You can also replace honey/maple syrup with 2 tablespoons of pureed dates.
- You can refrigerate any leftovers. Mango chia pudding would stay fresh for up to 4 days.
- Sometimes pudding does not thicken up properly. If your chia seed pudding is still liquid and didn?t set as it should, then add about 1 tbsp of chia seeds to the pudding and whisk well. Let it sit for about an hour, and your pudding will thicken up.
- I personally like to use honey because it is higher in antioxidants, lower in fructose-content, is less processed, and has many other health benefits. Feel free to choose any other sweetener.
- To get more mango-ey flavors in this pudding, you can add mango chunks in the coconut chia pudding.
- You can also add shredded toasted coconut in the coconut chia pudding right before serving it.
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