Mango Coconut Chia Pudding

Ingredients

For the Chia Pudding

• 1 can (13.5 ounces) full-fat coconut milk
• 1/2 cup unsweetened almond milk or regular milk
• 1/2 cup chia seeds
• 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt

For the Mango Layer

• 2 ripe mangoes, peeled and diced
• 1 tablespoon lime juice

Toppings

• Toasted coconut flakes
• Extra diced mango

Instructions

Step 1: Mix the pudding

Whisk coconut milk, almond milk, chia seeds, maple syrup, vanilla, and salt until no clumps remain.

Step 4: Prepare the mango

Blend half the mango with lime juice until smooth; keep the remaining mango diced.

Step 5: Layer and serve

Spoon chia pudding into glasses, add mango purée and diced mango, and top with toasted coconut.

Getting an Even Chia Texture

The second whisk after 10 minutes is what prevents a dense layer of chia seeds from settling at the bottom. By then the seeds have started to hydrate and can be redistributed before the long chill.

Keep the toasted coconut separate until serving if you want crunch. The mango purée can be layered ahead, but coconut flakes soften as they sit against the pudding.

How to Store Leftovers

Keep Mango Coconut Chia Pudding refrigerated in a covered container and use it within 3 to 4 days. Add the toasted coconut only when serving so it stays crisp.

Ways to Serve

• Fresh mango
• Toasted coconut

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.