Ingredients
Scale
This recipe is all about accessibility and flavor. Here’s what you’ll need:
- 1 cup coconut milk
- 1/2 cup fresh mango, diced
- 1/4 cup chia seeds
- 2 tablespoons honey or maple syrup (optional, adjust for sweetness)
- 1 teaspoon vanilla extract
- A pinch of salt
- Extra mango slices or coconut flakes for garnish
If you don’t have fresh mango, no worries! Frozen mango works just as well, and it’s a staple in my freezer for exactly this purpose. And if you’re avoiding sugar, the natural sweetness of the mango might be enough for you.
Instructions
Ready to dive in? Let’s make this pudding together, step by step:
- In a medium-sized bowl, combine the coconut milk, chia seeds, honey or maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly to ensure the chia seeds are evenly distributed.
- Let the mixture sit for about 10 minutes, then give it another stir. This helps prevent the chia seeds from clumping together.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for the best texture.
- When you’re ready to serve, fold in the diced mango. I like to do this right before serving to keep the mango fresh and vibrant.
- Divide the pudding into bowls and top with extra mango slices or coconut flakes for a bit of crunch.
From my experience, making it the night before is a real lifesaver when mornings are hectic. It’s like having a gift waiting for you in the fridge!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mango Coconut Chia Pudding, recipe, cooking, food
