Mango Coconut Chia Pudding

• 1/2 cup chia seeds
• 2 cups unsweetened coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 ripe mango, diced
• 1/4 cup unsweetened coconut flakes

Steps

1. 1 In a bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla.
2. 2 Cover and refrigerate for at least 4 hours, or overnight, until thickened.
3. 3 Fold in diced mango before serving.
4. 4 Top with coconut flakes and enjoy chilled.

Equipment

• Mixing bowl
• Whisk
• Refrigerator

Variations

• Add a dash of cinnamon or nutmeg for warmth.
• Use almond milk for a nutty twist.

Substitutions

• Substitute maple syrup with agave nectar or honey (not vegan).

Pairings

• Serve alongside a tropical fruit salad or coconut macaroons.

Nutrition

Tips

• For a creamier texture, blend the chia mixture before refrigerating.
• Experiment with other tropical fruits like pineapple or passionfruit.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Freezes well for up to 1 month; thaw overnight in the fridge before serving.

Serving Suggestions

• Serve with fresh berries or a drizzle of honey for extra sweetness.

FAQ