Mango Coconut Chia Pudding Cups

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

Steps

1. 1 In a medium bowl, whisk together chia seeds, coconut milk, mango nectar, maple syrup, and vanilla extract.
2. 2 Cover and refrigerate for at least 4 hours or overnight, stirring occasionally.
3. 3 Once thickened, divide the chia pudding among four cups.
4. 4 Top each cup with diced mango and toasted coconut flakes.
5. 5 Serve chilled and enjoy!

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk

Variations

• Add a handful of fresh berries for a berry chia pudding.
• Swap mango for another tropical fruit like pineapple for variety.

Substitutions

• Use almond milk instead of coconut milk for a nutty flavor.
• Substitute agave syrup for maple syrup if preferred.

Pairings

• Fresh fruit salad
• Light pastries

Nutrition

Tips

• For a sweeter pudding, add an extra tablespoon of maple syrup.
• Feel free to use fresh or frozen mango, depending on availability.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Freezing: This pudding does not freeze well due to the texture change upon thawing.

Serving Suggestions

• Pair with a cup of hot or iced coffee for a delightful morning treat.
• Serve alongside fresh berries for a colorful dessert platter.

FAQ