Mango Coconut Chia Pudding Parfaits

• 1/2 cup chia seeds
• 1 1/2 cups coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup diced fresh mango
• 1/4 cup unsweetened shredded coconut
• Optional: extra mango slices and coconut flakes for garnish

Steps

1. 1 Whisk together chia seeds, coconut milk, maple syrup, and vanilla in a bowl.
2. 2 Let mixture sit for at least 4 hours or overnight in the fridge until thickened.
3. 3 Layer chia pudding and diced mango in glasses.
4. 4 Top with shredded coconut and garnish with extra mango and coconut if desired.

Equipment

• Measuring cups
• Whisk
• Glasses or jars for serving

Variations

• Add a drizzle of honey or agave for extra sweetness.
• Stir in a pinch of cinnamon or nutmeg for a warm twist.

Substitutions

• Substitute maple syrup with honey for a floral note.
• Use almond milk instead of coconut milk for a nutty flavor.

Pairings

• Serve alongside tropical fruit skewers.
• Accompany with a cup of herbal tea.

Nutrition

Tips

• For a richer flavor, use full-fat coconut milk.
• Prepare the chia pudding base a day ahead for best texture.

Storage

Store in airtight containers in the fridge for up to 3 days.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Serve chilled for best texture.
• Pair with fresh berries for a burst of color and flavor.

FAQ