Mango chia seed pudding with coconut milk is delicious and healthy. This pudding is rich in flavor, fiber, protein, and healthy fats, making it great for breakfast, snacks, or desserts.
About this recipe
Chia pudding is a delightful treat that has a unique texture and taste. When soaked in liquid, the chia seeds form a gel-like consistency, creating a pudding-like texture.
Chia pudding gets its taste mainly from its combined ingredients. In this case, the coconut mango chia pudding has a tropical and fruity flavor, with a hint of sweetness from the coconut milk and mango. The chia seeds have a mild, nutty taste that complements the other flavors.
Chia seeds are an excellent source of omega-3s and some minerals like calcium, iron, and other antioxidants.
Ingredients to make chia pudding
- Chia seeds: These tiny seeds are packed with nutrients, including fiber, protein, and omega-3 fatty acids. I use them whole, but you could use them grounded as well.
- Coconut milk adds creaminess to the pudding and gives it a delicious coconut flavor. Use canned coconut milk for a creamier texture. You could substitute with almond milk, soy milk or any other dairy-free milk.
- Mango: Fresh, ripe mango adds natural sweetness and a tropical touch to the pudding.
- Dates: Dates act like sweeteners; you could use maple or agave syrup instead. Make sure your dates are soft and pliable.
- Vanilla extract adds a hint of vanilla flavor to the pudding, enhancing its overall taste.
- Pinch of salt, salt brings out the flavors.
Here is how to soften dates:
- Remove the pits from the dates and place them in a heatproof bowl.
- Boil water in a kettle or a saucepan. Pour the hot water over the dates, ensuring they are fully submerged.
- Let the dates soak for 10-15 minutes or until they become soft and pliable.
- Drain the dates and gently squeeze out any excess water before using them in your recipe.
how to make the perfect chia seed pudding
Start by blending the coconut milk, dates, vanilla, and a pinch of salt until creamy.
Pour the mix into a bowl with the chia seeds, stirring well. Allow the pudding to sit for at least 10 minutes, occasionally stirring to prevent clumping. The chia seeds will absorb the liquid, thickening the pudding over time.
Then peel and scoop the flesh from the ripe mangoes and blend until they are smooth and creamy. Set aside.
How to serve the mango chia seed pudding
Chill the pudding in the refrigerator for at least an hour or until it is set.
Once the mango chia seed pudding with coconut milk has thickened, pour it into serving glasses, and garnish with fresh mango puree, toasted shredded coconut, or any other toppings of your choice.
Storing tips
Mango chia pudding with coconut milk is a great option for a healthy dessert or breakfast. It is gluten-free, dairy-free, and vegan.
It is also easy to make and can be stored in the refrigerator for up to 3 days, making it a convenient option for meal prep. It is best to add the mango puree just before eating.
Other recipes with chia seeds
- Berry Chia jam
- Chia waffles
- Chai-tea chia pudding
- Chia and vanilla pudding
- Chia pudding with cherries
- Chia seed limade
- Chia seed crackers
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Coconut mango chia seed pudding
Equipment
- blender
- Mason jars or wine glasses
Ingredients
- 1 can coconut milk
- 3 cups water
- 4 pitted dates
- pinch salt
- 2 teaspoons vanilla
- 1/2 cup chia seeds
For serving
- Mango for serving
- Shredded Coconut or toasted coconut
Instructions
- Start by blending the coconut milk, dates, vanilla, and a pinch of salt until creamy.
- Pour the mix into a bowl with the chia seeds, stirring well. Allow the pudding to sit for at least 10 minutes, occasionally stirring to prevent clumping. The chia seeds will absorb the liquid, thickening the pudding over time.
- Then peel and scoop the flesh from the ripe mangoes and blend until they are smooth and creamy. Set aside.
How to serve
- Chill the pudding in the refrigerator for at least an hour or until it is set.Once the mango chia seed pudding with coconut milk has thickened, pour it into serving glasses, and garnish with fresh mango puree, toasted shredded coconut, or any other toppings of your choice.
Notes
Storing tips
Mango chia pudding with coconut milk is a great option for a healthy dessert or breakfast. It is gluten-free, dairy-free, and vegan. It is also easy to make and can be stored in the refrigerator for up to 3 days, making it a convenient option for meal prep. It is best to add the mango puree just before eating.Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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