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.