Mango Coconut Chia Pudding Recipe

Mango Coconut Chia Pudding Is Good For A Dessert Or For Breakfast

When I think of chia, my mind instantly flashes back to those quirky commercials from years ago—ch-ch-ch-chia! Remember those? You could buy a pottery figure, soak it, and grow chia seeds that would sprout into a green, fuzzy coat in just a few days. It was a fun novelty, but who knew that these tiny seeds would later become a powerhouse in modern plant-based diets? Chia seeds are now a popular choice, celebrated not just for their nostalgic value but for their incredible nutritional benefits. They’re a staple in my kitchen, especially when I’m looking for a healthy, satisfying treat. The best part? These little seeds are incredibly versatile. Whether you’re making a hearty breakfast or a light dessert, chia seeds add a delightful texture and a boost of nutrition to your meals. This Mango Coconut Chia Pudding is a perfect example—it’s creamy, fruity, and packed with the goodness that chia seeds bring to the table. It’s fun, delicious, and a great way to enjoy the many benefits of chia.

Did You Know?

Chia seeds, native to Central and South America, have been a staple in the diet of ancient civilizations like the Aztecs and Mayans for centuries. Known for their energy-boosting properties, chia seeds are a rich source of omega-3 fatty acids, fiber, and antioxidants. When soaked, they absorb liquid and form a gel-like consistency, making them perfect for puddings. Paired with coconut milk and mango, this chia pudding is not only tasty but also packed with essential nutrients.

Yield: 2 servings

Ingredients:
1 cup coconut milk
1/4 cup chia seeds
1 tablespoon honey
1/2 teaspoon vanilla extract
1 cup diced mango
1 tablespoon shredded coconut (optional, for garnish)

Instructions:

Mix Ingredients: In a bowl, whisk together coconut milk, chia seeds, honey, and vanilla extract.
Personal Tip: To ensure the chia seeds don’t clump together, give the mixture a good stir after the first 5 minutes.

Prevent Clumping: Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
Personal Tip: Stirring twice helps the chia seeds distribute evenly, giving your pudding a smooth, consistent texture.

Refrigerate: Cover the bowl and refrigerate for at least 1 hour or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
Personal Tip: The longer you let it sit, the thicker the pudding will become. Overnight is best for a perfect, creamy texture.

Stir and Serve: Before serving, give the mixture a good stir. Divide the chia pudding into serving bowls and top with diced mango.
Personal Tip: For a fun twist, layer the pudding with mango in clear glasses to create a beautiful, eye-catching parfait.

Garnish: Garnish with shredded coconut if desired.
Personal Tip: Adding shredded coconut not only enhances the tropical flavor but also adds a nice crunch to the pudding.

Kitchen Tips, Great Ideas, How to Save Money

Use Fresh or Frozen Mango: Fresh mango is ideal when in season, but frozen mango works well too and is often more affordable. Just make sure to thaw and drain it before using.
Adjust Sweetness: If you prefer a sweeter pudding, add more honey or use a natural sweetener like agave syrup or maple syrup.
Bulk Buy Chia Seeds: Purchase chia seeds in bulk to save money. They have a long shelf life and can be used in various recipes, from puddings to smoothies.
Alternative Milks: If coconut milk is too rich or not available, use almond milk, cashew milk, or any other plant-based milk. Just adjust the sweetness as needed.
Make Ahead: This pudding is perfect for meal prep. Make a large batch and store individual servings in airtight containers in the refrigerator for up to 5 days.
Garnish Options: Besides shredded coconut, you can garnish with nuts, seeds, or additional fruit like berries or kiwi to add texture and variety.
Layered Parfait: For a more visually appealing dish, layer the chia pudding with mango and other fruits in a clear glass or jar.
Nutrient Boost: Add a tablespoon of flax seeds or hemp seeds to the pudding mix for an extra boost of nutrients.
Kids' Friendly: This recipe is great for kids. Let them help with stirring and assembling to make it a fun activity.
Budget-Friendly Coconut Milk: Make your own coconut milk by blending shredded coconut with water and straining it. It’s more economical and free from additives.

Let’s Learn More About Where and How Chia Seeds Come From

Chia seeds have an ancient history, with their origins tracing back to Central and South America, where they were a vital part of the diet for civilizations like the Aztecs and Mayans. These tiny seeds were highly valued not just for their nutritional content, but also for their ability to provide long-lasting energy—hence the name "chia," which is derived from the Mayan word for strength. Today, chia seeds are primarily grown in countries like Mexico, Guatemala, and Argentina, where the climate is ideal for their cultivation. The seeds are harvested from the Salvia hispanica plant, a member of the mint family. After harvesting, the seeds are cleaned and dried, ready to be used in a variety of dishes. Their versatility and health benefits have made chia seeds a popular choice worldwide, whether in smoothies, baked goods, or this delicious Mango Coconut Chia Pudding.