Mango Coconut Chia Delight (Print View)

Tropical layers of creamy coconut milk, sweet mango, and chia seeds served chilled and fresh.

# What You’ll Need:

→ Chia Pudding Base

01 - 1 can (13.5 fl oz) full-fat or light coconut milk
02 - 3 tablespoons maple syrup or honey, to taste
03 - 1 teaspoon vanilla extract (optional)
04 - 6 tablespoons chia seeds

→ Mango Layer

05 - 2 large ripe mangoes (about 14 oz flesh), peeled and diced
06 - 1 tablespoon lime juice
07 - 1 to 2 tablespoons maple syrup or honey, optional and to taste

→ Toppings (optional)

08 - 2 tablespoons toasted coconut flakes
09 - 1 tablespoon chopped pistachios or almonds
10 - Fresh mango cubes or mint leaves

# Method:

01 - In a mixing bowl, whisk together coconut milk, maple syrup or honey, and vanilla extract until smooth.
02 - Stir in chia seeds thoroughly to ensure even distribution.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until mixture achieves pudding consistency.
04 - Blend mango flesh with lime juice and optional sweetener until smooth; adjust sweetness to preference.
05 - Spoon chia pudding into serving glasses or bowls until half full, then add a generous layer of mango puree on top.
06 - Top with toasted coconut flakes, nuts, fresh mango cubes, or mint leaves as desired and serve chilled.

# Expert Advice:

01 -
  • It's the easiest dessert you can make with your eyes closed—literally just stir, chill, and you're done.
  • One spoonful tastes like you're on a beach somewhere, even if you're in your kitchen at 7 AM.
  • It actually feels good to eat, packed with omega-3s from the chia seeds, so no guilt required.
  • You can prep it the night before and grab it when mornings get chaotic.
02 -
  • Stir your chia pudding after about 30 minutes of chilling—this prevents all the seeds from sinking and clumping at the bottom, which I learned the hard way on my first attempt.
  • The pudding thickens as it sits, so if it seems too thick after two hours, a splash of milk or coconut water brings it back to spoonable consistency.
  • The ripeness of your mango matters more than you'd think—underripe mangoes need more sweetener and taste slightly fibrous, while perfectly ripe ones are naturally sweet and creamy.
03 -
  • Use full-fat coconut milk and don't shake the can—let the thick part naturally rise to the top, then scoop it off for an even richer pudding base that feels almost luxurious.
  • Lime juice is non-negotiable because it adds brightness that prevents the dish from tasting one-dimensional, but lemon works in a pinch if that's what you have.
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