Mango Coconut Chia Delight (Print)

Chilled tropical layers of coconut milk, mango puree, and nutrient-rich chia seeds.

# Components:

→ Chia Pudding Base

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

→ Mango Layer

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

→ Toppings (optional)

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

# Directions:

01 - Whisk together the coconut milk, maple syrup or honey, and vanilla extract in a mixing bowl until smooth.
02 - Stir in the chia seeds thoroughly to ensure even distribution throughout the mixture.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until the pudding thickens.
04 - Blend the peeled mango flesh with lime juice and optional sweetener until smooth. Adjust sweetness to preference.
05 - Spoon the chia pudding halfway into serving glasses or bowls, then add a generous layer of mango puree on top.
06 - Garnish with toasted coconut flakes, chopped nuts, fresh mango cubes, or mint leaves as desired.
07 - Serve immediately chilled for a refreshing tropical treat.

# Expert Advice:

01 -
  • It comes together in under ten minutes, then does all the work while you sleep or binge a show.
  • The coconut and mango taste like vacation without the sunburn or airport security.
  • You can make it dairy free, vegan, or just plain yours without any special equipment or skill.
02 -
  • Stir the pudding after the first thirty minutes or the chia seeds will sink and form a weird gel brick at the bottom.
  • Ripe mangoes are everything here. Underripe ones taste sour and fibrous, no amount of sweetener will fix that.
  • Full fat coconut milk makes this feel indulgent, but light coconut milk still works if you want fewer calories.
03 -
  • Toast your coconut flakes in a dry pan over medium heat, watching them closely. They go from golden to burnt in seconds.
  • If your chia pudding is too thick, whisk in a splash of milk to loosen it. Too thin means you need more chia or more time.
  • Use the ripest mangoes you can find. Press gently near the stem, if it gives and smells sweet, it's ready.
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