Mango Coconut Chia Pudding
Whip up this chilled pudding in minutes—mango, coconut, and chia seeds meld into a creamy, fruity dish that’s great for prepping ahead.
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Ingredients
- 1 cup coconut milk full-fat for creaminess
- 1 cup ripe mango diced (fresh or thawed frozen)
- 3 tablespoons chia seeds
- 1 –2 tablespoons maple syrup or honey optional, to taste
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together coconut milk, chia seeds, maple syrup or honey, vanilla, and salt until well combined.
- Cover and refrigerate for at least 2 hours (or overnight), stirring once after 30 minutes to prevent clumping.
- When ready to serve, layer the pudding with diced mango in glasses or bowls.
- Garnish with extra mango or a sprinkle of toasted coconut flakes if you’re feeling fancy. Enjoy chilled!
Servings: 4