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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This tropical treat combines creamy coconut chia pudding with vibrant mango purée for a refreshing and silky dessert. The pudding thickens overnight, creating a luscious texture, while the mango purée adds a burst of fruity sweetness. Layered together, it’s a visually stunning and delicious dish perfect for enjoying chilled.
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Mix coconut milk, chia seeds, vanilla extract, and honey until well combined.
Cover the mixture and refrigerate overnight until thick and creamy.
Blend fresh mangoes with a splash of coconut milk until smooth.
Layer the chia pudding with the mango purée in serving bowls or glasses.
Chill the assembled pudding and serve cold.
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For a sweeter mango purée, use ripe mangoes or add a touch of honey.
You can substitute honey with maple syrup for a vegan option.
Ensure the chia pudding is stirred well before refrigerating to avoid clumping.
Can I use a different type of milk for the chia pudding?
Yes, you can use almond milk, soy milk, or any other plant-based milk as a substitute for coconut milk.
How long can I store the pudding?
The pudding can be stored in the refrigerator for up to 3 days in an airtight container.
Can I use frozen mangoes for the purée?
Yes, thaw the frozen mangoes before blending to achieve a smooth texture.
What can I use as a topping for the pudding?
You can add shredded coconut, chopped nuts, or fresh fruit as toppings for added texture and flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the chia pudding and mango purée separately and assemble them just before serving.
