Spiced Mango Coconut Chia Pudding
Spiced Mango Coconut Chia Pudding
Ingredients
For the Spiced Coconut Chia Pudding
- 1 1/2 cups full-fat coconut milk
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1 pinch salt
For the Mango Puree
- 2 ripe mangoes, large, peeled and chopped
- 1 tablespoon lime juice
- 1 tablespoon maple syrup, optional, as needed
For Garnish (Optional)
- 2 tablespoons toasted coconut flakes
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh mango, diced
Instructions
- 1
In a medium mixing bowl, combine the full-fat coconut milk, chia seeds, 1/4 cup maple syrup, vanilla extract, ground cinnamon, ground ginger, ground cardamom, and a pinch of salt. Whisk vigorously for 1-2 minutes until all ingredients are thoroughly combined and there are no clumps of chia seeds.
⏱️ 3 min
- 2
Cover the bowl and refrigerate the chia pudding for at least 4 hours, or preferably overnight, until it has thickened to a creamy, pudding-like consistency. Stir the mixture occasionally during the first hour of chilling to prevent the chia seeds from settling at the bottom.
⏱️ 2 min
- 3
While the chia pudding chills, prepare the mango puree. In a blender or food processor, combine the chopped ripe mangoes and lime juice. Blend until completely smooth and creamy. Taste the puree; if your mangoes are not sweet enough, add the optional 1 tablespoon of maple syrup and blend again.
⏱️ 5 min
- 4
Once the chia pudding is thick and set, give it a final stir. To assemble, spoon alternating layers of the spiced coconut chia pudding and mango puree into four serving glasses or jars. Start with a layer of pudding, then mango, then pudding, and finish with a top layer of mango puree.
⏱️ 5 min
- 5
Garnish each serving with toasted coconut flakes, fresh mint leaves, and diced fresh mango, if desired. Serve chilled and enjoy this tropical delight!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Mango Coconut Chia Pudding
Ingredients
For the Spiced Coconut Chia Pudding
- 1 1/2 cups full-fat coconut milk
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1 pinch salt
For the Mango Puree
- 2 ripe mangoes, large, peeled and chopped
- 1 tablespoon lime juice
- 1 tablespoon maple syrup, optional, as needed
For Garnish (Optional)
- 2 tablespoons toasted coconut flakes
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh mango, diced
Instructions
- 1
In a medium mixing bowl, combine the full-fat coconut milk, chia seeds, 1/4 cup maple syrup, vanilla extract, ground cinnamon, ground ginger, ground cardamom, and a pinch of salt. Whisk vigorously for 1-2 minutes until all ingredients are thoroughly combined and there are no clumps of chia seeds.
⏱️ 3 min - 2
Cover the bowl and refrigerate the chia pudding for at least 4 hours, or preferably overnight, until it has thickened to a creamy, pudding-like consistency. Stir the mixture occasionally during the first hour of chilling to prevent the chia seeds from settling at the bottom.
⏱️ 2 min - 3
While the chia pudding chills, prepare the mango puree. In a blender or food processor, combine the chopped ripe mangoes and lime juice. Blend until completely smooth and creamy. Taste the puree; if your mangoes are not sweet enough, add the optional 1 tablespoon of maple syrup and blend again.
⏱️ 5 min - 4
Once the chia pudding is thick and set, give it a final stir. To assemble, spoon alternating layers of the spiced coconut chia pudding and mango puree into four serving glasses or jars. Start with a layer of pudding, then mango, then pudding, and finish with a top layer of mango puree.
⏱️ 5 min - 5
Garnish each serving with toasted coconut flakes, fresh mint leaves, and diced fresh mango, if desired. Serve chilled and enjoy this tropical delight!
⏱️ 5 min