Let Me Tell You About My Mango Coconut Chia Pudding Obsession
I have to laugh every time I make this Mango Coconut Chia Pudding because the first time, I was convinced it would be a disaster. Picture this: me, standing in the kitchen juggling a bag of chia seeds that basically took on a life of its own (they go everywhere, folks), and fretting about whether my coconut milk was too lumpy. But, as luck would have it, the whole thing turned out so dreamy that now I make it on purpose. I mean, it’s just the right mix of creamy, sweet, and tropical—kind of like a mini-vacation in a jar. Honestly, I started making it during one of those weird British summer weeks when it actually gets hot, and now it’s a summer staple. My friend Lucy always asks for the recipe, then never actually makes it, but she claims it tastes like holiday mornings. (I’ll take the compliment!)
Why You’ll Love This (Or Why I Keep Making It, Anyway)
I whip up this pudding when I want something that seems a little fancy but, truth be told, is way easier than my usual porridge routine. My family goes a bit mad for it, especially if I make extra mango puree to drizzle on top (my son will literally lick the bowl). It’s a no-cook thing, so I can prep it while half asleep and finish my tea. Oh, and if you’ve ever shaken a tin of coconut milk and worried about the sloshing sound—don’t panic. That’s normal. I used to get annoyed at the seeds clumping, but after a few tries (and a minor tantrum), I learned to just give it another good stir after 10 minutes. Problem solved.
What You’ll Need (But Not Everything Is Set in Stone)
- 3 tablespoons chia seeds (Black or white—doesn’t matter. My gran insisted on organic, but I grab whatever’s on sale)
- 1 cup (240ml) coconut milk (The canned, full-fat one gives the best rich texture. Or I’ve used the carton stuff in a pinch, it’s just lighter)
- 1 ripe mango, peeled and diced (If mango’s out of season, I cheat with frozen chunks. Works a treat!)
- 2 teaspoons maple syrup, honey, or agave (Or, let’s be honest, whatever sweetener you have knocking about)
- ½ teaspoon vanilla extract (Totally optional—I sometimes skip it and no one notices. But it does smell lovely)
- A pinch of salt (Not strictly necessary but it does bring out the flavors, I think)
How to Make It: My Slightly Chaotic Method
- Mix up the base. Grab a medium bowl (or, if you’re feeling lazy, just use a big jar), and stir together the chia seeds, coconut milk, maple syrup, vanilla, and the pinch of salt. Give it a really good mix—especially the bits at the bottom. This is where I usually end up flicking chia seeds everywhere, but hey, part of the fun, right?
- Let it sit. Pop the bowl in the fridge for 5-10 minutes, then take it out and give it a thorough stir. (Don’t skip this, or you’ll get weird lumps. Trust me, I learned the hard way.) Stick it back in the fridge for at least 2 hours or overnight—it thickens up like magic.
- Make the mango topping. Either mash up the mango with a fork if you like it chunky, or blitz it in a blender for a smoother vibe. Sometimes I sneak a taste at this point. Okay, always.
- Layer it up. Spoon the chia pudding into glasses or jars, then top with the mango puree. Swirl it together or leave it separate—totally your call. I like a messy swirl; looks homemade (because it is!).
- Garnish and enjoy. Sprinkle over extra coconut flakes, a few nuts, or even more mango chunks if you’re feeling fancy. That’s it!
What I’ve Learned (Usually the Hard Way)
- If your pudding’s too runny, don’t panic—just add another teaspoon of chia seeds and wait another 30 minutes. It’ll sort itself out.
- The coconut milk separates sometimes. That’s fine; just whisk it up first or give it a shake. I once thought I’d ruined the whole batch, but it turned out great.
- Too sweet? Next time, halve the syrup. Not sweet enough? Eh, just drizzle a bit extra on top when serving.
Mixing Things Up: Variations I’ve Actually Tried
- I’ve swapped mango for pineapple (tasted a bit like a tropical cocktail, in a good way).
- Blueberries and lime zest are another nice twist, especially if you’re out of mangoes.
- Tried using almond milk once—came out fine but not as creamy. Wouldn’t win any awards but still edible!
- Once, I added a scoop of protein powder. Result was... weirdly gritty. So maybe skip that.
What If I Don’t Have...?
- Blender? Just mash the mango with a fork—takes a bit of elbow grease but does the job. Or leave it in little cubes for texture. Actually, I quite like it that way.
- Pretty jars? Use glasses, mugs, or honestly, Tupperware. No one’s judging (or if they are, you don’t want them at your breakfast table anyway).
How Long Does It Keep? (Spoiler: Not Long Round Here)
Technically, you can keep Mango Coconut Chia Pudding in the fridge for 2-3 days, covered. But honestly, in my house it never lasts more than a day. If you do have leftovers, give it a quick stir before eating—sometimes it thickens up more overnight.
Ways We Like to Eat It
My personal favorite is straight out of the fridge, with extra mango and a few toasted coconut flakes on top. My partner likes to put a dollop on warm porridge (which is... odd, but whatever floats your boat). Sometimes for a brunch treat, we serve it in little glasses with a few mint leaves—looks like you put loads of effort in.
Things I Learned the Hard Way (AKA Pro Tips)
- Don’t try to rush the soaking step. I once tried eating it after 30 minutes and it was basically coconut soup. Patience really is a virtue here.
- If you use light coconut milk, be prepared for a thinner pudding. It’s fine, just different.
- Oh, and don’t be tempted to use too much mango puree or it’ll overwhelm the pudding—learned that when I got carried away the first time.
FAQ: Questions Folks Actually Asked Me
- Can I use other fruits? Absolutely! Honestly, anything juicy works—peaches, pineapple, berries. Someone even tried kiwi, which sounded weird but apparently tasted good.
- Is it vegan? Yep, as long as you stick to maple syrup or agave. If you use honey, it’s not technically vegan, but I won’t tell.
- Can I make it ahead? Oh definitely. In fact, I think this tastes better the next day (if you can wait that long). Just keep the mango puree separate until you’re ready to eat if you want the layers to stay tidy.
- Where do you get your chia seeds? I usually grab them from my local supermarket, but if you’re after a good online source, Bob’s Red Mill has decent ones. And if you want a visual guide to the process, Minimalist Baker’s chia pudding post is super helpful.
- Dessert or breakfast? Both! Sometimes I even pack it in a lunchbox. (Pro tip: keep it in a leak-proof container if you’re taking it on the Tube or bus, unless you want things to get sticky in a hurry!)
And there you go—my very rambling, not entirely conventional guide to Mango Coconut Chia Pudding. Hope you give it a go. Probably you’ll get a few chia seeds stuck in your teeth, but it’s worth it!
Ingredients
- 1 cup coconut milk (full fat)
- ½ cup unsweetened almond milk
- ¼ cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 large ripe mango, peeled and diced
- 1 tablespoon shredded coconut (for topping)
- Pinch of salt
Instructions
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1In a medium bowl, whisk together coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
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2Stir in the chia seeds, making sure they are evenly distributed.
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3Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
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4When ready to serve, layer the chia pudding and diced mango in serving glasses or bowls.
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5Top with shredded coconut and additional mango if desired. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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