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  4. Mango Coconut Chia Pudding
Mango Coconut Chia Pudding

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Ingredients

  • 1 cup of coconut milk
  • 1 ripe mango, peeled and diced
  • 3 tablespoons of chia seeds
  • 2 tablespoons of honey or maple syrup
  • 1/2 teaspoon of vanilla extract
  • Toasted coconut flakes and additional diced mango for topping (optional)

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Mango Coconut Chia Pudding

Created by: Howcan Team

Ingredients

  • 1 cup of coconut milk
  • 1 ripe mango, peeled and diced
  • 3 tablespoons of chia seeds
  • 2 tablespoons of honey or maple syrup
  • 1/2 teaspoon of vanilla extract
  • Toasted coconut flakes and additional diced mango for topping (optional)

Instructions

  • In a blender, combine 1 cup of coconut milk, diced mango, honey or maple syrup, and vanilla extract. Blend until smooth.
  • Transfer the mango mixture to a bowl and stir in 3 tablespoons of chia seeds. Mix well to combine.
  • Cover the bowl and refrigerate for at least 4 hours or overnight, stirring occasionally to prevent clumping.
  • Once the pudding has thickened to your desired consistency, divide it into serving glasses or bowls.
  • Top with toasted coconut flakes and additional diced mango if desired.
  • Serve chilled and enjoy!
DessertSnack
International

Mango Coconut Chia Pudding is a tropical and healthy dessert that originated in the Pacific Islands and Southeast Asia. This delightful dish combines the creamy richness of coconut milk with the sweet and tangy flavor of ripe mangoes, all mixed with nutrient-packed chia seeds. The dish has gained popularity in recent years due to its health benefits and delicious taste. Chefs in regions like Thailand and Hawaii have put their own unique spin on the recipe, incorporating local ingredients and flavors. To make the best version of this dish, it's crucial to use ripe, juicy mangoes and high-quality coconut milk for a rich and creamy texture. Some alternative methods include adding pineapple or passion fruit for a twist on the classic recipe. Today, the best versions of Mango Coconut Chia Pudding can be found in tropical regions where fresh mangoes and coconuts are abundant.

250 min

|

4

|

220 calories

Instructions

  • In a blender, combine 1 cup of coconut milk, diced mango, honey or maple syrup, and vanilla extract. Blend until smooth.
  • Transfer the mango mixture to a bowl and stir in 3 tablespoons of chia seeds. Mix well to combine.
  • Cover the bowl and refrigerate for at least 4 hours or overnight, stirring occasionally to prevent clumping.
  • Once the pudding has thickened to your desired consistency, divide it into serving glasses or bowls.
  • Top with toasted coconut flakes and additional diced mango if desired.
  • Serve chilled and enjoy!
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