Introduction
Chia seeds, once a staple of ancient Aztec and Mayan diets, have experienced a remarkable renaissance in modern health food culture. These tiny powerhouses were so valued in pre-Columbian times that they were often used as currency. Today, this pudding represents the perfect fusion of traditional superfood with tropical flavors, offering a contemporary twist on the ancient practice of chia seed consumption. The combination with mango and coconut was inspired by the vibrant breakfast bowls of Hawaiian and Southeast Asian cuisine, where these ingredients are celebrated for both their nutritional value and their ability to transport you to a beachside paradise with every spoonful.
Ingredients
• 2 cups full-fat coconut milk
• 1/2 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 2 ripe mangoes, peeled and diced
• 1/2 cup unsweetened coconut flakes, toasted
• Optional: fresh mint leaves for garnish
Step 1:
In a large mixing bowl, whisk together coconut milk, maple syrup or honey, vanilla extract, and sea salt until well combined
Step 2:
Add chia seeds to the mixture and whisk thoroughly to prevent clumping
Step 3:
Transfer mixture to an airtight container and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent chia seeds from settling
Step 4:
Toast coconut flakes in a dry pan over medium heat for 3-5 minutes until golden brown, stirring frequently to prevent burning
Step 5:
When ready to serve, stir the pudding well and divide into serving bowls
Step 6:
Top each portion with diced mango, toasted coconut flakes, and optional mint leaves
Q: Can I use light coconut milk instead of full-fat?
A: Yes, but the pudding will be less creamy and slightly thinner in consistency
Q: Why didn't my chia pudding thicken?
A: Ensure you're using the correct ratio of liquid to chia seeds and that you stirred the mixture after 30 minutes of refrigeration
Q: Can I make this ahead of time?
A: Yes, the base pudding can be made up to 4 days ahead. Add fresh fruit and toppings just before serving
• Use full-fat coconut milk for the creamiest texture; light coconut milk will result in a thinner pudding.
• Black or white chia seeds can be used interchangeably.
• Choose mangoes that yield slightly to gentle pressure for optimal ripeness.
• Toast coconut flakes in a dry pan over medium heat until golden brown, watching carefully to prevent burning.
• Recipe is naturally vegan if using maple syrup instead of honey.
• Suitable for gluten-free, dairy-free, and paleo diets.
• Alternative fruits: papaya, pineapple, or mixed berries can be substituted for mango.
• Keeps refrigerated for up to 4 days.
Serve chilled in individual bowls or glasses, layering pudding with fresh mango and topped with toasted coconut flakes
Store in an airtight container in the refrigerator for up to 4 days. Add fresh fruit and coconut flakes just before serving
Prepare pudding the night before for best results and optimal texture
- Stir mixture after 30 minutes of refrigeration to prevent chia seeds from clumping at the bottom
- Use room temperature coconut milk to prevent solidification while mixing
- Watch coconut flakes closely while toasting as they can burn quickly
Replace mango with mixed berries or tropical fruit medley. For a protein boost, add a scoop of vanilla protein powder to the base mixture
Serve with a tropical smoothie or coconut water. Pairs well with fresh mint tea
Best enjoyed during summer months when fresh mangoes are in season, though can be made year-round
Contains tree nuts (coconut). Check maple syrup or honey for specific allergen information. Free from dairy, gluten, soy, and eggs
