Coconut Mango Chia Pudding

Method

1. Toast the coconut

   Set a small dry skillet over medium-low heat. Add 20 g of unsweetened coconut flakes and cook for 2 to 3 minutes, stirring and turning the flakes often, until they are lightly golden and smell nutty. Begin checking at 2 minutes, then transfer the coconut to a plate immediately so the residual heat does not darken it.

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2. Make the mango layer

   

   Peel the mango and cut the flesh away from the pits. Add 300 g of ripe mango for puree and 15 ml of fresh lime juice to a blender. Blend until completely smooth, scraping down the sides once if needed. The puree should pour slowly and have no visible fibrous pieces.

3. Mix the coconut chia base

   Pour 400 ml of unsweetened light coconut milk into a medium bowl. Add 80 g of chia seeds, 30 ml of pure maple syrup, 5 ml of vanilla extract, and 1 g of fine sea salt. Whisk briskly for about 30 seconds, making sure no dry seeds remain around the edge of the bowl. Let the mixture stand for 5 minutes, then whisk again to separate any clusters that formed.

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4. Let the pudding thicken

   Leave the chia mixture at cool room temperature for 25 to 30 minutes. Whisk once after about 10 minutes, then begin checking at 25 minutes. It is ready when the seeds are evenly suspended and a spoonful holds a soft mound instead of running back into the bowl.

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5. Layer and serve

   

   Spoon the mango puree into serving glasses or bowls. Stir the chia pudding once more, then divide it over the puree without pressing the layers together. Cut 150 g of ripe mango for serving into small cubes and scatter them over the top. Finish with the toasted coconut and serve as soon as the layers are assembled.

Smart Substitutions

• No light coconut milk? Use equal parts full-fat coconut milk and water for a similarly pourable base with a richer coconut flavor.
• No maple syrup? Use agave syrup or a mild honey in the same amount.
• Mango not at its best? Use ripe papaya or pineapple and keep the lime juice for balance.
• No coconut flakes? Finish with toasted pumpkin seeds for a crisp contrast.

Tips and Variations

• Choose mangoes that smell fragrant near the stem and yield slightly when pressed; firm fruit will make a dull, fibrous puree.
• Whisk all the way around the bottom edge of the bowl, where chia seeds tend to gather before the mixture starts thickening.
• Use low, wide glasses when you want the mango and coconut layers to stay distinct and easy to reach with each spoonful.

What Went Wrong?

• Pudding is too loose Whisk it thoroughly and let it stand for another 10 minutes before checking again.
• Pudding is too thick Stir in a small splash of water until it returns to a soft, spoonable consistency.
• Chia formed clumps Press the clumps against the side of the bowl with the whisk, then whisk briskly until the seeds separate.
• Mango puree is fibrous Blend it longer, then pass it through a fine sieve for a smoother layer.

Nutrition Estimate

• Fiber: 10 g per serving
• Sodium: 110 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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