This Mango Coconut Chia Pudding is filled with delicious chopped mangoes and fresh shredded coconut. A taste of summer in every tasty bite!
This summer is a bit of a doozy, we haven’t really seen much sun in the last few weeks. In saying that, in the past few days the summer heat has kicked in it’s making me sweat worse than a gym session.
When it’s scorching hot, my autopilot mode switches on, this is when I head to my freezer to stuff my gob with ice cream to cool down. Unfortunately, I am not one of those lucky people that can eat this way and not put on weight. This means to help battle my addiction to frozen fatty creamy stuff I need to stock up on my chia seed pudding.
My guilt-free chia pudding gives me a hit of sweetness, creaminess and keeps me cool in summer. The best thing about chia pudding is that I can get creative and mix in various fruits and other toppings.
I tend to use fruits that are in season or ingredients that I already have at home to make my chia pudding. Right now mangoes are in season here and they are deliciously sweet and juicy. So, let me introduce to you my Mango Coconut Chia Pudding!
Dairy-free, gluten-free and vegan friendly so this delicious chilled snack will have you covered.
To make the pudding we will be using light coconut milk to keep the calories low. The fresh mango is prepared in two ways, pureed into the coconut milk and diced into the pudding. We then add shredded coconut to add more substance and texture to the pudding.
This Mango Coconut Chia Pudding tastes so good you’ll probably forget you are eating healthy!
Mangoes, the beautiful taste of summer
One of the best things to happen in the summertime here is getting our hands on in season juicy sweet mangos. We are in mid-summer so mangoes are more affordable. Each time I walk past a tray of mangoes I cannot resist buying a few of them.
If they are on sale I will always buy more than I need. Me doing this drives my husband Tomasi up the wall as he thinks I’m greedy. My fruit basket had 4 ripe mangoes waiting for me to use up so there’s no better time to get my Mango Coconut Chia Pudding on!
With the risk of sounding like a weirdo, I am going to go ahead and ask this. Have you ever pressed your nose against an unpeeled ripe mango and taken its entire scent in?
You’re probably thinking ‘what the?’ but hear me out. On one random day at my local supermarket, I happen to spot an elderly couple in their eighties. They had a clear look of ecstasy on their faces, standing by a bunch of newly in-season mangoes. They had one mango each in their hands and were deeply inhaling their scent. It was like they were happily intoxicated by the smell of the mango.
So what I did next was typical of curious me. In a ‘Cat style’ manner, I waited for the elderly people to leave. I then scoured the area around me to check if anyone was watching and when it was safe to do so I quickly picked up a mango and sniffed it too.
Was this a life-changing moment for me you ask? No, but that mango did smell bloody good!!!!
Chia seeds, chia seeds and chia seeds!
Are you a little tired hearing the term ‘superfood’, ok maybe it’s just me grouchy me then? And maybe, I am annoyed by hearing about superfoods as I feel guilty I should be eating more of it!
With all the superfoods I know of I would say chia seeds is probably what I consume the most. I still need to do my homework on what is deemed to be a superfood, if seafood or chocolate is a superfood then chia seeds may not be the most consumed after all…
What’s the difference between white and black chia seeds? well according to The Chia Co Australia there’s nothing, just the colour. Truthfully, I have only learned of this information today myself! I am not picky with chia seeds, I buy either depending what they had available at the time.
This means that black and white chia seeds are equal in nutritional value, they are rich in Omega-3, soluble fibre and protein. Due to this, you won’t need a huge serving of this chia pudding to fill you up!
Chia seeds don’t really taste like anything, I would describe it more as an ingredient added for texture, similar to the way poppy seeds do. Once chia seed is mixed with water or any other liquids it will absorb the liquid.
Ingredients for Mango Coconut Chia Pudding
Chia seeds – Black or white chia seeds or even a mix of both can be used.
Coconut milk – To keep the calories low use light coconut milk which works well and it still results in a delicious creamy taste. Regular coconut milk can be used but don’t put the same amount of chia seeds in as this will make pudding very thick. You’ll probably need 1 tablespoon less of chia seeds.
Mangoes – Choose a decent size mango that is soft, sweet and juicy instead of firm and tart. The mango is the dominant flavour so choosing the right mango will impact the overall taste of the pudding.
For the latest recipes, join our FREE 3CatsFoodie mailing list
Brown sugar – The suggested sugar amount gives the pudding just the right amount of sweetness. In saying this, you may need to tweak the amount of sugar to suit your taste.
Instead of using brown sugar, you can use white sugar or palm sugar. If you are aiming for lower calories you can use cooking stevia or an alternative sweetener of your choice. Be sure you put the right equivalent amount in place of sugar, the instructions should be on the packet.
Fresh or frozen shredded coconut (optional) – Fresh coconut adds more depth and texture to the pudding. If you can get your hands on fresh coconut flesh and be motivated to shred it up, this would taste amazing. For me I am lazy, it’s defrosted frozen shredded coconut!
I made this optional as not fresh coconut can be an acquired taste and may not be readily available. Also, the pudding still tastes delicious without it.
How to make Mango Coconut Chia Pudding
Step by step guide with photos
Make the coconut base
Pour the coconut milk into a medium-size saucepan, add in the brown sugar and salt. On a low heat cook the coconut milk mixture by stirring occasionally. Once the mixture almost comes to a boil take off the heat. Pour into a large heatproof bowl and set aside to cool down.
Prepare the mangoes
Once the coconut milk has cooled down prepare the mangoes. Peel the mango and halve it equally for puree and small cubes. For the puree, roughly chop the mango and transfer it into a blender/food processor, add a cup of the coconut milk mixture. Pulse the mango until it reaches a custard-like consistency. With the other half of the mango, chop it into small size cubes.
Mix the pudding
Add in the mango puree, shredded coconut and the chia seeds into the coconut milk mixture. Stir well to combine and let it stand for 10 minutes for the chia seeds to absorb the moisture and thicken the pudding.
If the pudding is too thick add in small amounts of water and stir until the desired consistency is reached. If it’s too thin add in a teaspoon of chia seed, stir and let stand again for 10 minutes, repeat until the desired consistency is reached. Add in the chopped mango and gently stir into the pudding.
Cling wrap the bowl and transfer the pudding into the fridge to chill for a few hours before serving.
Leftovers – can be stored in a sealed container placed in the fridge for up to 3 days. The pudding can also be frozen for up to 2 months.
Before you leave why not check out my other healthy recipes on here: MEXICAN CHICKEN BOWL, MANGO SALSA SALMON, HOMEMADE SAUSAGE ROLLS, BANANA OAT PANCAKES
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
I would love to hear your thoughts or feedback on this post. If you have made this recipe, please show your support by commenting and rate this recipe. You can do this by scrolling down or by clicking the green circle on the left. To prevent spam on this site, your email address is required but it will not be published.
Cheers (I’ll drink to that) – Cat Tre
Mango Coconut Chia Pudding
Ingredients
- 400 ml light coconut milk (NOTE 1 )
- 1½ tbsp brown sugar (packed) (NOTE 2)
- ⅛ tsp salt
- 1 large mango (NOTE 3)
- ¼ cup fresh shredded Coconut (optional) (NOTE 4)
- ½ cup chia seed (NOTE 5)
Instructions
- Pour the coconut milk into a medium-size saucepan, add in the brown sugar and salt. On a low heat cook the coconut milk mixture by stirring occasionally. Once the mixture almost comes to a boil take off the heat. Pour into a large heatproof bowl and set aside to cool down.
- Once the coconut milk has cooled down prepare the mangoes. Peel the mango and halve it equally for puree and small cubes. For the puree, roughly chop the mango and transfer it into a blender/food processor, add a cup of the coconut milk mixture. Pulse the mango until it reaches to a custard-like consistency. With the other half of the mango, chop it into small size cubes.
- Add in the mango puree, shredded coconut and the chia seeds into the coconut milk mixture. Stir well to combine and let it stand for 10 minutes for the chia seeds to absorb the moisture and thicken the pudding. If the pudding is too thick add in small amounts of water and stir until the desired consistency is reached. If it's too thin add in a teaspoon of chia seed, stir and let stand again for 10 minutes, repeat until the desired consistency is reached. Add in the chopped mango and gently stir into the pudding.
- Cling wrap the bowl and transfer the pudding into the fridge to chill for a few hours before serving.
Delicious ?
Thank you so much Majka! ?? I really appreciate your feedback and rating!