Ingredients
Scale
- 1 cup full-fat coconut milk (shake the can well before opening)
- 1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
- 1/4 cup chia seeds
- 1–2 tablespoons pure maple syrup or honey (adjust to your sweetness preference)
- 1 teaspoon vanilla extract
- 1 cup ripe mango, diced (fresh or frozen works great)
- 1 tablespoon shredded unsweetened coconut (optional, for garnish)
- Fresh mint leaves for garnish (optional)
If you don’t have almond milk, you can substitute with oat milk or even regular dairy milk if you prefer. For sweeteners, agave nectar or coconut sugar are delightful alternatives that keep the tropical vibe alive. And if mango isn’t in season, papaya or pineapple chunks can bring similar sunny sweetness to your bowl.
Instructions
- In a medium bowl, whisk together the coconut milk, almond milk, maple syrup, and vanilla extract until smooth and well combined.
- Stir in the chia seeds thoroughly, making sure they are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours, preferably overnight. The chia seeds will absorb the liquid and swell, turning the mixture into a creamy pudding.
- Before serving, give the pudding a good stir to break up any clumps and check the consistency. If it’s too thick, add a splash of almond milk to loosen it up.
- Fold in half of the diced mango gently, reserving the rest for topping.
- Divide the pudding into serving bowls or jars. Top with the remaining mango pieces and sprinkle with shredded coconut and fresh mint if desired.
- Serve chilled and enjoy the tropical flavors!
One of my favorite memories is making this pudding alongside Ouma. She’d always remind me to “taste as you go,” a lesson Mama Lou drilled into us. It’s so true—sometimes you want it sweeter, sometimes just a little more coconut. Cooking is personal, and this pudding is no exception.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International