Tropical Chia-Mango Pudding with Toasted Coconut
A creamy no-cook chia pudding blended with ripe mango and almond milk, topped with lightly toasted coconut.
Chia seeds swell into a thick, pudding-like texture overnight in almond milk, and blending in a cup of ripe mango purée gives this version its tropical color and natural sweetness without any added sugar beyond a touch of vanilla. A sprinkle of toasted coconut on top adds crunch and a little extra flavor.
Chia seeds are one of the more fiber-dense ingredients around, and they bring plant-based omega-3 fats along with that fiber, which supports this pudding's heart-healthy tag. Using unsweetened almond milk instead of a sweetened dairy option keeps added sugar to a minimum—the mango does the sweetening—and only a light sprinkle of shredded coconut is used, kept small enough that saturated fat stays modest for the dish overall.
Give it at least three hours in the fridge, though overnight is ideal for the fullest, creamiest texture.
Ingredients
- 0.33 cup chia seeds
- 1.5 cups unsweetened almond milk
- 1 cup ripe mango — puréed, plus 1/2 cup diced for topping
- 1 tsp vanilla extract
- 1 tbsp unsweetened shredded coconut — lightly toasted
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1In a bowl, whisk together chia seeds, almond milk, mango purée, and vanilla extract until well combined.
- 2Cover and refrigerate at least 3 hours, or overnight, stirring once after 30 minutes to prevent clumping.
- 3Once thickened to a pudding consistency, divide among bowls or jars.
- 4Top with diced mango and toasted coconut before serving.