Tropical Chia-Mango Pudding with 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.