While the pudding sets, peel and dice the mangoes into small cubes. Set aside.
Assemble:
Once the chia pudding has thickened, divide it into individual serving glasses or bowls. Top each serving with diced mango and shredded coconut.
Serve:
Serve chilled and enjoy a tropical delight!
Serving and Storage Tips:
Storage: Store any leftover pudding in an airtight container in the fridge for up to 3 days.
Serving: For added flavor, top with extra coconut flakes, fresh mint, or a drizzle of honey.
Variations:
Berry Mango Chia Pudding: Swap out the mango for mixed berries for a different fruity flavor.
Nutty Twist: Add a tablespoon of almond butter or cashew butter into the pudding mixture for extra creaminess and flavor.
Chia Pudding Parfait: Layer the chia pudding with granola or other fruits to create a parfait-style dessert.
FAQ:
Q: Can I use almond milk instead of coconut milk?
A: Yes, you can substitute almond milk or any plant-based milk of your choice. However, coconut milk adds a rich, creamy texture that enhances the tropical flavor.
Q: How can I make this recipe sweeter?
A: You can increase the amount of maple syrup or add a sweetener like agave nectar, stevia, or honey according to your taste.
Q: Can I make this recipe ahead of time?
A: Absolutely! In fact, chia pudding works best when it has time to set. Prepare it the night before, and it will be ready to enjoy the next day.
Q: How long can I store this pudding?
A: The pudding can be stored in the refrigerator for up to 3 days. Be sure to cover it well to maintain its freshness.
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