Mango Chia Pudding with Coconut Milk and Tropical Fruit Topping
A creamy, lightly sweet chia pudding made with coconut milk and ripe mango, finished with a bright tropical fruit topping. It is ideal for breakfast, brunch, or a make-ahead desse…
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Servings: 4 | Prep: 15 min | Cook: 0 min | Total: 255 min
Tags: breakfast, brunch, dessert, gluten-free, make-ahead, no-cook
Ingredients
- 80.0 g chia seeds
- 400.0 ml coconut milk (Use full-fat for a richer, creamier texture.)
- 2.0 ripe mango (1 for blending into the pudding and 1 for the topping.)
- 2.0 tbsp maple syrup (Adjust to taste depending on the sweetness of the fruit.)
- 1.0 tsp vanilla extract
- 1.0 tbsp lime juice (Freshly squeezed if possible.)
- 1.0 pinch salt (A small pinch balances the sweetness.)
- 150.0 g pineapple (Cut into small cubes.)
- 2.0 kiwi fruit (Peeled and sliced or diced.)
- 20.0 g toasted coconut flakes (For garnish and texture.)
- 2.0 passion fruit (Pulp only, for spooning over the top.)
Instructions
- Peel and roughly chop 1 mango, then blend it on a low to medium speed for 30 to 60 seconds with the coconut milk, maple syrup, vanilla extract, lime juice, and a pinch of salt until completely smooth and glossy.
- Pour the mango-coconut mixture into a mixing bowl, add the chia seeds, and whisk vigorously for 1 minute until the seeds are evenly distributed with no dry clumps remaining.
- Leave the mixture to stand at room temperature for 10 minutes, then whisk again for 30 seconds to break up any settling chia and to keep the pudding evenly thick as it sets.
- Cover the bowl and chill the pudding in the fridge for 4 hours, or until cold, softly set, and spoonable with a creamy texture rather than a runny one.
- Shortly before serving, peel and dice the remaining mango, then combine it in a bowl with the pineapple, kiwi fruit, and passion fruit pulp, tossing gently for 30 seconds until the fruit looks evenly mixed and juicy.
- Taste the chilled pudding and, if needed, stir in a little extra maple syrup or a tiny squeeze of lime juice for a final seasoning balance between sweetness and freshness.
- Spoon the pudding into serving glasses or bowls, top each portion with the tropical fruit mixture, and finish with toasted coconut flakes just before serving so the garnish stays crisp.
- Serve immediately while the fruit is fresh and vibrant, or return the assembled puddings to the fridge for up to 30 minutes so they stay well chilled without the topping becoming watery.
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