Coconut Mango Chia Pudding with Toasted Nuts and Ice Cream

Coconut Mango Chia Pudding with Toasted Nuts and Ice Cream

This recipe creates a creamy, flavorful, and healthy dessert or breakfast, perfect for a warm day. The combination of sweet mango, rich coconut, and crunchy nuts with a scoop of cool vanilla ice cream is simply irresistible!

Yields: 2-3 servings Prep time: 15 minutes Chill time: 4 hours to overnight

Ingredients:

For the Coconut Chia Pudding:

• 1 cup (240ml) full-fat canned coconut milk (for creamier pudding) or light coconut milk
• 3-4 tablespoons chia seeds (adjust based on desired thickness)
• 1-2 tablespoons maple syrup, agave nectar, or honey (or to taste)
• 1/2 teaspoon vanilla extract (optional, but recommended)
• Pinch of sea salt

For the Mango Puree & Cubes:

• 1 large ripe mango, peeled and roughly chopped (about 1.5 cups)
• 1/2 – 1 tablespoon maple syrup or sweetener (optional, depending on mango sweetness)
• 1/2 small ripe mango, diced into small cubes (for layering and topping)

For Toppings (as seen in image):

• 1-2 scoops vanilla ice cream per serving (or coconut cream/yogurt for a dairy-free option)
• 1/4 cup chopped pecans or almonds (or mixed nuts), lightly toasted
• Additional fresh mango cubes
• Optional: Toasted coconut flakes, fresh mint leaves

Equipment:

• Medium bowl or mason jars with lids
• Whisk
• Blender or food processor
• Small skillet (for toasting nuts)

Instructions:

Step 1: Prepare the Coconut Chia Pudding

1. Combine Ingredients: In a medium bowl or directly in your serving jars, combine the coconut milk, chia seeds, maple syrup (or other sweetener), vanilla extract (if using), and a pinch of sea salt.
2. Whisk Well: Whisk vigorously for about 1-2 minutes until all the ingredients are thoroughly combined and there are no visible clumps of chia seeds. Chia seeds tend to clump if not mixed properly initially.
3. Rest and Re-Whisk: Let the mixture sit for 5 minutes. Then, whisk again to break up any new clumps that may have formed. This second stir is crucial for a smooth pudding.
4. Chill: Cover the bowl or jars and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency. If it’s too thick after chilling, you can stir in a splash more coconut milk or water to reach your desired consistency.

Step 2: Prepare the Mango Puree & Cubes

1. Make Puree: Take the larger portion of chopped mango (about 1.5 cups) and place it in a blender or food processor. Add 1/2 to 1 tablespoon of maple syrup if your mango isn’t very sweet, or if you prefer extra sweetness.
2. Blend until Smooth: Blend until you have a completely smooth and creamy mango puree.
3. Dice Mango: Dice the remaining half of the mango into small, even cubes. Set aside for layering and topping.

Step 3: Toast the Nuts (Optional, but recommended for flavor and crunch)

1. Heat Skillet: Place the chopped pecans or almonds in a dry, small skillet over low to medium-low heat.
2. Toast: Stir frequently until the nuts are lightly golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
3. Cool: Remove from heat and transfer the toasted nuts to a plate to cool completely. This will make them extra crunchy.

Step 4: Assemble the Coconut Mango Chia Pudding

1. Layering: In your chosen serving bowls or glasses, create layers for an attractive presentation:
   • Start with a layer of the coconut chia pudding at the bottom.
   • Add a layer of mango puree.
   • Sprinkle a few diced mango cubes.
   • Repeat the layers until you reach the top of your bowl, ending with a layer of mango puree.
2. Add Toppings:
   • Place a generous scoop (or two!) of vanilla ice cream on top of the mango puree layer.
   • Generously sprinkle the toasted chopped pecans/almonds over the ice cream and mango.
   • Add a few more fresh mango cubes for garnish.
   • If desired, add a sprinkle of toasted coconut flakes or a fresh mint leaf for extra appeal.

Step 5: Serve and Enjoy! Serve immediately to enjoy the creamy pudding with the cool ice cream and crunchy nuts. Leftovers of the chia pudding (without ice cream and nuts) can be stored in an airtight container in the refrigerator for 3-4 days. You can assemble them fresh with toppings just before serving.

Enjoy your delightful and tropical Coconut Mango Chia Pudding!