Thai Mango Coconut Chia Pudding
A chilled mango coconut pudding with chia seeds, honey, lime, and a creamy tropical texture.
Instructions
-
Whisk coconut milk, chia seeds, honey, vanilla, lime juice, and salt in a bowl.
-
Let the mixture stand briefly, then whisk again so chia seeds do not clump.
-
Cover and refrigerate until the pudding thickens fully.
-
Dice the mango while the pudding chills or just before serving.
-
Stir the pudding and check that it is spoonable and creamy.
-
Divide pudding into glasses or bowls.
-
Top with mango cubes and a little extra lime if desired.
-
Serve cold.
Tips
Whisk the chia mixture twice before chilling; this prevents dense clumps at the bottom.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
Reviews
Leave a review
No reviews yet. Be the first to cook it.
You might also like
55 min
Featured
Spanish Orange Olive Oil Cake
A tender orange-scented olive oil cake with yogurt for moisture, bright citrus flavor, and a soft golden crumb.
53 min
French Apple Yogurt Cake
A simple French-style yogurt cake topped with tender apple slices, cinnamon, and a moist golden crumb.
58 min
French Vanilla Phyllo Custard Bake
A crisp phyllo pastry bake soaked with warm vanilla custard and finished with a light cinnamon touch.