Coconut Mango Chia Pudding

Serving Tips: This pudding is delicious on its own or as part of a breakfast spread. It can be topped with additional fruit, nuts, or granola for a crunchier texture.

Storage Tips: Store leftover chia pudding in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep!

Variations:
Tropical Twist: Add pineapple chunks to the topping for a full tropical experience.

Berry Bliss: Replace the mango with mixed berries like strawberries, blueberries, or raspberries.

Almond Joy: Add a sprinkle of chopped almonds and a drizzle of chocolate syrup for a fun variation.

Coconut Cream: For extra creaminess, mix in a tablespoon of coconut cream along with the coconut milk.

FAQ:
Q: Can I use other types of milk instead of coconut milk?
A: Yes! You can substitute almond milk, cashew milk, or oat milk for the coconut milk, depending on your preference.

Q: Can I use frozen mango?
A: Absolutely! Frozen mango works well in this recipe. Simply thaw it out before using it as a topping.

Q: How can I make the pudding sweeter?
A: You can add more maple syrup, honey, or a sweetener of your choice to taste. Just stir it into the pudding mixture before refrigerating.

This Coconut Mango Chia Pudding is a refreshing, nutritious, and easy-to-make dessert or snack, perfect for any time of day. Enjoy the tropical flavors and the creamy texture of this delicious treat!