Overnight Coconut Mango Chia Pudding Recipe
Try this Overnight Coconut Mango Chia Pudding recipe, or contribute your own.
Try this Overnight Coconut Mango Chia Pudding recipe, or contribute your own.
- Carbohydrate 69.2935500053685 g
- Cholesterol 0 mg
- Fat 66.2458500407508 g
- Fiber 25.4079003257752 g
- Protein 14.5641400038592 g
- Saturated Fat 44.696532036137 g
- Serving Size 1 1 recipe (507g)
- Sodium 44.6330000248364 mg
- Sugar 43.8856496795934 g
- Trans Fat 4.20228800243586 g
- Calories 869 calories
Step-by-step
- Combine all ingredients in a Mason jar or any container with a tight lid (I prefer glass).
- Refrigerate overnight or for at least 4 hours.
- Serve in the morning topped with Greek yogurt and more mango (optional).
Allowing chia seeds to hydrate for at least four hours is critical, because rapid fluid absorption determines the final gel structure. Without this resting window, the seeds fail to suspend uniformly in the coconut and almond milk mixture, resulting in a watery bottom layer and dense clumps at the top. Glass containers such as Mason jars work best for monitoring this hydration process, permitting visual checks of consistency through the sides before serving.
Scaling quantities upward requires maintaining precise ratios to prevent the pudding from becoming overly dense or watery. Doubling the batch means using exactly one-half cup of chia seeds to two cups of light coconut milk and one cup of vanilla almond milk, while multiplying the chopped mango proportionally. Measuring liquids by volume rather than weight ensures the soluble fiber in the seeds swells completely without exhausting the available moisture.
Fresh mango yields superior textural contrast and a brighter flavor profile compared to frozen or canned alternatives. Frozen fruit releases excess water upon thawing, diluting the coconut milk base and softening the chia gel prematurely. Canned mango packed in syrup introduces unwanted sugars that disrupt the calibrated sweetness of the unsweetened milks, altering the overall nutritional balance.
Refrigerated storage should not exceed four days to maintain the optimal texture of the fresh fruit topping and the hydrated seeds. Storing the mixture in airtight glass containers prevents odor absorption from other refrigerated foods, preserving the delicate aromatics of the coconut milk.
