Mango and Dragon Fruit Chia Pudding (Printable Version)
Vibrant layered coconut chia pudding with tropical mango and dragon fruit purees
# What You Need:
→ Chia Pudding Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened coconut milk
03 - 2 tablespoons maple syrup or agave nectar
04 - 1 teaspoon pure vanilla extract
→ Mango Layer
05 - 2 ripe mangoes, peeled, pitted, and diced
06 - 1 teaspoon lime juice
07 - 1 tablespoon maple syrup (optional)
→ Dragon Fruit Layer
08 - 1 large pink dragon fruit, peeled and diced
09 - 1 tablespoon lime juice
10 - 1 tablespoon maple syrup (optional)
→ Garnishes
11 - Fresh mint leaves
12 - Chopped pistachios or nuts (optional)
13 - Toasted coconut flakes (optional)
# Method:
01 - Whisk together chia seeds, coconut milk, maple syrup, and vanilla extract in a medium bowl until well combined and no clumps remain. Cover and refrigerate for at least 2 hours or overnight until thickened to pudding consistency.
02 - Combine diced mango, lime juice, and maple syrup in a blender. Blend on high speed until completely smooth and creamy. Transfer to a separate container and set aside.
03 - Rinse blender thoroughly. Add dragon fruit, lime juice, and maple syrup. Blend until completely smooth and vibrant pink. Set aside in another container.
04 - Remove chia pudding from refrigerator. Spoon a layer of pudding into the bottom of each serving glass. Add a layer of mango puree, followed by another layer of chia pudding, and finish with dragon fruit puree on top. Repeat layers until glasses are filled.
05 - Top each parfait with fresh mint leaves, chopped nuts, or toasted coconut flakes as desired. Serve immediately or refrigerate until ready to serve.
# Expert Tricks:
01 -
- It's like having a tropical vacation in a jar, no passport required
- You can assemble it the night before and wake up to something extraordinary
02 -
- Chia pudding needs time—I rushed it once and ended up with watery seeds instead of creamy pudding
- The layers will blur if they sit too long, which actually creates a beautiful marbled effect worth embracing
03 -
- Room temperature coconut milk blends more smoothly than cold
- A squeeze of lime keeps the fruit layers bright and prevents oxidation