This creamy and tropical mango chia pudding blends layers of coconut milk chia pudding with smooth mango puree, creating a refreshing and nutritious treat perfect for breakfast or a healthy dessert.

Why You’ll Love This Recipe

You’ll love this recipe for its simplicity, rich coconut flavor, and tropical mango sweetness. It’s naturally vegan, dairy-free, and gluten-free, making it suitable for a variety of diets. Plus, it’s an excellent make-ahead option for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup light coconut milk (from a can)
• 3 tablespoons chia seeds
• 1 tablespoon maple syrup or preferred sweetener
• 1 small mango, peeled and diced
• Toasted coconut flakes, for topping

Directions

1. In a mason jar or bowl, combine coconut milk, chia seeds, and maple syrup. Stir well.
2. Let sit for 5 minutes, then stir again to break up any clumps.
3. Cover and refrigerate for at least 30 minutes or overnight until thickened.
4. Peel the mango, remove the flesh, and blend it until smooth.
5. Layer chia pudding and mango puree in serving jars or bowls.
6. Top with toasted coconut flakes before serving.

Servings and timing

Serves: 2
Prep Time: 15 minutes
Chill Time: 30 minutes (or overnight)
Total Time: 45 minutes

Variations

• Add a splash of lime juice to the mango puree for a tangy twist.
• Use almond or oat milk instead of coconut milk for a lighter version.
• Mix in shredded coconut or diced tropical fruits like pineapple or papaya.
• Add a pinch of cardamom for extra warmth and depth of flavor.

Storage/Reheating

Store mango chia pudding in airtight containers in the refrigerator for up to 4 days. It’s best served cold and doesn’t require reheating. Stir before eating if it thickens too much.

FAQs

How long should chia pudding sit before eating?

Chia pudding needs at least 30 minutes to thicken, but overnight chilling gives the best texture.

Can I use frozen mango?

Yes, thaw frozen mango before blending into a puree.

Can I make this recipe without coconut milk?

Absolutely. Substitute with any milk of your choice, such as almond or soy milk.

Is mango chia pudding vegan?

Yes, this recipe is completely vegan as it uses plant-based ingredients.

How do I make it sweeter?

Add more maple syrup or a natural sweetener like agave or honey (if not vegan).

Can I use canned mango puree instead of fresh mango?

Yes, just ensure it’s unsweetened for better control over sweetness.

Can I blend the chia pudding for a smoother texture?

Yes, blending after it thickens gives it a mousse-like consistency.

Can I meal prep this for the week?

Definitely. Store individual portions in jars for grab-and-go breakfasts.

Will the pudding thicken more overnight?

Yes, it continues to thicken as the chia seeds absorb more liquid.

Can I freeze mango chia pudding?

It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw in the fridge overnight before eating.

Conclusion

Coconut Mango Chia Pudding is a deliciously refreshing and nourishing recipe that brings tropical flavors to your table. With its creamy coconut base and naturally sweet mango topping, it’s the perfect make-ahead breakfast or guilt-free dessert you’ll want to enjoy all year long.

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