Mango Coconut Chia Pudding

Tropical, creamy, and healthy – this Mango Coconut Chia Pudding is your new favorite summer breakfast or snack!

Sweet sunshine in a jar – that’s the best way to describe this vibrant mango coconut chia pudding.

The combination of juicy mango, creamy coconut milk, and nutrient-packed chia seeds makes it a nourishing treat you can enjoy any time of day.

I first whipped up this recipe while craving something cool and energizing during a hot summer.

With mangoes at their seasonal peak and a can of coconut milk in the pantry, it all came together effortlessly.

One spoonful, and I was hooked.

This mango chia pudding quickly became a favorite in my kitchen and I think it will in yours, too.

Why you’ll love this

1. Tropical flavor explosion – Juicy ripe mango and creamy coconut milk bring a naturally sweet, island-inspired flavor.
2. No-cook and easy to prep – All it takes is 10 minutes of prep and the fridge does the rest. Perfect for busy mornings.
3. Nutritious and filling – Loaded with fiber, healthy fats, and plant-based protein to keep you full and energized.
4. Perfect for meal prep – Make it ahead and store in jars for a ready-to-go breakfast or snack all week long.

Prep Time: 10 minutes
Cook Time: 0 minutes (chill for 2+ hours)
Total Time: 10 minutes + chilling
Cuisines: Fusion, Tropical
Servings: 2
Estimated Cost: $4-$5

Equipment:

• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Mason jars or small containers for serving

Ingredients

• 1 cup canned full-fat coconut milk
• 1 ripe mango (peeled and diced, divided)
• 3 tablespoons chia seeds
• 1 tablespoon maple syrup or honey (optional, to taste)
• ½ teaspoon vanilla extract
• Pinch of salt
• Toasted coconut flakes and extra mango for garnish (optional)

Step-by-Step Instructions

1. Blend the mango and coconut milk: In a blender, combine ¾ of the diced mango and coconut milk. Blend until smooth and creamy.
2. Mix the chia pudding: Pour the mango-coconut mixture into a bowl. Stir in chia seeds, vanilla extract, a pinch of salt, and sweetener if using. Mix well to combine.
3. Let it rest: Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping.
4. Assemble and serve: Before serving, stir the pudding to check for texture. If it’s too thick, add a splash of coconut milk. Spoon into jars or bowls, top with remaining diced mango and toasted coconut if desired. Enjoy chilled!

Nutrition Facts

(Per serving – approximate)

• Calories: 290
• Protein: 4g
• Fat: 20g
• Carbs: 24g
• Fiber: 7g
• Sugar: 16g

Tips for Success

1. Use ripe mangoes – The sweeter the mango, the better the flavor. Ataulfo or Alphonso varieties work wonderfully.
2. Shake or stir after 30 minutes – This prevents chia seeds from clumping and ensures even pudding texture.
3. Chill overnight for best results – The longer it rests, the thicker and creamier it gets.
4. Layer for presentation – Try layering the pudding with mango puree or coconut yogurt for a parfait-style look.

Print Pin

Mango Coconut Chia Pudding

Tropical, creamy, and healthy – this Mango Coconut Chia Pudding is your new favorite summer breakfast or snack!

Course Breakfast

Cuisine Fusion, Tropical

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 290kcal

Cost $4-$5

Ingredients

• 1 cup canned full-fat coconut milk
• 1 ripe mango peeled and diced, divided
• 3 tablespoons chia seeds
• 1 tablespoon maple syrup or honey optional, to taste
• ½ teaspoon vanilla extract
• Pinch of salt
• Toasted coconut flakes and extra mango for garnish optional

Instructions

• Blend the mango and coconut milk: In a blender, combine ¾ of the diced mango and coconut milk. Blend until smooth and creamy.
• Mix the chia pudding: Pour the mango-coconut mixture into a bowl. Stir in chia seeds, vanilla extract, a pinch of salt, and sweetener if using. Mix well to combine.
• Let it rest: Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping.
• Assemble and serve: Before serving, stir the pudding to check for texture. If it’s too thick, add a splash of coconut milk. Spoon into jars or bowls, top with remaining diced mango and toasted coconut if desired. Enjoy chilled!

Notes

1. Use ripe mangoes – The sweeter the mango, the better the flavor. Ataulfo or Alphonso varieties work wonderfully.
2. Shake or stir after 30 minutes – This prevents chia seeds from clumping and ensures even pudding texture.
3. Chill overnight for best results – The longer it rests, the thicker and creamier it gets.
4. Layer for presentation – Try layering the pudding with mango puree or coconut yogurt for a parfait-style look.

Common Questions

Can I use frozen mango?
Yes! Thaw it before blending. It works just as well and makes the pudding cold and refreshing.

Can I substitute the coconut milk?
You can use almond, oat, or cashew milk for a lighter version, though it may not be as rich and creamy.

How long does this pudding last in the fridge?
It keeps well in the fridge for up to 4 days. Store in airtight containers for easy grab-and-go meals.

Is this recipe vegan and gluten-free?
Absolutely! This pudding is naturally vegan, dairy-free, gluten-free, and refined sugar-free if you skip the sweetener.

Wishing you sweet, tropical mornings and easy nourishing bites.

Whether you’re meal prepping or treating yourself, this Mango Coconut Chia Pudding is sunshine in every spoon.