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Mango Coconut Chia Pudding
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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
Cook Time 0 minutes
Total Time 10 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.