Whether you’re looking for a healthy breakfast, a satisfying snack, or a light dessert, chia pudding is a versatile dish that can check all the boxes. When paired with the natural creaminess of coconut milk and the juicy brightness of ripe mangoes, you get a delightful treat that tastes like summer in every bite.
This Chia Pudding with Coconut Milk & Fresh Mango is more than just a beautiful dish—it’s packed with nutrients, incredibly easy to prepare, and ideal for make-ahead meals. It’s also vegan, gluten-free, and naturally sweetened. Perfect for those who want delicious food without compromising on health.
Why You’ll Love This Recipe
- No Cooking Required: Just mix, chill, and layer.
- Nutrient-Packed: Chia seeds are rich in fiber, omega-3s, and protein.
- Dairy-Free & Vegan: Made with plant-based coconut milk.
- Naturally Sweetened: Ripe mango adds all the sweetness you need.
- Perfect for Meal Prep: Make a batch and enjoy all week long.
Ingredients You’ll Need
For the Chia Pudding:
- Chia Seeds: The star ingredient that forms a gel-like texture when mixed with liquid.
- Coconut Milk: Use full-fat for a creamy consistency or light for a lower-calorie option.
- Maple Syrup: Optional, for added sweetness.
- Vanilla Extract: Adds depth of flavor.
For the Mango Topping:
- Fresh Mango: Use ripe, juicy mangoes for the best flavor.
- Lime Juice: Optional, but enhances the mango’s tropical flavor.
- Toasted Coconut Flakes: Adds texture and nutty flavor.
- Mint Leaves: For a refreshing garnish.
Step-by-Step Instructions
Step 1: Mix the Chia Pudding
In a mixing bowl, combine:
- 1/2 cup chia seeds
- 2 cups coconut milk
- 1 tbsp maple syrup (optional)
- 1/2 tsp vanilla extract
Stir thoroughly to make sure all chia seeds are evenly distributed. Let it sit for 10 minutes and stir again to prevent clumping.
Step 2: Refrigerate and Set
Cover and place in the refrigerator for at least 4 hours, or preferably overnight. The chia seeds will absorb the coconut milk and swell into a thick, pudding-like texture.
Step 3: Prepare the Mango Layer
While the pudding is setting, peel and cube 1 1/2 cups of ripe mango. Blend 1 cup of the cubes with a splash of lime juice to make a smooth puree. Set aside the remaining cubes for topping.
Step 4: Assemble Your Pudding
In jars or glasses, layer the mango puree at the bottom. Spoon the chilled chia pudding on top. Add the reserved mango cubes and finish with toasted coconut flakes and mint leaves.
Step 5: Serve or Store
Serve immediately for a fresh tropical treat or store in the fridge for up to 3 days.
Tips for Perfect Chia Pudding with Coconut Milk & Fresh Mango
- Consistency Check: If your pudding is too thick, stir in a splash of coconut milk. If too thin, add a few more chia seeds and let it sit longer.
- Sweetener Alternatives: Swap maple syrup for agave nectar, honey, or a sugar-free option.
- Milk Variations: You can substitute almond, oat, or soy milk if desired, though the coconut flavor is key to this tropical version.
- Fruit Swaps: Try pineapple, papaya, or passionfruit for different tropical notes.
Health Benefits
Chia Seeds:
- High in dietary fiber
- Rich in omega-3 fatty acids
- Good source of protein and antioxidants
Coconut Milk:
- Contains healthy fats (MCTs)
- Naturally lactose-free
- Provides creamy texture without dairy
Mango:
- Packed with Vitamin C, A, and antioxidants
- Naturally sweet and hydrating
Serving Suggestions
- As a Breakfast Bowl: Add granola, nuts, or seeds on top for extra crunch.
- As a Dessert: Serve chilled in small glasses with whipped coconut cream.
- For On-the-Go: Store in mason jars for a portable snack or quick breakfast.
Storage & Meal Prep
- Refrigerator: Store in airtight jars for up to 3 days.
- Make-Ahead: Prepare multiple servings at once and keep the mango topping separate until ready to serve.
Common Mistakes to Avoid
- Not Stirring Twice: Stir once after 10 minutes to avoid clumps.
- Wrong Ratio: Stick to the basic 1:4 ratio (chia:liquid) for best results.
- Using Unripe Mango: This can make the dish sour or less flavorful.
Variations to Try
- Chocolate Coconut Chia Pudding: Add 1 tbsp cocoa powder to the base.
- Berry Compote Topping: Replace mango with blueberry or raspberry compote.
- Matcha Chia Pudding: Stir in matcha powder for a green tea twist.
Final Thoughts
This Chia Pudding with Coconut Milk & Fresh Mango is the kind of recipe that checks every box: easy to make, beautiful to look at, nourishing for the body, and delightful to the taste buds. Whether you’re prepping it ahead for busy mornings or whipping it up for a casual brunch, it delivers every time.
Give it a try and bring a bit of sunshine to your plate — no matter the season.
Chia Pudding with Coconut Milk & Fresh Mango Recipe
Description
This tropical-inspired Chia Pudding with Coconut Milk & Fresh Mango is a creamy, dairy-free breakfast or snack packed with nutrients and fiber. Made with just a handful of ingredients, it’s perfect for meal prep and naturally sweetened with ripe mango. A refreshing, healthy option for summer mornings or midday energy boosts.
Ingredients
For the Pudding Base
For the Mango Puree & Toppings
Instructions
Mix the Pudding Base
- In a medium bowl or jar, combine chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well to make sure the seeds are fully dispersed and not clumping.
Let It Set
- Cover and refrigerate the mixture for at least 4 hours or overnight. Stir once after 30 minutes to break up any clumps. The mixture should thicken into a pudding-like consistency.
Make the Mango Puree
- Blend 1 cup of ripe mango with lime juice (if using) until smooth. Set aside. The remaining ½ cup of mango will be used as chunks for topping.
Assemble
- In serving glasses or jars, layer the mango puree at the bottom, then spoon in the chia pudding. Top with fresh mango chunks and sprinkle with toasted coconut flakes.
Serve or Store
- Garnish with mint leaves for a pop of color and freshness. Serve immediately or refrigerate for up to 3 days.
Note
Sweetener: Adjust sweetness to your taste using agave, honey, or a sugar-free alternative.
Milk Options: You can swap coconut milk for almond, oat, or soy milk, but the texture will be slightly thinner.
Meal Prep Tip: Make a big batch of the chia base and portion it into jars with different fruit purees for variety throughout the week.
Texture Tip: For smoother pudding, blend the soaked chia mixture before layering.
Storage: Keep refrigerated and consume within 3 days.
