A creamy tropical chia pudding with coconut milk and fresh mango puree
Coconut Mango Chia Pudding
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
2
2 jars
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
This coconut mango chia pudding layers silky coconut chia pudding with vibrant mango puree for a tropical, make-ahead breakfast packed with omega-3s and fiber.
Cuisine: Various
Category: Breakfast, Dessert
Difficulty: Easy
Cost: $
Dietary: Vegan, Gluten-Free, Dairy-Free
Quick Summary
10 min total time|2 servings|Easy difficulty
This coconut mango chia pudding layers silky coconut chia pudding with vibrant mango puree for a tropical, make-ahead breakfast packed with omega-3s and fiber.
VeganGluten-FreeDairy-Free
Sarah Chen
(Updated )
Chia pudding is one of the simplest make-ahead breakfasts you can prepare. Mix chia seeds with liquid, wait a few hours, and you have a thick, tapioca-like pudding without any cooking. This tropical version uses full-fat coconut milk for richness and tops each jar with a bright mango puree that makes the whole thing feel like vacation in a glass.
The beauty of chia pudding is its versatility. You can flavor the base with cocoa, matcha, or vanilla, and top it with any fruit, nuts, or seeds you like.
Ingredients
- 1/3 cup chia seeds
- 1 cup full-fat coconut milk
- 1/2 cup water or additional coconut milk
- 1 tablespoon maple syrup or agave
- 1/2 teaspoon vanilla extract
- 1 ripe mango, peeled and diced
- 1 tablespoon lime juice
- Toasted coconut flakes for garnish
- Fresh mint for garnish
Instructions
- 1
In a bowl or jar, combine chia seeds, coconut milk, water, maple syrup, and vanilla extract. Stir well to combine.
- 2
Let sit for 5 minutes, then stir again vigorously to break up any clumps. Stir once more after 10 minutes.
- 3
Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
- 4
Blend the diced mango with lime juice until smooth to create a mango puree.
- 5
Divide the chia pudding between two jars or bowls. Spoon the mango puree on top.
- 6
Garnish with toasted coconut flakes and fresh mint. Serve cold.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Coconut milkAlmond milk or oat milk
Lighter in flavor and calories but still produces a good pudding.
MangoPassion fruit or papaya
Both offer tropical sweetness with a different flavor profile.
Maple syrupHoney
Works well if you are not strictly vegan.
Tips & Storage
Pro Tips
If the pudding is too thick in the morning, stir in a splash of coconut milk to loosen.
Use frozen mango chunks if fresh mangoes are not in season — just thaw before blending.
Stir the chia mixture multiple times in the first 30 minutes for the smoothest texture.
Try layering the mango puree in the middle for a striped effect.
Storage
Chia pudding base stores in the refrigerator for up to 5 days. Add mango puree fresh each morning.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (1 jar) · 2 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates32g
Fat16g
Fiber10g
Sugar14g
Sodium20mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the best chia-to-liquid ratio?
- A 1:4 ratio works best — 1/3 cup chia seeds to about 1 1/3 cups liquid produces a thick, spoonable pudding.
- Can I use light coconut milk?
- Yes, but the pudding will be thinner and less creamy. Add an extra tablespoon of chia seeds to compensate.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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