Mango Coconut Chia Pudding

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If you’re looking for a breakfast or dessert that feels like a tropical escape, this Mango Coconut Chia Pudding is it. Creamy, refreshing, and naturally sweetened, it’s a nourishing treat that layers textures and flavors beautifully. The combination of plump chia seeds soaked in velvety coconut milk with a luscious mango puree topping makes every spoonful feel luxurious and satisfying.

Perfect for busy mornings, post-yoga snacks, or an elegant summer dessert, this pudding is also completely plant-based and gluten-free. It stores wonderfully in the fridge, making it an ideal meal prep option. Whether you’re a long-time chia fan or just getting started with these tiny superseeds, this is the recipe to fall in love with.

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What Kind of Coconut Milk Should I Use?

Full-fat canned coconut milk works best in this recipe. It gives the pudding a rich and creamy consistency that holds up well with the chia seeds. Light coconut milk can be used if you prefer a lighter texture, but you may need to use less liquid or let it sit longer to achieve the same thickness.

If you’re using boxed coconut milk from the fridge section, check that it’s unsweetened and free of unnecessary additives, as they can affect the pudding’s texture.

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Ingredients for the Mango Coconut Chia Pudding

Chia Seeds – The base of the pudding, these seeds absorb the coconut milk and create a gel-like texture that’s both fun and nutritious.

Coconut Milk – This gives the pudding its creamy, tropical flavor. Use full-fat for richness or light for a leaner version.

Maple Syrup or Honey – A touch of natural sweetness balances the tangy mango and neutral chia. Adjust to taste or use agave for a vegan version.

Vanilla Extract – Adds depth to the pudding and enhances the coconut flavor.

Fresh Mango – Ripe, juicy mangoes are blended into a smooth puree and also used as a topping. This adds brightness and a naturally sweet contrast.

Toasted Coconut or Granola (optional) – Adds crunch and makes for a beautiful finishing touch.

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How To Make the Mango Coconut Chia Pudding

Step 1: Mix the Chia Pudding Base

In a medium mixing bowl or mason jar, combine the chia seeds, coconut milk, maple syrup (or honey), and vanilla extract. Stir well for about 1-2 minutes, ensuring the seeds are evenly dispersed and not clumping. Let the mixture sit for 10 minutes, then stir again to break up any remaining clumps.

Step 2: Chill and Set

Cover the bowl or jar and place it in the refrigerator for at least 4 hours, or overnight for best results. During this time, the chia seeds will absorb the liquid and expand, forming a thick, pudding-like consistency.

Step 3: Make the Mango Puree

While the chia mixture is setting, peel and dice your fresh mango. Blend it in a food processor or high-speed blender until smooth. You can add a teaspoon of lime juice if you like a touch of tanginess.

Step 4: Assemble the Layers

Once the chia pudding is set, give it a quick stir to loosen it up. In serving glasses or jars, spoon a layer of chia pudding, followed by a layer of mango puree. Repeat if your container allows.

Step 5: Add the Toppings

Top with extra diced mango, toasted coconut flakes, or your favorite granola for texture and extra tropical flavor.

Step 6: Serve and Enjoy

Serve immediately or keep chilled until ready to eat. These puddings are perfect as a light breakfast, snack, or dessert!

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Serving and Storing Mango Coconut Chia Pudding

This pudding is incredibly versatile. Serve it chilled straight from the fridge, beautifully layered in small jars for individual portions or in a big bowl for a family-style brunch. It’s fantastic topped with additional fruit like kiwi or pineapple, or even a sprinkle of chopped mint for a refreshing finish.

If you’re meal prepping, store the chia pudding base and mango puree separately, then layer them just before serving for the best texture. The pudding can be stored in the refrigerator for up to 5 days, making it a great grab-and-go breakfast or healthy dessert option throughout the week.

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Frequently Asked Questions

Can I make this with frozen mango?

Yes! Thaw the mango chunks before blending to achieve a smooth puree. It’s a convenient option when fresh mangoes are out of season.

How long does chia pudding take to set?

It typically takes about 4 hours to fully set in the fridge, but overnight is ideal for a thicker texture.

Can I use a different plant-based milk?

Absolutely. Almond milk, oat milk, or cashew milk can work well too, though coconut milk gives the richest, creamiest texture and tropical flavor.

Is this recipe kid-friendly?

Very much so! It’s naturally sweetened, easy to eat, and fun to assemble. Kids can even help layer and top their own jars.

Can I blend the chia pudding for a smoother texture?

Yes, blending the pudding after it sets will give it a more traditional pudding-like consistency, which some people prefer.

Is this suitable for a vegan diet?

It is! Just make sure to use maple syrup or agave instead of honey to keep it fully plant-based.

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Want More Healthy Treat Ideas?

If you loved this tropical Mango Coconut Chia Pudding, you’ll definitely enjoy these refreshing, fruity, and indulgent treats too:

• Strawberry Cheesecake Banana Pudding – a dreamy, no-bake layered dessert bursting with strawberries and creamy banana goodness.
• Blueberry Swirl Yogurt Bites – frozen yogurt snacks that are as beautiful as they are nutritious.
• Strawberry Crunch Cheesecake Salad – a creamy fruit salad with layers of crunch and flavor.
• Lemon Oatmeal No-Bake Cookies – zesty, chewy bites with wholesome ingredients.
• Healthy Banana Oatmeal Muffins – soft, naturally sweetened muffins perfect for mornings on-the-go.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast or dessert board so you’ll always have a healthy tropical treat ready to go.

And I’d love to hear how your Mango Coconut Chia Pudding turned out! Did you go for extra toppings? Try another fruit combo? Leave a comment and let’s inspire each other with fun twists on this favorite.

Looking for even more recipes to brighten your meals? Visit my Pinterest page for daily inspiration: Life with Nina on Pinterest.

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