Coconut Chia Pudding with Mango is a luscious and creamy dish that combines the natural sweetness of ripe mangoes with the velvety texture of chia seeds soaked in rich coconut milk. It’s refreshing, wholesome, and visually stunning — the perfect make-ahead breakfast, light dessert, or mid-day energy boost.

Chia seeds, known as a superfood, absorb liquid to form a gel-like consistency, creating a pudding that’s naturally thick and satisfying. The tropical flavor of coconut pairs beautifully with juicy mango, making this pudding taste like sunshine in a bowl.

Why I Love This Recipe

I love this recipe because it’s simple, nourishing, and incredibly versatile. It requires no cooking, just a few ingredients, and minimal effort — yet it looks and tastes like something straight out of a tropical café.

The combination of coconut and mango brings a sense of calm and indulgence, while the chia seeds offer fiber, protein, and omega-3s — so you feel good after eating it.

Why It’s a Must-Try Dish

This recipe is a must-try because:
It’s no-cook and prep-ahead friendly — ideal for meal prep.
It’s vegan, dairy-free, and gluten-free — suitable for everyone.
It’s nutrient-dense yet tastes like dessert.
It’s customizable with endless flavor and topping options.
It’s beautifully layered — perfect for breakfast jars or brunch parties.

Once you try it, you’ll crave this creamy tropical pudding again and again!

Preparation & Cooking Time

Preparation Time: 10 minutes
Soaking Time (Chilling): 4 hours (or overnight)
Total Time: 4 hours 10 minutes
Servings: 4
Calories: ~250 kcal per serving

Cuisine & Course

Cuisine: Tropical / Fusion
Course: Breakfast / Snack / Dessert

Ingredients

For the Chia Pudding:

1 cup coconut milk (full-fat or light, unsweetened)
1 cup almond milk (or any milk of your choice)
6 tablespoons chia seeds
2–3 tablespoons pure maple syrup or honey (to taste)
1 teaspoon vanilla extract (optional)
Pinch of salt

For the Mango Layer:

2 large ripe mangoes, peeled and diced (or blended for puree)
1 teaspoon lime juice (optional, enhances brightness)

Optional Toppings:

Toasted coconut flakes
Fresh mint leaves
Granola or chopped nuts
Extra diced mango
A drizzle of honey or coconut cream

Simple Cooking Directions

Mix chia seeds with coconut and almond milk.
Sweeten with maple syrup and add vanilla.
Chill until thick (4 hours or overnight).
Layer with mango puree or chunks.
Garnish with coconut flakes and serve chilled.

Step-by-Step Recipe Preparation Method

Step 1: Combine the Ingredients

In a medium mixing bowl or jar, whisk together:

Coconut milk
Almond milk
Chia seeds
Maple syrup (or honey)
Vanilla extract
Pinch of salt

Whisk thoroughly to prevent clumping.

Step 2: Let It Rest and Thicken

Allow the mixture to sit for 10–15 minutes, then whisk again to redistribute the chia seeds (they tend to settle).
Cover and refrigerate for at least 4 hours, preferably overnight.

When ready, it should have a thick, creamy, pudding-like texture.

Step 3: Prepare the Mango Layer

Peel and dice the mangoes.
For a smooth texture, blend the mango with lime juice into a puree.
For chunkier layers, simply use diced mangoes.

Step 4: Assemble the Pudding

Spoon a layer of chia pudding into a serving glass or bowl.
Add a layer of mango puree or diced mango.
Repeat the layers if desired for a parfait-style look.

Step 5: Garnish and Serve

Top with toasted coconut flakes, granola, mint, or fresh fruit.
Serve chilled and enjoy the tropical freshness!

How to Serve

Serve this Coconut Chia Pudding with Mango cold, preferably in glass jars or dessert bowls for an elegant presentation.

It’s perfect as:

A healthy breakfast with granola topping
A refreshing snack on warm days
A light dessert after a meal

Pair it with a cup of green tea or iced coffee for a complete tropical treat.

Additional Recipe Tips

Stir the chia seeds twice in the first 15 minutes to prevent clumps.
For extra creaminess, use full-fat coconut milk.
Taste the pudding before chilling — adjust sweetness as needed.
Blend the chia pudding for a smoother texture if you prefer.
Add a pinch of cardamom for a fragrant twist.

Recipe Variations

Berry Bliss: Replace mango with strawberries, raspberries, or blueberries.
Chocolate Coconut: Add 1 tablespoon cocoa powder to the pudding.
Tropical Fusion: Add pineapple or passion fruit with mango.
Matcha Magic: Mix 1 teaspoon matcha powder into the chia base.
Nutty Crunch: Top with almonds, walnuts, or pecans for texture.

Freezing & Storage

Refrigerator:
Store in airtight containers or jars for up to 5 days. Stir before serving.
Freezer:
Chia pudding can be frozen (without mango layer) for up to 1 month.
Thaw overnight in the refrigerator and stir before layering with fruit.

Special Equipment Needed

Mixing bowl
Whisk
Blender or food processor (for mango puree)
Measuring cups and spoons
Glass jars or serving bowls

Frequently Asked Questions (FAQ)

Q1: Can I make this with only coconut milk?
A1: Yes, but it will be richer and thicker. You can thin it slightly with water if desired.

Q2: Can I use frozen mangoes?
A2: Absolutely! Just thaw and blend them into a puree before layering.

Q3: What can I substitute for chia seeds?
A3: You can use basil seeds (sabja) for a similar texture.

Q4: Is this pudding suitable for meal prep?
A4: Yes! It stores beautifully in the fridge for several days — perfect for make-ahead breakfasts.

Q5: Can I add protein powder?
A5: Definitely. Add a scoop of vanilla or unflavored protein powder when mixing for a protein-packed pudding.

Conclusion

Coconut Chia Pudding with Mango is the perfect blend of health, simplicity, and indulgence. Creamy coconut milk embraces the fiber-rich chia seeds while juicy mango adds natural sweetness and tropical charm. It’s as beautiful as it is delicious — nourishing your body while delighting your taste buds.

Whether you enjoy it as breakfast, dessert, or an anytime treat, this pudding is a refreshing reminder that healthy food can be wonderfully satisfying.