Mango Coconut Chia Pudding

I layer creamy coconut chia pudding with vibrant mango puree to create a tropical, no-bake treat that works as breakfast, a snack, or a dessert.

Why You’ll Love This Recipe

I love how quick and wholesome this pudding is. It requires minimal prep—just mix, chill, and top—and delivers rich coconut creaminess balanced with fresh mango sweetness. It’s naturally dairy-free, gluten-free, make‑ahead friendly, and perfectly light for warm days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chia seeds

• Full‑fat coconut milk (canned)

• Optional coconut water or almond milk (to adjust consistency)

• Sweetener (maple syrup, agave, or honey)

• Ripe mango, diced or pureed

• Option: shredded or toasted coconut for garnish

directions

1. Prepare the pudding base: In a bowl, whisk chia seeds with coconut milk, a splash of coconut water (if using), sweetener, and a pinch of salt. Let sit 5 minutes, whisk again to prevent clumps, then refrigerate for at least 20 minutes or overnight until fully thickened.

2. Make mango puree: Blend diced mango with a bit of sweetener until smooth, or chop mango into cubes if you prefer texture.

3. Layer the pudding: Spoon chia pudding and mango puree into glasses or jars. Alternate layers for a pretty parfait effect.

4. Garnish and serve: Top with mango chunks and toasted coconut, then chill until serving, or serve immediately after layering.

Servings and timing

• Serves: 2–4 (depending on jar size)

• Prep time: ~10 minutes

• Chill time: at least 20 minutes (ideally overnight)

• Total time: as little as 30 minutes, or overnight if chilling long

Variations

• Protein-boosted: Stir in a scoop of plant-based protein powder.

• Fruit swaps: Try pureed berries, pineapple, or peach layers.

• Nutty texture: Add chopped almonds, pistachios, or granola on top.

• Vanilla or spice: Add vanilla extract, cardamom, or cinnamon for extra flavor.

• Lightened version: Use lite coconut milk or combine with almond milk for less richness.

storage/reheating

I store pudding in airtight jars for up to 5 days in the fridge. If it thickens too much, I remix gently with a splash of coconut or almond milk before serving. Garnishes like mango and coconut stay fresh when stored separately until use.

FAQs

How long should I chill the pudding?

At least 20 minutes for a quick set, but chilling 4–6 hours or overnight gives the best creamy texture.

Can I use almond milk instead of coconut?

Yes! Almond or other non-dairy milks work, though coconut milk yields the richest texture. Thin with coconut water if needed.

Why is my chia pudding crunchy?

Crunchiness usually means the seeds didn’t hydrate fully or are stale. Stir after 5 minutes, then refrigerate longer.

Can I layer mango puree on top instead?

Absolutely! Swirling or layering mango adds visual appeal, but stirring it in works too.

How long does it last in the fridge?

Keeps well for 4–5 days refrigerated. Garnishes are best added just before eating.

Conclusion

I adore this Mango Coconut Chia Pudding for its ease, healthiness, and fresh tropical flavor. It’s fuss-free, beautiful in jars, and satisfies sweet cravings with wholesome ingredients. Whether I’m meal-prepping or hosting brunch, this bright, creamy pudding shines every time.

Print