A tropical escape with this Mango Coconut Chia Seed Pudding. This creamy, refreshing treat is packed with flavor and nutrients, making it the perfect healthy breakfast, snack, or even dessert.
The combination of sweet mango and rich coconut milk creates a luscious base, while the chia seeds provide a satisfying, tapioca-like texture.
It’s an incredibly easy, no-cook recipe that you can prepare ahead of time for a grab-and-go meal that feels both decadent and wholesome. Enjoy a taste of paradise in every spoonful!
Table of Contents
Ingredients Required
Here are the simple ingredients you’ll need to create this tropical delight.
- 1/2 cup lite coconut milk
- 1/2 cup unsweetened almond milk
- 3/4 cup fresh ripe mango, diced
- 4 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- Sweetener to taste (e.g., maple syrup, honey, or a few drops of stevia)
How to cook Mango Coconut Chia Seed Pudding?
Follow these simple steps to prepare your delicious chia pudding.
Step 1: Combine Ingredients
In a medium-sized bowl or a large jar, add the lite coconut milk, unsweetened almond milk, chia seeds, sweetened shredded coconut, and your sweetener of choice.
Step 2: Mix Well
Stir all the ingredients together until they are well combined. Make sure there are no clumps of chia seeds.
Step 3: First Chill
Let the mixture sit for about 30 minutes at room temperature. After 30 minutes, give it another good stir to break up any clumps that may have formed as the chia seeds begin to absorb the liquid.
Step 4: Refrigerate
Cover the bowl or jar and place it in the refrigerator to chill for at least 5-6 hours, or preferably overnight. This will allow the chia seeds to fully expand and the pudding to thicken to a creamy consistency.
Step 5: Add Mango and Serve
Once the pudding has set, give it a final stir. Gently fold in the diced fresh mango. You can also layer the pudding and mango in glasses for a beautiful presentation. Serve chilled and enjoy!
Your Questions Answered
Can I use a different type of milk?
Absolutely! While this recipe uses a combination of coconut and almond milk for a creamy, tropical flavor, you can use any milk you prefer. Dairy milk, soy milk, oat milk, or cashew milk are all great alternatives.
How long does chia pudding last in the fridge?
This Mango Coconut Chia Pudding can be stored in an airtight container in the refrigerator for up to 4 days. This makes it an excellent option for meal prepping your breakfasts or snacks for the week.
My chia pudding is too thick/thin. How can I fix it?
If your pudding is too thick, simply stir in a splash more of your chosen milk until it reaches your desired consistency. If it’s too thin, add another teaspoon or two of chia seeds, stir well, and let it chill for another hour to thicken up.
Can I use frozen mango?
Yes, frozen mango works well in this recipe. You can let it thaw slightly before dicing and adding it to the pudding, or you can blend it to create a smooth mango puree to layer with the chia pudding.
Pro-Tips for the Perfect Pudding
For the creamiest texture, use full-fat canned coconut milk. If you’re looking for a richer flavor, a drop of vanilla extract can be a wonderful addition. To enhance the presentation, top your pudding with extra diced mango, a sprinkle of toasted coconut flakes, or some fresh mint leaves before serving.
