If you are craving a refreshing, nutritious, and downright delicious treat, this Coconut Mango Chia Pudding Recipe is exactly what you need in your life. Creamy coconut milk mingles with fresh mango sweetness, while chia seeds create the perfect pudding texture, making each spoonful a tropical escape. Whether it’s a healthy breakfast or a vibrant snack, this recipe brings a burst of sunshine to your table with minimal effort and maximum flavor.
Ingredients You’ll Need
There is something wonderfully simple yet deeply satisfying about the ingredients in this Coconut Mango Chia Pudding Recipe. Each component plays a vital role, balancing flavor, texture, and nutrition to create a truly memorable dish.
- 1 cup canned full-fat coconut milk: This provides a rich, creamy base that is essential for the pudding’s lush mouthfeel.
- 1/2 cup unsweetened almond milk (or other plant-based milk): Adds a light, nutty undertone and thins the pudding just enough without overpowering coconut’s creaminess.
- 1/4 cup chia seeds: The heart of the pudding, these magical seeds absorb liquid and swell into a gelatinous delight that’s packed with fiber and protein.
- 2 tablespoons maple syrup (or honey): A natural sweetener that enhances the overall tropical vibe without any harsh sweetness.
- 1/2 teaspoon vanilla extract: Adds warmth and a subtle depth of flavor to harmonize all the ingredients.
- 1 cup fresh mango (diced): Brings juicy bursts of fruity flavor and vibrant color, making the pudding look as good as it tastes.
- Extra mango or coconut flakes for topping (optional): These toppings add texture and an eye-catching finish when serving.
How to Make Coconut Mango Chia Pudding Recipe
Step 1: Combine the Liquid Ingredients
Start by whisking together the canned full-fat coconut milk, unsweetened almond milk, maple syrup, and vanilla extract in a mixing bowl. Mixing these first ensures that the flavors meld seamlessly and that the pudding base is perfectly sweetened and infused more deeply with vanilla.
Step 2: Add the Chia Seeds and Mix Again
Stir in the chia seeds thoroughly, then let the mixture sit undisturbed for about 5 minutes. This pause allows the chia seeds to absorb some liquid, and when you stir again, you break up any clumps, resulting in a smooth, even pudding texture.
Step 3: Refrigerate to Thicken
Cover the bowl and refrigerate it for at least 4 hours or, even better, overnight. This chill time is crucial as it lets the chia fully swell, transforming the mixture into the thick, spoonable pudding you will adore.
Step 4: Prepare Fresh Mango and Serve
Just before you’re ready to eat, stir the pudding again to ensure it’s creamy and uniform. Then scoop it into individual cups or jars, and generously top with diced mango and your choice of coconut flakes or a drizzle of honey for an extra touch of sweetness.
How to Serve Coconut Mango Chia Pudding Recipe
Garnishes
Simple touches can elevate your Coconut Mango Chia Pudding Recipe to restaurant-quality presentation. Fresh mango cubes provide a juicy contrast as a garnish, while those delicate coconut flakes add a satisfying crunch and enhance the tropical theme. A sprinkle of toasted nuts or a few fresh mint leaves can also make your pudding pop visually and texturally.
Side Dishes
This pudding pairs beautifully with light accompaniments such as a fresh fruit salad, a crunchy granola bar, or a crisp beet and arugula salad. Since the pudding is creamy and sweet, balancing it with something savory or tangy on the side makes the meal more rounded and exciting.
Creative Ways to Present
For an eye-catching twist, try layering the Coconut Mango Chia Pudding Recipe with granola or crushed nuts in clear glass jars to create beautiful parfaits. You might even shape the pudding into small spheres using molds for a fun finger-food option at brunches or parties. Serving chilled in hollowed-out mango halves is a surefire way to impress guests with flair.
Make Ahead and Storage
Storing Leftovers
This Coconut Mango Chia Pudding Recipe is a dream for make-ahead meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pudding will continue to thicken, so give it a good stir before serving to restore its creamy texture.
Freezing
While freezing chia pudding isn’t usually recommended due to potential texture changes, if you want to extend its life, freeze it in portion-sized containers for up to a month. Thaw overnight in the fridge and stir well before eating. Keep in mind the mango may lose some of its fresh bite after freezing.
Reheating
This pudding is best enjoyed cold, fresh from the fridge. If you prefer it slightly warmer, allow it to come to room temperature naturally or warm gently for just a few seconds in the microwave—stir well afterward to maintain the silky texture.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Frozen mango works perfectly for this Coconut Mango Chia Pudding Recipe. Just thaw and dice it before adding, and you’ll still get that vibrant flavor and luscious texture.
Is this recipe suitable for vegans?
Yes, it’s completely vegan as it uses plant-based milks and natural sweeteners. It’s a fantastic option for anyone seeking a dairy-free tropical treat.
How many servings does this recipe make?
This recipe yields about 4 servings, perfect for a family breakfast or prepping snacks for the week ahead.
Can I substitute the maple syrup with another sweetener?
Of course! Honey, agave syrup, or even a bit of brown sugar can work, but keep in mind each sweetener will subtly change the flavor profile.
What texture should I expect from this chia pudding?
The texture is creamy and slightly gelatinous due to the swollen chia seeds, but with plenty of soft mango bits to add bursts of juiciness. It’s satisfying and refreshing with every spoonful.
Final Thoughts
There is something truly joyful about making and savoring this Coconut Mango Chia Pudding Recipe, from its effortless preparation to its vibrant, tropical flavors. Whether you’re starting your day, needing a wholesome snack, or want a light dessert, this pudding offers a delicious way to brighten any moment. I urge you to give it a try—you’ll find yourself reaching for this delightful recipe again and again!
Print
Coconut Mango Chia Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Breakfast, Snack
- Method: No-Cook
- Cuisine: Tropical, American
- Diet: Vegan, Gluten Free
Description
This Coconut Mango Chia Pudding is a creamy, tropical, and healthy vegan breakfast or snack option. Made with full-fat coconut milk, almond milk, chia seeds, and fresh mango, it offers a nourishing blend of texture and flavor without any cooking required. The pudding is naturally gluten-free, packed with fiber and protein, and sweetened lightly with maple syrup for a guilt-free treat.
Ingredients
Main Ingredients
- 1 cup canned full-fat coconut milk
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1 cup fresh mango (diced)
- Extra mango or coconut flakes for topping (optional)
Instructions
- Mix Ingredients: In a mixing bowl, whisk together the coconut milk, almond milk, chia seeds, maple syrup, and vanilla extract until well combined to ensure the seeds are evenly distributed and flavors meld.
- Rest and Stir: Let the mixture sit for 5 minutes to allow the chia seeds to absorb some liquid, then stir again thoroughly to prevent any clumping for a smooth pudding texture.
- Refrigerate: Cover the bowl and refrigerate for at least 4 hours or preferably overnight, allowing the chia seeds to fully swell and the pudding to thicken.
- Serve: When ready to serve, stir the pudding well and spoon into individual cups or jars. Top with diced mango and optional toppings such as coconut flakes or a drizzle of honey for added flavor and texture.
- Enjoy Chilled: Serve the pudding chilled as a refreshing and nutritious breakfast or snack.
Notes
- Use canned full-fat coconut milk for the creamiest and richest texture.
- Frozen mango can be used if fresh mango is unavailable; simply thaw and dice before using.
- For added crunch and texture, layer the pudding with granola or chopped nuts when serving.
