A creamy, refreshing, and tropical Coconut Mango Chia Pudding is one of my favorite make-ahead recipes for busy mornings or light desserts. I love how the rich coconut milk pairs with naturally sweet mango puree, while chia seeds create a thick, satisfying texture. This simple recipe is packed with wholesome ingredients, making it a delicious option whenever I want something healthy without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup light coconut milk
3 tablespoons chia seeds
1 tablespoon maple syrup
1 small mango, peeled and pureed
Toasted coconut flakes, for topping
Directions
I stir together the light coconut milk, chia seeds, and maple syrup in a bowl or mason jar until everything is well combined.
I let the mixture rest for 5 minutes, then stir it again to break up any clumps of chia seeds.
I cover the bowl or jar and refrigerate it for at least 30 minutes, or up to 12 hours, until the pudding becomes thick and creamy.
While the pudding chills, I peel the mango and blend the flesh until it becomes completely smooth.
I divide the chia pudding evenly between two serving jars or glasses.
I spoon a layer of mango puree over the chia pudding.
I continue alternating layers of chia pudding and mango puree until all of the ingredients have been used.
I finish each serving with a sprinkle of toasted coconut flakes.
I serve it immediately or refrigerate it for later.
Servings and Timing
Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Chilling Time: 30 minutes to 12 hours
Total Active Time: 15 minutes
Calories: Approximately 260 kcal per serving
Variations
I sometimes replace the mango with pineapple or passion fruit for another tropical twist. When I want an even creamier texture, I use full-fat coconut milk instead of light coconut milk. I occasionally stir a little vanilla extract into the chia mixture for extra flavor. Fresh berries, kiwi, or sliced bananas also make delicious additions between the layers. For added crunch, I like topping the pudding with chopped almonds, pecans, or granola instead of coconut flakes.
Storage/Reheating
I store the pudding in airtight containers or mason jars in the refrigerator for up to 4 days, making it perfect for meal prep. I keep the toasted coconut flakes separate until serving so they stay crisp. Since this recipe is served cold, I do not reheat it. If the pudding thickens too much during storage, I stir in a small splash of coconut milk before serving to restore its creamy consistency.
FAQs
Can I use frozen mango instead of fresh mango?
I can absolutely use frozen mango. I simply thaw it first and blend it until smooth before layering it with the chia pudding.
How long does chia pudding need to set?
I find that 30 minutes is enough for a basic set, but chilling it overnight creates the thickest and creamiest texture.
Can I make this recipe without maple syrup?
Yes. I sometimes skip the maple syrup if my mango is especially sweet, or I substitute it with honey or agave syrup if preferred.
Why is my chia pudding too thin?
I usually find that it needs more chilling time or another thorough stir after the first 5 minutes. If necessary, I mix in a little more chia seeds and let it chill longer.
Is Coconut Mango Chia Pudding good for meal prep?
Yes. I love making a batch in advance because it keeps well in the refrigerator for several days and provides a quick, healthy breakfast or snack whenever I need it.
Conclusion
I enjoy making this Coconut Mango Chia Pudding because it delivers fresh tropical flavors with very little effort. The creamy coconut base, naturally sweet mango, and satisfying chia seeds create a wholesome recipe that fits breakfast, snacks, or dessert. Since it stores well and comes together quickly, I can prepare it ahead of time and always have a refreshing, nutritious treat ready to enjoy.
📖 Recipe:
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Coconut Mango Chia Pudding
- Total Time: 45 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
A creamy, refreshing tropical chia pudding made with light coconut milk, sweet mango puree, and wholesome chia seeds. Perfect as a make-ahead breakfast, healthy snack, or light dessert.
Ingredients
1 cup light coconut milk
3 tablespoons chia seeds
1 tablespoon maple syrup
1 small mango, peeled and pureed
Toasted coconut flakes, for topping
Instructions
- Stir together the light coconut milk, chia seeds, and maple syrup in a bowl or mason jar until well combined.
- Let the mixture rest for 5 minutes, then stir again to break up any clumps of chia seeds.
- Cover and refrigerate for at least 30 minutes, or up to 12 hours, until thick and creamy.
- While the pudding chills, peel and puree the mango until completely smooth.
- Divide the chia pudding evenly between two serving jars or glasses.
- Spoon a layer of mango puree over the chia pudding.
- Continue alternating layers of chia pudding and mango puree until all ingredients are used.
- Top each serving with toasted coconut flakes.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Substitute pineapple or passion fruit for the mango for a different tropical flavor.
Use full-fat coconut milk for an extra creamy texture.
Add a splash of vanilla extract for additional flavor.
Top with fresh berries, kiwi, banana slices, chopped nuts, or granola for variety.
Store covered in the refrigerator for up to 4 days. Keep toasted coconut separate until serving.
If the pudding becomes too thick, stir in a splash of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 13 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 9 g
- Protein: 5 g
- Cholesterol: 0 mg
