If you’re looking for a vibrant, refreshing treat that feels like a tropical vacation in a bowl, this Mango Coconut Chia Pudding Recipe is your new best friend. It’s creamy, naturally sweet, and packed with texture—from the luscious coconut milk to the satisfying crunch of chia seeds and coconut flakes, all crowned with juicy mango cubes. This pudding manages to be both a wholesome breakfast option and a delightful dessert, making it a versatile recipe to keep in your kitchen rotation.
Ingredients You’ll Need
The magic of this Mango Coconut Chia Pudding Recipe really starts with its simple but carefully chosen ingredients. Each component plays a role in delivering creamy texture, natural sweetness, and tropical flavor that’ll have you hooked from the first bite.
- Chia Seeds: These little powerhouses absorb liquid and create that perfect, pudding-like texture.
- Coconut Milk: Provides rich creaminess and that unmistakable tropical flair.
- 100% Real Maple Syrup: Adds natural sweetness without overpowering the delicate flavors.
- Vanilla: Enhances the overall flavor by adding a warm, inviting note.
- Sea Salt: A subtle pinch to balance the sweetness and bring out depth.
- Unsweetened Coconut Flakes: Adds a bit of chewiness and extra coconut flavor.
- Mango (diced): Fresh, juicy mango offers a beautiful burst of brightness and color on top.
How to Make Mango Coconut Chia Pudding Recipe
Step 1: Get Your Chia Seeds Ready
Start by placing your chia seeds in a medium bowl. These tiny seeds are the stars that expand and transform into the pudding’s signature texture, so make sure your measuring is precise!
Step 2: Whisk the Liquid Ingredients
In the same bowl, whisk together the coconut milk, maple syrup, vanilla, sea salt, and coconut flakes until well combined. This mixture creates the creamy, flavorful base that the chia seeds will soften in overnight.
Step 3: Refrigerate and Let It Set
Cover the bowl with plastic wrap and pop it into the fridge for at least 4 hours or, better yet, overnight. This chilling time allows the chia seeds to soak up all that goodness and expand beautifully, turning the mixture into pudding.
Step 4: Stir and Add Mango
When you’re ready to eat, give the pudding a good stir to break up any clumps. Then, top with freshly diced mango to add a juicy, tropical finish that’s as delicious to the eye as to the palate.
How to Serve Mango Coconut Chia Pudding Recipe
Garnishes
Elevate your Mango Coconut Chia Pudding Recipe with toppings like toasted coconut flakes, chia seeds, or a sprinkle of chopped nuts. These add an exciting crunch and extra layers of texture and flavor. Fresh mint leaves also bring a refreshing aroma and color contrast that really impress.
Side Dishes
This pudding pairs wonderfully with light, fresh fruit salads or a simple green smoothie. It complements anything you want to keep on the healthier side while adding a touch of indulgence thanks to its creamy base.
Creative Ways to Present
Serve the pudding in mason jars for a charming grab-and-go option or layer it in parfait glasses with fruit and granola for a beautiful breakfast or dessert presentation. You can even freeze it into popsicle molds for a fun, chilled treat on hot days.
Make Ahead and Storage
Storing Leftovers
Leftover Mango Coconut Chia Pudding Recipe keeps well in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness and prevent it from absorbing fridge odors.
Freezing
While you can freeze chia pudding, the texture of the coconut milk may change slightly once thawed. For best results, freeze in single-serving containers and thaw overnight in the fridge before enjoying.
Reheating
This pudding is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it a little warmer, simply let it sit at room temperature for a short while before eating.
FAQs
Can I use almond milk instead of coconut milk?
Yes, almond milk can be used as a substitute, but the pudding will be less creamy and lose some of that signature tropical coconut flavor.
How long does it take for the chia seeds to absorb the liquid?
Chia seeds generally take about 4 hours to fully absorb the liquid and achieve pudding texture, but overnight chilling is best for maximum creaminess.
Is this recipe vegan and gluten-free?
Absolutely! This Mango Coconut Chia Pudding Recipe is naturally vegan and gluten-free, making it perfect for a variety of dietary needs.
Can I sweeten the pudding with honey instead of maple syrup?
Yes, honey will work as a sweetener, but it’s not vegan. Maple syrup is preferred for keeping the recipe fully plant-based.
What can I do if the pudding is too thick or too thin?
If it’s too thick, stir in a bit more coconut milk until you reach your desired consistency. If it’s too thin, add more chia seeds and let it chill longer to thicken up.
Final Thoughts
This Mango Coconut Chia Pudding Recipe is truly a gem for anyone who loves quick, healthy, and delicious meals or snacks. Once you try it, you’ll appreciate not just the ease but the layered tropical flavors and textures that make every spoonful feel special. I can’t wait for you to make it and enjoy your own little taste of sunshine!
Print
Mango Coconut Chia Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Description
A refreshing and healthy Mango Coconut Chia Pudding that combines creamy coconut milk with nutrient-rich chia seeds, naturally sweetened with maple syrup and topped with fresh mango for a tropical twist. Perfect as a make-ahead breakfast or light dessert.
Ingredients
Chia Pudding Base
- 1/3 cup Chia Seeds
- 1 (14-ounce) can Coconut Milk
- 3 – 4 Tablespoons 100% Real Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt
- 1/3 cup Unsweetened Coconut Flakes
Topping
- 1 Mango, diced
Instructions
- Prepare chia seeds: Place the chia seeds in a mixing bowl to start the pudding base.
- Mix ingredients: Whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, sea salt, and unsweetened coconut flakes thoroughly until well combined.
- Refrigerate mixture: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight, allowing the chia seeds to absorb the liquid and soften.
- Serve: After the pudding has thickened and the chia seeds have softened, give it a good stir and top with fresh diced mango before serving for a sweet and tropical finish.
Notes
- For best texture, allow the pudding to chill overnight.
- Adjust maple syrup quantity to your preferred sweetness.
- You can substitute maple syrup with honey or agave nectar if desired.
- Use full-fat coconut milk for creamier consistency.
- Make sure to stir the mixture well before refrigerating to prevent chia seeds from clumping.
- Store leftovers covered in the refrigerator for up to 3 days.
