Mango Coconut Chia Pudding
Chia seeds soaked in coconut milk form the creamy base of this pudding, which sets overnight with no cooking required. Fresh or frozen mango — blended into a smooth layer or simply sliced on top — adds bright, tropical sweetness that pairs naturally with the rich coconut. It works as a make-ahead breakfast or a light dessert and keeps in the fridge for up to four days.
Equipment
- Mixing bowl
- Whisk or spoon
- Blender
- Refrigerator
- Serving glasses or bowls
Ingredients
For the Chia Pudding Base:
- 1 cup full-fat canned coconut milk well-shaken for consistent texture
- 1 cup unsweetened almond milk or other plant-based milk of choice
- ½ cup chia seeds preferably white for brighter pudding
- 2 tablespoons maple syrup adjust to taste
- 1 teaspoon pure vanilla extract
For the Mango Layer:
- 2 cups ripe mango flesh from about 2 large mangoes, chopped
- 1 teaspoon lime juice freshly squeezed
Optional Toppings:
- 2 tablespoons toasted coconut flakes for garnish
- ¼ cup diced fresh mango for garnish
- 1 tablespoon fresh mint chopped or whole leaves for garnish
Instructions
- In a large mixing bowl, whisk together the coconut milk, almond milk, maple syrup, and vanilla extract until fully combined.
- Add the chia seeds and whisk vigorously for about 30 seconds to distribute them evenly. Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
- Cover the bowl and refrigerate for at least 4 hours or preferably overnight, until the pudding has thickened to a spoonable, gel-like consistency.
- Just before serving, blend the chopped mango and lime juice in a high-speed blender until smooth and creamy. This becomes your tropical fruit layer.
- To assemble, spoon the chia pudding into serving glasses, filling halfway. Layer the mango purée on top, then finish with remaining pudding if preferred for a layered effect.
- Garnish with diced mango, toasted coconut flakes, and fresh mint. Serve chilled.
Notes
- Use Ataulfo or Champagne mangoes during peak mango season (April–July) for maximum sweetness and fragrance.
- Substitute maple syrup with agave nectar or date syrup if desired.
- If pressed for time, soak chia pudding for at least 2 hours, but overnight yields the ideal texture.
- For a layered parfait effect, chill mango purée before assembling.
Nutrition
Calories: 327kcalCarbohydrates: 32gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 95mgPotassium: 413mgFiber: 9gSugar: 19gVitamin A: 1069IUVitamin C: 36mgCalcium: 244mgIron: 4mg
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