Mango Coconut Chia Pudding
With just a handful of ingredients and zero fuss, you’ll have a chilled dessert or snack that’s both refreshing and satisfying—perfect for lazy afternoons or quick breakfast fixes.
Step by Step Guide
1. In a medium bowl, whisk together coconut milk, chia seeds, maple syrup or honey, vanilla, and salt until well combined.
2. Cover and refrigerate for at least 2 hours (or overnight), stirring once after 30 minutes to prevent clumping.
3. When ready to serve, layer the pudding with diced mango in glasses or bowls.
4. Garnish with extra mango or a sprinkle of toasted coconut flakes if you’re feeling fancy. Enjoy chilled!
Variations & Substitutions
If you’re feeling playful, swap out the mango for pineapple, papaya, or even a swirl of passion fruit puree for a tropical twist.
Almond milk or oat milk can replace coconut milk for a lighter texture, though you’ll miss out on some of that creamy richness.
Sweeteners are flexible—try agave, coconut sugar, or even a splash of orange juice for natural sweetness. For a little crunch, toss in chopped nuts or granola just before serving.
Tips & Tricks for Perfect Results
For the silkiest pudding, use full-fat coconut milk and give the mixture a good stir after the first 30 minutes of chilling—this helps the chia seeds distribute evenly and prevents clumps.
If you like a smoother texture, blend the pudding before layering with mango. Taste and adjust the sweetness before chilling, since flavors mellow as it sets.
Don’t skip the pinch of salt—it really highlights the mango’s natural flavor and balances the coconut’s richness.
Storage & Reheating
Store your Mango Coconut Chia Pudding in an airtight container in the fridge for up to 4 days. It’s perfect for meal prep! The pudding thickens as it sits, so give it a good stir before serving.
If it becomes too thick, just add a splash of coconut milk and mix well. This pudding is best enjoyed cold—no reheating needed, making it a fuss-free treat for busy days.
Mango Coconut Chia Pudding
Ingredients
- 1 cup coconut milk full-fat for creaminess
- 1 cup ripe mango diced (fresh or thawed frozen)
- 3 tablespoons chia seeds
- 1 –2 tablespoons maple syrup or honey optional, to taste
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together coconut milk, chia seeds, maple syrup or honey, vanilla, and salt until well combined.
- Cover and refrigerate for at least 2 hours (or overnight), stirring once after 30 minutes to prevent clumping.
- When ready to serve, layer the pudding with diced mango in glasses or bowls.
- Garnish with extra mango or a sprinkle of toasted coconut flakes if you’re feeling fancy. Enjoy chilled!
