Mango Coconut Chia Pudding

Introduction

Last weekend I wanted something light, cooling, and a little indulgent—so I whipped up this Mango Coconut Chia Pudding. In under five minutes you whisk a handful of pantry staples into a creamy, tropical pudding. After a couple hours in the fridge it firms up into layers of silky coconut-chocolate chia seeds and bright mango puree. It’s a snack, dessert, or even a breakfast parfait that feels like sunshine in a glass.

Why Make This Recipe

• Ultra-Easy: Just whisk, chill, and layer—no cooking required.
• Nutrient-Packed: Chia seeds deliver Omega-3s and fiber; mango brings vitamin C.
• Versatile: Dress it up with nuts, granola, or fresh berries.
• Make-Ahead Magic: Prep in the morning, enjoy all day long.

Ingredients & Substitutions

• 1 cup full-fat coconut milk
  Sub: light coconut milk or coconut cream for extra richness
• 1 cup almond milk (or any plant-based milk)
• ⅓ cup chia seeds
• ⅓ cup unsweetened shredded coconut
• 2 Tbsp maple syrup (or honey/agave)

For the Mango Puree:

• 2 cups fresh mango, cubed (frozen thawed also works)
• 2 Tbsp maple syrup (adjust to taste)

Tip: For a vanilla note, stir ½ tsp vanilla extract into the pudding mix.

Directions

1. Mix the Pudding: In a bowl, whisk coconut milk, almond milk, chia seeds, shredded coconut, and maple syrup until well combined.
2. Chill: Cover and refrigerate at least 2 hours (or overnight) until thick and pudding-like.
3. Blend the Mango: Meanwhile, puree mango and maple syrup in a blender on HIGH until smooth. Chill.
4. Layer & Serve: In serving glasses, alternate spoonfuls of chia pudding and mango puree. Top with extra coconut, mango cubes, or granola. Enjoy!

How to Serve

Spoon into pretty jars or glasses for easy grab-and-go breakfasts. Garnish with toasted coconut flakes or a sprig of mint for a touch of elegance.

How to Store

Keep chia pudding and mango puree in separate airtight containers in the fridge up to 3 days. Assemble just before serving for maximum freshness.

Pro Tips from the Chef

• Whisk well: Get those seeds evenly dispersed so you don’t end up with clumps.
• Adjust consistency: If too thick, stir in a splash more almond milk.
• Sweetness check: Taste after chilling—chia absorbs sweetness, so you may want a drizzle more maple.

Variations

• Berry Twist: Swap mango puree for strawberry or blueberry puree.
• Chocolate Swirl: Stir 1 Tbsp cocoa powder into the chia pudding.
• Nutty Crunch: Top with chopped pistachios or walnuts.

FAQs

Can I use all coconut milk?
Yes—use 2 cups coconut milk for an ultra-rich pudding.

Are chia seeds gluten-free?
They are naturally gluten-free and vegan.

Can I freeze this?
Freezing changes texture—best enjoyed chilled fresh.

Conclusion

This Mango Coconut Chia Pudding is the perfect no-cook treat for hot days. It’s creamy, fruity, and endlessly adaptable—just blend, chill, and savor a little tropical escape anytime.