If you’re craving a refreshing, naturally sweet treat that feels like a tropical vacation in a bowl, this Mango Coconut Chia Pudding Recipe is going to become your new favorite go-to. It’s creamy, luscious, and packed with wholesome ingredients, perfectly blending the rich, velvety texture of coconut milk with the tropical punch of fresh mango. The chia seeds give it a satisfyingly delicate gel-like body, making each spoonful feel indulgent yet nourishing. Whether you’re looking for a healthy breakfast, a midday snack, or a light dessert, this pudding offers a delightful balance of flavors that’s both comforting and vibrant.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this Mango Coconut Chia Pudding Recipe truly shine. Each component plays a vital role in achieving that perfect harmony of taste, texture, and color that makes your spoonfuls sing tropical bliss.
- Chia Seeds: These tiny nutrient powerhouses absorb liquid and create a silky, pudding-like texture that’s crucial for the dish’s base.
- Coconut Milk: The creamy heart of the pudding, full of rich, tropical flavor that beautifully complements the mango.
- 100% Real Maple Syrup: Adds just the right amount of natural sweetness without overpowering the other flavors.
- Vanilla: A splash of warm, aromatic vanilla rounds out the flavor profile for extra depth.
- Sea Salt: Enhances all the flavors, bringing balance and subtle complexity to the pudding.
- Unsweetened Coconut Flakes: Adds texture and a toasty, nutty note that pairs wonderfully with coconut milk.
- Fresh Mango: The star fruit that brightens the pudding with juicy, tropical sweetness and a gorgeous burst of color.
How to Make Mango Coconut Chia Pudding Recipe
Step 1: Prepare the Chia Seeds
Start by placing your chia seeds into a mixing bowl. This sets the stage for the magic to happen, as chia seeds are like little sponges ready to absorb all the coconut goodness.
Step 2: Combine the Ingredients
Whisk together the coconut milk, maple syrup, vanilla, sea salt, and coconut flakes. Pour this luscious mixture over the chia seeds and stir thoroughly so every seed is coated. This ensures the pudding will have that silky, evenly thickened texture we crave.
Step 3: Chill and Set
Cover the bowl with plastic wrap and pop it into the refrigerator. Let the pudding chill for at least 4 hours or, better yet, overnight. During this time the chia seeds will expand and soften, turning the liquid into a creamy, spoonable delight.
Step 4: Add the Mango and Serve
When it’s time to enjoy, give the pudding a good stir to redistribute everything evenly. Then top with generous amounts of fresh, diced mango. This final touch brings a fresh burst of flavor and vibrant color that’s as beautiful as it is delicious.
How to Serve Mango Coconut Chia Pudding Recipe
Garnishes
Fresh mango is obviously the star garnish, but feel free to sprinkle on extra coconut flakes for crunch or a few mint leaves to brighten up the presentation. A drizzle of maple syrup or a handful of toasted nuts can add an indulgent twist that keeps your pudding exciting.
Side Dishes
This pudding pairs beautifully with a side of crunchy granola or a light fruit salad for brunch. If you want to keep things savory on the side, try it alongside a handful of roasted nuts or a small serving of yogurt to balance texture and flavor.
Creative Ways to Present
Serve the Mango Coconut Chia Pudding Recipe in clear jars or elegant glassware to showcase those gorgeous layers and inviting colors. For a party, layer it with tropical fruits and toasted coconut to turn it into a parfait. You can even pipe it into silicone molds to create fun, portable chia “pudding pops.”
Make Ahead and Storage
Storing Leftovers
Leftover pudding keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, but be sure to stir before serving since the chia seeds tend to settle.
Freezing
This pudding doesn’t freeze well because the texture of the chia seeds can become unpleasantly gelatinous. For best results, enjoy it fresh or keep it refrigerated rather than frozen.
Reheating
Reheating isn’t necessary since this is best served chilled. If you prefer a warmer pudding, heat gently in a small saucepan over low heat, stirring constantly, but remember the texture may change slightly.
FAQs
Can I use almond milk instead of coconut milk?
While almond milk can work, it won’t create the same rich and creamy texture or the distinct coconut flavor that makes this Mango Coconut Chia Pudding Recipe so special. Coconut milk is highly recommended for the best taste.
How sweet is this pudding? Can I adjust the sweetness?
The maple syrup adds a gentle, natural sweetness, but you can definitely adjust it up or down based on your preference. Starting with 3 tablespoons is a good baseline, and you can always add more after chilling if needed.
Are chia seeds gluten-free?
Yes, chia seeds are naturally gluten-free, making this pudding a great option for those avoiding gluten. Just be sure all additional ingredients are also certified gluten-free if that’s a concern.
How long does it take for chia seeds to thicken?
Chia seeds typically need about 4 hours to fully absorb the liquid and swell into pudding form, but overnight chilling gives the best, most consistent texture.
Can this pudding be made vegan?
Absolutely! This Mango Coconut Chia Pudding Recipe is naturally vegan as long as you use pure maple syrup instead of honey. It’s a delicious, cruelty-free treat everyone can enjoy.
Final Thoughts
This Mango Coconut Chia Pudding Recipe is like a little sunshine moment for your taste buds. Its simplicity makes it approachable to whip up anytime, while the tropical flavors feel like a special reward. I can’t recommend it enough for anyone wanting a healthy, indulgent snack that’s ready to impress. Do yourself a favor and make a batch—you’ll keep coming back spoonful after spoonful!
Print
Mango Coconut Chia Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Breakfast, Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Description
A refreshing and healthy Mango Coconut Chia Pudding made with creamy coconut milk, sweet mango, and crunchy chia seeds. This no-cook, vegan-friendly dessert or breakfast option is naturally sweetened with maple syrup and packed with fiber and nutrients.
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
Toppings
- 1/3 cup Unsweetened Coconut Flakes
- 1 Mango, diced
Instructions
- Add Chia Seeds: Place the chia seeds in a mixing bowl to start the pudding base.
- Mix Ingredients: Whisk together the coconut milk, maple syrup, vanilla extract, sea salt, and unsweetened coconut flakes with the chia seeds until all ingredients are well combined and the mixture is evenly incorporated.
- Refrigerate: Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, allowing the chia seeds to absorb the liquid and form a pudding-like texture.
- Stir and Serve: Once the chia seeds have expanded and softened, give the pudding a good stir. Serve topped with fresh, diced mango for a tropical finish.
Notes
- Use full-fat coconut milk for creamier texture.
- Adjust the maple syrup to your preferred sweetness.
- For nuttier flavor, toast the coconut flakes lightly before adding.
- This pudding can be made up to 2 days ahead; store covered in the fridge.
- For a thinner consistency, add a splash more coconut milk before chilling.
