Save There's something almost magical about opening a can of coconut milk on a sweltering afternoon and knowing you're minutes away from something that tastes like an island vacation in a glass. I discovered this pudding completely by accident, really—I had these chia seeds sitting in my pantry from a health kick I'd half-committed to, and a produce bin full of mangoes that were getting softer by the day. What started as a desperate attempt to use them up turned into one of those simple recipes that feels like a tiny luxury every time I make it.
I made this for a friend who was staying over during a particularly humid summer, and she ate three bowls over two days without asking what was in it. When I finally told her it was just coconut milk and chia seeds, she looked genuinely shocked—she'd assumed I'd done something much more complicated. That moment made me realize this recipe's real gift isn't the tropical flavors (though those are lovely), it's how it tricks people into thinking you've put in way more effort than you actually have.
Ingredients
- Coconut milk (full-fat or light, 400 ml): Full-fat gives you that luxurious mouthfeel, but don't stress if you only have light—it still works beautifully, just slightly less rich.
- Chia seeds (6 tbsp): These little seeds absorb liquid and create that pudding magic; don't skip the stirring step halfway through chilling or they clump.
- Maple syrup or honey (3 tbsp, plus 1–2 tbsp extra for mango): Start with 3 tablespoons, taste as you go, and remember that ripe mangoes bring their own sweetness to the party.
- Vanilla extract (1 tsp, optional): A tiny splash lifts everything without announcing itself; I usually add it.
- Ripe mangoes (2 large, about 400 g flesh): The sweeter they smell, the less additional sweetener you'll need—pick ones that give slightly to pressure.
- Lime juice (1 tbsp): This brightens the mango layer and keeps it from tasting one-dimensional.
- Toasted coconut flakes, pistachios or almonds, fresh mango cubes, mint leaves: Any or all of these turn a simple bowl into something you actually want to photograph.
Instructions
- Whisk the base:
- Pour your coconut milk into a bowl with the maple syrup and vanilla, then whisk until the sweetener dissolves completely and everything looks smooth. This takes maybe a minute, but it matters—you don't want little pockets of syrup hiding at the bottom.
- Stir in the seeds:
- Add your chia seeds and stir thoroughly, making sure they're scattered throughout the liquid and not clumping together. This is easier than you'd think but worth doing carefully.
- The long sleep:
- Chill with patience:
- Cover your bowl and refrigerate for at least 2 hours, but here's the secret: stir it once after about 30 minutes to break up any seeds that have started clustering. Overnight is even better if you have the time.
- Blend the mango:
- While the pudding chills, cut your mangoes away from the pit, scoop the flesh into a blender with the lime juice and any extra sweetener you're adding, then blend until silky. Taste it and adjust—you're going for a balance between sweet and bright.
- Layer it up:
- Spoon pudding into your serving glasses until they're about halfway full, then add a generous pour of mango puree on top. If you're feeling fancy, you can alternate layers, but honestly, the simplest version looks just as good.
- Garnish and chill:
- Scatter your toasted coconut, nuts, or fresh mango pieces over the top, add a leaf of mint if you have it, and keep everything cold until you serve.
Save My favorite version of this dish happened completely by accident when I blended the mango with a tiny pinch of sea salt instead of just lime juice. That small thing—a discovery I made while distracted and not really paying attention—turned it from delicious into something I actually crave. It taught me that the simplest recipes often have a secret adjustment hiding just under the surface, waiting for you to stumble onto it.
Choosing Your Mangoes
The success of this pudding lives and dies by mango ripeness, so spend a moment really getting to know what you've got. A mango that smells sweet and floral, that gives just slightly when you press it gently, is exactly what you want—anything harder will taste a bit grassy, and anything softer will blur into an unappealing mush. If you're buying mangoes that aren't quite ready, set them on your counter for a day or two; they'll announce when they're perfect by how they smell.
Switching Up the Toppings
While toasted coconut and pistachios are lovely, I've found that the real joy of this pudding is how it adapts to whatever's actually in your kitchen. I've used crushed granola, candied ginger, toasted almonds, even a light drizzle of dark chocolate—each version feels slightly different but equally right. The point is to add something that contrasts with the creaminess, whether that's crunch or brightness or a little bittersweet edge.
Make It Your Own
This recipe is honestly a framework more than a rulebook, so feel free to play with it. If you love cardamom, add a pinch to the chia base; if you prefer almond milk to coconut, go for it; if you want to layer it like a parfait or serve it more like a mousse, there's nothing stopping you. The beautiful part about something this simple is how forgiving it is when you decide to make it yours.
- If chia seeds aren't your thing, try tapioca pearls or even regular pudding mix—the method stays the same and everything still tastes tropical and bright.
- A squeeze of passion fruit juice mixed into the mango layer adds a subtle tartness that's quietly incredible.
- Make extra pudding base without the mango and you've got a blank canvas for whatever fruit is in season.
Save This pudding has become my go-to when I want something that feels indulgent without the heaviness, something that tastes like summer even when it's not. Make it once and you'll understand why.
Recipe FAQ
- → How long should the chia mixture chill?
Chill the chia and coconut milk mixture for at least 2 hours to allow seeds to absorb liquid and thicken to a pudding-like texture.
- → Can I substitute coconut milk with other plant milks?
Yes, almond or oat milk can be used for a lighter version, though the flavor and creaminess may vary.
- → What adds sweetness to this dish?
Maple syrup or honey sweetens both the chia base and mango puree, adjustable according to taste.
- → What toppings complement this dish?
Toasted coconut flakes, chopped pistachios or almonds, fresh mango cubes, and mint leaves provide texture and freshness.
- → Is this suitable for special diets?
This preparation is vegan, gluten-free, and dairy-free, making it suitable for various dietary preferences.