Mango Coconut Chia Pudding (Printable)

Tropical blend of coconut milk, mango, and chia seeds with a creamy texture and natural sweetness.

# What You’ll Need:

→ Chia Pudding Base

01 - 1 can (13.5 fl oz) coconut milk, full-fat or light
02 - 3 tbsp maple syrup or honey, to taste
03 - 1 tsp vanilla extract (optional)
04 - 6 tbsp chia seeds

→ Mango Layer

05 - 2 large ripe mangoes (about 14 oz flesh), peeled and diced
06 - 1 tbsp lime juice
07 - 1–2 tbsp maple syrup or honey, optional and to taste

→ Toppings (optional)

08 - 2 tbsp toasted coconut flakes
09 - 1 tbsp chopped pistachios or almonds
10 - Fresh mango cubes or fresh mint leaves

# Directions:

01 - In a mixing bowl, whisk together coconut milk, maple syrup or honey, and vanilla extract if using, until smooth.
02 - Stir in chia seeds thoroughly, ensuring even distribution throughout the mixture.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until the mixture thickens to a pudding consistency.
04 - Blend the mango flesh with lime juice and sweetener if using in a blender until smooth. Taste and adjust sweetness as desired.
05 - Spoon the chia pudding halfway into serving glasses or bowls, then add a generous layer of mango puree on top.
06 - Garnish with toasted coconut flakes, nuts, fresh mango cubes, or mint leaves according to preference.
07 - Serve immediately, keeping chilled until ready to enjoy.

# Expert Hints:

01 -
  • It requires almost no cooking, which means your kitchen stays cool and your evening stays relaxed.
  • The texture is that perfect balance between creamy and light, like eating clouds made of actual nutrition.
  • Those chia seeds do something quietly miraculous overnight, transforming liquid into pudding without any fuss.
02 -
  • Don't skip that 30-minute stir—chia seeds are determined little things that will clump if you let them, and a lumpy pudding defeats the whole point of something this smooth.
  • The sweetness of your mangoes changes everything; a truly ripe mango might need no extra sweetener at all, so taste before you add more maple syrup.
  • This actually gets better after sitting overnight, as the flavors settle and deepen in a way they don't on the first day.
03 -
  • If your chia pudding seems too thick after chilling, a splash of milk (coconut, almond, oat—whatever you have) will loosen it right back up without ruining the flavor.
  • Toasting your own coconut flakes in a dry pan for just two or three minutes changes their entire personality, turning them from boring to deeply nutty and complex.
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