If you’re craving a dessert that feels like a tropical vacation in a jar, you have to try this Mango Coconut Chia Pudding Recipe. It’s creamy, refreshing, and beautifully layered with the natural sweetness of ripe mangoes and the rich silkiness of coconut milk. Not only is it simple to make, but it’s also packed with wholesome ingredients, making it a perfect treat whether for breakfast, a snack, or a guilt-free dessert. This delightful pudding blends textures perfectly—from the thick, gelled chia seeds to the smooth mango puree and a crunchy topping option that takes every spoonful to the next level.
Ingredients You’ll Need
The beauty of this Mango Coconut Chia Pudding Recipe lies in its simple, wholesome ingredients that come together to create something truly special. Each ingredient is essential, lending unique flavors and textures—from creamy coconut milk to naturally sweet mangoes.
- Chia seeds: These little powerhouses soak up liquid and create a smooth, pudding-like texture that’s rich in fiber and omega-3s.
- Full-fat coconut milk: Adds a luscious, creamy base with a subtle coconut flavor, making the pudding satisfyingly rich.
- Maple syrup, honey, or agave: Provides natural sweetness that perfectly balances the tartness of mango without overpowering it.
- Vanilla extract: Enhances the overall flavor, adding a warm, aromatic note that pairs beautifully with coconut and mango.
- Ripe mangoes: Fresh, juicy mangoes bring vibrant color and tropical sweetness; using some for puree and some for topping adds both flavor and texture variety.
- Toasted coconut or granola (optional): For a delightful crunch on top that contrasts with the creamy pudding underneath.
How to Make Mango Coconut Chia Pudding Recipe
Step 1: Mix the Chia Base
Start by whisking together chia seeds, coconut milk, your choice of sweetener, and vanilla extract in a bowl or jar. Stir thoroughly to prevent any clumps from forming and ensure the chia seeds are evenly dispersed for consistent texture throughout your pudding.
Step 2: Let it Thicken
Allow the mixture to sit for 10 minutes and then stir again to break up any lumps. This step is important because chia seeds naturally absorb liquid and swell, so this initial wait followed by stirring helps achieve that perfectly creamy consistency.
Step 3: Refrigerate to Set
Cover the mixture and pop it in the fridge for at least 4 hours, or ideally overnight. This chilling period is where the magic happens—your chia pudding will thicken into a silky, spoonable treat.
Step 4: Prepare the Mango Puree
While the pudding sets, blend 1 1/2 of your peeled and diced mangoes until completely smooth. This luscious mango puree will layer beautifully with the coconut chia pudding to add a fresh, fruity contrast.
Step 5: Assemble the Pudding
Once the pudding has set firm, layer it with the mango puree in your chosen serving jars or bowls. This creates a visually stunning contrast between the creamy white pudding and the bright orange mango.
Step 6: Add Toppings
Top your creation with the reserved diced mango pieces and sprinkle toasted coconut or granola over the top for an irresistible crunch and an added burst of flavor. Now your Mango Coconut Chia Pudding Recipe is ready to enjoy!
Step 7: Serve or Store
You can serve the pudding immediately or refrigerate it for up to 5 days, making it a fantastic make-ahead treat for busy mornings or on-the-go snacking.
How to Serve Mango Coconut Chia Pudding Recipe
Garnishes
To make your Mango Coconut Chia Pudding Recipe even more special, try garnishing with fresh mint leaves or a few edible flowers to brighten the look and enhance the tropical vibe. Toasted coconut flakes are a classic choice that add texture and a toasty flavor, while crunchy granola offers satisfying contrast.
Side Dishes
This pudding pairs wonderfully with a light, fresh fruit salad or a crisp green tea. If you want a little more substance, try alongside a slice of gluten-free banana bread or a coconut macaron for a completely tropical-themed spread.
Creative Ways to Present
For a fun twist, layer the pudding and mango puree in clear glasses instead of jars. This way you can showcase the vibrant colors and textures, making it perfect for brunches or special gatherings. You can also add a swirl of passionfruit pulp or a sprinkle of finely chopped nuts for an unexpected flavor boost.
Make Ahead and Storage
Storing Leftovers
Any leftover Mango Coconut Chia Pudding Recipe should be kept in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, making it a great grab-and-go option during a busy week.
Freezing
Because of the texture of chia seeds when frozen, freezing this pudding isn’t recommended as it may affect the smoothness and consistency. It’s best enjoyed fresh or refrigerated.
Reheating
This pudding is best served cold, so reheating is not advised. If you prefer it slightly warmer, you can let it sit at room temperature for 10 minutes before eating, but avoid any microwaving which could affect taste and texture.
FAQs
Can I use a different type of milk?
Absolutely! While full-fat coconut milk gives the pudding its signature creaminess and tropical flavor, you can substitute almond, soy, or oat milk. Just keep in mind the consistency might be lighter.
How ripe should the mangoes be?
For the best flavor, choose mangoes that are fully ripe and juicy. They should yield slightly to gentle pressure and have a fragrant, sweet aroma. This ensures your mango puree and topping are naturally sweet and flavorful.
Is this recipe vegan-friendly?
Yes! Use maple syrup or agave instead of honey to keep the recipe completely plant-based while still maintaining sweetness and depth of flavor.
How thick will the pudding be?
After chilling for 4 hours or overnight, the pudding should be thick enough to hold its shape when scooped. If you prefer it thicker, simply add a little more chia seeds next time.
Can I add other fruits?
Definitely. While mango is the star here, you can mix in berries, pineapple, or passionfruit for different flavor combinations. Just keep the balance so you still enjoy that tropical mango coconut vibe.
Final Thoughts
This Mango Coconut Chia Pudding Recipe is one of those feel-good dishes that make you smile with every spoonful. It’s simple yet sophisticated, healthy but indulgent, and perfect for any time you want something fresh and satisfying. I really encourage you to give it a try—you might just find your newest favorite go-to snack or breakfast!
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Mango Coconut Chia Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegan
Description
This Mango Coconut Chia Pudding is a refreshing and nutritious dessert or breakfast option that combines creamy coconut milk with sweet mango puree and nutrient-rich chia seeds. Naturally sweetened with maple syrup or honey, it offers a delightful tropical flavor and creamy texture, perfect for a healthy treat or a make-ahead snack.
Ingredients
Chia Pudding Base
- 1/2 cup chia seeds
- 2 cups full-fat coconut milk
- 2 tablespoons maple syrup or honey (or agave for vegan)
- 1 teaspoon vanilla extract
Mango & Toppings
- 2 ripe mangoes (peeled and diced, divided for puree and topping)
- 2 tablespoons toasted coconut or granola (optional, for topping)
Instructions
- Mix Chia Ingredients: In a mixing bowl or jar, whisk together chia seeds, coconut milk, maple syrup or honey, and vanilla extract. Stir well to prevent any clumping of the chia seeds.
- Rest and Stir: Let the mixture sit for 10 minutes, then stir again vigorously to break up any chia seed clumps ensuring a smooth pudding texture.
- Refrigerate to Set: Cover the bowl or jar and place it in the refrigerator for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into pudding.
- Prepare Mango Puree: While the pudding is setting, blend 1 1/2 mangoes until smooth to create a luscious mango puree. Reserve the remaining diced mango pieces for topping later.
- Assemble Layers: Once the chia pudding has set firmly, spoon or layer the pudding and mango puree alternately into serving jars or cups for a visually appealing presentation.
- Add Toppings: Top the layered pudding with the reserved diced mango and sprinkle optional toasted coconut or granola on top for added crunch and flavor.
- Serve or Store: Serve the pudding immediately chilled or cover and refrigerate it for up to 5 days to enjoy later.
Notes
- Use full-fat coconut milk for a creamier texture and richer flavor.
- Maple syrup, honey, or agave can be adjusted based on your preference for sweetness or dietary restrictions.
- For vegan diets, ensure honey is substituted with maple syrup or agave syrup.
- Toasting coconut flakes enhances their flavor and adds a delightful crunch.
- Leftover pudding can be stored in airtight containers in the refrigerator for up to 5 days.
- You can replace mango with other fruits like berries or peaches depending on seasonality and preference.
