Bring a burst of tropical sunshine to your mornings with this Mango Coconut Chia Pudding—a creamy, refreshing, and nutrient-packed breakfast or snack. Made with just a handful of wholesome ingredients, it’s loaded with omega-3s, fiber, and natural sweetness from ripe mangoes.
This pudding is the perfect prep-ahead recipe. Simply mix the ingredients the night before, and wake up to a ready-to-eat jar of creamy goodness layered with bright mango puree. It’s vegan, dairy-free, gluten-free, and endlessly customizable with toppings like shredded coconut, granola, or fresh fruit.
Ingredients (Serves 2)
- 1 cup coconut milk (canned or carton)
- 1/4 cup chia seeds
- 1 tablespoon maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract
- 1 large ripe mango, peeled and diced
- Optional toppings: shredded coconut, chopped nuts, mint, more mango chunks
Instructions
- Make the chia pudding base:
In a bowl or jar, combine coconut milk, chia seeds, maple syrup (if using), and vanilla extract. Stir well until evenly mixed. Let sit for 5 minutes, then stir again to prevent clumping. - Refrigerate overnight:
Cover and refrigerate for at least 4 hours or overnight, until the mixture thickens to a pudding-like consistency. - Prepare the mango puree:
Blend most of the diced mango in a blender or food processor until smooth. Reserve a few chunks for garnish if desired. - Assemble:
In jars or cups, layer the chia pudding and mango puree. Top with additional mango pieces, shredded coconut, or your favorite toppings. - Serve:
Enjoy chilled for breakfast, a snack, or even a healthy dessert!
This pudding is naturally sweet, creamy, and refreshing—perfect for warmer days or when you’re craving something light yet satisfying.