Creamy, tropical, and naturally sweet, this Coconut Mango Chia Pudding blends coconut milk with fresh mango for a refreshing, plant-based treat—perfect for breakfast or dessert.
I absolutely love how refreshing and satisfying this Coconut Mango Chia Pudding is—it’s like a tropical vacation in a jar! I blend creamy coconut milk with sweet, juicy mango for the base, then top it off with fresh mango cubes and a sprinkle of coconut flakes. It’s quick to prepare, totally plant-based, and makes the perfect breakfast, snack, or light dessert when I’m craving something indulgent but nourishing.
Why You’ll Love This Coconut Mango Chia Pudding
- Tropical & Refreshing – The combo of coconut and mango makes every bite feel like a mini getaway.
- Quick & Easy – Just blend, stir, and chill—minimal prep with maximum flavor.
- Vegan & Nourishing – Naturally plant-based, packed with fiber, healthy fats, and antioxidants.
- Versatile – Perfect for breakfast, snack, or a light, guilt-free dessert.
Ingredients (2 servings):
- 1/2 cup ripe mango (blended, about 1/2 of a medium mango)
- 1/2 cup ripe mango (cubed, for topping)
- 1 cup canned full-fat coconut milk (shake well)
- 1/2 cup unsweetened almond milk (or other plant milk)
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup (adjust to taste)
- 1/4 cup chia seeds
- 2 tbsp unsweetened coconut flakes or coconut slices (for garnish)
Instructions:
- Blend the base:
In a blender, combine 1/2 cup mango, coconut milk, almond milk, vanilla, and maple syrup. Blend until smooth. - Add chia seeds:
Pour the mango-coconut mixture into a bowl or jar. Stir in chia seeds thoroughly. Let sit for 10 minutes, then stir again to prevent clumping. - Chill:
Cover and refrigerate for at least 2–3 hours or overnight until thick and pudding-like. - Serve and garnish:
Divide pudding into bowls or jars. Top with cubed mango and coconut flakes or slices.
Recipe Tips
Use ripe mango: The riper the mango, the sweeter and more flavorful your pudding will be—no need to add extra sweetener.
Stir chia seeds twice: Stir once when you add them, then again after 10 minutes to prevent clumping and ensure even texture.
Chill overnight: While it sets in a few hours, overnight chilling gives the best creamy consistency.
Blend until silky: Make sure the coconut milk and mango are blended smooth for a rich, velvety base.
Customize toppings: Add toasted coconut, berries, or a drizzle of nut butter to switch things up and boost nutrition.
Coconut Mango Chia Pudding
Equipment
- blender
Ingredients
- 1/2 cup ripe mango blended, about 1/2 of a medium mango
- 1/2 cup ripe mango cubed, for topping
- 1 cup canned full-fat coconut milk shake well
- 1/2 cup unsweetened almond milk or other plant milk
- 1/2 tsp vanilla extract optional
- 1 tbsp maple syrup adjust to taste
- 1/4 cup chia seeds
- 1-2 tbsp unsweetened coconut flakes or coconut slices for garnish
Instructions
- Blend the base: In a blender, combine 1/2 cup mango, coconut milk, almond milk, vanilla, and maple syrup. Blend until smooth.
- Add chia seeds: Pour the mango-coconut mixture into a bowl or jar. Stir in chia seeds thoroughly. Let sit for 10 minutes, then stir again to prevent clumping.
- Chill: Cover and refrigerate for at least 2–3 hours or overnight until thick and pudding-like.
- Serve and garnish: Divide pudding into bowls or jars. Top with cubed mango and coconut flakes or slices.
I love keeping a couple jars of this Coconut Mango Chia Pudding in the fridge—it’s such a simple way to treat myself to something delicious and nourishing. Whether I have it for breakfast or a midday snack, it always hits the spot. I hope you enjoy it as much as I do!