Coconut Mango Chia Pudding
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Last updated on May 18, 2024
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Thick and creamy mango chia pudding with layers of coconut milk chia pudding and mango puree. You’ll love the fresh, tropical flavor!
We recently got back from our Grand Cayman babymoon trip. We stayed at the Kimpton Seafire resort and they had these little cups of mango chia pudding. I immediately knew I needed to come home and recreate this tasty, tropical, healthy breakfast! It reignited my love of chia pudding so I decided to do a Chia Pudding Week and it kicks off today! Who’s excited?!
What Does Chia Pudding Taste Like?
Chia pudding tastes like… pudding! The chia seeds have a very neutral flavor so the final flavor depends on the milk you choose and the flavors you mix in! I decided to use coconut milk in this recipe to make it extra thick, rich and go with the tropical theme. And then of course, there are layers of mango puree which take this chia pudding to the next level. Mmm I want to eat this all summer long!
Ingredients in Coconut Mango Chia Pudding
- light coconut milk (from a can)*
- chia seeds
- maple syrup (or sweetener of choice)
- mango
- toasted coconut flakes
*Note: full fat coconut milk gets suuuuper thick so I like using light coconut milk for this recipe!
How to Make Mango Chia Pudding
In a mason jar or bowl with a lid, stir together the coconut milk, chia seeds and maple syrup. Let the mixture sit for about five minutes and then stir again to break up any clumps. Cover and place the mixture in the fridge for at least 30 minutes. I like to do this step the night before and let it sit in my fridge all night!
While the coconut chia pudding is setting, peel the mango and remove the flesh. If you’ve never worked with fresh mango before, don’t be intimidated! Start by peeling all of the skin off the mango with a knife. I then like to hold the peeled mango with a paper towels so it doesn’t slip all over the place and carefully cut the flesh away from the pit. The pit is giant and is a similar shape to the mango… as you begin cutting, you’ll notice the pit pretty easily! Place the mango flesh in a high powered blender or food processor and blend until smooth.
To assemble your coconut mango chia puddings, grab two jars, bowls or glasses and spoon chia pudding into each. Top with a layer of mango puree. Continue to layer chia pudding and mango puree until you’ve used up everything! Sprinkle with a few pieces of toasted coconut flakes on top and enjoy. The mango chia pudding will keep in the fridge for at least 3-4 days so you can meal prep these little cups in advance.
More Chia Pudding Recipes
- Chia Pudding
- Chocolate Chia Pudding
- Strawberry Chia Pudding
- Protein Chia Pudding
- Banana Chia Pudding
- Coconut Chia Pudding
Chia Seed Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Coconut Mango Chia Pudding
Ingredients
- 1 cup light coconut milk, from a can
- 3 Tablespoons chia seeds
- 1 Tablespoon maple syrup, or sweetener of choice
- 1 small mango, peeled
- toasted coconut flakes, for topping
Instructions
- Stir together coconut milk, chia seeds and maple syrup. Let sit for 5 minutes then stir the mixture again to get out any clumps that formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
- While chia pudding is setting, peel mango and remove flesh. Place mango flesh in a high powdered blender and blend until smooth.
- Once chia pudding has set, grab two jars and spoon chia pudding into each. Top with a layer of mango puree and then continue to layer. I did two layers and ended with the chia pudding. Sprinkle a few pieces of toasted coconut on top and enjoy.
- Refrigerate any leftovers. Mango chia pudding should keep for at least 3-4 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did not have light coconut milk so I used regular I added a little unsweetened almond milk so it would not be too thick Next time will use the light because I probably added calories It still came out perfect! I doubled recipe to use the whole can and the ripe mangos I had I will enjoy this all week! I froze my other mangoes to try your smoothie recipes! Mangoes were on sale! Soo Delicious 🧡
Ah I love this so much! So glad this recipe turned out great and you are loving the final product. Thank you so much for coming back and sharing your review & star rating, I truly appreciate it!
Hi, is this possible to make without the coconut milk. I’m allergic to coconut and was wondering which milk you would change it to so not to disrupt the taste too much.
Many thanks from the UK
Hi Sarah – Of course. I love using non-dairy milks like almond milk or oat milk for chia seed pudding. Unsweetened almond milk is the lowest in calories and sugar so if you want a simple, low calorie, low sugar chia pudding this is the best option to choose. Keep in mind that it might not come out as thick and creamy if you don’t use the coconut milk, but it will still be delicious! If you give this a try, I’d love to know which milk you used and how you liked it! Enjoy!
Hi. Can you tell me if frozen mango would work in this recipe? Thank you!!
Hi, Melissa. I haven’t tried it but I think it should work! Just let the mango defrost before using.
Great – thank you! I’ll give that a try.
Absolutely love this!
I made it for the first time today for some relatives coming over for dinner.
We loved it that much, that i even shared it to my friends far and wide.
I was re-reading the first paragraph about your baby-moon in Grand Cayman and the resort you stayed at – such a coincidence as we are going next Tuesday for the same reason AND staying at the same resort!! 😂 I’ll keep a look out for their chia pudding haha!
Hi, Ava! What a small world, I love that! I’m so glad you liked this recipe and hope you like the real deal in Grand Cayman too. Happy Baby Moon!
I try making this chia seed pudding and it failed. What brad chia seed did you used. Also, can you share which coconut milk brand for this recipe. I’m so ready to try this again.
Warm regards,
Danielle
Oh no! Sorry to hear this recipe didn’t work for you, Danielle. Did you change anything about the recipe? I like the Nutiva brand for chia seeds and Thai Kitchen for canned coconut milk. Let me know how it works out for you next time!