Coconut Mango Chia Pudding

DF

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?!

Two jars of chia pudding layered with mango puree and topped with toasted coconut flakes.

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

*Note: full fat coconut milk gets suuuuper thick so I like using light coconut milk for this recipe!

Two jars of coconut mango chia pudding topped with toasted coconut flakes. Jars are surrounded by two spoons, a napkin and mango chunks.

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.

Two jars of coconut mango chia pudding topped with toasted coconut flakes. Jars are surrounded by two spoons, a napkin and mango chunks.

More Chia Pudding Recipes

Chia Seed Recipes

Coconut Mango Chia Pudding

4 from 43 votes
Thick and creamy mango chia pudding with layers of coconut milk chia pudding and mango puree. You’ll love the fresh, tropical flavor!
Two jars of chia pudding layered with mango puree and topped with toasted coconut flakes.
Prep Time 15 minutes
Servings 2

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

Serving: 1/2 of recipe Calories: 322kcal Carbohydrates: 42g Protein: 5g Fat: 16g Fiber: 9g Sugar: 29g
Course: Breakfast
Cuisine: American
Keyword: mango chia pudding

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published.

Recipe Rating




    46 comments
    1. Sarah
      August 16, 2022 AT 1:53 am

      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

      1. Brittany Mullins
        August 16, 2022 AT 9:28 am

        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!

    2. Melissa
      May 1, 2022 AT 1:57 pm

      Hi. Can you tell me if frozen mango would work in this recipe? Thank you!!

      1. Brittany Mullins
        May 2, 2022 AT 7:53 am

        Hi, Melissa. I haven’t tried it but I think it should work! Just let the mango defrost before using.

        1. Melissa
          May 2, 2022 AT 3:28 pm

          Great – thank you! I’ll give that a try.

    3. Ava
      March 15, 2022 AT 8:44 pm

      5 stars
      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!

      1. Brittany Mullins
        March 16, 2022 AT 8:53 am

        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!

    4. Danielle
      February 15, 2022 AT 8:51 pm

      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

      1. Brittany Mullins
        February 16, 2022 AT 9:50 am

        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!

    5. Monika
      September 4, 2021 AT 3:06 pm

      5 stars
      greetings from hungary … very tasty recipe! i made it with half peanut milk and half coconut milk, i also added 1 tablespoon of coconut cream and 1 tbsp of coconut crumbs … it had a wonderfully creamy and custardy consistency … i had it with apricot puree

      *sorry for google translate

      many kisses
      monika

      1. Brittany Mullins
        September 7, 2021 AT 1:54 pm

        So pumped you enjoyed this recipe, Monika! Thanks so much for the review. I really appreciate it!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X