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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?!
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!
*Note: full fat coconut milk gets suuuuper thick so I like using light coconut milk for this recipe!
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.
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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!
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
So pumped you enjoyed this recipe, Monika! Thanks so much for the review. I really appreciate it!