Coconut Mango Chia Pudding

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

  • 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!

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

Mango Chia Pudding Video

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 (affiliate link) 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:

If you make this mango chia seed pudding, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.

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Coconut Mango Chia Pudding


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x

Description

Thick and creamy mango chia pudding with layers of coconut milk chia pudding and mango puree. You’ll love the fresh, tropical flavor!


Scale

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

  1. 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.
  2. While chia pudding is setting, peel mango and remove flesh. Place mango flesh in a high powdered blender and blend until smooth.
  3. 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.
  4. Refrigerate any leftovers. Mango chia pudding should keep for at least 3-4 days.
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 322
  • Sugar: 29g
  • Fat: 16g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Protein: 5g

Keywords: mango chia pudding

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