Coconut Chia Pudding with Mango
Creamy, dreamy coconut chia pudding layered with sweet, juicy mango chunks. This tropical breakfast or dessert comes together in five minutes, then the fridge does the rest of the work overnight. Naturally dairy-free and beautifully refreshing.
For 4 servings
- mix · ~2 min
Whisk the chia pudding base.
1.In a medium mixing bowl, pour in the coconut milk.2.Add maple syrup, vanilla extract, and a pinch of salt.3.Whisk until everything is fully combined and smooth.4.Add chia seeds and whisk vigorously for 1 minute to prevent clumping.TIPWhisk again after 10 minutes to break up any clumps that start forming. - rest · ~240 min
Chill and set the pudding overnight.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, preferably overnight. The chia seeds will absorb the liquid and turn into a thick, creamy pudding.
TIPOvernight resting gives the best texture — the pudding becomes luxuriously thick. - prep · ~2 min
Prep the mango.
Peel the mangoes and cut the flesh away from the pit. Dice into small, bite-sized cubes.
- assemble · ~2 min
Layer the pudding and mango.
1.Remove pudding from fridge and give it a good stir.2.Spoon a layer of chia pudding into the bottom of each serving jar.3.Add a generous layer of mango cubes.4.Top with another layer of chia pudding.5.Finish with a final scattering of mango cubes on top. - garnish
Garnish with toasted coconut flakes and serve.
Sprinkle toasted coconut flakes over the top layer of mango just before serving for a delicate crunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the chia seeds again 10 minutes after the initial mix to prevent clumps from forming.
- 2Use full-fat canned coconut milk for the creamiest texture; light coconut milk yields a thinner pudding.
- 3Let the pudding rest overnight (at least 8 hours) for the best thick, spoonable consistency.
- 4If the pudding is too thick after chilling, stir in a splash of coconut milk to loosen it.
- 5Toast the coconut flakes in a dry pan over medium heat for 1-2 minutes until golden for extra crunch.
- 6Ripe mangoes should yield slightly to pressure and smell fragrant at the stem for maximum sweetness.
Adapt it for your goals.
Vegan
Already vegan as written — no changes needed. The recipe uses coconut milk and maple syrup, so it's naturally plant-based.
high proteinHigh-protein
Stir in 1-2 scoops of unflavored or vanilla plant-based protein powder when whisking the liquid base. This boosts protein content without altering the creamy texture.
low sugarLow-sugar
Reduce or omit the maple syrup entirely. The mango provides natural sweetness; you can also use a monk fruit sweetener or stevia to taste.
jainJain
Use only fully ripe mangoes and omit the coconut flakes as garnish (some Jains avoid dried coconut). The pudding itself is Jain-friendly with no root vegetables or onions.
lime coconutLime-coconut
Add 1/2 teaspoon of lime zest to the chia mixture and garnish each serving with a tiny pinch of lime zest and a squeeze of lime juice over the mango for extra brightness.
Why this is on our healthy list.
Rich in Omega-3s
Chia seeds are one of the best plant-based sources of omega-3 fatty acids, which support heart and brain health.
High in Fiber
Both chia seeds and mango provide dietary fiber that aids digestion and helps keep you full longer.
Naturally Dairy-Free
Coconut milk replaces dairy, making this pudding suitable for those with lactose intolerance or a dairy-free diet.
Vitamin C Boost
Mango is an excellent source of vitamin C, which supports immune function and collagen production.
Frequently asked questions
Yes, but the pudding will be thinner and less creamy. Full-fat coconut milk gives the rich, decadent texture this recipe is known for.
