Coconut Mango Chia Pudding, perfect for breakfast, a snack, or a healthy dessert. This tropical treat is creamy, naturally sweet, and packed with nutrients — and it’s both vegan and gluten-free.
Coconut Mango Chia Pudding
Overview
Prep time: 10 minutes
Chill time: 4+ hours (or overnight)
Servings: 4
Vegan & Gluten-Free
Ingredients
For the Chia Pudding:
1 (13.5 oz / 400 ml) can full-fat coconut milk (or light if preferred)
½ cup (120 ml) unsweetened almond milk (or other plant milk)
⅓ cup (55g) chia seeds
2–3 tbsp maple syrup or agave nectar (adjust to taste)
1 tsp pure vanilla extract
Pinch of salt
For the Mango Layer:
2 large ripe mangoes, peeled and chopped
1–2 tbsp lime juice (optional, but enhances flavor)
1–2 tsp maple syrup (optional, depending on sweetness of mangoes)
Optional Toppings:
Toasted coconut flakes
Fresh mango chunks or other fruit (pineapple, banana)
Granola
Mint leaves
Lime zest
Instructions
Step 1: Make the Chia Pudding
In a mixing bowl or jar, combine:
Coconut milk
Almond milk
Chia seeds
Maple syrup
Vanilla extract
Pinch of salt
Whisk well until chia seeds are evenly distributed and there are no clumps.
Let sit for 10 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or preferably overnight until thickened.
Step 2: Prepare the Mango Puree
In a blender or food processor, blend the chopped mango with:
Lime juice (optional)
Maple syrup (if needed)
Puree until smooth. Taste and adjust sweetness or acidity to your preference.
Step 3: Assemble the Pudding
Once the chia pudding is set, give it a good stir to loosen it up.
In glasses or jars, layer:
A spoonful of mango puree
A generous layer of chia pudding
Another spoonful of mango puree on top
Repeat layers if your containers are tall enough.
Step 4: Add Toppings
Top with your favorite garnishes like:
Toasted coconut flakes
Cubed fresh mango
A dollop of coconut yogurt
A sprig of mint or lime zest
Make-Ahead & Storage
Store in airtight containers in the fridge for up to 5 days.
Great for meal prep: make individual servings in jars for grab-and-go breakfasts.
Tips & Variations
Creamier Texture: For extra creaminess, blend half the coconut milk with half the mango and mix that into the chia base.
Extra Protein: Add a scoop of vanilla plant-based protein powder to the chia mixture.
Layer with Yogurt: Add a layer of coconut yogurt between chia pudding and mango for extra richness.
Different Fruits: Substitute mango with papaya, pineapple, peaches, or berries if desired.
Nutrition Highlights (Approximate per serving)
Calories: ~250–300
Protein: 4–6g
Fiber: 8–10g
Healthy fats from coconut and chia
This Coconut Mango Chia Pudding is sunshine in a jar — a creamy, fruity, and nourishing dish that tastes indulgent but is full of good-for-you ingredients. Want a spiced version with turmeric or ginger? I can provide that, too!
