Mango Coconut Chia Pudding

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Tropical, creamy, and naturally sweet, this Mango Coconut Chia Pudding is the kind of treat that feels indulgent yet completely nourishing. It layers silky coconut milk chia pudding with juicy ripe mangoes and a sprinkle of toasted coconut flakes, making it as beautiful to serve as it is delicious to eat.

Whether you need a refreshing summer breakfast, a wholesome snack, or a light dessert that doesn’t weigh you down, this recipe delivers. It’s vegan, gluten-free, and packed with fiber, healthy fats, and vibrant tropical flavor. The best part? You can prep it ahead for a grab-and-go option that tastes like a vacation in a jar.

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What Kind of Coconut Milk Should I Use?

Full-fat canned coconut milk gives this chia pudding its ultra-creamy base and rich texture. If you prefer something lighter, you can use carton coconut milk, but keep in mind the consistency will be a bit thinner. For the best flavor and structure, stick to unsweetened coconut milk so the mango can shine.

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Ingredients for the Mango Coconut Chia Pudding

Chia Seeds
The heart of this pudding. These tiny seeds swell up in liquid to create that signature tapioca-like texture. They’re also loaded with omega-3s and fiber.

Coconut Milk
For luscious, tropical creaminess. Choose full-fat canned coconut milk for the richest result.

Maple Syrup or Honey
To sweeten the base gently. Maple syrup keeps it vegan, but honey works beautifully too.

Vanilla Extract
A splash of vanilla enhances the natural sweetness of the mango and coconut.

Fresh Mango
Use ripe, juicy mangoes for a vibrant, sweet topping and puree layer. Ataulfo or Kent varieties work wonderfully here.

Toasted Coconut Flakes
For a bit of crunch and added tropical flair. You can toast them lightly in a dry skillet for extra flavor.

Optional: Lime Zest or a Pinch of Sea Salt
A little brightness from lime or a touch of salt can elevate the flavors even more.

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How To Make the Mango Coconut Chia Pudding

Step 1: Mix the Chia Pudding Base

In a medium bowl or jar, whisk together the chia seeds, full-fat coconut milk, maple syrup (or honey), and vanilla extract. Stir well to prevent clumping, then let the mixture sit for 5 minutes. Stir again to redistribute the seeds. Cover and refrigerate for at least 2 hours or overnight until it thickens to a pudding-like consistency.

Step 2: Prepare the Mango Layers

Peel and dice the mangoes. Reserve half for topping, and blend the other half into a smooth puree. If your mangoes aren’t super ripe, you can add a teaspoon of maple syrup to the puree for extra sweetness.

Step 3: Assemble the Layers

Spoon the chilled chia pudding into serving glasses or jars, filling each about halfway. Add a layer of mango puree on top, followed by a layer of diced mango. Repeat if you’re making taller parfaits or want extra fruit.

Step 4: Add Toppings

Sprinkle toasted coconut flakes over each glass. For an extra pop, grate a little lime zest or add a tiny pinch of sea salt on top.

Step 5: Chill or Serve Immediately

You can enjoy the pudding right away, but it tastes even better after another 30 minutes in the fridge. Perfectly chilled and layered, it’s ready to brighten your morning or sweeten your day.

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Serving and Storing Mango Coconut Chia Pudding

This pudding is incredibly versatile and can be served chilled for breakfast, as a nourishing snack, or even as a healthy dessert. Its eye-catching layers make it perfect for entertaining too—just prep in clear glasses to show off those vibrant colors.

For best results, let the assembled pudding chill for 30 minutes before serving to let the layers meld slightly. You can also top it with extra mango, berries, or a drizzle of coconut cream for a fancier touch.

To store, cover individual portions or the main container with an airtight lid and refrigerate for up to 4 days. The chia seeds will continue to thicken over time, so give it a stir before serving if needed. Avoid freezing, as the texture of chia doesn’t hold up well once thawed.

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Frequently Asked Questions

How long does chia pudding take to set?

It typically takes about 2 hours to set in the fridge, but overnight chilling creates the best texture.

Can I use frozen mango?

Yes, frozen mango works well for the puree layer. Just thaw it first and blend. For topping, fresh mango has better texture but frozen is fine in a pinch.

What’s the best chia-to-liquid ratio?

A good rule is 3 tablespoons of chia seeds per 1 cup of liquid. This ratio gives a thick, creamy consistency.

Can I make this without sweetener?

Absolutely. If your mangoes are very ripe, they provide plenty of natural sweetness. You can leave out maple syrup or replace it with mashed banana or date paste.

Is this recipe kid-friendly?

Definitely! It’s sweet, creamy, and fun to eat in layers. Just be sure to stir well to prevent chia clumps.

How can I make it protein-rich?

Stir in a scoop of plain or vanilla protein powder into the chia base, or add a spoonful of Greek yogurt when layering if not keeping it vegan.

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Want More Breakfast Ideas with a Fruity Twist?

If you love this Mango Coconut Chia Pudding, you’ll probably enjoy these other refreshing and fruity recipes:

• Lemon Raspberry Swirl Cheesecake Cups for a tangy, creamy treat layered in a cup.
• Blueberry Cottage Cheese Breakfast Bake that’s packed with protein and bursting with berries.
• Strawberry Cheesecake Dump Cake for a low-effort dessert breakfast hybrid.
• Cherry-Topped Coconut Macaroons for a naturally gluten-free bite-size indulgence.
• Mini Lemon Bundt Cakes if you’re in the mood for a citrusy baked good.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest healthy breakfast board so you can revisit it whenever you need a bright, energizing start to your day.

And if you give it a try, drop a comment below! Did you layer it with kiwi? Maybe swap coconut milk for almond milk? I’d love to hear how you made it your own.

For more daily recipe inspiration, you can follow me over on Pinterest @Hallarecipes where I share everything from dreamy desserts to weekday saviors.

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