Mango Coconut Chia Pudding

Tropical, creamy, and wonderfully refreshing, Mango Coconut Chia Pudding is a dreamy blend of rich coconut milk, plump chia seeds, and juicy mango. This simple yet indulgent treat brings together the sweet brightness of mango with the velvety texture of chia pudding, creating a layered dessert or breakfast that feels like a vacation in a jar.

Whether you’re looking for a healthy snack, a quick breakfast idea, or a no-cook dessert that doubles as a nourishing superfood bowl, this recipe delivers on all fronts. It’s not only easy to make ahead but also vegan, gluten-free, and naturally sweetened — a perfect choice for clean eating without compromising on flavor.

Why You’ll Love This Mango Coconut Chia Pudding

• It’s a make-ahead breakfast that feels like a treat.
• Made with simple, wholesome ingredients.
• Naturally sweetened and dairy-free.
• Great for meal prep or entertaining.
• Offers fiber, omega-3s, and vitamins in one jar.

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To prepare Mango Coconut Chia Pudding, you’ll need:

• Mixing bowl – Essential for stirring together the chia seeds and coconut milk thoroughly to avoid clumps.
• Whisk or fork – Helps distribute the chia seeds evenly and prevents them from sinking to the bottom.
• Measuring cups and spoons – Ensure accurate ratios for perfect consistency.
• Glass jars or containers with lids – Ideal for individual servings and storing the pudding overnight.
• Blender – For blending the mango into a smooth puree if you prefer a layered look.
• Spatula – Handy for transferring mixtures cleanly into jars.

Each tool plays a role in making your prep smooth, minimizing cleanup, and ensuring your pudding sets just right.

Preparation Tips

Use full-fat coconut milk for the creamiest texture. Always mix the chia pudding mixture well initially, then stir again after 10-15 minutes before refrigerating to prevent clumping. Let the pudding set for at least 4 hours or overnight for best results. When choosing mangoes, opt for ripe, juicy ones like Ataulfo or Alphonso for maximum sweetness and flavor. You can also add a dash of vanilla extract or maple syrup for extra depth, depending on your preference.

Ingredients for this Mango Coconut Chia Pudding

• 1 cup full-fat coconut milk (from a can, well-shaken)
• 3 tablespoons chia seeds
• 1–2 teaspoons maple syrup (optional, to taste)
• 1 teaspoon vanilla extract (optional)
• 1 ripe mango, peeled and chopped
• 2 tablespoons coconut yogurt or more coconut milk (for blending with mango)
• Pinch of sea salt
• Toasted coconut flakes (for garnish)
• Extra diced mango (for layering and topping)

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Step 1: Combine Chia and Coconut Milk

In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract (if using), and a small pinch of salt. Whisk well to make sure the seeds are evenly distributed.

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Step 2: Let the Mixture Sit

Allow the chia mixture to sit for 10 minutes, then stir again to break up any clumps. This step is crucial for achieving the right texture. Transfer the mixture into glass jars or containers with lids.

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Step 3: Refrigerate

Cover the containers and refrigerate for at least 4 hours, preferably overnight. The chia seeds will absorb the liquid and form a pudding-like consistency.

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Step 4: Prepare Mango Layer

While the pudding chills, blend half of the chopped mango with the coconut yogurt (or a splash of coconut milk) until smooth and creamy. This will become your mango puree layer. Reserve the other half of the mango for chunks.

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Step 5: Assemble the Pudding

Once the chia pudding has set, spoon a layer of mango puree on top of each jar. Follow with a generous amount of fresh mango cubes. You can alternate layers if you prefer a parfait style.

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Step 6: Garnish and Serve

Top with toasted coconut flakes and a few extra chia seeds if desired. Serve chilled for a refreshing treat or grab it on the go as a nutritious breakfast or snack.

Notes

For the best results, always use high-quality full-fat coconut milk as it gives the pudding its signature creamy texture. If you’re making this for guests, prepare it the night before to allow the flavors to fully develop. Mango Coconut Chia Pudding is quite adaptable — try adding lime zest for a citrusy note or layering with granola for added crunch.

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Watch Out for These Mistakes While Cooking

• Not stirring chia seeds properly: This can cause clumps and uneven texture.
• Using low-fat coconut milk: The pudding won’t be as creamy and may separate.
• Not letting it chill long enough: The pudding needs time to set properly, ideally overnight.
• Over-blending the mango: This can turn it watery — a quick blend or mash is enough.
• Skipping the second stir: That second mix after 10-15 minutes helps keep it smooth.

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Storage Instructions

Store Mango Coconut Chia Pudding in airtight jars or containers in the refrigerator for up to 5 days. Keep toppings like coconut flakes and fresh mango separate until ready to serve to maintain their texture. If the pudding thickens too much after sitting, just stir in a splash of coconut milk before eating.

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Estimated Nutrition (per serving)

• Calories: 260
• Protein: 5g
• Fat: 18g
• Saturated Fat: 14g
• Carbohydrates: 22g
• Fiber: 8g
• Sugars: 12g
• Sodium: 30mg

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Frequently Asked Questions

Can I use frozen mango?

Yes, just thaw it first and drain any excess liquid before blending or layering.

Is this recipe vegan?

Absolutely! It uses plant-based ingredients like coconut milk and chia seeds.

How long does it take to set?

At least 4 hours in the fridge, but overnight is best.

Can I substitute another fruit?

Yes, berries, pineapple, or peaches work well as mango alternatives.

What if I don’t have coconut milk?

You can use almond or oat milk, but the flavor and texture will be less rich.

How do I keep the chia seeds from clumping?

Stir well initially, then again after 10–15 minutes to prevent clumps.

Can I make this recipe keto-friendly?

Yes, skip the mango and sweetener, and use unsweetened coconut milk.

Is this a good meal prep option?

Definitely! It stores well for days and is perfect for grab-and-go breakfasts.

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Conclusion

Mango Coconut Chia Pudding is a vibrant, nutrient-rich dish that doubles as a refreshing dessert or nourishing breakfast. It’s the kind of recipe that balances flavor and function, making it perfect for health-conscious eaters and food lovers alike. With minimal prep and maximum payoff, this pudding might just become your new go-to for tropical indulgence any time of the week.

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