Mango Coconut Chia Pudding

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I can’t think of a more refreshing way to start the day than with a jar of this Mango Coconut Chia Pudding. It’s the kind of breakfast that feels indulgent, yet it’s incredibly nourishing. The creamy coconut milk, sweet juicy mango, and those little pops of chia create a texture and flavor combination that keeps me coming back for more. I love how simple it is to prep the night before and just grab-and-go in the morning, knowing I have something delicious waiting for me.

What really drew me to this recipe was how tropical and bright it tastes. It feels like a little vacation in a jar—especially during those colder months when I’m craving a taste of sunshine. And while it’s an amazing breakfast, I’ve found myself reaching for it as a healthy dessert or midday snack too. It’s versatile, naturally sweetened, and always hits the spot.

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Why You’ll Love This Mango Coconut Chia Pudding

This pudding checks all the boxes. It’s dairy-free, gluten-free, naturally sweetened, and loaded with fiber and healthy fats from the chia seeds. It only takes about five minutes of active prep time, making it one of the easiest recipes to keep in your rotation. Plus, it’s visually stunning and completely customizable.

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What Kind of Coconut Milk Should I Use?

For the creamiest texture, I recommend using full-fat canned coconut milk. It gives the pudding a rich, luscious mouthfeel that really complements the mango. If you prefer a lighter version, you can use carton coconut milk or even a blend with almond milk—just know it will be thinner in consistency.

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Options for Substitutions

No fresh mango? Use frozen mango chunks or even mango puree. You can also swap out the mango entirely for other fruits like pineapple, passionfruit, or berries. If you’re not into coconut milk, almond or oat milk work well too. Maple syrup, agave, or even mashed banana can replace the sweetener. This recipe is very forgiving, so feel free to adapt it to suit your taste or what you have on hand.

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Ingredients for this Mango Coconut Chia Pudding

Chia Seeds – These tiny superfoods absorb liquid and expand, creating the signature pudding-like texture. They’re rich in fiber, omega-3s, and protein.

Coconut Milk (full-fat) – Delivers a creamy, tropical base that enhances the richness of the pudding. Full-fat is ideal for the best texture.

Maple Syrup (or sweetener of choice) – Adds a touch of sweetness without overpowering the natural flavors. You can adjust the amount to taste.

Fresh Mango – Brings brightness, natural sweetness, and tropical flair. A mix of pureed and cubed mango gives great contrast.

Vanilla Extract – Elevates the flavor of the pudding and adds a warm, subtle aroma.

Shredded Coconut or Coconut Flakes (optional) – For topping and extra texture. Toasted coconut adds a delicious crunch.

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Step 1: Mix the Base

In a medium bowl or jar, combine 1/4 cup of chia seeds with 1 cup of full-fat coconut milk. Stir well to make sure the chia seeds are evenly distributed and not clumping.

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Step 2: Sweeten and Flavor

Add 1–2 tablespoons of maple syrup and 1/2 teaspoon of vanilla extract. Stir again until everything is fully incorporated. Taste and adjust the sweetness if needed.

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Step 3: Chill and Set

Cover the bowl or jar and refrigerate for at least 4 hours, or ideally overnight. The chia seeds will expand and thicken into a pudding-like consistency during this time.

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Step 4: Prepare the Mango

When ready to serve, peel and dice a fresh ripe mango. Puree half of it in a blender to create a smooth mango sauce. Leave the rest in cubes for topping.

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Step 5: Assemble the Layers

Give the chia pudding a good stir. Spoon it into serving jars or glasses, filling about 2/3 of the way. Add a layer of mango puree, then top with mango cubes.

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Step 6: Garnish and Serve

Sprinkle with coconut flakes, a few extra chia seeds, or even chopped nuts for crunch. Serve immediately or keep chilled until ready to enjoy.

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How Long to Prepare the Mango Coconut Chia Pudding

Prep Time: The active prep time for this pudding is just about 10 minutes. Mixing the chia base, sweetener, and prepping the mango takes very little effort. It’s perfect for busy mornings or a quick evening prep.

Chill Time: For the best texture, the pudding should chill in the refrigerator for a minimum of 4 hours. Overnight is even better, allowing the chia seeds to fully absorb the liquid and thicken properly.

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Tips for Perfect Mango Coconut Chia Pudding

• Stir the mixture twice in the first 10 minutes after combining to prevent chia clumps.
• Use ripe, juicy mangoes for the best flavor and sweetness.
• Full-fat canned coconut milk will give a thicker, richer consistency.
• Layering the pudding with both mango puree and mango chunks adds a lovely texture contrast.
• Let it chill overnight for the creamiest result.

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Watch Out for These Mistakes While Cooking

• Not stirring the chia seeds enough: If you don’t mix well early on, the seeds can clump and result in uneven texture.
• Using low-fat or watery milk: This can make the pudding runny. Stick to full-fat coconut milk for best results.
• Skipping the chill time: The pudding needs time to set properly. Rushing this step may leave it too liquidy.
• Over-sweetening: Mangoes are naturally sweet. Add sweetener gradually and taste before adding more.
• Not using fresh fruit: Fresh mango delivers the best texture and flavor. Avoid canned mango if possible.

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What to Serve With Mango Coconut Chia Pudding?

1. Granola

Add a crunchy topping to your pudding with a sprinkle of granola—especially one with nuts or tropical fruits.

2. Fresh Berries

Strawberries, raspberries, or blueberries offer a tart contrast to the mango and coconut.

3. Toasted Nuts

Almonds, cashews, or macadamias add a toasty, rich bite that pairs beautifully with the pudding.

4. A Dollop of Greek Yogurt

For extra creaminess and protein, swirl in a spoonful of Greek yogurt on top.

5. Mint Leaves

A few fresh mint leaves give a refreshing lift and a pop of color.

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Storage Instructions

Refrigerator: Store the assembled Mango Coconut Chia Pudding in a sealed jar or airtight container in the fridge for up to 4–5 days. This makes it perfect for meal prep or grab-and-go breakfasts.

Freezer: You can freeze the chia pudding base (without toppings) for up to one month. Let it thaw overnight in the refrigerator, then add mango and other toppings before serving.

Meal Prep Tip: Prep several jars at once, storing the mango toppings separately until ready to eat for the freshest results.

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Estimated Nutrition

Note: Nutritional values are approximate per serving (1 jar of pudding):

• Calories: 280
• Protein: 5g
• Fat: 18g
• Saturated Fat: 12g
• Carbohydrates: 25g
• Fiber: 8g
• Sugar: 13g
• Sodium: 30mg

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Frequently Asked Questions

Can I make this chia pudding ahead of time?

Yes! It’s ideal for meal prep. Make a batch and store it in the fridge for 4–5 days.

Can I use frozen mango instead of fresh?

Absolutely. Just thaw it first, and use as you would fresh mango for both puree and topping.

Is this recipe vegan?

Yes, this Mango Coconut Chia Pudding is naturally vegan and dairy-free.

Can I use a different milk besides coconut?

Yes, almond milk, oat milk, or cashew milk are all great alternatives. Just note that the texture will be slightly less creamy.

How do I fix runny chia pudding?

Add 1–2 teaspoons more chia seeds, stir well, and let it sit for another hour or two to thicken up.

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Conclusion

Mango Coconut Chia Pudding is one of those recipes that delivers on every level—easy to make, nourishing, naturally sweet, and full of tropical flavor. Whether you’re enjoying it for breakfast, dessert, or a midday snack, it’s a delicious and versatile addition to your recipe collection. With just a few ingredients and a bit of chill time, you’ve got yourself a creamy, fruity, wholesome treat that’s as beautiful as it is satisfying.

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