Mango Coconut Chia Pudding (Printable)

Tropical layers of creamy coconut, ripe mango, and chia seeds chilled to perfection.

# Ingredient list:

→ Chia Pudding Base

01 - 13.5 fl oz coconut milk (full-fat or light)
02 - 3 tbsp maple syrup or honey (to taste)
03 - 1 tsp vanilla extract (optional)
04 - 6 tbsp chia seeds

→ Mango Layer

05 - 2 large ripe mangoes (about 14 oz flesh), peeled and diced
06 - 1 tbsp lime juice
07 - 1–2 tbsp maple syrup or honey (optional, to taste)

→ Toppings (optional)

08 - 2 tbsp toasted coconut flakes
09 - 1 tbsp chopped pistachios or almonds
10 - Fresh mango cubes or mint leaves

# Cooking steps:

01 - Whisk together coconut milk, maple syrup or honey, and vanilla extract until smooth.
02 - Stir chia seeds into the coconut mixture ensuring even distribution.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until thickened to a pudding consistency.
04 - Combine mango flesh, lime juice, and optional sweetener in a blender, processing until smooth. Adjust sweetness to preference.
05 - Spoon chia pudding into serving glasses or bowls to fill halfway, then add a layer of mango puree on top.
06 - Garnish with toasted coconut flakes, chopped nuts, fresh mango cubes, or mint leaves as desired.
07 - Present chilled for optimal freshness.

# Expert advice:

01 -
  • It's ridiculously easy to throw together, but tastes like you spent actual time on it.
  • The texture is somehow both light and satisfying, perfect when you want something sweet but not heavy.
  • It actually gets better the next day as the flavors meld and the pudding deepens.
02 -
  • If your chia pudding turns out too thick, thin it with a splash of coconut milk; if it's too runny, it probably just needs another hour to set.
  • Fresh mangoes are crucial here—frozen ones work in a pinch but lack that bright, slightly floral sweetness that makes this dish feel special.
03 -
  • If you're serving this to guests, assemble everything in advance except the final topping; add the nuts and coconut flakes just before serving so they stay crispy.
  • The chia pudding base keeps for three days, so make extra and keep it on hand for quick breakfasts.
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