This creamy Mango Coconut Chia Pudding is a light, refreshing breakfast or snack made with just 6 simple ingredients. It takes about 10 minutes to prepare, is high in fibre, and is ideal for meal prep.
Chia pudding is one of my favourite make-ahead breakfasts and snacks. Whether it’s banana, matcha, tiramisu or this coconut mango version, chia puddings are always a hit.
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Coconut Mango Chia Pudding
- Topping Ideas
- How To Store
- Jess’s Tips
- Frequently Asked Questions
- Try These Chia Puddings Next
- Coconut Mango Chia Pudding Recipe
If you want something tropical, Mango Coconut Chia Pudding fits the bill. Made with creamy coconut milk, sweet mango purée and fibre-rich chia seeds, this simple recipe is nourishing and satisfying as a breakfast, snack or dessert.
It’s perfect for meal prep, naturally dairy-free and vegan, and comes together with only 6 ingredients. The layered presentation feels special — like a small tropical treat in a jar.
Why You’ll Love This Recipe
- Tropical and refreshing – Coconut milk and mango combine for a bright, vacation-like flavour.
- Nutritious and filling – Chia seeds provide fibre, omega-3s and slow-burning energy.
- Simple to prepare – Only 6 ingredients and minimal hands-on time, no cooking required.
- Great for meal prep – Make the base ahead and assemble jars for grab-and-go mornings.
Key Ingredients
- Chia seeds: Both black and white chia seeds work the same—use your preference.
- Mangoes: Fresh ripe mangoes give the best flavour but frozen, thawed mango also works for puréeing.
- Coconut milk: Full-fat canned coconut milk yields the creamiest texture; light coconut milk or a mix with almond milk makes a lighter pudding.
*This is an overview. The full recipe with measurements appears below in the recipe card.
How To Make Coconut Mango Chia Pudding
Step 1: In a bowl, whisk together chia seeds, shredded coconut, maple syrup, vanilla extract and coconut milk until combined.
Step 2: Refrigerate to set for at least 2 hours, preferably overnight.
Step 3: Peel and chop ripe mango, then purée in a blender or food processor until smooth.
Step 4: Layer the chilled chia pudding and mango purée in jars or cups. Serve immediately or chill.
Topping Ideas
Customize this pudding with your favourite tropical toppings:
- Fresh fruit: Mango chunks, pineapple, kiwi, banana or passionfruit.
- Granola: Add a crunchy topping like peanut butter granola or banana granola.
- Nuts & seeds: Toasted coconut flakes, macadamia, cashews or hemp seeds.
- Sweet drizzles: Honey, maple syrup, or an extra passionfruit purée.
- Indulgent touch: White chocolate chips or a dollop of whipped cream for dessert.
How To Store
Store the pudding in an airtight jar or container in the refrigerator for up to 5 days. If you want the mango to stay very fresh, prepare the chia base ahead of time and add the mango purée just before serving.
Jess’s Tips
- Choose quality coconut milk – Full-fat canned coconut milk gives the creamiest result.
- Whisk thoroughly – Stir the mixture for a couple of minutes to prevent chia clumps.
- Chill well – At least 2 hours to gel well; overnight yields the best texture.
- Adjust texture – If too thick after setting, stir in a splash of coconut or almond milk.
- Use ripe mangoes – Riper fruit produces sweeter purée; if mangoes are tart, sweeten with a little maple syrup.
Frequently Asked Questions
Yes. Frozen mango works well — just thaw before blending into a purée.
No. Layering is optional for presentation; you can stir the mango purée into the chia pudding for a consistent flavour throughout.
Try These Chia Puddings Next!
Breakfast
Piña Colada Chia Pudding
Chia Seeds
Blueberry Chia Pudding
Desserts
Key Lime Pie Chia Pudding
Chia Seeds
Strawberry Chia Pudding
If you try this Mango Coconut Chia Pudding, please leave a comment or rating to share how it turned out.
Coconut Mango Chia Pudding
- Author: Jessica Hoffman
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 mins
- Yield: 2 servings
- Category: Breakfast, Snack, Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegan
Description
This Coconut Mango Chia Pudding uses 6 simple ingredients and delivers bright tropical flavour in every spoonful.
Ingredients
Coconut chia pudding
- 1/4 cup chia seeds
- 2 tbsp unsweetened shredded coconut
- 1 1/4 cup full-fat coconut milk (or light coconut milk)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Mango purée
- 2 large ripe mangoes
- (Optional) 1 tbsp maple syrup if mangoes are tart
Instructions
- In a bowl, whisk together the chia seeds, shredded coconut, coconut milk, maple syrup and vanilla until combined.
- Allow the mixture to sit and gel for at least 30 minutes; chilling for 2 hours or overnight gives the best texture.
- Peel and chop mango, then purée in a blender or food processor until smooth.
- Layer chia pudding in the bottom of a cup or jar, then spoon mango purée on top.
- Optional: garnish with fresh mango pieces and toasted coconut flakes.
Notes
A whisk helps incorporate the chia and prevent clumping. Prepare the chia base the night before for an easy morning. If the mango purée is too thick, add 1–2 tbsp of water to thin it.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 460
- Sugar: 30g
- Sodium: 25mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 7g