If you’re searching for a breakfast or dessert that feels like a sunny vacation in a bowl, you’ll fall in love with Chia Pudding with Mango and Coconut Milk. This recipe blends tropical sunshine with creamy, nutritious chia seeds for a dish as nourishing as it is beautiful. Whether you’re looking for a vegan treat, a gluten-free snack, or simply a new way to enjoy ripe mango, this fuss-free recipe deserves a spot in your weekly routine.
Ingredients You’ll Need
-
Chia Pudding:
- 1/2 cup chia seeds
- 2 cups canned coconut milk (full-fat or light)
- 1–2 tablespoons maple syrup or honey (to taste)
- 1 teaspoon vanilla extract
For Serving:
- 1 large ripe mango, peeled and diced
- 2 tablespoons toasted coconut flakes (optional)
- Fresh mint leaves, for garnish (optional)
How to Make Chia Pudding with Mango and Coconut Milk
Step 1: Mix the Chia Base
In a medium bowl or a large jar, whisk together the chia seeds, coconut milk, maple syrup or honey, and vanilla extract until thoroughly blended. The mixture will look thin and loose at first, but don’t worry—chia seeds are magical thickeners!
Step 2: Let It Thicken
Let the chia mixture sit for five minutes, then give it another good stir. This second mix helps prevent any stubborn clumps. Cover and refrigerate for at least 4 hours (or overnight if you’re thinking ahead) until it achieves that gloriously thick, pudding-like texture.
Step 3: Dice the Mango
While the chia pudding chills, peel and dice your ripe mango into lovely little cubes. If you want an extra burst of flavor, you can even puree a bit of the mango and swirl it through the pudding before serving.
Step 4: Assemble and Serve
Once your Chia Pudding with Mango and Coconut Milk has set, give it one last little stir. Layer the pudding into glasses or bowls, then top generously with diced mango. Finish with a shower of toasted coconut flakes and a sprig of fresh mint for true tropical flair. Enjoy immediately, chilled to perfection!
How to Serve Chia Pudding with Mango and Coconut Milk
Garnishes
Nothing beats the pleasure of adding those final touches. A sprinkle of toasted coconut flakes creates a crispy contrast to the creamy pudding, while a fresh mint leaf instantly makes your Chia Pudding with Mango and Coconut Milk look and taste like summer. Go wild with extra mango cubes if you’d like—a little extra color never hurt!
Side Dishes
For a light, balanced brunch, pair your pudding with simple sides like fresh melon wedges, papaya, or berries. If you want something more indulgent, try crisp almond biscotti or a slice of nutty banana bread. This pudding is sweet but not heavy, so it plays well with all sorts of breakfast or dessert companions.
Creative Ways to Present
This recipe shines in single-serving jars or mini dessert glasses—your guests will feel extra special with their very own tropical parfait. For a party, build a Chia Pudding with Mango and Coconut Milk bar with different toppings such as cacao nibs, chopped pistachios, or lime zest, and let everyone customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Chia Pudding with Mango and Coconut Milk stores beautifully! Simply cover any leftovers tightly and keep them in the fridge. The pudding will stay fresh for up to 4-5 days—just add fresh toppings when you’re ready to enjoy again. If the pudding thickens too much, stir in a splash more coconut milk to loosen it up.
Freezing
Believe it or not, you can freeze chia pudding for later. Portion the pudding into small, airtight containers (skip the mango topping) and freeze for up to 1 month. Defrost overnight in the refrigerator and stir well before serving. Add the mango and coconut flakes fresh for the best texture.
Reheating
Chia Pudding with Mango and Coconut Milk is best enjoyed chilled, but if you prefer it at room temperature, just let it sit out for 20-30 minutes before eating. No need to heat it up—this dish is meant to be cool and refreshing!
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Just let the frozen mango thaw completely and drain any excess liquid before dicing or pureeing. It’s just as sweet and vibrant.
Is there a way to make this recipe nut-free?
This dish is naturally nut-free as long as you don’t add any nut-based garnishes. Stick to coconut milk and your favorite toppings for a safe and scrumptious treat.
What’s the best sweetener to use?
Both maple syrup and honey work wonderfully in Chia Pudding with Mango and Coconut Milk. If you’re vegan, stick with maple syrup, but for a floral note, try honey or even agave.
Can I use another kind of milk?
Definitely! While coconut milk gives the richest texture, almond milk, oat milk, or cashew milk are delicious alternatives for a lighter, slightly different base. Adjust the sweetness to keep everything in balance.
How do I prevent the chia seeds from clumping?
The key is to stir the mixture twice: once when you first whisk everything together, and again after 5 minutes. This ensures all the chia seeds are fully coated and separated, resulting in the perfect, creamy Chia Pudding with Mango and Coconut Milk.
Final Thoughts
If you’ve been dreaming of spooning into something light, creamy, and full of sunshine, this Chia Pudding with Mango and Coconut Milk delivers every time. It’s easy, endlessly customizable, and guaranteed to bring smiles. I hope you give it a try soon—your breakfast (or dessert) game will never be the same!
Print
Chia Pudding with Mango and Coconut Milk Recipe
- Total Time: 10 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Indulge in a tropical treat with this creamy Chia Pudding with Mango and Coconut Milk. This dairy-free, vegan delight is a perfect balance of flavors and textures.
Ingredients
Chia Pudding:
- 1/2 cup chia seeds
- 2 cups canned coconut milk (full-fat or light)
- 1–2 tablespoons maple syrup or honey (to taste)
- 1 teaspoon vanilla extract
For Serving:
- 1 large ripe mango, peeled and diced
- 2 tablespoons toasted coconut flakes (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Prepare Chia Pudding: In a bowl or jar, whisk together chia seeds, coconut milk, maple syrup (or honey), and vanilla extract until well combined. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight, until the pudding is thickened.
- Serve: When ready to serve, layer chia pudding into glasses or bowls and top with diced mango. Sprinkle with toasted coconut flakes and garnish with mint if desired. Serve chilled.
Notes
- You can blend part of the mango into a puree and swirl it into the pudding for added flavor.
- Adjust sweetness to taste.
- Use almond milk or oat milk for a lighter variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert
- Method: No-Cook
- Cuisine: Tropical-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 11g
- Sodium: 25mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
