If you’re searching for a bright, healthy treat that feels like a mini tropical getaway, Mango Coconut Chia Pudding is your answer! Each spoonful is creamy, naturally sweet, and bursting with sunny mango flavor with just the right hint of coconut. It’s easy to prep ahead, tastes like dessert, and makes mornings (or snack time) downright exciting.
Why You’ll Love This Recipe
- Instant Tropical Escape: The combination of fresh mango and creamy coconut milk instantly transports your taste buds to a sunny vacation—no plane ticket required.
- Busy-Morning Friendly: This Mango Coconut Chia Pudding is made ahead and keeps beautifully, so you can grab a nourishing breakfast or snack anytime.
- Naturally Sweet & Nutrient-Packed: You get all the bright flavor with tons of fiber, healthy fats, and a touch of sweetness—totally customizable to your diet.
- Minimal Ingredients, Maximum Flavor: Just a handful of simple, wholesome ingredients come together to create something truly special.
Ingredients You’ll Need
Let’s talk simple but essential: the ingredients in Mango Coconut Chia Pudding are easy to find, each one playing a key role in flavor, texture, and that lush, sun-kissed color. Here’s what you’ll need and exactly why it matters:
- Lite coconut milk: Adds that signature creamy texture and mellow coconut flavor without being overly rich—plus, it keeps things a bit lighter!
- Unsweetened almond milk: Lightens up the pudding even more, making it sippable and silky smooth while balancing the tropical notes.
- Champagne mango (diced): The sweetest, juiciest variety—its vibrant color and rich natural sugar are what make each bite shine.
- Chia seeds: These little superstars soak up liquid, creating a luscious, pudding-like texture packed with omega-3s and fiber.
- Sweetened shredded coconut: Just a sprinkle amps up coconut flavor and gives a subtle chew and extra sweetness.
- Nu-Naturals liquid stevia (or sweetener of choice): Lets you tailor the sweetness to your liking, whether you go sugar-free or use honey, monk fruit, or cane sugar.
Variations
One of the best things about Mango Coconut Chia Pudding? You can riff on the recipe to suit what’s fresh at the market, what you have on hand, or those unique cravings. Here are a few ways to make it your own:
- Use different fruit: Swap in peaches, pineapple, kiwi, or berries for the mango if you want to switch up the flavor but keep things summery and sweet.
- Dairy swap: Try oat milk, cashew milk, or even full-fat coconut milk for a richer, creamier texture—great for dessert vibes.
- Mix in spices: A splash of vanilla, a pinch of cinnamon, or even a dash of ground cardamom can elevate this chia pudding to the next level!
- Crunch factor: Top with toasted coconut flakes, chopped pistachios, or a handful of granola for extra texture just before serving.
How to Make Mango Coconut Chia Pudding
Step 1: Mix Everything Together
In a large container or medium bowl, combine the lite coconut milk, unsweetened almond milk, diced champagne mango, chia seeds, sweetened shredded coconut, and your sweetener of choice. Give everything a really good stir so the chia seeds are fully incorporated and nothing sticks together.
Step 2: Let the Chia Seeds Bloom
Let your mixture rest for about 30 minutes at room temperature. This gives the chia seeds time to start absorbing the liquid and swell up. After 30 minutes, give it one more thorough stir—this helps prevent clumps and ensures the mango and coconut are evenly distributed.
Step 3: Chill and Thicken
Cover the container and refrigerate for at least 5-6 hours, or let it go overnight. The magic happens while you sleep: the chia seeds transform the mix into a thick, creamy pudding with pops of mango in every bite!
Step 4: Serve and Savor
The next morning, give the Mango Coconut Chia Pudding a gentle stir, then divide it into two bowls or glass dishes. Top with extra mango, a sprinkle of coconut, or whatever your heart desires. Grab a spoon and enjoy your tropical treat!
Pro Tips for Making Mango Coconut Chia Pudding
- Choose Super-Ripe Mangoes: For the boldest mango flavor and natural sweetness, opt for fresh, ripe champagne mangoes that have a sweet aroma and give slightly when pressed.
- Stirring Is Key: Make sure you mix everything very well at the start and again after 30 minutes—this ensures every spoonful is creamy and prevents the chia seeds from clumping together.
- Customize Sweetness Gradually: Add your sweetener a few drops or shakes at a time, tasting as you go—it’s easy to adjust, but hard to take sweetness away!
- Chill Time Matters: Don’t rush the chilling; overnight is best for that dreamy texture, but 5-6 hours will do if you’re eager for a taste sooner.
How to Serve Mango Coconut Chia Pudding
Garnishes
Mango Coconut Chia Pudding truly shines with simple garnishes: a crown of freshly diced mango, a shower of toasted coconut flakes, or even a few bright mint leaves will turn each cup into a show-stopper. Add seeds, a dollop of coconut yogurt, or a sprinkle of bee pollen for texture and color—let your mood (and pantry) guide you!
Side Dishes
This pudding is fantastic with a hot mug of coffee or tea for breakfast, or as a sweet finish after a light salad. For a heartier brunch, pair it beside scrambled eggs, avocado toast, or a tropical fruit platter. Let’s be honest: it’s also incredible just on its own as a guilt-free dessert.
Creative Ways to Present
Layer your Mango Coconut Chia Pudding parfait-style in clear jars with extra mango and coconut between layers for a stunning visual treat. Or, spoon it into small glasses with a tiny umbrella for a fun, vacation-inspired touch. Try serving in hollowed out oranges or pineapples for brunches or special occasions—because why not?
Make Ahead and Storage
Storing Leftovers
Store any leftover chia pudding in an airtight container in the fridge for up to 4 days. Give it a good stir before serving, and if it thickens up too much, simply add a splash of milk and stir to loosen it back up!
Freezing
If you want to freeze Mango Coconut Chia Pudding, portion it into single-serve airtight containers and freeze for up to 1 month. Thaw overnight in the fridge—just know the texture will be a little softer, but still delicious!
Reheating
Mango Coconut Chia Pudding is best enjoyed cold, straight from the fridge, but if you love a warm pudding, gently heat it in the microwave in 20-second bursts, stirring well each time, just until it’s slightly warmed through.
FAQs
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Can I make Mango Coconut Chia Pudding with frozen mango?
Absolutely! Just thaw the frozen mango first and drain any extra liquid before dicing and adding to your pudding. Frozen mango is wonderfully sweet when fresh isn’t available.
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What’s the best milk for this chia pudding?
Coconut and almond milk create a creamy, tropical base, but any plant-based or dairy milk works. Try oat, cashew, or soy for different textures—or opt for full-fat coconut milk if you want it extra rich!
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My chia pudding turned out runny. What went wrong?
Not all chia seeds hydrate equally. Old or stale chia seeds sometimes don’t absorb as much liquid. Try adding a bit more chia and let it chill a few more hours—most often, extra time in the fridge will fix it.
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Is Mango Coconut Chia Pudding good for meal prep?
Yes, it’s perfect for meal prep! Make a big batch, portion it into jars, and you’ll have breakfasts or snacks ready to go for the next several days—easy, nourishing, and totally portable.
Final Thoughts
If you’re looking for a breakfast that feels like a sunrise in a bowl or a snack worthy of a celebration, Mango Coconut Chia Pudding is the way to go. It’s vibrant, nourishing, and just plain delightful. I can’t wait for you to try it—don’t forget to make it your own and enjoy every dreamy bite!
Print
Mango Coconut Chia Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 5 minutes
- Yield: 2 1x
- Category: Breakfast, Snack
- Method: Mixing
- Cuisine: Healthy
- Diet: Vegetarian
Description
Creamy and delicious, this Mango Coconut Chia Pudding is a healthy and satisfying treat perfect for breakfast or as a snack. The combination of fresh mango, coconut milk, and chia seeds creates a flavorful and nutrient-packed dish that will keep you energized throughout the day.
Ingredients
For the pudding:
- 1/2 cup lite coconut milk
- 1/2 cup unsweetened almond milk
- 3/4 cup fresh ripe champagne mango (diced)
- 4 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- 4–6 drops Nu-Naturals liquid stevia (or monk fruit, sugar/honey to taste)
Instructions
- Combine all ingredients: In a large container, mix together coconut milk, almond milk, diced mango, chia seeds, shredded coconut, and sweetener. Stir well.
- Let it sit: Allow the mixture to sit for 30 minutes, then stir again to ensure proper distribution of ingredients.
- Refrigerate: Cover the container and refrigerate overnight or for at least 5-6 hours until the chia seeds expand and thicken.
- Serve: Divide the pudding into 2 bowls or glass dishes and serve chilled. Enjoy!
Notes
- Variations: Feel free to use any type of milk and sweetener you prefer.
- Storage: Store any leftover chia pudding in the refrigerator for up to 4 days.
- Feedback: If you try this recipe, please leave a rating and comment to share your experience!
Nutrition
- Serving Size: 1 cup
- Calories: 227 kcal
- Sugar: 10.5g
- Sodium: 66mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 11.5g
- Protein: 7g
- Cholesterol: 0mg
