This Mango Coconut Chia Pudding blends creamy coconut milk, almond milk, chia seeds, shredded coconut, and fresh mango for a light, tropical treat that works as breakfast, a snack, or even dessert.
Coconut chia pudding is one of those recipes that feels a little indulgent but couldn’t be easier to make. The creamy coconut milk gives it a rich, velvety texture, while the fresh mango adds just the right amount of natural sweetness and brightness. Chia seeds don’t have much flavor on their own, but they soak up the coconut and mango beautifully, turning into a lightly sweet, tapioca-like pudding with a texture that’s so satisfying. This version has been a favorite in my kitchen for years!
Why I Love This Coconut Chia Pudding
If you’re looking for an easy, no-fuss breakfast or snack that feels a little special, this mango coconut chia pudding checks all the boxes. It’s naturally sweet, super refreshing, and comes together with just a few simple ingredients. Here’s why it’s one to keep on repeat:
- Bright, tropical flavor: Sweet mango and creamy coconut milk are a match made in heaven. This combo is light, fresh, and perfect for warmer days.
- Creamy texture: Chia seeds absorb the coconut and almond milk and thicken into a smooth, satisfying consistency with a little bit of chew.
- Naturally dairy-free: No need for substitutions.
- Quick: Just stir everything together and let it chill overnight. It’s ready to grab and go by morning.
Want to try other flavor combos? Check out this Strawberry Chia Pudding or my Berry Chia Pudding.
How To Make Chia Pudding
To make chia pudding, just stir chia seeds into your liquid of choice—like milk, dairy-free milk, or even fruit juice—along with a little sweetener if you like. Let it sit for about 30 minutes, then give it another good stir to break up any clumps. From there, you can add fruit, cover it, and refrigerate overnight.
The key to getting the texture just right is using the right ratio. I like to use 2 tablespoons of chia seeds for every 1/2 cup of liquid. That gives you a thick, creamy pudding every time.
Quick Tips
- Meal prep this recipe: Chia pudding is perfect for meal prep! You can double, triple this recipe. Chia pudding can be refrigerated for up to 4 days.
- Chill overnight: Letting it sit at least 6–8 hours gives the chia seeds time to fully absorb the liquid and thicken up.
- Adjust the consistency: If it’s too thick after chilling, stir in a splash of almond milk or water to loosen it up.
- Add sweetener to taste: Maple syrup, honey, or agave all work well. Start small and adjust as needed.
More Chia Seed Recipes
- Pineapple Chia with Cottage Cheese
- Tropical Chia Pudding Breakfast Bowl
- 15-Minute Protein Chia Seed Cereal
Mango Coconut Chia Pudding
Ingredients
- 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 well and let it sit 30 minutes, then mix again. Refrigerate overnight or at least 5-6 hours, until the seeds expand and thicken.
- Divide into 2 bowls or glass dishes and serve. Enjoy!
