Coconut Mango Chia Pudding
A creamy coconut chia pudding layered with ripe mango for a tropical make-ahead breakfast or dessert.
It takes about ten minutes of hands-on work, then the fridge does the rest. Make a batch on Sunday and you'll have a bright, make-ahead breakfast or a light dessert waiting all week.
Use the ripest mango you can find — the kind that perfumes the whole kitchen when you cut it. That natural sweetness is what makes this pudding taste indulgent without any fuss.
Ingredients
- 1 cup full-fat canned coconut milk, well shaken
- 1/2 cup unsweetened almond milk or oat milk
- 3 tablespoons chia seeds
- 1 to 2 tablespoons maple syrup, to taste
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
- 1 large ripe mango, peeled and cubed (about 1 cup)
- 1 teaspoon lime juice (optional, for the mango)
- Toasted coconut flakes, for serving (optional)
Instructions
- In a medium bowl or large jar, whisk together the coconut milk, almond milk, chia seeds, maple syrup, vanilla, and salt until evenly combined.
- Let the mixture sit for 5 minutes, then whisk again to break up any clumps — this step is what gives you a smooth, even pudding.
- Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like. It will keep thickening as it chills.
- Just before serving, peel and cube the mango, toss with the lime juice if using, and mash about a third of it with a fork to make a loose mango puree.
- Give the chilled chia pudding a good stir — it will look set on top but looser underneath.
- Spoon half the pudding into a glass, top with half the mango cubes and puree, then repeat with the remaining pudding and mango.
- Finish with toasted coconut flakes if you like, and serve cold.
Cook’s tips
- Whisk the chia mixture twice during the first 10 minutes to prevent clumps.
- For a smoother, more mousse-like texture, blend the soaked pudding for 20 seconds before chilling.
- Taste before chilling and adjust sweetness — chia puddings taste less sweet once cold.
Substitutions
- Light coconut milk works but gives a thinner pudding; use 1 1/4 cups and reduce the almond milk to 1/4 cup.
- Swap mango for ripe pineapple, papaya, or peaches.
- Honey works in place of maple syrup if you're not keeping it vegan.
Storage & reheating
Store the pudding and mango separately in airtight containers in the fridge for up to 4 days; layer just before serving so the mango stays bright.
Frequently asked questions
Why is my chia pudding lumpy?
Chia seeds clump when they sit undisturbed in liquid. Whisk the mixture well when you first combine it, then whisk again after 5 minutes and once more after 10 minutes before chilling. If it's already lumpy, a quick blend or vigorous whisk will smooth it out.
Can I make this coconut mango chia pudding ahead of time?
Yes — it's ideal for it. The chia base keeps in the fridge for up to 4 days. Cut the mango fresh the day you plan to eat it, or store the cubes in a sealed container for up to 2 days, and layer just before serving.
Is this recipe vegan?
As written, yes — coconut milk, almond milk, chia seeds, maple syrup, and fruit are all plant-based. Just check your maple syrup and any add-ins if you're cooking for someone with strict dietary needs.
How ripe should the mango be?
Very ripe. A good mango gives slightly to gentle pressure and smells sweet and floral at the stem end. If yours is firm, let it sit on the counter for a day or two, or use frozen mango thawed with its juices.
