Thai Coconut Mango Breakfast Chia Jars
Overnight chia jars layered with creamy coconut milk, bright mango puree, and crunchy toasted coconut for a tropical Thai-inspired breakfast.
The layers stay distinct if you chill the jars gently, so you get a spoonful of coconut pudding, a ribbon of mango, and a crispy coconut topping in every bite. A touch of lime zest and a whisper of salt keep the sweetness in check, echoing the balance of sweet, sour, and salty that Thai desserts do so well.
Assemble them in the evening and breakfast is ready when you are. They travel well in a lunch bag and make a lovely light breakfast or snack.
Ingredients
- 1/2 cup chia seeds
- 1 3/4 cups full-fat coconut milk
- 2 tablespoons maple syrup
- 1/4 teaspoon fine sea salt
- 1 teaspoon lime zest
- 2 ripe mangoes, peeled and cubed (about 2 cups)
- 1 tablespoon lime juice
- 1/2 cup unsweetened shredded coconut
- Extra mango cubes, for serving (optional)
Instructions
- In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, salt, and lime zest. Let sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight, until thick and pudding-like.
- While the chia mixture chills, toast the shredded coconut in a dry skillet over medium-low heat, stirring often, until golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool completely.
- In a blender or food processor, puree the mango cubes with the lime juice until smooth. If the puree is very thick, add a splash of water to loosen it slightly. Taste and add a little more lime juice if needed.
- To assemble, spoon a layer of chia pudding into four jars or glasses, followed by a layer of mango puree. Repeat the layers, finishing with mango puree on top.
- Cover and refrigerate for at least 30 minutes to set the layers, or up to 2 days. Just before serving, top with the toasted coconut and extra mango cubes, if using.
Cook’s tips
- Whisk the chia mixture twice during the first 15 minutes to prevent clumps.
- Use ripe, fragrant mangoes for the best flavor; frozen mango can be used but thaw and drain it first.
- Toast the coconut just before serving for maximum crunch.
Substitutions
- Swap maple syrup for honey if you prefer.
- Use light coconut milk for a lighter pudding, though the texture will be thinner.
- Try toasted sesame seeds or crushed peanuts instead of toasted coconut.
Storage & reheating
Store assembled jars covered in the refrigerator for up to 2 days; keep the toasted coconut separate and add just before eating.
Frequently asked questions
Can I make these chia jars ahead of time?
Yes, assemble the jars up to 2 days in advance and store covered in the refrigerator. Add the toasted coconut just before serving so it stays crisp.
Can I use frozen mango?
Yes, thaw frozen mango and drain off any excess liquid before pureeing. You may need to adjust the lime juice to taste.
How long do these chia jars keep?
They keep well for up to 2 days in the refrigerator. After that, the texture may become too thick and the layers may start to blend.
Is this recipe vegan?
Yes, as written it is vegan, using coconut milk and maple syrup. Check your coconut milk and other packaged ingredients if you need to avoid animal products.
