This coconut mango chia pudding is thick, creamy, and full of tropical flavor. I love the way the rich coconut milk pairs with the sweet, vibrant mango puree, creating a layered breakfast or snack that feels indulgent but is actually wholesome. It’s easy to prepare ahead of time and keeps well for several days, making it perfect for meal prep.

Why You’ll Love This Recipe

I like that this recipe feels like a vacation in a jar. The coconut milk makes the chia pudding extra creamy, and the mango adds natural sweetness without needing much added sugar. I can prep it the night before and wake up to a ready-to-eat breakfast. Plus, it’s dairy-free, gluten-free, and easily adaptable for different diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• light coconut milk, from a can

• chia seeds

• maple syrup, or sweetener of choice

• mango, peeled and pureed

• toasted coconut flakes, for topping

Directions

1. In a jar or bowl with a lid, I stir together the coconut milk, chia seeds, and maple syrup. I let it sit for about 5 minutes, then stir again to prevent clumping.

2. I cover and refrigerate the mixture for at least 30 minutes, but I often let it sit overnight for maximum thickness.

3. While the pudding is setting, I peel the mango, remove the flesh from the pit, and blend it until smooth.

4. To assemble, I spoon chia pudding into jars or glasses, add a layer of mango puree, then repeat the layers.

5. I finish with a sprinkle of toasted coconut flakes before serving.

Servings and timing

This recipe makes 2 servings.
Prep time: 15 minutes
Chill time: 30 minutes (or overnight)
Total time: 45 minutes (including chilling)

Variations

• I sometimes swap the mango for pineapple or passionfruit for a different tropical twist.

• For a protein boost, I stir a scoop of vanilla protein powder into the chia mixture before chilling.

• I’ve made it with almond milk for a lighter version, though it’s less creamy.

• I like adding a layer of yogurt between the chia pudding and mango for extra richness.

Storage/Reheating

I store the chia pudding in an airtight container in the refrigerator for up to 4 days. Since this is a cold dish, there’s no reheating needed—just give it a quick stir before serving if it’s been sitting for a while.

FAQs

Can I use frozen mango instead of fresh?

Yes, I let frozen mango thaw completely before blending so it turns into a smooth puree.

Can I use full-fat coconut milk?

I can, but it makes the pudding very thick and rich. If I use full-fat, I sometimes mix in a little almond milk to thin it out.

How do I prevent my chia pudding from being runny?

I make sure to measure the chia seeds accurately and stir the mixture twice within the first 10 minutes to avoid clumps.

Can I make this recipe sugar-free?

Yes, I skip the maple syrup or replace it with a sugar-free sweetener like stevia or monk fruit.

Is this recipe vegan?

Yes, as long as I use maple syrup or another plant-based sweetener, it’s fully vegan.

Conclusion

I love how simple yet impressive this coconut mango chia pudding is. It’s refreshing, satisfying, and nourishing—perfect for warm mornings or whenever I’m craving something tropical. The layers of creamy chia pudding and sweet mango puree make each bite feel like a treat, and the ease of preparation means I can enjoy it any day of the week.