Mango Coconut Chia Pudding – A Bright, Creamy Make-Ahead Breakfast

This Mango Coconut Chia Pudding is the kind of recipe you’ll want in your back pocket for busy mornings and relaxed weekends alike. It’s creamy, lightly sweet, and full of tropical flavor without being heavy. With just a few pantry staples and ripe mango, you can stir it together in minutes and let the fridge do the work.

The texture is lush, the colors are cheerful, and the taste feels like sunshine in a bowl. Whether you’re new to chia pudding or already a fan, this version is simple, dependable, and very satisfying.

Mango Coconut Chia Pudding - A Bright, Creamy Make-Ahead Breakfast

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 4 servings

Ingredients

  

• Chia seeds: Black or white, either works.
• Coconut milk: Full-fat for creamy texture, or light for a leaner option.
• Unsweetened almond milk (or oat milk, cashew milk, or dairy milk).
• Ripe mangoes: Fresh is best; frozen works if thawed.
• Sweetener: Maple syrup, honey, or agave (optional, to taste).
• Vanilla extract for warmth and depth.
• Lime (zest and juice) for brightness.
• Salt (a small pinch) to enhance flavor.
• Optional toppings: Toasted coconut flakes, chopped pistachios, sliced almonds, berries, passion fruit, or extra mango.

Instructions

 

• Blend the mango: Peel and dice 1 large ripe mango. Add to a blender with 1–2 teaspoons lime juice and a pinch of lime zest. Blend until smooth. Set aside. If using frozen mango, thaw first so it blends easily.
• Mix the base: In a medium bowl or jar, whisk 1 cup coconut milk with 1 cup almond milk. Add 3 tablespoons maple syrup (or to taste), 1 teaspoon vanilla, and a pinch of salt. Whisk until combined.
• Add the chia: Whisk in 6 tablespoons chia seeds. Keep whisking for 30–45 seconds so no clumps form. Let it sit for 5 minutes, then whisk again to break up any seeds that settled.
• Chill and thicken: Cover and refrigerate for at least 2 hours, preferably 4–6 hours, or overnight. The mixture should become thick and spoonable. If it seems too thin, stir in 1–2 more teaspoons chia and chill another 30 minutes. If too thick, loosen with a splash of milk.
• Layer with mango: Spoon a layer of chia pudding into glasses or jars, add a layer of mango puree, then repeat. Aim for even layers and reserve some puree for the top.
• Finish and top: Add a small squeeze of lime over the top layer for extra brightness. Garnish with toasted coconut flakes, chopped pistachios, or fresh berries.
• Serve or store: Enjoy immediately, or cover and refrigerate for up to 4 days. The flavors continue to meld and improve by day two.

Why This Recipe Works

This recipe keeps the ingredients simple so the mango and coconut take center stage. Chia seeds absorb liquid and expand, creating a naturally thick, pudding-like texture without cooking.

Coconut milk gives the base a rich body, while a little almond or oat milk keeps it from getting too heavy. A touch of lime brightens the sweetness and makes the mango pop. With a short ingredient list and flexible ratios, it’s easy to customize, scale, and prep ahead.

Shopping List

• Chia seeds: Black or white, either works.
• Coconut milk: Full-fat for creamy texture, or light for a leaner option.
• Unsweetened almond milk (or oat milk, cashew milk, or dairy milk).
• Ripe mangoes: Fresh is best; frozen works if thawed.
• Sweetener: Maple syrup, honey, or agave (optional, to taste).
• Vanilla extract for warmth and depth.
• Lime (zest and juice) for brightness.
• Salt (a small pinch) to enhance flavor.
• Optional toppings: Toasted coconut flakes, chopped pistachios, sliced almonds, berries, passion fruit, or extra mango.

Instructions

1. Blend the mango: Peel and dice 1 large ripe mango.

   Add to a blender with 1–2 teaspoons lime juice and a pinch of lime zest. Blend until smooth. Set aside.

   If using frozen mango, thaw first so it blends easily.

2. Mix the base: In a medium bowl or jar, whisk 1 cup coconut milk with 1 cup almond milk. Add 3 tablespoons maple syrup (or to taste), 1 teaspoon vanilla, and a pinch of salt. Whisk until combined.
3. Add the chia: Whisk in 6 tablespoons chia seeds.

   Keep whisking for 30–45 seconds so no clumps form. Let it sit for 5 minutes, then whisk again to break up any seeds that settled.

4. Chill and thicken: Cover and refrigerate for at least 2 hours, preferably 4–6 hours, or overnight. The mixture should become thick and spoonable.

   If it seems too thin, stir in 1–2 more teaspoons chia and chill another 30 minutes. If too thick, loosen with a splash of milk.

5. Layer with mango: Spoon a layer of chia pudding into glasses or jars, add a layer of mango puree, then repeat. Aim for even layers and reserve some puree for the top.
6. Finish and top: Add a small squeeze of lime over the top layer for extra brightness.

   Garnish with toasted coconut flakes, chopped pistachios, or fresh berries.

7. Serve or store: Enjoy immediately, or cover and refrigerate for up to 4 days. The flavors continue to meld and improve by day two.

Keeping It Fresh

Store the pudding in airtight containers or jars to prevent fridge odors from creeping in. It keeps well for 3–4 days.

If layering with fresh mango, you can add the fruit the day you plan to eat for the brightest flavor. The pudding may thicken as it sits; stir in a splash of milk right before serving to loosen it up. For grab-and-go breakfasts, portion into single-serve jars with lids and add toppings right before eating.

Benefits of This Recipe

• Make-ahead friendly: Minimal prep, and the fridge does the rest.
• Balanced and satisfying: Chia seeds offer fiber and plant-based omega-3s, while coconut adds creaminess for a more filling breakfast or snack.
• Naturally gluten-free and dairy-free: Easy to adapt for different diets.
• Customizable sweetness: Control sugar by adjusting the sweetener or relying on ripe mango.
• Kid-friendly: The bright color and fruity taste make it appealing to picky eaters.

Pitfalls to Watch Out For

• Clumping seeds: If you skip the second whisk after 5 minutes, you might get gritty pockets.

  Whisk twice for a smooth set.

• Too thick or too thin: Chia ratios matter. If it’s runny, add a bit more chia and chill. If it’s dense, add milk and stir.
• Under-ripe mango: A hard or sour mango will dull the flavor.

  Choose mangoes that are fragrant and give slightly to the touch.

• Overpowering coconut: Full-fat coconut milk can be very rich. Balance with a lighter milk to keep the texture light and spoonable.
• Not enough time to set: Chia needs at least 2 hours. Overnight is best for a proper pudding-like texture.

Recipe Variations

• Pineapple-Mango: Blend half mango and half pineapple for a tangier tropical layer.

  Add extra lime to keep it bright.

• Protein boost: Whisk in 1–2 tablespoons vanilla protein powder with the milk. You may need a splash more liquid to maintain the right texture.
• Spiced coconut: Add 1/4 teaspoon ground cardamom or cinnamon to the base. A pinch of fresh grated ginger is also lovely with mango.
• Layered parfait: Alternate chia pudding with Greek yogurt (or coconut yogurt) and granola for extra texture.
• Berry swirl: Swap mango puree for mashed raspberries or strawberries, or swirl mango with passion fruit pulp for a tart contrast.
• Chocolate twist: Add 1–2 tablespoons cocoa powder to the base and sweeten slightly more, then layer with mango for a dessert vibe.
• Nutty crunch: Top with toasted macadamias, almonds, or cashews for a rich, buttery bite.

FAQ

Can I use light coconut milk instead of full-fat?

Yes.

Light coconut milk will make a thinner, less rich pudding. Use the same amount, and if it feels too loose, add 1 teaspoon more chia and chill longer. You can also split the difference with half light coconut milk and half almond milk for a balanced texture.

How do I know if my mango is ripe?

Look for a mango that smells sweet at the stem end and yields slightly when you press it.

Color varies by variety, so rely on fragrance and feel more than color. If it’s hard and scentless, wait a day or two at room temperature.

Can I make this without a blender?

Absolutely. Dice the mango very finely and mash with a fork to create a chunky puree.

It won’t be perfectly smooth, but the texture is still great and adds a nice bite.

What’s the best chia-to-liquid ratio?

A reliable starting point is about 3 tablespoons chia per 1 cup liquid. For extra thick pudding, go up to 4 tablespoons per cup. Keep in mind that coconut milk thickens more than almond milk.

How can I reduce the sugar?

Skip added sweetener and rely on very ripe mango.

If you still want a hint of sweetness, add a small drizzle of maple syrup just before serving. You can also use a few drops of vanilla stevia.

Is this freezer-friendly?

Freezing is not ideal. The texture can turn icy and grainy after thawing.

It’s best to refrigerate and eat within a few days. If you must freeze, do so without fresh fruit and expect some separation.

Can I serve this warm?

Chia pudding is designed to set cold, so warming can loosen the gel and change the texture. If you prefer a warmer option, use the same flavors in an overnight oats base and heat gently before serving.

What can I use instead of coconut milk?

Try cashew milk for creaminess, or a mix of almond milk and a spoonful of coconut cream.

Dairy milk works too, though it won’t bring the coconut flavor. Adjust sweetener and lime to taste.

In Conclusion

Mango Coconut Chia Pudding is simple, bright, and genuinely delicious. It takes just a few minutes to mix, sets up while you sleep, and tastes like a fresh, tropical treat in the morning.

With a short ingredient list and lots of easy swaps, it fits into busy schedules and different diets. Keep it classic with lime and mango, or riff with spices and crunchy toppings. Either way, you’ll have a creamy, make-ahead bowl that feels special without the extra effort.