Description
Mango Coconut Chia Pudding is a layered dish made by soaking chia seeds in coconut milk until they swell and form a thick, pudding-like consistency. This creamy base is then topped with a smooth mango purée made from ripe mangoes. The contrast between the mildly sweet coconut chia pudding and the bright mango layer creates a balanced and satisfying experience.
Ingredients
Chia Pudding Base
1 cup full-fat coconut milk (or light, if preferred)
3 tbsp chia seeds
1–2 tbsp maple syrup or honey (adjust to taste)
½ tsp vanilla extract
Pinch of salt
Mango Layer
1½ cups ripe mango, diced (fresh or thawed frozen)
1–2 tbsp lime or lemon juice (optional, for brightness)
Toppings (optional but great)
Toasted coconut flakes
Fresh berries or sliced banana
Chopped pistachios or almonds
Extra mango cubes
Instructions
Make the chia pudding
In a bowl or jar, whisk together coconut milk, chia seeds, maple syrup, vanilla, and salt.
Let sit 5 minutes, whisk again to prevent clumps.
Cover and refrigerate at least 3 hours or overnight until thick and creamy.
Prepare the mango layer
Blend mango with citrus juice until smooth.
Taste and adjust sweetness if needed (very ripe mango may need none).
Assemble
Spoon chia pudding into glasses or jars.
Top generously with mango purée.
Add toppings if using.
Serve
Eat immediately or chill up to 3 days in the fridge.
Notes
Feel free to customize this mango coconut chia pudding by layering in fresh berries, sliced banana, or toasted coconut for extra texture. A drizzle of honey or maple syrup adds sweetness, while a squeeze of lime brightens the tropical flavors. For a protein boost, stir in a spoonful of Greek yogurt or top with nuts and seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast / Dessert
- Method: No-Cook
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 cup
- Calories: ~280 kcal
Keywords: Mango chia pudding, coconut chia pudding, mango coconut pudding, chia pudding with mango, tropical chia pudding