Coconut Mango Chia Seed Pudding is a delicious breakfast idea made with just 5 ingredients! Make a big batch so you can grab one throughout the week! They are nutritious, filling, and full of sweet mango flavor!
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What does chia pudding taste like?
Chia pudding tastes mostly like the ingredients you put in because chia seeds don't have a lot of flavor. In this mango chia pudding recipe, you'll mainly taste the sweet mango and creamy coconut milk. The chia seeds soak up the liquid and turn into a pudding-like consistency, very similar to tapioca pudding.
Why you will love this recipe
- Mangoes give the pudding vibrant tropical flavors.
- This recipe is quick and easy to make - great for meal prep.
- Kids love the sweet mango flavor, making it perfect for a healthy breakfast, snack, or dessert.
- Make ahead in batches for a week's worth of easy, grab-and-go breakfasts.
Ingredients in Coconut Mango Chia Pudding
This mango coconut chia pudding only needs a few simple ingredients:
- Milk. I used unsweetened coconut milk. You could also use canned light coconut milk. Full-fat coconut milk is very thick, so I don't recommend it. You can also use non-dairy milk or dairy milk.
- Mangoes. Fresh ripe mangoes will give you the best flavor. If using frozen mangoes, let them defrost before blending. You can even use canned mango puree.
- Chia seeds. According to Healthline, chia seeds contain antioxidants, minerals, fiber, and omega-3 fatty acids. I used a combination of black chia seeds and white chia seeds.
- Honey. I used this as a sweetener, but you could use maple syrup, agave syrup, or your favorite sweetener.
- Optional toppings: Unsweetened coconut flakes, fresh mango chunks, or granola.
See the printable recipe card below for the full list of ingredients and quantities.
Variations
- Fruit. Any fresh fruits or seasonal fruits can be used instead of mango.
- Protein. For extra protein, add a tablespoon of vanilla protein powder or nut butter.
How to make mango chia seed pudding
Step 1: Combine coconut milk, chia seeds, honey, and vanilla extract in a small bowl. Set aside 5-10 minutes to thicken, then give it a good stir again to break up any lumps. Place the pudding mixture in the refrigerator for at least four hours to thicken.
Step 2: Blend fresh mangoes in a blender or food processor until smooth. If the mixture is too thick and the mango chunks are not blending, add a teaspoon or two of mango juice to make blending easier.
Step 3: Layer the chia pudding mixture and fresh mango puree in a mason jar. Alternate layers between two glass jars.
Step 4: Top with your favorite toppings and serve immediately, or store in an airtight container in the refrigerator for 4-5 days.
Expert tips
- Use fresh mangoes for the best flavor.
- Stir the chia seed mixture well before refrigerating to prevent any lumps or clumps.
- Let the pudding set for at least a couple hours, and preferably at least four hours.
- Add more honey if you would like the pudding sweeter.
- Blend the mixture after the chia seeds have gelled for a smoother texture.
- Store the chia pudding in an airtight container in the refrigerator for 4-5 days.
Recipe FAQs
Yes, just use plant-based milk and use maple syrup instead of honey.
Yes, you can use unsweetened almond milk, soy milk, oat milk, or any other preferred dairy on non-dairy milk.
No, you don't have to use a sweetener if the natural sweetness of the mango is enough for you.
More chia seed recipes
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Creamy Coconut Mango Chia Seed Pudding
Equipment
- Blender or Food Processor
Ingredients
- 1 cup coconut milk
- 2 cups fresh mango chunks
- ¼ cup chia seeds
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- optional toppings: coconut flakes, sliced almonds, or fresh mango or fruit
Instructions
- In a bowl, combine coconut milk, chia seeds, honey, and vanilla extract. Set aside for 5-10 minutes to thicken. Stir and place the pudding mixture in the fridge for a minimum of 4 hours to thicken.
- Blend fresh mango chunks in a blender until smooth.
- Layer a spoonful of mango puree in a glass or jar, followed by the chia pudding mixture. Alternate layers between two serving jars.
- Serve with your choice of toppings.
Video
Notes
- Use fresh mangoes for the best flavor.
- Stir the chia seed mixture well before refrigerating to prevent lumps or clumps.
- Let the pudding set for at least a couple of hours, preferably at least four hours.
- Add more honey if you would like the pudding sweeter.
- Blend the mixture after the chia seeds have gelled for a smoother texture.
- Store the chia pudding in an airtight container in the refrigerator for 4-5 days.
Nutrition
👩🏻🍳 Meet The Author
Meet Jeri, a self-taught home cook with over 40 years of cooking experience who decided to start a second career as a full-time food blogger. She is the recipe creator, writer, photographer, and creator of Winding Creek Ranch. Her mission is to make your life easier by sharing delicious recipes your family will love.
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