This mango chia pudding with coconut milk is light, creamy, and satisfying. Made with 5 ingredients and in 15 minutes, it’s a refreshing breakfast, snack, or after-dinner dessert full of tropical flavors!
Very much like tiramisu overnight oats, coconut mango chia pudding is a fantastic start to the day. Packed with luscious, juicy mangoes, this chia seed mango pudding is delicious, wholesome, and so refreshing. It’s basically like eating dessert for breakfast!
Jump to:
Why You'll Love This Recipe
Made with only 5 ingredients, this tropical coconut mango chia pudding is so tasty and filling! In every bite, you get creamy chia pudding with hints of coconut, along with sweet and juicy mangoes. Bliss!
No cooking, no fuss. Just mix all the ingredients, let it chill, and you’re all set.
Naturally sweet from mangoes and totally dairy-free.
Great for meal prep. Make it tonight. Enjoy it all week.
Kid-friendly: make the pudding, set out topping options, and little ones can make their own after-school snack.
Very customizable; add any fruits, chocolate, nuts, jam, or air fryer granola! Yum!!
Recipe Ingredients
Coconut milk makes the pudding creamy and dreamy. I used regular coconut milk for that rich, velvety texture. Light coconut milk works too.
Mango: Use fresh, ripe mangoes for the purée if they are in season for you. You can also use canned mango purée or frozen mangoes.
Chia seeds bring the magic! They naturally thicken the pudding and take the flavor of the milk and other flavors they are soaked in.
Vanilla extract: A dash of vanilla extract rounds off the flavors.
Desiccated coconut: I love the nutty sweetness and texture it gives to mango coconut chia pudding. A little goes a long way.
Please see the recipe card for full information on ingredients and quantities.
How To Make Easy Mango Chia Pudding
Step 1: Add chopped mango, coconut milk, and vanilla extract to a blender jar.
Step 2: Blitz till you get a smooth mixture.
Step 3: Pour the mixture into a bowl and stir in desiccated coconut and chia seeds. Mix well.
Step 4: Cover and chill in the refrigerator overnight. Stir it well the next morning. Add a bit more milk if the consistency is too thick for you. Taste and adjust for sweetness.
Serve topped with fruits and nuts of your choice. I love this with shredded coconut, chopped mangoes, pistachios, and blueberries!
Top Tips
- I didn't add any sweetener to this mango chia pudding as the mango added enough sweetness for us. However, please taste and add a sweetener of your choice if you prefer.
- For extra rich flavor, stir in a dollop of plain Greek yogurt.
- Mix in your favorite protein powder if you want to up the protein level in this tropical chia pudding.
- If fresh mangoes are not available, feel free to use canned mango puree or frozen mangoes.
- You can also use mango saffron compote instead of mango or mango puree! I have used that plenty of times.
How To Serve
Serve the chilled mango chia seed pudding for breakfast. It’s such a great start to the day. If you're into easy make-ahead breakfasts, you might also love this date and cinnamon chia pudding, strawberry rose chia pudding, and matcha chia pudding!
Layer it with chopped mango chunks and coconut flakes. Or top it with fresh mint, a sprinkle of cinnamon or cardamom, chopped nuts, or my favorite almond date granola.
It’s also a fantastic post-workout snack and a light, no-fuss dessert. Craving more mango magic? Try my matcha mango smoothie next!
Recipe FAQs
Yes, it is a fab make-ahead recipe. Prep it one night before and add the toppings just before serving.
Keep the pudding in an air-tight jar in the refrigerator for up to 3 days. If the pudding becomes too thick, pour coconut milk and stir before serving.
You can add chia seeds to jam: strawberry jam, persimmon jam, or mulberry jam. Mix it in smoothies like this pineapple strawberry banana smoothie.
📖 Recipe
Mango Chia Pudding with Coconut Milk
Ingredients
- 1.5 cups Coconut milk
- 1 Mango, peeled and cubed
- 1/4 tsp Vanilla extract
- 2 tsp Desiccated coconut
- 3 tbsp Chia seeds
- Mango and Shredded Coconut for garnish
Instructions
- Add the coconut milk, cubed mango, and vanilla extract to a blender jar.
- Blend until smooth.
- Transfer this mixture to a bowl and whisk in desiccated coconut and chia seeds. Cover and refrigerate for at least 4 hours or overnight.
- Stir it well the next morning. Add a bit more milk if the consistency is too thick for you. Taste and adjust for sweetness if you wish.
- Serve topped with fruits and nuts of your choice. Enjoy!
Video
Notes
- I didn't add any sweetener to this mango chia pudding as the mango added enough sweetness for us. However, please taste and add a sweetener of your choice if you prefer.
- For extra rich flavor, stir in a dollop of plain Greek yogurt.
- Mix in your favorite protein powder if you want to up the protein level in this tropical chia pudding.
- If fresh mangoes are not available, feel free to use canned mango puree or frozen mangoes.
Nutrition
es says
I am a sucker for saffron and the mango compote is right up my street. I can imagine how delicious this must be!
Natasha Minocha says
Saffron and mango work so well together!I hope you get a chance to try this before the mangoes finally bid us adieu!