Name: Coconut Mango Chia Pudding Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Modern
Ingredients: 1 large ripe mango, peeled and roughly chopped; 1 tsp maple syrup; 1/2 lemon, squeezed; pinch of sea salt; 1 can unsweetened full fat coconut milk; 1/3 cup almond milk; 1 tbsp maple syrup; 1/4 cup chia seeds; 3 tbsp hemp seeds; 1 tsp vanilla extract; 1 large mango, freshly diced (to garnish); 3 tbsp coconut flakes (to garnish); fresh mint leaves (to garnish)

Jump to Recipe·5.1 from 30 reviews

If there’s one thing that shouts “treat yourself” but cares about your health just as much as your cravings, it’s Coconut Mango Chia Pudding. Imagine lush, creamy coconut enveloping bite-sized pearls of chia, intertwined with golden ribbons of fresh mango. Every spoonful delivers vibrant flavors and nourishing goodness, making it the star at breakfast, dessert, or your next brunch. Whether you’re prepping ahead or assembling on the go, this is an irresistible, sun-kissed delight you’ll come back to again and again.

Coconut Mango Chia Pudding Recipe - Recipe Image

Ingredients You’ll Need

With only a handful of powerhouse ingredients, this recipe turns the everyday into something extraordinary. Each component plays a starring role, creating layers of color, texture, and irresistible tropical flavor. Here’s what you’ll need to bring Coconut Mango Chia Pudding to life:

Ripe mango: For natural sweetness and that juicy, golden hue, pick a mango that’s fragrant and gives slightly when pressed.
Maple syrup: Adds a touch of mellow, caramel-like sweetness that ties everything together beautifully.
Lemon juice: Just a little zing brightens both mango and coconut, balancing the flavors.
Sea salt: A tiny pinch enhances every other flavor—don’t skip it!
Unsweetened full fat coconut milk: This brings luxurious creaminess, making each bite lush and satisfying.
Almond milk: Lightens the pudding just enough for a perfect, spoonable texture.
Chia seeds: These tiny seeds thicken the pudding and provide fiber as well as a pleasant bite.
Hemp seeds: Optional, but they amp up protein and add a lovely nutty undertone.
Vanilla extract: Adds warmth and irresistible aroma.
Freshly diced mango: For topping, you can’t beat bursts of sweet, tangy fruit with every bite.
Coconut flakes: Toast them for extra crunch and visual flair.
Fresh mint leaves: These brighten up your bowl and add a breath of cool freshness as a final touch.

How to Make Coconut Mango Chia Pudding

Step 1: Whip Up the Mango Purée

Start by peeling and chopping a perfectly ripe mango, then blend it with just a touch of maple syrup, a squeeze of lemon juice, and the tiniest pinch of sea salt. This quick blitz balances the mango’s sweet, tart, and tropical notes. Once it’s silky smooth, pour the purée into a jar and pop it in the fridge. You’ll be surprised how many things you’ll want to drizzle it on besides this pudding!

Step 2: Mix the Creamy Chia Pudding

Rinse your blender and pour in the can of coconut milk, almond milk, vanilla extract, and another little hit of maple syrup. Blend until this mixture is creamy and unified, swirling together all the dreamy coconut and vanilla notes. Next, pour this blend into a lidded jar or bowl, stir in the chia seeds (and hemp seeds if you’re using them), then give everything a good whisk with a fork. This is where the chia seeds will start their magic trick of thickening into pudding.

Step 3: Refrigerate to Set the Pudding

Slide your chia mixture into the fridge for at least 30 minutes to an hour, or even overnight if you love a grab-and-go chilled breakfast. The seeds will soak up all that coconut-y goodness, plumping up to create a luscious, spoonable texture. If you check in partway and see any clumps, a quick stir will make it perfectly smooth.

Step 4: Layer Your Coconut Mango Chia Pudding Parfaits

Building your parfait is the moment to get creative! Scoop a layer of creamy chia pudding into a glass, followed by a generous spoonful of mango purée. Repeat for a beautiful striped look, then top with plenty of diced fresh mango. The layers are visually stunning and every spoonful is perfectly balanced.

Step 5: Add Your Dreamy Toppings

Shower your parfaits with crunchy coconut flakes and a few fresh mint leaves right before serving. These toppings add the final hits of flavor and freshness, transforming your Coconut Mango Chia Pudding from simply delicious to knock-your-socks-off gorgeous and craveworthy.

How to Serve Coconut Mango Chia Pudding

Garnishes

Bright, jewel-like toppings are the secret to making Coconut Mango Chia Pudding as eye-catching as it is delicious. Don’t hold back with a flurry of toasted coconut flakes, extra cubes of fresh mango, and a few mint leaves for that splash of color and fragrance. You could even add thin lemon zest for a sophisticated twist.

Side Dishes

While this pudding absolutely shines on its own, it’s also a fabulous part of a larger breakfast spread. Pair it with crispy granola, a platter of tropical fruit, or a handful of your favorite roasted nuts for extra crunch. I love to enjoy it with an iced coconut latte or hot tea for a simply perfect brunch or snack time pick-me-up.

Creative Ways to Present

For parties or special brunches, portion Coconut Mango Chia Pudding into little glass jars or shot glasses for an elegant, single-serve treat. Want to wow the kids (or your inner kid)? Layer it in a wide bowl with fruit “flowers” on top. And don’t be afraid to layer in other fruits—kiwi or berries are both beautiful and complement the tropical flavors!

Make Ahead and Storage

Storing Leftovers

Coconut Mango Chia Pudding keeps beautifully for up to 4 days in an airtight container in the refrigerator. If you’re making parfaits in advance, wait to add the toppings until just before serving for the freshest results. Give the pudding a quick stir before serving, as the chia sometimes settles.

Freezing

Craving make-ahead convenience? Both the mango purée and the chia pudding base can be frozen separately. Pour the mango purée into a small freezer-safe jar and the chia pudding into another. They’ll keep for up to a month—just thaw in the fridge overnight, then layer with fresh toppings when you’re ready to devour.

Reheating

Even though Coconut Mango Chia Pudding is best enjoyed cold, you can gently take the chill off by letting it sit at room temperature for about 15 minutes before serving. Avoid heating it, as the delicate mango and coconut flavors shine most when served chilled or just below room temp.

FAQs

Can I use frozen mango instead of fresh?

Absolutely! Thaw the mango thoroughly first, then blend as directed. The purée will be a bit softer but the flavor is still fantastic, making Coconut Mango Chia Pudding possible year-round.

What if I don’t have hemp seeds?

No worries at all—while hemp seeds give a protein boost and a slight nuttiness, your pudding will still be delicious and creamy without them. You can try adding pumpkin seeds or just omit them entirely.

Can I make this recipe vegan and gluten free?

Coconut Mango Chia Pudding is naturally vegan and gluten free as written! All the ingredients are plant-based and no gluten sneaks in, so it’s perfect for just about everyone.

How can I make the pudding thicker?

If you prefer an even thicker pudding, simply add another tablespoon of chia seeds and give it an extra 30 minutes in the fridge. Every spoonful will be even more satisfying and scoopable.

Can I prep individual servings in advance for meal prep?

Yes! Portion Coconut Mango Chia Pudding into individual jars or containers, keeping the toppings in a separate container until serving. They’ll be ready for a fast breakfast, quick snack, or healthy dessert whenever you need a treat.

Final Thoughts

There’s something about Coconut Mango Chia Pudding that just makes people smile—it’s so simple, bright, and full of good-for-you flavor. Grab those ripe mangoes and your favorite jars, and treat yourself to a pudding that’s every bit as luscious as it looks. Trust me, once you try it, this is one recipe you’ll always want within reach!