Save This creamy and vibrant mango coconut chia pudding is my favorite way to kick off mango season. Simple to prep ahead and loaded with the lush flavor of ripe fruit and silky coconut, it is perfect for breakfast, snacks, or dessert when I want something fresh and nourishing.
When I discovered how chia seeds transform into a pudding with coconut milk I was hooked. Adding juicy mango makes every spoonful taste like a tropical getaway.
Ingredients
- Chia seeds: deliver a thick creamy texture and are packed with fiber and omega three
- Coconut milk: brings luxurious richness and classic tropical flavor. Use full fat milk for the best consistency
- Maple syrup: lightly sweetens without overpowering the fruit. Look for pure syrup for the cleanest taste
- Fresh mango cubes: add brightness and fruity sweetness. Choose ripe mango that gives slightly when pressed
- Toasted coconut flakes: give crunch and extra coconut aroma. Look for golden edges for toasty flavor
- Fresh mint leaves: wake up the flavors and give the prettiest finishing touch
Instructions
- Mix and soak:
- Combine chia seeds coconut milk and maple syrup in a bowl. Whisk thoroughly until no lumps remain and the seeds are evenly distributed. Cover and place in the fridge for at least four hours or ideally overnight. This allows the chia to absorb liquid and transform into a pudding.
- Prep the mango:
- Chop a ripe mango into small cubes. If using ahead of time store covered in the fridge. Make sure the mango is juicy and fragrant for the best flavor.
- Toast coconut flakes:
- Place coconut flakes in a dry skillet over medium low heat. Stir frequently for two to three minutes until golden and aromatic. Remove immediately so they do not burn.
- Layer and build:
- Spoon a layer of chia pudding into serving glasses. Add a layer of fresh mango cubes. Repeat if desired for taller layers. For the final touch sprinkle toasted coconut flakes and mint leaves on top.
- Serve and enjoy:
- Let the glasses stand at room temperature for five to ten minutes before eating for the creamiest texture. Enjoy cold as a breakfast or dessert.
Save Sometimes I sneak in a splash of lime juice with the mango for extra pop. When my niece first helped me make this recipe we layered the pudding together and she called it sunshine in a glass.
Storage Tips
Store individual servings covered in the fridge for easy grab and go. The pudding texture stays best when enjoyed within four days. Hold off on garnishing with mint and coconut flakes until just before eating so everything stays crisp and fresh.
Ingredient Substitutions
Swap maple syrup for honey or agave if you prefer. If you do not have coconut flakes use raw sunflower seeds or even a sprinkle of chopped nuts for crunch. Any creamy nondairy milk can be used though coconut is most classic for this taste.
Serving Suggestions
This chia pudding shines at brunch or as a light summer dessert. It pairs beautifully with a cup of green tea or, for something even brighter, try serving a platter with extra mango and berries on the side.
Seasonal Adaptations
For late summer peaches can take the place of mango. A strawberry version is wonderful in early spring. If coconut is not your favorite try almond milk for a different creamy base.
Save This recipe brings tropical sunshine to my kitchen even on the busiest mornings. You will love every creamy and fruity bite.
Recipe FAQs
- → How do I get a thick chia layer?
Chill the chia mixture for at least 4 hours or overnight to achieve a thick, creamy texture.
- → Can I use canned coconut milk?
Yes, canned coconut milk gives a rich, creamy base. Stir well before using for even consistency.
- → Is it necessary to sweeten with maple syrup?
No, you can adjust sweetness or use alternatives like honey or agave as preferred.
- → How can I enhance the tropical flavor?
Add a splash of lime juice or a pinch of shredded coconut directly to the pudding layer.
- → What toppings work well with this dish?
Toasted coconut flakes and fresh mint add texture and a refreshing touch. Sliced fruits are a great option too.