Fresh Mango Coconut Chia Pudding
A quick and easy tropical chia pudding made with creamy coconut milk and fresh mango chunks, perfect for a light breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Tropical
Ingredients
Scale
- 1/4 cup (about 40 grams) chia seeds
- 1 1/2 cups (360 ml) full-fat coconut milk
- 1 large ripe mango, peeled and diced (about 1 cup / 165 grams)
- 1–2 tablespoons maple syrup or honey, adjust to taste
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lime juice (optional)
- 2 tablespoons toasted coconut flakes (optional, for topping)
Instructions
- Combine the chia seeds and coconut milk in a mixing bowl. Whisk or stir vigorously for 1-2 minutes to prevent clumps and ensure even distribution.
- Stir in maple syrup or honey and vanilla extract. Add fresh lime juice if using. Taste and adjust sweetness as desired.
- Cover the bowl with plastic wrap or transfer the mixture to individual jars with lids. Refrigerate for at least 4 hours, preferably overnight, to allow chia seeds to swell and thicken.
- Peel and dice the ripe mango into small cubes (about 1 cup).
- After chilling, gently fold half of the diced mango into the pudding to combine creamy and fruity textures. Reserve the rest for topping.
- Spoon the pudding into serving bowls or jars. Top with remaining mango cubes and sprinkle toasted coconut flakes for crunch and extra flavor.
Notes
Use full-fat coconut milk for best creaminess. Stir chia seeds well at the start to avoid clumps. Refrigerate overnight for best texture. Toast coconut flakes in a dry pan for 2-3 minutes for extra flavor. Can swap mango with pineapple, papaya, or berries. For vegan option, use maple syrup instead of honey.
Nutrition
- Serving Size: 1 serving (half the
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Fiber: 12
- Protein: 5
Keywords: chia pudding, mango, coconut milk, tropical breakfast, healthy snack, dairy-free, vegan, gluten-free