Mango Chia Pudding with Coconut Milk

This Mango Chia Pudding with Coconut Milk is easy to make with just 5 simple ingredients and less than 10 minutes of prep time. It's creamy thanks to the coconut milk, sweet from the mango, and the perfect stress-free way to start your morning!

I'm a big fan of keeping quick, grab-and-go options in the fridge, and chia pudding is one of my all-time faves.

For this version, I went with coconut milk to make it extra thick and creamy. And because coconut and mango together? It's THE perfect combo!

Ingredients

To make this mango chia pudding, you'll need:

Mango: For the best results, make sure your mangoes are perfectly ripe! They should be slightly soft to the touch and taste very sweet.

Canned Coconut Milk: You can use full-fat or light coconut milk as long as it's from a can. You can also use almond milk or oat milk but the texture won't be as thick.

Chia Seeds: Once soaked in liquid, they turn creamy with a slightly gel-like texture.

See recipe card for quantities.

How to Make This Recipe

This creamy tropical chia pudding will be your new favorite breakfast.

The full written recipe can be found in the recipe card below.

Step 1: In a blender, combine the coconut milk, maple syrup, most of a ripe mango (reserve ¼ cup diced), and a pinch of salt. Blend until smooth.

Step 2: Pour the mixture into a container that has a lid.

Step 3: Stir in the chia seeds.

Step 4: Add the reserved mango chunks to the pudding and give it a stir. Let it sit for 5 minutes, then stir again to break up any clumps.

Step 5: Cover and refrigerate overnight or for at least 6 hours.

Finish it off with a sprinkle of toasted coconut and a few extra mango chunks. Enjoy!

Substitutions & Variations

Maple Syrup: Agave syrup will work just as well.

Coconut Milk: Canned coconut milk makes chia pudding extra thick but any plant-based milk will work.

If you want to use yogurt, I'd recommend replacing ¼ cup of the milk with plant-based yogurt.

For a lighter, banana-forward version, check out my Banana Chia Pudding, or if you prefer a classic take, try this Oat Milk Chia Pudding.

Topping Ideas

• Add a crunch: Adding toasted coconut flakes is my fave topping! But nuts and seeds like pistachios or almonds would also be delicious! As well as vegan blueberry granola.
• Fresh fruit: Add more mango chunks to the top or even strawberries or raspberries would be great.
• Whipped coconut cream: Vegan whipped cream would make this chia pudding taste like a dessert!
• Vegan yogurt: Add a dollop of vegan yogurt on top!

Tips & Tricks

Blending the mango with the coconut milk will create a thick yogurt-like consistency which makes for an extra creamy chia pudding. Blending it is worth extra step!

Wait 5-10 minutes and then stir again before putting your chia pudding in the fridge. Sometimes chia seeds can clump and settle at the bottom of the container or jar and won't be as creamy.

Storage

Chia pudding is perfect for meal prep since it keeps well in the fridge.

It stays fresh for 3-5 days when stored in an airtight container or glass jar.

This recipe makes two large servings or four smaller snack-sized portions.

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