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!
Tired of chaotic mornings and scrambling to make breakfast?
Chia pudding to the rescue!
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? You're kidding me, it's THE perfect combo!
Whip up a batch (or two!) and you’ve got a no-fuss, ready-to-eat breakfast that makes mornings easy!
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Ingredients
I’ve never been a big fan of mango, but this recipe totally changed my mind! Now I’m hooked and find myself buying mangoes every week just to make this chia pudding.
There’s something about the combo of creamy coconut milk and sweet mango that just works! It’s simple but so good.
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 coconut and mango is such an incredible combination!
Maple Syrup: Adds a little sweetness!
Salt: Just a pinch to balance flavors.
Chia Seeds: You can use either black or white chia seeds, both work the same! Once soaked in liquid, they turn creamy with a slightly gel-like texture and a hint of chewiness from the chia seeds.
See recipe card for quantities.
Helpful Equipment
The best thing about chia pudding? It’s super simple to make and doesn’t need any fancy equipment. Just grab a container or jar with a lid and you’re good to go!
How to Make This Recipe
This creamy tropical chia pudding will be your new favorite breakfast. It's pretty darn easy to whip up, too!
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 4 hours.
Finish it off with a sprinkle of toasted coconut and a few extra mango chunks. Enjoy!
Note: Don't skip that second stir after 5 minutes. This helps break up any clumps and prevents the chia seeds from settling at the bottom. No one wants to bite into a clump of chia seeds!
Substitutions & Variations
Don't love mango? No worries! Try these instead: Banana chia pudding, berry chia pudding, coffee chia pudding, and a classic oat milk chia pudding.
Maple Syrup: Agave syrup will work just as well.
Coconut Milk: Canned coconut milk makes chia pudding extra creamy and thick which I love! You absolutely can switch the canned coconut milk for a light coconut milk or a different plant-based milk. But it will be less rich if you do but will still good!
Topping Ideas
This mango coconut chia pudding is delicious on its own, but everything’s better with plenty of toppings.
My personal favorite combo? Vegan greek yogurt, mango chunks, and toasted coconut.
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 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! I personally love Kite Hill's greek-style yogurt.
Mint leaves: For a fresh garnish.
Tips & Tricks
Use ripe mango! Unripe mango won't be as sweet.
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.
Don't love the texture? Try blending the chia seed pudding. This will create a more traditional pudding texture and an extra creamy pudding with no seed texture.
Patience is key! Let the chia pudding sit in the fridge for at least 3-4 hours, or overnight, to allow the seeds to expand and create that thick, creamy consistency.
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.
Frequently Asked Questions
Canned is best for creaminess, but you can use carton coconut milk or your favorite plant-based milk for a lighter texture.
Yes, just thaw it first before blending for a smooth consistency.
Toasted coconut, fresh mango, granola, or a dollop of vegan yogurt are my favorite!
More Chia Pudding Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Mango Chia Pudding
Ingredients
- 1 cup Canned Coconut Milk
- 1 tablespoon Maple Syrup
- 1 medium Ripe Mango
- Pinch of Kosher salt
- ¼ cup Chia Seeds
- ¼ cup Toasted Coconut Shreds for topping, optional
Instructions
- 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.
- Pour the mixture into a container and stir in the chia seeds.
- 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.
- Cover and refrigerate overnight or for at least 4 hours.
- Finish it off with a sprinkle of toasted coconut and a few extra mango chunks. Enjoy!
Notes
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