Name: Mango Coconut Chia Pudding Bliss: 10 Mins
Prep time: 10 min
Total time: PT-491608H43M8S
Cuisine: Tropical
Ingredients: 1 cup canned full-fat coconut milk; 1 ripe mango, peeled and diced, divided; 3 tablespoons chia seeds; 1 tablespoon maple syrup or honey (optional, to taste); ½ teaspoon vanilla extract; Pinch of salt; Toasted coconut flakes and extra mango for garnish (optional)

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Mango Coconut Chia Pudding has been my go-to for a quick, healthy breakfast or a light dessert that tastes like a tropical vacation. I first tried making this easy mango coconut chia pudding recipe on a whim, aiming for something vibrant and satisfying. The moment I blended the ripe mango with creamy coconut milk, the kitchen filled with the most amazing sweet, fruity aroma. It’s incredibly simple, making it perfect for busy mornings. This dish is so much more than just a snack; it’s a little bowl of sunshine that’s both nourishing and delicious. Let’s get cooking!

Why You’ll Love This Mango Coconut Chia Pudding

This delightful treat is so easy to whip up and tastes absolutely amazing! Here’s why you’ll be making it again and again:

Incredible tropical flavor: A perfect blend of sweet mango and rich coconut milk that transports you to paradise.
Super quick prep time: You only need about 10 minutes to get it ready for the fridge.
Packed with nutrients: It’s a healthy mango coconut chia pudding, loaded with fiber and healthy fats.
Budget-friendly: Using pantry staples like chia seeds and canned coconut milk keeps it affordable.
Family-approved: Even picky eaters love the creamy texture and sweet taste of this coconut chia pudding with mango.
Versatile: Enjoy it for breakfast, a snack, or a light dessert.
Naturally vegan and dairy-free: Perfect for almost any dietary need.

Mango Coconut Chia Pudding Ingredients

Here’s what you’ll need to create this delicious mango coconut chia pudding:

1 cup canned full-fat coconut milk – This is key for that ultra-creamy texture and tropical flavor in your mango chia pudding with coconut milk.
1 ripe mango, peeled and diced, divided – Use a sweet, ripe mango for the best flavor. We’ll blend about ¾ of it and save the rest for topping.
3 tablespoons chia seeds – These little powerhouses are what thicken the pudding and add fiber and omega-3s. For more information on the benefits of chia seeds, check out this guide to chia seeds.
1 tablespoon maple syrup or honey (optional, to taste) – For a touch of sweetness, adjust this based on how ripe your mango is.
½ teaspoon vanilla extract – Adds a lovely warmth and depth to the tropical flavors.
Pinch of salt – Just a tiny bit enhances all the other flavors beautifully.
Toasted coconut flakes and extra mango for garnish (optional) – These add a lovely crunch and extra burst of flavor to your coconut chia pudding with mango.

How to Make Mango Coconut Chia Pudding

Making this delicious dessert couldn’t be simpler! With just a few steps, you’ll have a creamy, tropical treat ready to enjoy. It’s perfect for a quick breakfast or a healthy snack any time of day.

Step 1: Blend the Base. In a blender, combine about ¾ of your diced ripe mango with the 1 cup canned full-fat coconut milk. Blend until the mixture is completely smooth and creamy. This creates the luscious foundation for your mango chia pudding with coconut milk, giving it that beautiful color and tropical sweetness.
Step 2: Combine and Mix. Pour this vibrant mango-coconut mixture into a medium-sized bowl. Now, stir in the 3 tablespoons chia seeds, ½ teaspoon vanilla extract, a pinch of salt, and the optional 1 tablespoon of maple syrup or honey if you prefer a sweeter pudding. Mix everything thoroughly to ensure the chia seeds are well distributed and don’t clump together. This combination makes for an incredibly easy mango coconut chia pudding recipe.
Step 3: Chill and Set. Cover the bowl securely with plastic wrap or a lid. Place it in the refrigerator for at least 2 hours. For the best texture, I highly recommend letting it chill overnight. This allows the chia seeds to absorb the liquid and thicken the pudding beautifully, turning it into a delightful overnight mango coconut chia pudding.
Step 4: Garnish and Serve. Once chilled and set, give the pudding a good stir. If it seems too thick for your liking, you can add a little extra splash of coconut milk to reach your desired consistency. Spoon the pudding into serving bowls or jars. Top with the reserved diced mango and a sprinkle of toasted coconut flakes for a delightful crunch and an even more vibrant presentation of your tropical mango coconut chia pudding.

Pro Tips for the Best Mango Coconut Chia Pudding

I’ve made this pudding countless times, and these tips guarantee a perfect result every single time. Follow these for the creamiest, most delicious outcome!

For the creamiest consistency, always use full-fat canned coconut milk. Light coconut milk won’t give you that rich, velvety texture.
Don’t skip the initial stir after about 30 minutes of chilling. This is crucial to prevent the chia seeds from clumping at the bottom.
Taste and adjust sweetness before chilling. Ripeness of mangoes varies, so a small taste test helps ensure your pudding is perfectly sweet.

What’s the secret to perfect Mango Coconut Chia Pudding texture?

The real secret to achieving that luxuriously creamy texture for your best mango coconut chia pudding is using full-fat coconut milk and giving it a good stir about 30 minutes after you first refrigerate it. This prevents any clumping and ensures even thickening.

Can I make Mango Coconut Chia Pudding ahead of time?

Absolutely! This recipe is fantastic for meal prep. You can easily make it a day in advance, making it a perfect option for a quick mango coconut chia pudding to grab and go on busy mornings. If you enjoy meal prepping, you might also like our Pumpkin Coffee Cake.

How do I avoid common mistakes with Mango Coconut Chia Pudding?

A common pitfall is not using enough chia seeds, leading to a runny pudding. Always use the measured amount! Another mistake is skipping the initial stir, which can cause clumps. This helps ensure a simple mango coconut chia pudding that’s smooth and delightful.

Best Ways to Serve Mango Coconut Chia Pudding

This versatile pudding is wonderful any time of day! Here are a few of my favorite ways to enjoy this tropical treat:

Serving as a Healthy Breakfast

Start your day off right with a vibrant bowl of healthy mango coconut chia pudding. I love to top mine with a handful of fresh berries like blueberries or raspberries, and a sprinkle of crunchy granola for added texture and staying power. It’s a balanced and delicious way to fuel your morning. For other breakfast ideas, check out our breakfast recipes.

Enjoying as a Dairy-Free Dessert

For a light and refreshing dessert, this pudding is a dream. It’s naturally dairy-free mango coconut chia pudding perfection! You can serve it chilled in small glasses or ramekins. I often add a dollop of coconut whipped cream and a few extra toasted coconut flakes for a truly decadent, yet guilt-free, treat. If you’re looking for more dairy-free options, our Vegan Berry Crisp is a great choice.

Creating a Tropical Mango and Coconut Chia Pudding Bowl

Elevate your pudding experience by assembling a beautiful mango and coconut chia pudding bowl. Layer the prepared pudding with chunks of fresh mango, sliced banana, and a scattering of chopped almonds or macadamia nuts. A drizzle of honey and a few mint leaves make it a stunning and satisfying meal. You might also enjoy our Shrimp and Avocado Bowls with Mango Salsa.

Nutrition Facts for Mango Coconut Chia Pudding

This tropical delight is as nourishing as it is delicious. Here’s a breakdown of what you can expect per serving:

Calories: 300
Fat: 20g
Saturated Fat: 16g
Unsaturated Fat: 4g
Trans Fat: 0g
Protein: 4g
Cholesterol: 0mg
Carbohydrates: 30g
Fiber: 8g
Sugar: 15g
Sodium: 50mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Mango Coconut Chia Pudding

Storing your delicious mango coconut chia pudding is super simple, making it perfect for meal prep. Once it’s chilled and set, transfer the pudding into airtight containers. I love using small glass jars or reusable plastic containers for this. You can keep your prepared pudding in the refrigerator for about 3 to 4 days. It holds up really well, making it a fantastic grab-and-go option for busy mornings or a quick afternoon snack. If you want to store it even longer, you can freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before enjoying. Reheating isn’t really necessary as it’s best served chilled, but if you prefer it slightly less cold, a quick 30-second zap in the microwave should do the trick.

Frequently Asked Questions About Mango Coconut Chia Pudding

What is Mango Coconut Chia Pudding?

Mango coconut chia pudding is a delightful, creamy, and tropical dish made by blending ripe mango with rich coconut milk and chia seeds. It’s a fantastic option for a healthy breakfast, a satisfying snack, or a light dessert, offering a taste of the tropics in every spoonful.

Why is Mango Coconut Chia Pudding healthy?

This pudding is packed with goodness! The chia seeds provide an excellent source of fiber, omega-3 fatty acids, and antioxidants. Mangoes offer essential vitamins like A and C, while the full-fat coconut milk contributes healthy fats that help with nutrient absorption and satiety. These combined elements contribute to the overall mango coconut chia pudding benefits. For more insights into healthy eating, you can explore resources on nutrition.

Can I use frozen mango for this recipe?

Yes, you can absolutely use frozen mango! It’s a convenient option, especially when fresh mango isn’t in season. When using frozen mango, it might make the pudding thicker initially, and you may find it requires slightly less chilling time as it thaws. Just ensure it’s blended smoothly with the coconut milk.

Variations of Mango Coconut Chia Pudding You Can Try

Once you’ve mastered the basic recipe, don’t be afraid to get creative! There are so many ways to tweak this delightful pudding to suit your taste and dietary needs. Here are a few ideas to inspire your next batch:

Vegan Mango Coconut Chia Pudding

The great news is that this recipe is already a fantastic vegan mango coconut chia pudding! For an extra creamy boost and a slight tang, try adding a couple of tablespoons of unsweetened vegan yogurt, like coconut or almond yogurt, to the blender along with the mango and coconut milk.

Mango Chia Seed Pudding with Different Milks

While full-fat coconut milk provides that signature tropical richness, you can experiment with other plant-based milks. Try using almond milk, oat milk, or even cashew milk for a lighter flavor profile. Remember that using a less fatty milk might result in a slightly less creamy pudding, but it’s still delicious! If you’re exploring plant-based options, our Easy Mango Smoothie is another great recipe.

Spiced Mango Coconut Chia Pudding

Want to add a little warmth and complexity? A pinch of ground cinnamon or cardamom stirred in with the chia seeds can transform your pudding. This creates a wonderfully spiced mango coconut chia pudding that’s perfect for cooler mornings or when you crave a little something extra. For a similar warming spice, consider our Chewy Maple Pecan Pumpkin Cookies.