If you’ve been craving something tropical, creamy, and wildly easy to prep ahead—this Mango Coconut Chia Pudding is your golden ticket. Sweet mango, silky coconut milk, and the magic of chia combine for a make-ahead treat that feels both nourishing and indulgent. I love serving this on slow mornings or as a light, chilled dessert when I’m entertaining. Let’s blend, chill, and savor something sunny!
Why You’ll Love This Recipe
We were deep into a warm June weekend when I first created this recipe—it was one of those lazy Sundays when I needed something refreshing but still comforting. What started as a snack quickly turned into an all-day obsession. Now, it’s a staple in my fridge every summer!
- Only 10 minutes of hands-on time
- Perfect for meal prep—lasts all week
- Dairy-free and naturally sweetened
- No cooking needed (yes, really!)
- A luscious treat that feels fancy—but isn’t fussy
Ingredients Breakdown
Essentials
- 1 cup canned coconut milk (full-fat for creaminess)
- 1/2 cup ripe mango, puréed (plus extra for topping)
- 3 tablespoons chia seeds
- 1–2 teaspoons maple syrup or honey (optional for added sweetness)
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Pro Tips
- Swap mango for peaches or pineapple if that’s what you’ve got
- Light coconut milk will work too, just slightly less rich
- Frozen mango is a great time-saving trick—just thaw and purée
- Want it even creamier? Add a splash of Greek yogurt or cashew cream
Step-by-Step Instructions
- In a mixing bowl or jar, whisk together the coconut milk, mango purée, chia seeds, maple syrup, vanilla, and salt until well combined.
- Let it sit for 10 minutes, then give everything a good stir to prevent clumping.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until thickened.
- Before serving, give it a good stir and top with extra mango chunks, toasted coconut flakes, mint, or a dollop of yogurt if you’d like.
Chef’s Tips and Tricks
- Stir well after the first 10 minutes of soaking—this keeps the chia from sinking to the bottom and clumping.
- Use a high-speed blender if you like your pudding super smooth, otherwise whisking by hand gives a lovely texture.
- Sweetness varies by mango, so taste and adjust—you might not even need the maple syrup!
- Store in individual jars for an easy grab-and-go breakfast or snack throughout the week.
Recipe Variations and Serving Suggestions
- Layer it like a parfait with granola for a crunchy breakfast treat
- Top with berries, passion fruit, or kiwi for extra tropical vibes
- Swirl in a spoon of nut butter (almond + mango = dreamy!)
- Drizzle with lime juice and zest for a tangy twist
- Make a “pudding bar” for brunch and let everyone top theirs just how they like
FAQs
Can I make this ahead of time?
Absolutely! It actually gets better as it chills—make it the night before and it’ll be ready to go by morning.
How long does chia pudding last in the fridge?
Stored in an airtight container, it’ll keep for about 4–5 days in the fridge. Perfect for meal prepping brunch or snacks!
Can I use other types of milk?
Yes! Any milk works—almond, soy, oat—but coconut milk gives it that ultra-rich tropical flavor that really shines with mango.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours (chill time included)
Ingredients:
- 1 cup canned coconut milk
- 1/2 cup ripe mango, puréed
- 3 tablespoons chia seeds
- 1–2 teaspoons maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Combine coconut milk, mango purée, chia seeds, sweetener, vanilla, and salt in a bowl or jar. Stir well.
- Let sit for 10 minutes, stir again, then refrigerate at least 4 hours or overnight until thickened.
Nutrition: ~250 calories per serving
Did you give this recipe a try? I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or pin it for later. Your kitchen wins make my day!
