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Mango Coconut Chia Pudding Simple and Healthy Delight

by on September 2, 2025

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Looking for a healthy and tasty treat? You’ll love this Mango Coconut Chia Pudding! It’s easy to make and packed with great flavors. With just a few ingredients, you’ll create a creamy delight that’s perfect for breakfast or dessert. Join me as I share the simple steps, health benefits, and fun variations to make it your own. Let’s dive into this tropical recipe that’s sure to impress!

- 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/2 teaspoon vanilla extract - Pinch of sea salt - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) Each serving has about: - Calories: 210 - Protein: 4g - Carbs: 30g - Fiber: 10g - Sugars: 8g - Fat: 9g Coconut milk provides healthy fats. These fats support heart health and boost energy. Chia seeds are rich in omega-3s. They help with brain function and reduce inflammation. Mangoes are high in vitamins A and C. These vitamins aid your immune system. Maple syrup offers a natural sweet taste. It contains antioxidants that fight free radicals. Mint leaves add flavor and can help with digestion. Toasted coconut flakes bring extra texture and taste. This pudding is not just tasty; it’s good for you too! {{ingredient_image_1}} First, gather your ingredients. You need coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt. In a mixing bowl, whisk together the coconut milk and chia seeds. Add the maple syrup, vanilla extract, and sea salt. Mix until everything is well combined. Cover the bowl with plastic wrap. Place it in the fridge for at least 4 hours or overnight. This waiting time helps the chia seeds swell and form a thick pudding. Once your pudding is set, it’s time for the mango. Dice your ripe mango into small pieces. Grab your serving dishes or jars. Place a layer of mango pieces at the bottom of each jar. This adds a nice fruity base that pairs well with the pudding. Now, take the chia pudding from the fridge. Stir it well to get an even texture. Spoon the pudding over the mango layer until the jars are half full. Add more diced mango on top for extra flavor. Finally, sprinkle some toasted coconut flakes for a crunchy touch. To finish, garnish with fresh mint leaves for a burst of color and freshness. Enjoy your mango coconut chia pudding! To make the best chia pudding, start with a good mix. Use a bowl for whisking. Combine the coconut milk, chia seeds, maple syrup, vanilla, and salt. Stir well to avoid clumps. Cover the bowl tightly. Refrigerate it for at least four hours. If you can, let it sit overnight. This step helps the seeds swell and thicken the pudding. When ready, stir again to ensure a smooth texture. You can swap ingredients easily. If you don't have coconut milk, use almond or soy milk. For sweetening, maple syrup works well, but honey is a nice substitute. If you want a sugar-free option, use a sugar alternative like stevia. You can also change the fruit. Any ripe fruit like bananas or berries can replace mango. Just make sure they are sweet and fresh. Make this pudding your own! Add spices like cinnamon or nutmeg for warmth. You can mix in a little cocoa powder for a chocolate twist. Want a nutty flavor? Stir in some almond or peanut butter. For a tropical kick, add lime or orange zest. You can even blend in some fresh fruit into the base for extra flavor. The options are endless! Pro Tips Chia Seed Soaking: Allow the chia seeds to soak for at least 4 hours or overnight for the best texture. This will ensure they absorb the liquid and create a creamy consistency. Mango Ripeness: Choose a ripe mango for optimal sweetness and flavor. A ripe mango should yield slightly when pressed and have a fruity aroma. Coconut Milk Variation: You can use either canned or carton coconut milk, but canned coconut milk will yield a richer and creamier pudding. Serving Suggestions: For a creative twist, try adding other fruits like pineapple or banana, or even a sprinkle of lime zest for a zesty kick. {{image_2}} You can switch up the mango in this pudding. Use other tropical fruits. Pineapple, papaya, and kiwi work great. They add fun flavors and colors. Try mixing fruits for a colorful treat. Just chop them small, like the mango. Layer them under the pudding like with the mango. This keeps it fresh and exciting! This chia pudding is already dairy-free. Coconut milk makes it rich and creamy. For a vegan twist, stick to maple syrup. It adds sweetness without any animal products. You can also use agave syrup as a sweetener. Both options keep your pudding tasty and vegan-friendly. Sweetness can change the whole pudding. While maple syrup brings a nice flavor, you can try honey if you’re not vegan. Coconut sugar is another great choice. It gives a mild sweetness with a hint of caramel. You can also use stevia for a sugar-free option. Adjust the amount to fit your taste, and enjoy! Store leftover pudding in an airtight container. This keeps it fresh and tasty. Place it in the fridge right away. It will stay good for up to four days. Always stir it before serving again. The chia seeds may settle, but a quick mix helps. To make meal prep easy, divide the pudding into jars. This way, you grab a jar when you want a snack. You can layer the mango and pudding in advance. Just hold off on the toppings until you serve. This keeps the coconut flakes crispy and fresh. Canned coconut milk lasts a long time. It can stay good for years if unopened. Once opened, use it within a week. Chia seeds also have a long shelf life, often up to two years. Keep them in a cool, dark place for best results. Diced mango stays fresh in the fridge for about two days. Mango Coconut Chia Pudding lasts up to five days in the fridge. After that, the taste and texture may change. Always check for any off smells or signs of spoilage before eating. Yes, you can make this pudding ahead of time. It needs at least four hours to set, but overnight is best. This makes it perfect for busy mornings or snacks. Just store it in the fridge in a covered container. You can serve this pudding in jars or bowls. I like to layer diced mango at the bottom. Then, add the chia pudding on top. Finish with more mango, toasted coconut flakes, and fresh mint leaves. You can also add nuts or seeds for extra crunch. Mango Coconut Chia Pudding is a tasty and healthy treat. We covered the best ingredients and their benefits. You learned how to prepare, layer, and garnish your pudding. Tips on perfecting your pudding and ways to personalize it were shared too. Remember, you can store leftovers and prep ahead to save time. Enjoy your tasty creation today and explore all the fun flavor options!

Why I Love This Recipe

  1. Delicious Flavor Combination: The sweet and tropical taste of mango paired with creamy coconut milk creates a refreshing and delightful dessert.
  2. Nutritious Ingredients: This recipe is packed with healthy fats from coconut milk and omega-3s from chia seeds, making it a wholesome treat.
  3. Easy to Prepare: With minimal ingredients and simple steps, this pudding is quick to make and perfect for anyone, even beginners.
  4. Make Ahead Option: It can be prepared in advance, allowing for a convenient and healthy dessert option ready when you are.

Ingredients

List of Ingredients for Mango Coconut Chia Pudding

– 1 cup coconut milk (canned or carton)

– 1/4 cup chia seeds

– 2 tablespoons maple syrup (or honey)

– 1 ripe mango, diced

– 1/2 teaspoon vanilla extract

– Pinch of sea salt

– Toasted coconut flakes (for garnish)

– Fresh mint leaves (for garnish)

Nutritional Information per Serving

Each serving has about:

– Calories: 210

– Protein: 4g

– Carbs: 30g

– Fiber: 10g

– Sugars: 8g

– Fat: 9g

Health Benefits of Ingredients

Coconut milk provides healthy fats. These fats support heart health and boost energy. Chia seeds are rich in omega-3s. They help with brain function and reduce inflammation. Mangoes are high in vitamins A and C. These vitamins aid your immune system. Maple syrup offers a natural sweet taste. It contains antioxidants that fight free radicals. Mint leaves add flavor and can help with digestion. Toasted coconut flakes bring extra texture and taste. This pudding is not just tasty; it’s good for you too!

Step-by-Step Instructions

Preparing the Chia Pudding Base

First, gather your ingredients. You need coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt. In a mixing bowl, whisk together the coconut milk and chia seeds. Add the maple syrup, vanilla extract, and sea salt. Mix until everything is well combined. Cover the bowl with plastic wrap. Place it in the fridge for at least 4 hours or overnight. This waiting time helps the chia seeds swell and form a thick pudding.

Adding Mango Layers

Once your pudding is set, it’s time for the mango. Dice your ripe mango into small pieces. Grab your serving dishes or jars. Place a layer of mango pieces at the bottom of each jar. This adds a nice fruity base that pairs well with the pudding.

Final Assembly and Garnishing

Now, take the chia pudding from the fridge. Stir it well to get an even texture. Spoon the pudding over the mango layer until the jars are half full. Add more diced mango on top for extra flavor. Finally, sprinkle some toasted coconut flakes for a crunchy touch. To finish, garnish with fresh mint leaves for a burst of color and freshness. Enjoy your mango coconut chia pudding!

Tips & Tricks

Best Practices for Perfect Chia Pudding

To make the best chia pudding, start with a good mix. Use a bowl for whisking. Combine the coconut milk, chia seeds, maple syrup, vanilla, and salt. Stir well to avoid clumps. Cover the bowl tightly. Refrigerate it for at least four hours. If you can, let it sit overnight. This step helps the seeds swell and thicken the pudding. When ready, stir again to ensure a smooth texture.

Substitutions for Ingredients

You can swap ingredients easily. If you don’t have coconut milk, use almond or soy milk. For sweetening, maple syrup works well, but honey is a nice substitute. If you want a sugar-free option, use a sugar alternative like stevia. You can also change the fruit. Any ripe fruit like bananas or berries can replace mango. Just make sure they are sweet and fresh.

How to Customize Flavors

Make this pudding your own! Add spices like cinnamon or nutmeg for warmth. You can mix in a little cocoa powder for a chocolate twist. Want a nutty flavor? Stir in some almond or peanut butter. For a tropical kick, add lime or orange zest. You can even blend in some fresh fruit into the base for extra flavor. The options are endless!

Pro Tips

  1. Chia Seed Soaking: Allow the chia seeds to soak for at least 4 hours or overnight for the best texture. This will ensure they absorb the liquid and create a creamy consistency.
  2. Mango Ripeness: Choose a ripe mango for optimal sweetness and flavor. A ripe mango should yield slightly when pressed and have a fruity aroma.
  3. Coconut Milk Variation: You can use either canned or carton coconut milk, but canned coconut milk will yield a richer and creamier pudding.
  4. Serving Suggestions: For a creative twist, try adding other fruits like pineapple or banana, or even a sprinkle of lime zest for a zesty kick.

Variations

Tropical Fruit Variations

You can switch up the mango in this pudding. Use other tropical fruits. Pineapple, papaya, and kiwi work great. They add fun flavors and colors. Try mixing fruits for a colorful treat. Just chop them small, like the mango. Layer them under the pudding like with the mango. This keeps it fresh and exciting!

Dairy-Free and Vegan Options

This chia pudding is already dairy-free. Coconut milk makes it rich and creamy. For a vegan twist, stick to maple syrup. It adds sweetness without any animal products. You can also use agave syrup as a sweetener. Both options keep your pudding tasty and vegan-friendly.

Different Sweetener Choices

Sweetness can change the whole pudding. While maple syrup brings a nice flavor, you can try honey if you’re not vegan. Coconut sugar is another great choice. It gives a mild sweetness with a hint of caramel. You can also use stevia for a sugar-free option. Adjust the amount to fit your taste, and enjoy!

Storage Info

How to Store Leftover Pudding

Store leftover pudding in an airtight container. This keeps it fresh and tasty. Place it in the fridge right away. It will stay good for up to four days. Always stir it before serving again. The chia seeds may settle, but a quick mix helps.

Tips for Meal Prep

To make meal prep easy, divide the pudding into jars. This way, you grab a jar when you want a snack. You can layer the mango and pudding in advance. Just hold off on the toppings until you serve. This keeps the coconut flakes crispy and fresh.

Shelf Life of Ingredients

Canned coconut milk lasts a long time. It can stay good for years if unopened. Once opened, use it within a week. Chia seeds also have a long shelf life, often up to two years. Keep them in a cool, dark place for best results. Diced mango stays fresh in the fridge for about two days.

FAQs

How long does Mango Coconut Chia Pudding last in the fridge?

Mango Coconut Chia Pudding lasts up to five days in the fridge. After that, the taste and texture may change. Always check for any off smells or signs of spoilage before eating.

Can I make this pudding ahead of time?

Yes, you can make this pudding ahead of time. It needs at least four hours to set, but overnight is best. This makes it perfect for busy mornings or snacks. Just store it in the fridge in a covered container.

What are some serving suggestions for this pudding?

You can serve this pudding in jars or bowls. I like to layer diced mango at the bottom. Then, add the chia pudding on top. Finish with more mango, toasted coconut flakes, and fresh mint leaves. You can also add nuts or seeds for extra crunch.

Mango Coconut Chia Pudding is a tasty and healthy treat. We covered the best ingredients and their benefits. You learned how to prepare, layer, and garnish your pudding. Tips on perfecting your pudding and ways to personalize it were shared too.

Remember, you can store leftovers and prep ahead to save time. Enjoy your tasty creation today and explore all the fun flavor option

- 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/2 teaspoon vanilla extract - Pinch of sea salt - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) Each serving has about: - Calories: 210 - Protein: 4g - Carbs: 30g - Fiber: 10g - Sugars: 8g - Fat: 9g Coconut milk provides healthy fats. These fats support heart health and boost energy. Chia seeds are rich in omega-3s. They help with brain function and reduce inflammation. Mangoes are high in vitamins A and C. These vitamins aid your immune system. Maple syrup offers a natural sweet taste. It contains antioxidants that fight free radicals. Mint leaves add flavor and can help with digestion. Toasted coconut flakes bring extra texture and taste. This pudding is not just tasty; it’s good for you too! {{ingredient_image_1}} First, gather your ingredients. You need coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt. In a mixing bowl, whisk together the coconut milk and chia seeds. Add the maple syrup, vanilla extract, and sea salt. Mix until everything is well combined. Cover the bowl with plastic wrap. Place it in the fridge for at least 4 hours or overnight. This waiting time helps the chia seeds swell and form a thick pudding. Once your pudding is set, it’s time for the mango. Dice your ripe mango into small pieces. Grab your serving dishes or jars. Place a layer of mango pieces at the bottom of each jar. This adds a nice fruity base that pairs well with the pudding. Now, take the chia pudding from the fridge. Stir it well to get an even texture. Spoon the pudding over the mango layer until the jars are half full. Add more diced mango on top for extra flavor. Finally, sprinkle some toasted coconut flakes for a crunchy touch. To finish, garnish with fresh mint leaves for a burst of color and freshness. Enjoy your mango coconut chia pudding! To make the best chia pudding, start with a good mix. Use a bowl for whisking. Combine the coconut milk, chia seeds, maple syrup, vanilla, and salt. Stir well to avoid clumps. Cover the bowl tightly. Refrigerate it for at least four hours. If you can, let it sit overnight. This step helps the seeds swell and thicken the pudding. When ready, stir again to ensure a smooth texture. You can swap ingredients easily. If you don't have coconut milk, use almond or soy milk. For sweetening, maple syrup works well, but honey is a nice substitute. If you want a sugar-free option, use a sugar alternative like stevia. You can also change the fruit. Any ripe fruit like bananas or berries can replace mango. Just make sure they are sweet and fresh. Make this pudding your own! Add spices like cinnamon or nutmeg for warmth. You can mix in a little cocoa powder for a chocolate twist. Want a nutty flavor? Stir in some almond or peanut butter. For a tropical kick, add lime or orange zest. You can even blend in some fresh fruit into the base for extra flavor. The options are endless! Pro Tips Chia Seed Soaking: Allow the chia seeds to soak for at least 4 hours or overnight for the best texture. This will ensure they absorb the liquid and create a creamy consistency. Mango Ripeness: Choose a ripe mango for optimal sweetness and flavor. A ripe mango should yield slightly when pressed and have a fruity aroma. Coconut Milk Variation: You can use either canned or carton coconut milk, but canned coconut milk will yield a richer and creamier pudding. Serving Suggestions: For a creative twist, try adding other fruits like pineapple or banana, or even a sprinkle of lime zest for a zesty kick. {{image_2}} You can switch up the mango in this pudding. Use other tropical fruits. Pineapple, papaya, and kiwi work great. They add fun flavors and colors. Try mixing fruits for a colorful treat. Just chop them small, like the mango. Layer them under the pudding like with the mango. This keeps it fresh and exciting! This chia pudding is already dairy-free. Coconut milk makes it rich and creamy. For a vegan twist, stick to maple syrup. It adds sweetness without any animal products. You can also use agave syrup as a sweetener. Both options keep your pudding tasty and vegan-friendly. Sweetness can change the whole pudding. While maple syrup brings a nice flavor, you can try honey if you’re not vegan. Coconut sugar is another great choice. It gives a mild sweetness with a hint of caramel. You can also use stevia for a sugar-free option. Adjust the amount to fit your taste, and enjoy! Store leftover pudding in an airtight container. This keeps it fresh and tasty. Place it in the fridge right away. It will stay good for up to four days. Always stir it before serving again. The chia seeds may settle, but a quick mix helps. To make meal prep easy, divide the pudding into jars. This way, you grab a jar when you want a snack. You can layer the mango and pudding in advance. Just hold off on the toppings until you serve. This keeps the coconut flakes crispy and fresh. Canned coconut milk lasts a long time. It can stay good for years if unopened. Once opened, use it within a week. Chia seeds also have a long shelf life, often up to two years. Keep them in a cool, dark place for best results. Diced mango stays fresh in the fridge for about two days. Mango Coconut Chia Pudding lasts up to five days in the fridge. After that, the taste and texture may change. Always check for any off smells or signs of spoilage before eating. Yes, you can make this pudding ahead of time. It needs at least four hours to set, but overnight is best. This makes it perfect for busy mornings or snacks. Just store it in the fridge in a covered container. You can serve this pudding in jars or bowls. I like to layer diced mango at the bottom. Then, add the chia pudding on top. Finish with more mango, toasted coconut flakes, and fresh mint leaves. You can also add nuts or seeds for extra crunch. Mango Coconut Chia Pudding is a tasty and healthy treat. We covered the best ingredients and their benefits. You learned how to prepare, layer, and garnish your pudding. Tips on perfecting your pudding and ways to personalize it were shared too. Remember, you can store leftovers and prep ahead to save time. Enjoy your tasty creation today and explore all the fun flavor options!

Mango Coconut Chia Pudding

A refreshing and healthy dessert made with coconut milk, chia seeds, and fresh mango.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Fusion
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 1 4 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 whole ripe mango, diced
  • 1 2 teaspoon vanilla extract
  • 1 pinch sea salt
  • to taste none toasted coconut flakes (for garnish)
  • to taste none fresh mint leaves (for garnish)

Instructions
 

  • In a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt. Mix until well combined.
  • Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to swell and create a thick pudding-like texture.
  • Once the pudding has set, give it a good stir to ensure even consistency.
  • To serve, layer the mango pieces at the bottom of serving dishes or jars.
  • Spoon the chia pudding over the mango layer, filling the jars halfway.
  • Top each serving with additional diced mango and sprinkle toasted coconut flakes on top.
  • Garnish with fresh mint leaves for an added touch of color and flavor.

Notes

For a sweeter pudding, adjust the amount of maple syrup or honey to taste.
Keyword chia pudding, coconut, healthy dessert, mango

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