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Coconut Mango Chia Pudding Tasty and Healthy Recipe

by on August 31, 2025

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Looking for a delicious and healthy treat? Try this Coconut Mango Chia Pudding! It’s packed with flavor, simple to make, and perfect for breakfast or dessert. In this post, I’ll guide you through the easy steps, share helpful tips, and even suggest fun variations. Let’s dive into this tasty recipe that’s not only good for your taste buds but also for your body!

To make Coconut Mango Chia Pudding, gather these key items: - 1 cup coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/4 teaspoon vanilla extract - Pinch of salt These ingredients create a creamy and flavorful pudding. The coconut milk and almond milk combine well for a rich texture. Chia seeds not only thicken the pudding but also add nutrition. The ripe mango gives a sweet and tangy taste that brightens the dish. You can elevate your pudding with these fun toppings: - Toasted coconut flakes - Fresh mint leaves - Extra diced mango - Sliced almonds These garnishes add crunch and flavor. Toasted coconut flakes bring a nutty touch, while mint leaves offer freshness. Extra mango gives more fruity goodness, and almonds add a nice crunch. If you need alternatives, here are some ideas: - Use coconut cream instead of coconut milk for a richer flavor. - Swap almond milk with any nut or oat milk. - Replace maple syrup with agave or a sugar alternative. - For a tropical twist, use pineapple or papaya instead of mango. These substitutions help you customize the pudding to fit your taste and diet. Enjoy experimenting with flavors! {{ingredient_image_1}} To get started, gather your ingredients. You need: - 1 cup coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/4 teaspoon vanilla extract - Pinch of salt - Toasted coconut flakes for garnish (optional) First, take a medium mixing bowl. Pour in the coconut milk and almond milk. Add the vanilla extract and whisk until everything is mixed well. Next, it's time for the chia seeds. Add them along with the maple syrup and a pinch of salt. Stir the mix well to make sure the chia seeds are spread out evenly. Once your mix is ready, cover the bowl with plastic wrap or put on a lid. Refrigerate it for at least 4 hours. For the best results, let it chill overnight. This time allows the chia seeds to soak up the liquid. They will expand and turn into a gel-like pudding. This is the key to a great chia pudding. When the pudding is set, give it a good stir to make it creamy. Now, it's time to serve! Spoon the chia pudding into individual bowls or glasses. Top it with the diced mango for a burst of sweetness. If you want to add some crunch, sprinkle toasted coconut flakes on top. This makes the dish look fancy and adds great flavor. Enjoy your Coconut Mango Chia Pudding chilled as a tasty treat or a light meal! To get the best chia pudding, start with the right ratio. Use 1/4 cup of chia seeds for every 1.5 cups of liquid. Mix well to avoid clumps. After mixing, let it sit for a few minutes. Stir again to keep seeds from settling. Chill for at least four hours. This helps the chia absorb the liquid and thicken. You can make this pudding even better. Try adding fresh fruits like berries or bananas. A bit of lime juice adds a nice zing. You can also mix in nut butters for creaminess. For a tropical twist, add passion fruit or kiwi. Using toasted coconut flakes as a topping gives it extra crunch. Don’t skip the chilling time! If you serve it too soon, the texture won’t be right. Avoid using too few chia seeds. This leads to a runny pudding. Also, don't forget to stir after mixing. This helps distribute the chia seeds evenly. Lastly, remember to taste it! Adjust the sweetness to your liking before serving. Pro Tips Chia Seed Soak Time: Allow the chia seeds to soak for at least 4 hours, or overnight, for the best texture and consistency. Sweetness Adjustment: Adjust the sweetness by adding more or less maple syrup or honey according to your taste preference. Mango Ripeness: Use a perfectly ripe mango for maximum sweetness and flavor; it should yield slightly to pressure when squeezed. Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days for the best freshness. {{image_2}} You can mix up your coconut mango chia pudding with other tropical fruits. Pineapple, kiwi, or passion fruit add a fresh twist. Just chop the fruit and layer it on top of the pudding. You can also blend fruits into the pudding mix for a smooth texture. This creates a fruity explosion in every bite. For a dairy-free and vegan option, stick with coconut milk and almond milk. Both are plant-based, creamy, and delicious. You can also use other non-dairy milks like oat or soy milk. These options still give you the rich taste without any animal products. Always check that any sweeteners you use, like maple syrup, are vegan-friendly. If you want to cut sugar, you can skip the maple syrup or honey. Use ripe mangoes for natural sweetness instead. You can also add a splash of vanilla extract for flavor without extra sugar. If you prefer a sweeter pudding, consider using a sugar substitute. Just make sure it blends well with your taste. I recommend using a glass jar or an airtight container. Glass helps keep the pudding fresh. It also makes it easy to see how much you have left. Make sure the container has a tight lid to prevent odors from other foods. Coconut mango chia pudding lasts about 5 days in the fridge. Store it in the airtight container. Always check for any changes in smell or texture before eating. If you notice anything off, it’s best to toss it. You can freeze chia pudding for up to 3 months. Use freezer-safe containers or bags. When ready to eat, thaw it in the fridge overnight. Stir well after thawing to restore the texture. You might need to add a splash of milk to get it creamy again. Yes, you can use different types of milk. Almond milk and coconut milk work well together. You can also try oat milk or soy milk. Just keep the same total amount of liquid. The chia pudding lasts about five days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty. Yes, coconut mango chia pudding is healthy. It is full of fiber, healthy fats, and vitamins. Chia seeds are great for digestion. The mango adds natural sweetness and vitamin C. Yes, frozen mango works fine. Just make sure to thaw it first. This will help it mix well with the pudding. Chia seeds are tiny powerhouses. They provide fiber, protein, and omega-3 fatty acids. These nutrients help keep you full. They also support heart health and boost energy levels. Coconut mango chia pudding is a simple, tasty treat made with just a few ingredients. We covered how to prepare it, how long to chill, and good ways to serve it. I shared tips on getting the right texture and avoiding common mistakes. You can also try fun variations and gain health benefits from chia seeds. In the end, this dessert is easy to customize and store. Enjoy your pudding with your favorite toppings, or try a new fruit. Whether you are healthy eating or treating yourself, there's a chia pudding for you!

Why I Love This Recipe

  1. Deliciously Tropical: This chia pudding combines the creamy richness of coconut milk with the sweet, juicy flavor of ripe mango, transporting you to a tropical paradise with every bite.
  2. Healthy and Nutritious: Chia seeds are packed with omega-3 fatty acids, fiber, and protein, making this pudding a wholesome choice for breakfast or a snack.
  3. Easy to Prepare: With just a few simple ingredients and minimal prep time, you can whip up this pudding in no time, letting it chill while you go about your day.
  4. Customizable Delight: This recipe is versatile; you can easily swap in different fruits or toppings to suit your taste, making it a perfect canvas for your creativity.

Ingredients

Main Ingredients for Coconut Mango Chia Pudding

To make Coconut Mango Chia Pudding, gather these key items:

– 1 cup coconut milk

– 1/2 cup almond milk

– 1/4 cup chia seeds

– 2 tablespoons maple syrup (or honey)

– 1 ripe mango, diced

– 1/4 teaspoon vanilla extract

– Pinch of salt

These ingredients create a creamy and flavorful pudding. The coconut milk and almond milk combine well for a rich texture. Chia seeds not only thicken the pudding but also add nutrition. The ripe mango gives a sweet and tangy taste that brightens the dish.

Optional Toppings and Garnishes

You can elevate your pudding with these fun toppings:

– Toasted coconut flakes

– Fresh mint leaves

– Extra diced mango

– Sliced almonds

These garnishes add crunch and flavor. Toasted coconut flakes bring a nutty touch, while mint leaves offer freshness. Extra mango gives more fruity goodness, and almonds add a nice crunch.

Substitutions and Alternatives

If you need alternatives, here are some ideas:

– Use coconut cream instead of coconut milk for a richer flavor.

– Swap almond milk with any nut or oat milk.

– Replace maple syrup with agave or a sugar alternative.

– For a tropical twist, use pineapple or papaya instead of mango.

These substitutions help you customize the pudding to fit your taste and diet. Enjoy experimenting with flavors!

Step-by-Step Instructions

Preparation Steps for the Chia Pudding

To get started, gather your ingredients. You need:

– 1 cup coconut milk

– 1/2 cup almond milk

– 1/4 cup chia seeds

– 2 tablespoons maple syrup (or honey)

– 1 ripe mango, diced

– 1/4 teaspoon vanilla extract

– Pinch of salt

– Toasted coconut flakes for garnish (optional)

First, take a medium mixing bowl. Pour in the coconut milk and almond milk. Add the vanilla extract and whisk until everything is mixed well. Next, it’s time for the chia seeds. Add them along with the maple syrup and a pinch of salt. Stir the mix well to make sure the chia seeds are spread out evenly.

Chilling Process and Timing

Once your mix is ready, cover the bowl with plastic wrap or put on a lid. Refrigerate it for at least 4 hours. For the best results, let it chill overnight. This time allows the chia seeds to soak up the liquid. They will expand and turn into a gel-like pudding. This is the key to a great chia pudding.

Serving Suggestions and Plating

When the pudding is set, give it a good stir to make it creamy. Now, it’s time to serve! Spoon the chia pudding into individual bowls or glasses. Top it with the diced mango for a burst of sweetness. If you want to add some crunch, sprinkle toasted coconut flakes on top. This makes the dish look fancy and adds great flavor. Enjoy your Coconut Mango Chia Pudding chilled as a tasty treat or a light meal!

Tips & Tricks

How to Achieve the Perfect Chia Pudding Consistency

To get the best chia pudding, start with the right ratio. Use 1/4 cup of chia seeds for every 1.5 cups of liquid. Mix well to avoid clumps. After mixing, let it sit for a few minutes. Stir again to keep seeds from settling. Chill for at least four hours. This helps the chia absorb the liquid and thicken.

Flavor Enhancements and Add-Ins

You can make this pudding even better. Try adding fresh fruits like berries or bananas. A bit of lime juice adds a nice zing. You can also mix in nut butters for creaminess. For a tropical twist, add passion fruit or kiwi. Using toasted coconut flakes as a topping gives it extra crunch.

Common Mistakes to Avoid

Don’t skip the chilling time! If you serve it too soon, the texture won’t be right. Avoid using too few chia seeds. This leads to a runny pudding. Also, don’t forget to stir after mixing. This helps distribute the chia seeds evenly. Lastly, remember to taste it! Adjust the sweetness to your liking before serving.

Pro Tips

  1. Chia Seed Soak Time: Allow the chia seeds to soak for at least 4 hours, or overnight, for the best texture and consistency.
  2. Sweetness Adjustment: Adjust the sweetness by adding more or less maple syrup or honey according to your taste preference.
  3. Mango Ripeness: Use a perfectly ripe mango for maximum sweetness and flavor; it should yield slightly to pressure when squeezed.
  4. Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days for the best freshness.

Variations

Tropical Fruit Variations

You can mix up your coconut mango chia pudding with other tropical fruits. Pineapple, kiwi, or passion fruit add a fresh twist. Just chop the fruit and layer it on top of the pudding. You can also blend fruits into the pudding mix for a smooth texture. This creates a fruity explosion in every bite.

Dairy-Free and Vegan Options

For a dairy-free and vegan option, stick with coconut milk and almond milk. Both are plant-based, creamy, and delicious. You can also use other non-dairy milks like oat or soy milk. These options still give you the rich taste without any animal products. Always check that any sweeteners you use, like maple syrup, are vegan-friendly.

Low-Sugar or Sugar-Free Adjustments

If you want to cut sugar, you can skip the maple syrup or honey. Use ripe mangoes for natural sweetness instead. You can also add a splash of vanilla extract for flavor without extra sugar. If you prefer a sweeter pudding, consider using a sugar substitute. Just make sure it blends well with your taste.

Storage Info

Best Container for Storage

I recommend using a glass jar or an airtight container. Glass helps keep the pudding fresh. It also makes it easy to see how much you have left. Make sure the container has a tight lid to prevent odors from other foods.

Refrigerator Shelf Life

Coconut mango chia pudding lasts about 5 days in the fridge. Store it in the airtight container. Always check for any changes in smell or texture before eating. If you notice anything off, it’s best to toss it.

Freezing Instructions

You can freeze chia pudding for up to 3 months. Use freezer-safe containers or bags. When ready to eat, thaw it in the fridge overnight. Stir well after thawing to restore the texture. You might need to add a splash of milk to get it creamy again.

FAQs

Can I use different types of milk for this recipe?

Yes, you can use different types of milk. Almond milk and coconut milk work well together. You can also try oat milk or soy milk. Just keep the same total amount of liquid.

How long does the chia pudding last in the fridge?

The chia pudding lasts about five days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty.

Is coconut mango chia pudding healthy?

Yes, coconut mango chia pudding is healthy. It is full of fiber, healthy fats, and vitamins. Chia seeds are great for digestion. The mango adds natural sweetness and vitamin C.

Can I use frozen mango instead of fresh?

Yes, frozen mango works fine. Just make sure to thaw it first. This will help it mix well with the pudding.

What are the nutritional benefits of chia seeds?

Chia seeds are tiny powerhouses. They provide fiber, protein, and omega-3 fatty acids. These nutrients help keep you full. They also support heart health and boost energy levels.

Coconut mango chia pudding is a simple, tasty treat made with just a few ingredients. We covered how to prepare it, how long to chill, and good ways to serve it. I shared tips on getting the right texture and avoiding common mistakes. You can also try fun variations and gain health benefits from chia seeds.

In the end, this dessert is easy to customize and store. Enjoy your pudding with your favorite toppings, or try a new fruit. Whether you are healthy eating or treating yourself, there’s a chia pudding for yo

To make Coconut Mango Chia Pudding, gather these key items: - 1 cup coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/4 teaspoon vanilla extract - Pinch of salt These ingredients create a creamy and flavorful pudding. The coconut milk and almond milk combine well for a rich texture. Chia seeds not only thicken the pudding but also add nutrition. The ripe mango gives a sweet and tangy taste that brightens the dish. You can elevate your pudding with these fun toppings: - Toasted coconut flakes - Fresh mint leaves - Extra diced mango - Sliced almonds These garnishes add crunch and flavor. Toasted coconut flakes bring a nutty touch, while mint leaves offer freshness. Extra mango gives more fruity goodness, and almonds add a nice crunch. If you need alternatives, here are some ideas: - Use coconut cream instead of coconut milk for a richer flavor. - Swap almond milk with any nut or oat milk. - Replace maple syrup with agave or a sugar alternative. - For a tropical twist, use pineapple or papaya instead of mango. These substitutions help you customize the pudding to fit your taste and diet. Enjoy experimenting with flavors! {{ingredient_image_1}} To get started, gather your ingredients. You need: - 1 cup coconut milk - 1/2 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 ripe mango, diced - 1/4 teaspoon vanilla extract - Pinch of salt - Toasted coconut flakes for garnish (optional) First, take a medium mixing bowl. Pour in the coconut milk and almond milk. Add the vanilla extract and whisk until everything is mixed well. Next, it's time for the chia seeds. Add them along with the maple syrup and a pinch of salt. Stir the mix well to make sure the chia seeds are spread out evenly. Once your mix is ready, cover the bowl with plastic wrap or put on a lid. Refrigerate it for at least 4 hours. For the best results, let it chill overnight. This time allows the chia seeds to soak up the liquid. They will expand and turn into a gel-like pudding. This is the key to a great chia pudding. When the pudding is set, give it a good stir to make it creamy. Now, it's time to serve! Spoon the chia pudding into individual bowls or glasses. Top it with the diced mango for a burst of sweetness. If you want to add some crunch, sprinkle toasted coconut flakes on top. This makes the dish look fancy and adds great flavor. Enjoy your Coconut Mango Chia Pudding chilled as a tasty treat or a light meal! To get the best chia pudding, start with the right ratio. Use 1/4 cup of chia seeds for every 1.5 cups of liquid. Mix well to avoid clumps. After mixing, let it sit for a few minutes. Stir again to keep seeds from settling. Chill for at least four hours. This helps the chia absorb the liquid and thicken. You can make this pudding even better. Try adding fresh fruits like berries or bananas. A bit of lime juice adds a nice zing. You can also mix in nut butters for creaminess. For a tropical twist, add passion fruit or kiwi. Using toasted coconut flakes as a topping gives it extra crunch. Don’t skip the chilling time! If you serve it too soon, the texture won’t be right. Avoid using too few chia seeds. This leads to a runny pudding. Also, don't forget to stir after mixing. This helps distribute the chia seeds evenly. Lastly, remember to taste it! Adjust the sweetness to your liking before serving. Pro Tips Chia Seed Soak Time: Allow the chia seeds to soak for at least 4 hours, or overnight, for the best texture and consistency. Sweetness Adjustment: Adjust the sweetness by adding more or less maple syrup or honey according to your taste preference. Mango Ripeness: Use a perfectly ripe mango for maximum sweetness and flavor; it should yield slightly to pressure when squeezed. Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days for the best freshness. {{image_2}} You can mix up your coconut mango chia pudding with other tropical fruits. Pineapple, kiwi, or passion fruit add a fresh twist. Just chop the fruit and layer it on top of the pudding. You can also blend fruits into the pudding mix for a smooth texture. This creates a fruity explosion in every bite. For a dairy-free and vegan option, stick with coconut milk and almond milk. Both are plant-based, creamy, and delicious. You can also use other non-dairy milks like oat or soy milk. These options still give you the rich taste without any animal products. Always check that any sweeteners you use, like maple syrup, are vegan-friendly. If you want to cut sugar, you can skip the maple syrup or honey. Use ripe mangoes for natural sweetness instead. You can also add a splash of vanilla extract for flavor without extra sugar. If you prefer a sweeter pudding, consider using a sugar substitute. Just make sure it blends well with your taste. I recommend using a glass jar or an airtight container. Glass helps keep the pudding fresh. It also makes it easy to see how much you have left. Make sure the container has a tight lid to prevent odors from other foods. Coconut mango chia pudding lasts about 5 days in the fridge. Store it in the airtight container. Always check for any changes in smell or texture before eating. If you notice anything off, it’s best to toss it. You can freeze chia pudding for up to 3 months. Use freezer-safe containers or bags. When ready to eat, thaw it in the fridge overnight. Stir well after thawing to restore the texture. You might need to add a splash of milk to get it creamy again. Yes, you can use different types of milk. Almond milk and coconut milk work well together. You can also try oat milk or soy milk. Just keep the same total amount of liquid. The chia pudding lasts about five days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty. Yes, coconut mango chia pudding is healthy. It is full of fiber, healthy fats, and vitamins. Chia seeds are great for digestion. The mango adds natural sweetness and vitamin C. Yes, frozen mango works fine. Just make sure to thaw it first. This will help it mix well with the pudding. Chia seeds are tiny powerhouses. They provide fiber, protein, and omega-3 fatty acids. These nutrients help keep you full. They also support heart health and boost energy levels. Coconut mango chia pudding is a simple, tasty treat made with just a few ingredients. We covered how to prepare it, how long to chill, and good ways to serve it. I shared tips on getting the right texture and avoiding common mistakes. You can also try fun variations and gain health benefits from chia seeds. In the end, this dessert is easy to customize and store. Enjoy your pudding with your favorite toppings, or try a new fruit. Whether you are healthy eating or treating yourself, there's a chia pudding for you!

Coconut Mango Chia Pudding

A refreshing and healthy pudding made with coconut milk, almond milk, chia seeds, and fresh mango.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Cuisine Tropical
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk
  • 1/2 cup almond milk
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 ripe mango, diced
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt
  • to taste optional toasted coconut flakes for garnish

Instructions
 

  • In a medium-sized mixing bowl, combine the coconut milk, almond milk, and vanilla extract. Whisk together until well combined.
  • Add the chia seeds, maple syrup, and a pinch of salt to the milk mixture. Stir well to incorporate the chia seeds evenly.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible, to allow the chia seeds to fully expand and create a gel-like consistency.
  • Once the chia pudding is set, give it a good stir before serving.
  • To serve, spoon the chia pudding into individual bowls or glasses and layer with the diced mango on top.
  • If desired, sprinkle toasted coconut flakes over the mango layer for added texture and flavor.
  • Enjoy chilled as a refreshing breakfast, snack, or dessert!

Notes

Can be prepared a day in advance for convenience.
Keyword chia pudding, coconut, healthy dessert, mango

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