Mango Coconut Chia Pudding Recipe

If you’re craving a breakfast, snack, or healthy dessert that’s both sunshine-in-a-bowl and ridiculously easy to make, look no further than Mango Coconut Chia Pudding. Bursting with the natural sweetness of ripe mango and creamy coconut milk, this dreamy tropical treat feels indulgent but is packed with wholesome fiber, plant-based protein, and good fats to keep you energized and satisfied.

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Ingredients You’ll Need

One of the best things about Mango Coconut Chia Pudding is just how few ingredients you’ll need—each one playing a starring role in flavor, texture, or that creamy-tropical color. Grab everything below, and you’re just minutes away from a delicious pudding party!

• Lite coconut milk: Provides luscious creaminess and that signature coconut flavor without being too heavy.
• Unsweetened almond milk: Lightens the pudding a bit and balances richness, but you can use any type of milk you love.
• Fresh ripe champagne mango: The star of the show! This variety is buttery-smooth and ultra-sweet, but don’t worry, any ripe mango works.
• Chia seeds: The magic ingredient that thickens everything up and brings fiber, plant protein, and a fun, pudding-like texture.
• Sweetened shredded coconut: Adds irresistible coconut texture and a pop of sweetness throughout.
• Liquid stevia (or monk fruit, sugar, or honey): Gives you full control over the pudding’s sweetness and makes it easily adaptable to any diet.

Variations

The beauty of Mango Coconut Chia Pudding is how flexible it is—think of the recipe as a starting point for your own creative combinations! Don’t hesitate to swap ingredients or try fun mix-ins that suit your cravings or dietary needs.

• Dairy-Free Everything: Use oat, soy, or cashew milk with the coconut milk for even more plant-based goodness.
• Berry Twist: Swap out mango for fresh strawberries, blueberries, pineapple, or a mix for a different fruity flavor.
• Chocolate-Coconut: Add a tablespoon of cocoa powder for a chocolatey, tropical spin on your chia pudding.
• Protein Boost: Stir in a scoop of your favorite vanilla or unflavored protein powder for a hearty, breakfast-worthy snack.

How to Make Mango Coconut Chia Pudding

Step 1: Combine Everything

Grab a large bowl or container and add your coconut milk, almond milk, diced mango, chia seeds, shredded coconut, and your choice of sweetener. Stir really well—especially the chia seeds, which tend to clump—until everything’s nicely mixed and the mixture looks evenly creamy.

Step 2: Quick First Rest

Let the mixture sit at room temperature for about 30 minutes. This gives the chia seeds time to begin soaking up the liquid and thickening the pudding, so it gets that delightfully silky texture. After 30 minutes, give it another good stir to break up any clumps.

Step 3: Chill and Set

Transfer your soon-to-be-Mango Coconut Chia Pudding to the refrigerator and chill for at least 5–6 hours, or (ideally!) overnight. The chia seeds will expand and plump up beautifully, transforming the mixture into a lush, creamy pudding that’s make-ahead perfection.

Step 4: Serve and Enjoy

When it’s time to eat, give the pudding a quick stir, then divide it into bowls or jars. Add your favorite toppings, and get ready for a spoonful of sunshine!

How to Serve Mango Coconut Chia Pudding

Garnishes

Top your Mango Coconut Chia Pudding with extra mango cubes, toasted coconut flakes, a sprinkle of chopped nuts, or even fresh berries. A drizzle of honey or a dollop of yogurt takes it up yet another notch—and makes it feel extra special, even on a weekday morning.

Side Dishes

This pudding is a star on its own, but if you want to serve it as part of a bigger brunch or snack, try pairing it with a little bowl of granola, slices of tropical fruit, or crispy breakfast toast. It also works beautifully on a brunch platter next to smoothies or fresh juice!

Creative Ways to Present

Layer Mango Coconut Chia Pudding in clear glasses or mini mason jars for a festive parfait, swirling in extra mango puree or coconut yogurt for beautiful stripes. Or, serve it in hollowed-out coconuts or with tiny umbrellas for a true tropical party vibe—kids and adults alike will love it.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mango Coconut Chia Pudding in an airtight container in the refrigerator. It will keep perfectly for up to four days, making it ideal for grab-and-go breakfasts, healthy snacks, or late-night treats all week long.

Freezing

Believe it or not, you can freeze chia pudding! Portion it into freezer-safe jars and freeze for up to one month. Thaw overnight in the fridge—and give it a good stir before serving for the most luscious consistency.

Reheating

Mango Coconut Chia Pudding is best enjoyed cold or at room temperature. If you prefer it slightly warmer, give it just a few seconds in the microwave, but be careful not to overheat—it should stay thick and creamy.

FAQs

Final Thoughts

It’s hard not to fall in love with the sunny, luscious simplicity of Mango Coconut Chia Pudding. If you haven’t tried it, I truly hope you give it a spot in your breakfast or snack rotation—it’s the kind of recipe that sparks a smile from the very first bite. Happy spooning, and enjoy every tropical moment!

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