A tropical-inspired, creamy treat that’s just as nourishing as it is refreshing—this Chia Seed Pudding with Mango and Coconut Milk is perfect for breakfast, snacking, or dessert. Made with just a few wholesome ingredients and no cooking required, it’s sunshine in a jar!
A Tropical Escape in Every Spoonful
Sometimes, all you need is one bite of something bright and fruity to transport you straight to a sunny beach—even if you’re just sitting at the kitchen table.
That’s exactly what this Chia Seed Pudding with Mango and Coconut Milk does. It’s naturally sweet, delightfully creamy, and full of tropical flavors that feel like a little vacation in every spoonful.
The chia seeds soak overnight in rich coconut milk to form a thick, pudding-like texture that’s indulgent without being heavy. Then comes the mango—juicy, sweet, and vibrant. Layered, blended, or diced on top, it adds a refreshing burst that complements the creamy base perfectly.
And the best part? This dreamy treat is made with just a handful of simple, plant-based ingredients—no refined sugar, no dairy, and absolutely no stress.
I love serving this for breakfast on hot mornings or as a fun afternoon snack for the kids. It’s naturally gluten-free, vegan, and packed with fiber and healthy fats to keep everyone full and energized.
You can prepare it in advance in individual jars for a quick grab-and-go option, or make a big batch and enjoy it all week long.
What You’ll Need
- 1 cup canned full-fat coconut milk (well-stirred)
- 2 tablespoons maple syrup or agave (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/4 cup chia seeds
- 1 large ripe mango, peeled and diced (or use frozen and thawed)
Optional Toppings:
- Extra diced mango
- Shredded coconut (unsweetened)
- Mint leaves
- Granola or chopped nuts
- Lime zest
Pro Tips
- Use canned coconut milk – It’s thicker and creamier than carton varieties, giving your pudding a rich, velvety texture.
- Stir twice – Mix once when assembling and again after 10 minutes to prevent clumping as the chia seeds start to gel.
- Blend the mango – For a mango “layer,” blend half the mango into a puree and leave the other half diced for topping.
- Chill overnight – While 4 hours will do, overnight chilling creates the best pudding consistency.
- Sweetness to taste – Depending on your mango’s ripeness, you might not need much added sweetener. Taste before adjusting!
Tools You’ll Need
- Mixing bowl or mason jar
- Measuring cups and spoons
- Whisk or spoon
- Knife and cutting board
- Blender (optional for mango puree)
- Serving jars or glasses
Substitutions and Variations
- No coconut milk? Use almond milk or cashew milk for a lighter version.
- Want it protein-packed? Stir in a scoop of plant-based vanilla protein powder or a spoonful of Greek-style plant yogurt.
- No maple syrup? Swap with agave, honey (if not vegan), or chopped Medjool dates blended into the milk.
- Add citrus twist – A little lime juice or zest pairs beautifully with the mango and adds brightness.
- Make it layered – Alternate chia pudding and mango puree in jars for a parfait-style look.
Make-Ahead Tips
This pudding is meal prep–friendly and keeps well in the refrigerator for up to 5 days. Store it in individual containers or a single large jar and stir before serving.
Wait to add toppings like mango and coconut flakes until just before eating to keep them fresh. If your pudding thickens too much in the fridge, simply stir in a splash of water or non-dairy milk to loosen it up.
How to Make Chia Seed Pudding with Mango and Coconut Milk
1. Mix the Pudding Base
In a bowl or mason jar, whisk together the coconut milk, maple syrup, and vanilla. Add chia seeds and stir well.
2. Stir Again After 10 Minutes
Let the mixture sit for 10 minutes, then stir again to prevent chia seeds from clumping. Cover and refrigerate for at least 4 hours or overnight.
3. Prep the Mango
While the pudding sets, dice the mango. Optional: blend half into a puree for layering.
4. Assemble and Serve
Once the pudding has thickened, layer it with mango puree and top with diced mango, shredded coconut, and mint leaves.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. For best results, keep toppings like fruit and coconut flakes separate until ready to serve.
This pudding also makes a great portable breakfast or afternoon pick-me-up. Just pack it in a jar and go!
Light, Creamy, and Totally Refreshing
This Chia Seed Pudding with Mango and Coconut Milk is everything we love about summer in one easy, wholesome jar. It’s tropical, satisfying, and packed with nutrition to keep you energized—no oven or stove required.
Whether you’re enjoying it solo with your morning coffee or sharing it with your little ones for an afternoon snack, this recipe is sure to become a new favorite. Try it out and leave a comment—did you blend the mango? Add lime? We’d love to hear how you made this tropical treat your own!
