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Mango Coconut Chia Seed Pudding

Mango Coconut Chia Seed Pudding

A refreshing and nutritious layered pudding made with creamy coconut milk, healthy chia seeds, and sweet, vibrant mango puree. This no-bake recipe is perfect for breakfast, dessert, or a healthy meal prep snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Fusion, Healthy, Tropical
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

FOR THE MANGO PUREE LAYER
  • 2 cups fresh or frozen mango chunks (thawed)
  • 2 tablespoons water or coconut milk if needed for blending
  • 1 tablespoon maple syrup or honey optional, adjust to taste
FOR THE CHIA SEED BASE
  • 1/2 cup white or black chia seeds
  • 2 cups full-fat coconut milk canned, stirred well, or unsweetened almond milk
  • 1/4 cup maple syrup or agave nectar
  • 1 teaspoon pure vanilla extract
  • Pinch sea salt
FOR GARNISH AND TOPPINGS (Optional)
  • 1/2 cup toasted coconut flakes or shredded coconut
  • Extra diced fresh mango
  • Fresh mint leaves

Equipment

  • High-Speed Blender
  • Large mixing bowl
  • Four Serving Glasses or Jars

Method
 

STEP 1: PREPARE THE MANGO PUREE
  1. Place the mango chunks, 2 tablespoons of water (if using frozen mango), and 1 tablespoon of maple syrup (if using) into a high-speed blender or food processor.
  2. Blend on high until the mixture is completely smooth and creamy. Ensure there are no lingering chunks remaining.
  3. Divide the mango puree into four separate serving glasses or jars, pouring approximately half a cup of the puree into the bottom of each container to create the first layer.
  4. Place the containers into the refrigerator while preparing the chia base.
STEP 2: MIX THE CHIA SEED BASE
  1. In a large mixing bowl, combine the 2 cups of coconut milk, 1/2 cup of chia seeds, 1/4 cup of maple syrup, vanilla extract, and the pinch of sea salt.
  2. Whisk the ingredients vigorously for approximately 60 seconds to fully incorporate the chia seeds and prevent clumping.
  3. Let the mixture stand for 5 minutes at room temperature, then whisk again for another 30 seconds. This secondary whisking ensures the seeds are evenly distributed and prevents them from sinking immediately.
STEP 3: ASSEMBLE AND CHILL THE PUDDING
  1. Remove the mango-layered glasses from the refrigerator.
  2. Carefully pour the chia seed mixture over the top of the mango puree layer in each glass. Pour slowly to maintain distinct layers.
  3. Cover the tops of the glasses with plastic wrap or lids.
  4. Refrigerate the puddings for at least 4 hours, but preferably overnight, to allow the chia seeds to fully hydrate and set into a thick, creamy consistency.
STEP 4: SERVE AND GARNISH
  1. Once the pudding has set completely, remove it from the refrigerator.
  2. If desired, top each serving with the optional garnishes: extra diced mango chunks and a sprinkle of toasted coconut flakes.
  3. Serve immediately.

Notes

For the best texture and firmness, prepare this pudding the night before and let it chill overnight (8+ hours). If the full-fat coconut milk mixture appears too thick, you may add an extra tablespoon of liquid before chilling. Leftovers can be stored in the refrigerator for up to 4 days.