Coconut Mango Chia Pudding
This creamy, delicious, and sweet Coconut Mango Chia Pudding comes together in 10 minutes of active working time using 5 simple ingredients. Serve it for breakfast, as a snack, or for dessert (vegetarian and gluten-free).
If you love to make recipes from mango like me, here are some of my favorites – Mango Sticky Rice, Mango Sago, Mango Shrimp Ceviche, Mango Frooti, and Mango Mai Tai.
About Coconut Mango Chia Pudding
Coconut Mango Chia Pudding is a low-calorie, deliciously layered dish made with fresh, ripe mangoes, creamy coconut milk, yogurt, and chia seeds. It has a velvety texture and is loaded with tropical flavors.
This creamy Mango and Chia Pudding comes together in 10 minutes (of active working time) using 5 simple ingredients and can be served for breakfast, as a snack, or as dessert. It keeps you full for a long time, making it a great option for those watching their weight.
You can top this tropical mango coconut chia pudding with granola, unsweetened coconut flakes, or other fresh fruits, such as bananas, berries, papaya, or kiwi, to make it more nutritious, filling, and flavorful.
This delicious pudding stays in the refrigerator for 4-5 days, making it great for meal prep (make-ahead breakfast). The recipe can be easily doubled or tripled as well.
Ingredients
Mangoes – This is the key ingredient of this creamy chia pudding. I love how sweet mangoes pair with chia seeds and coconut milk mixture.
Pick up ripe and juicy fresh mangoes to make this pudding.
Sharing my little secret with you all, I always go for Indian mangoes as they are the sweetest and juiciest. You will get them at an Indian store near you or even online. Once you try them, there’s no going back.
Coconut Milk – I used canned full-fat coconut milk, which makes this pudding exceptionally creamy. Alternatively, you can opt for freshly made coconut milk or low-fat canned coconut milk.
You can also use regular dairy milk or other plant-based milks, such as cashew milk, oat milk, or soy milk, instead of coconut milk.
Yogurt adds a nice creamy texture to the pudding. Replace dairy yogurt with any plant-based yogurt for a vegan version.
Chia Seeds contain antioxidants, natural fibers, and protein. This pudding is a great way to incorporate these tiny pearls into your diet.
Vanilla Extract – It adds a nice vanilla twist to your mango pudding.
Honey – This is entirely optional. If you want your pudding to get sweetness only from the mangoes, you can avoid it. You can also replace honey with maple syrup, brown sugar, or agave nectar as a vegan alternative.
How To Make Mango Coconut Chia Pudding
Combine the following ingredients in a large mixing bowl with a tight-fitting lid.
- 10 fl oz (300 ml) coconut milk
- 1 cup yogurt
- 4 tablespoon chia seed
- 2 tablespoon honey
- 1 teaspoon vanilla extract
Note: Adjust the amount of sweetener according to your taste preferences.
Cover the bowl with the lid and keep it aside for 30 minutes.
Give the mixture a good stir and cover the bowl again with the lid.
Refrigerate for 3-4 hours.
Pull out the bowl from the refrigerator and mix the pudding with a large spoon. If the pudding appears thick after refrigeration, add more coconut milk and mix well. It should be pourable in consistency.
Once you are ready to serve, add 2-3 tablespoon of chopped mango chunks to a serving glass.
Top with the coconut milk chia seed mixture.
Top with some granola (optional) and some more chopped mangoes, and serve immediately.
Note – You can puree some mangoes and mix the puree with the chia seeds mixture. You can layer the chia seed mixture and mango puree in alternate layers.
Frequently Asked Questions
Although it is recommended to use fresh mango in this recipe, you can use frozen, thawed mango if fresh ones are unavailable.
You can top the mango chia pudding recipe with your favorite toppings, such as chopped seasonal fruits, nut butters, berries, bananas, or coconut flakes.
Storage Suggestions
Don’t add mangoes to this creamy mango chia seed pudding if you plan to store it in the fridge. The chia coconut milk mixture can be stored in the refrigerator for 4-5 days in an airtight container or a mason jar.
If it has thickened after refrigeration, add more milk and adjust the consistency. Layer the mango cubes once ready to serve.
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Coconut Mango Chia Pudding Recipe
Ingredients
- 10 fluid ounces coconut milk (300 ml)
- 1 cup yogurt
- 4 tablespoons chia seeds
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2-3 cups peeled and cubed ripe mango
- granola for topping (optional)
Instructions
- Combine coconut milk, yogurt, chia seed, honey, and vanilla extract in a large mixing bowl with a tight-fitting lid.
- Note – Adjust the amount of sweetener according to your requirement.
- Cover the bowl with the lid and keep it aside for 30 minutes.
- Give the mixture a good stir and cover the bowl again with the lid.
- Refrigerate for 3-4 hours.
- Pull out the bowl from the refrigerator and mix the pudding with a large spoon. If the pudding appears thick after refrigeration, add more coconut milk and mix well. It should be pourable in consistency.
- Once you are ready to serve, add 2-3 tablespoons of chopped mango chunks to a serving glass.
- Top with the coconut milk chia seed mixture.
- Top with some granola (optional) and some more chopped mangoes and serve immediately.
- Note – You can puree some of the mangoes and mix the puree with the chia seeds mixture. You can also layer the chia seed mixture and mango puree in alternate layers.
Nice pudding. More new breakfast menu
Thnx 🙂