Coconut Mango Chia Pudding Recipe

This creamy, delicious, and sweet Coconut Mango Chia Pudding comes together in 10 minutes of active working time using 5 simple ingredients. It's super healthy, loaded with fibers, and can be served for breakfast, snacks, or dessert (vegetarian, gluten-free).

4.58 from 7 votes

Coconut Mango Chia Pudding Recipe

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.

Prep Time5

Cook Time5

Soaking Time4

Total Time4 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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

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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.

Video

Notes

You can top this tropical mango coconut chia pudding with granola or other fresh fruits such as bananas, berries, papaya, kiwi, etc, along with mangoes to make it more filling, and flavorsome.

The recipe can be easily doubled or tripled, too.

You can also use regular dairy milk or any other plant-based milk instead of coconut milk.

To make it vegan, replace dairy yogurt with plant-based yogurt and honey with maple syrup or agave nectar.

Nutrition