4-Ingredient Mango Coconut Chia Pudding

Mango coconut chia pudding is a no-cook breakfast or dessert that tastes like a tropical vacation. Four ingredients and a few minutes of hands-on time turn into a thick, luscious pudding with bright mango swirls.

It is naturally dairy-free, make-ahead friendly, and packed with fiber. The hardest part is waiting for it to set in the fridge.

Why This Chia Pudding Always Works

Canned coconut milk gives the pudding a rich, velvety texture without any dairy. The chia seeds do all the thickening while you sleep, and the mango adds natural sweetness and a sunny color.

You can make a batch on Sunday and have grab-and-go breakfasts for days. It tastes like a creamy mango lassi turned into a spoonable pudding.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk: use full-fat for the creamiest texture; light coconut milk works but will be thinner.
• 1/4 cup chia seeds: black or white chia seeds both work.
• 1 large ripe mango, peeled and diced: about 1 cup diced, plus extra for topping.
• 1 to 2 tbsp maple syrup: adjust to taste depending on how sweet your mango is.

Variations / Substitutions

• Coconut milk: full-fat canned coconut milk is best. For a lighter version, use light coconut milk, though the pudding will be less creamy.
• Sweetener: maple syrup keeps it vegan. Honey works if you do not need it vegan. Agave syrup also works.
• Flavor boost: add 1/2 tsp vanilla extract or a tiny pinch of cardamom.
• Mango: use thawed frozen mango chunks when fresh mango is out of season.

If you love overnight oats, try a Mango Overnight Oats recipe.

How to Make Mango Coconut Chia Pudding

Step 1: Purée the Mango

Add the diced mango and 1 tablespoon of the maple syrup to a blender. Blitz until completely smooth, about 30 seconds. Taste the purée and blend in the extra maple syrup if you want it sweeter.

Step 2: Whisk the Chia Coconut Mix

Pour the can of coconut milk into a bowl and add the 1/4 cup of chia seeds. Whisk vigorously until no clumps of seeds remain. Let the mixture sit for 5 minutes, then whisk it again to break up any clumps that have started to form.

Step 3: Layer and Refrigerate

Spoon half of the chia mixture into two glasses or jars. Drizzle half of the mango purée over it, then add the remaining chia mixture and the rest of the purée on top. Gently swirl with a spoon for a marbled look. Cover and refrigerate for at least 4 hours, or overnight, until set.

Step 4: Spoon and Garnish with Mango

Take the jars out of the fridge. Give each pudding a quick stir to blend the layers, then spoon into bowls and top with fresh mango cubes. Serve right away while it is cold and creamy.

Tips for the Creamiest Chia Pudding

• If your can of coconut milk has separated, shake it well or pour the whole contents into a blender first to recombine before mixing with the chia.
• For clean, even layers, pour the chia mixture while it is still very liquid, before it has a chance to thicken.
• Taste your mango before you add any sweetener. A perfectly ripe mango might need no syrup at all.
• You can assemble everything in one large dish instead of individual jars, then spoon out servings.

Scale it for a crowd:

How to Store Leftovers

Refrigerate the pudding in airtight jars for up to 5 days. It will thicken as it sits, so give it a stir before eating. Serve it cold straight from the fridge.

Frequently Asked Questions

Is this chia pudding vegan?

Yes, as long as you use maple syrup. Honey is not vegan, but you can swap it in if that is not a concern.

Can I use coconut cream instead of coconut milk?

Coconut cream is too thick on its own. If that is all you have, dilute it with a little water until it matches the consistency of canned coconut milk.

Do I absolutely need to blend the mango?

Yes, blending gives you a smooth purée that swirls evenly through the chia base. Chunky mango will not distribute the same way.

Can I add protein powder?

You can. Whisk a scoop of unflavored or vanilla protein powder into the chia milk mixture before layering. You may need an extra splash of coconut milk to keep the texture from getting too thick.

Mango Coconut Chia Pudding Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup chia seeds
• 1 large ripe mango, peeled and diced
• 1 to 2 tbsp maple syrup

Method

 

1. Blend the mango and 1 tablespoon maple syrup until smooth. Taste and add more syrup if desired.
2. Whisk the coconut milk and chia seeds until no lumps remain. Let it sit 5 minutes, then whisk again.
3. Layer half the chia mixture and half the mango purée into jars. Repeat with the rest, swirl gently, cover, and refrigerate at least 4 hours.
4. Stir each pudding, spoon into bowls, top with fresh mango, and serve cold.

Notes

Chill the pudding for at least 4 hours, or overnight. The texture will continue to thicken in the fridge. Stir before serving for the creamiest consistency.