This creamy mango coconut chia pudding recipe is the perfect way to start your day. Delicious, fresh and packed with nutritious ingredients. This recipe is great for meal prep as the coconut chia pudding can be made days ahead and stored in the fridge. Simply, add the mango in the morning and you have the perfect quick and healthy breakfast to-go (or anytime of day snack or dessert!).
Hi! I can't believe it's taken me so long to share this recipe with you. We love the tropical flavour pairing of mango and coconut, yum! And being high in fibre, protein and omega-3 fatty acids there are so many health benefits to adding chia seeds to your breakfast.
Inspired by our bircher muesli recipe, this coconut mango chia pudding recipe has been a part of my weekly meal prep for over a year. Great for breakfast or a healthy afternoon snack, I love having these ready-to-go in the fridge.
This easy mango and chia pudding recipe is simple and versatile. Play around and try adding different toppings to create a range of flavours and textures (see our list of additional toppings below).
So if healthy breakfast meal prep is your thing, this recipe is a must-try!
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Ingredients and substitutions
- Coconut milk - we prefer to use a light or low-fat tinned coconut milk
- Milk - We use a low-fat milk but choose your preferred choice of dairy or non-dairy, oat milk or unsweetened almond milk work well.
- Maple syrup - this recipe requires 1 tablespoon but feel free to adjust to your sweetness level.
- Chai seeds - you can use black or white chia seeds. We use a mix of both white and black chia seeds.
- Mango - depending on availability and seasonality you could use fresh, canned or frozen mango. For the images in the recipe we used canned mango as the availability to fresh mango is very seasonal here in New Zealand.
Optional toppings:
- Desiccated coconut - you can also use flaked or shredded coconut.
- Fresh mint finely chopped - just because mango and mint are a tasty pairing!
See recipe card for quantities.
How to make mango coconut chia pudding
You will love how super easy this tasty chia pudding is to whip up!
- In a jug mix together both of the milks and maple syrup. Then slowly pour in the chia seeds while stirring continuously, to fully combine the milk mixture and chia seeds.
- Divide the mixture equally between three glass jars and seal with a lid. (Or your choice of airtight container). Place the jars into the fridge overnight. If you are short on time you can leave for a minimum of ¾ hours but this will change the gel-like texture of the chia seeds.
- In the morning or when you are ready to serve the chia pudding take it out of the fridge and prepare the mango. Either dice or puree, to puree simply pop the mango in a blender and add a splash of water if required.
- Add the mango to the jar (see our serving suggestion below), top with some desiccated coconut and a little fresh mint. Serve and enjoy!
Serving suggestions
You can serve this mango coconut chia pudding is a variety of ways.
- Diced mango - either stir through or simply add on top of the chia pudding along with some coconut flakes.
- Mango puree - add a thick layer on top or create alternate layers of the mango puree and chia pudding.
Try these other delicious snack and breakfast ideas!
Our coconut and chocolate bliss balls are another healthy snack recipe that can also be served at breakfast. We love making homemade granola to enjoy simply with milk or for use as a topping (it is delicious sprinkled over this mango coconut chia pudding!). Or try these tasty yoghurt and granola cups for a fun, healthy breakfast recipe the whole family will love. And for something a little naughty but nice, our raspberry and white chocolate muffins are always popular.
Additional toppings
For additional health benefits, we like to add a quarter teaspoon of cinnamon and a serving of our favourite protein powder to each portion of coconut chia pudding. Just stir well to combine before adding additional toppings.
You can also try adding:
- Peanut butter
- Berries
- Oatmeal
- Sliced nuts like almonds
- Seeds like flaxseeds, hemp or sunflower seeds
- Greek yoghurt
- Granola - try our homemade granola.
Storage
Store the prepped coconut chia pudding in airtight containers in the fridge, for up to 5 days. We like to use individual glass jars but you could also prepare the mixture in one large container and portion as you eat it.
Chef tips
- Mix well - To prevent lumps of chia seeds from forming add the milk slowly and stir often.
- And mix again - Before adding the toppings stir the coconut chia pudding mixture well, as the chia seeds will have settled to the bottom of the jar overnight.
This mango coconut chia pudding is a delicious and nutritious option for breakfast, dessert or any time of day snack. With the perfect balance of sweet mango, creamy coconut milk, and healthy chia seeds. This pudding is not only satisfying but also packed with essential nutrients.
Time to give this recipe a try, enjoy!
Did you try this dish? Please leave a rating and review below. And if you have any questions about the recipe, you can ask us in the comment section below too.
Happy cooking!
Recipe
Mango coconut chia pudding
Ingredients
- 1 tin Coconut milk (light or low fat) 400 ml or 13.5 fl oz
- ¼ cup Milk Dairy or non-dairy (we use low fat but choose your normal milk preference).
- 1 tablespoon Maple syrup
- 4½ tablespoon Chia seeds Use white or black seeds. (See note 1)
- 1 Mango Fresh or depending on season we use canned or frozen.
Optional toppings (per serving)
- 1 teaspoon Desiccated coconut
- ¼ teaspoon Fresh mint Finely chopped
Instructions
- In a jug mix together both of the milks and maple syrup.1 tin Coconut milk (light or low fat), ¼ cup Milk, 1 tablespoon Maple syrup
- Slowly pour the chia seeds into the milk mixture while continuously stirring to combine the chia seeds well into the mixture.4½ tablespoon Chia seeds
- Divide the mixture equally into three glass jars (see note 2) seal them with a lid and store overnight in the fridge. (Or at least a minimum ¾ hours)
To serve
- Remove one jar from the fridge and stir the mixture again, as the seed will have settled.
- Puree or dice the mango. To puree the mango simply blitz it in the blender.1 Mango
- Add the mango to the jar, either place on top or layer through the chia pudding.
- Optional - top with the desiccated coconut and mint.1 teaspoon Desiccated coconut, ¼ teaspoon Fresh mint
- Serve and enjoy!
