Mango Coconut Chia Pudding

This mango coconut chia pudding is the best chia pudding you’ll ever have. It’s creamy, refreshing and rich with bright flavor from the mango puree and mango cubes. It’s the perfect texture, just set enough but still a smooth pudding like consistency.

It takes about 10 minutes to make, and just a handful of easy ingredients. I love this so much, we make this about once a week! Perfect for a feel good, guilt free, delicious kid friendly dessert.

Jump to:

• Why is this mango chia pudding so good?
• Ingredients you need for this chia pudding:
• How to make the best easy chia pudding:
• Different chia pudding topping ideas:
• Storing leftover mango chia pudding:
• Recipe tips and tricks:
• Chia seed pudding FAQs:
• For more delicious mango recipes:
• Mango Coconut Chia Pudding

Why is this mango chia pudding so good?

• It’s healthy! Chia seeds are a great source of fiber, and keep you satiated and full. It’s also gluten free, dairy free, and vegan, so it appeals to a wide variety of dietary restrictions.
• It’s so creamy from the coconut milk, and refreshing from the juicy mango cubes and mango puree.
• This is the perfect breakfast/snack/dessert for adults, kids and toddlers alike. Our whole family loves this.
• It takes about 10 minutes of effort- if you use ready cubed mango, that’ll go down to 5 minutes. It’s as simple as layering some mango puree on the base of a serving dish, and stirring together the coconut chia pudding ingredients and layering on top, then topping with mango cubes.
• Mango coconut chia pudding is so versatile. You can take the base of this pudding and use any sort of fruit you like, or add in various nuts and mix-ins. You can even choose a different type of milk to stir into the chia seeds.

Ingredients you need for this chia pudding:

• Mango puree: You can make your own by blending ripe mangos, or do what I do and use canned mango puree-this is perfectly sweet, and makes the whole process so easy.
• Chia seeds: your brand of choice, make sure they aren’t too old or have been stored in a tightly sealed bag.
• Coconut milk: you can alternately use regular milk, almond milk, oat milk or the milk of your choice. I personally love the creaminess that comes from using coconut milk, and the way that subtle coconut flavor compliments the mango.
• Maple syrup: Just a touch to sweeten the pudding- you can use a little less if you like, or substitute with honey.
• Vanilla extract: just a hint, to add a little flavor to the pudding base
• Saffron: optional, but I love the flavor this adds to the pudding. It gives it a really exotic and unique touch.
• Mangoes: go for ripe and sweet fresh mangos that are still firm enough to the touch to not be totally mushy. You can optionally use frozen mango chunks.

How to make the best easy chia pudding:

1. In a trifle dish or deep serving bowl, spread the mango puree over the base. Set aside.
2. In a medium bowl, stir together the chia seeds, coconut milk, maple syrup, and vanilla. Stir until well combined, then let sit for 5 minutes or so. Stir again, then layer this chia pudding mixture over the mango puree.
3. If using saffron, in a small bowl, mix together the saffron with the hot water, and drizzle this on top of the chia pudding.
4. Top generously with mango cubes, and refrigerate for at least 4 hours, preferably overnight, until pudding thickens. Enjoy!

Different chia pudding topping ideas:

Feel free to add toasted coconut flakes or shredded coconut to amp up the coconut flavor even more in this mango coconut chia pudding. You can also add other nuts like pistachios or toasted almonds.

You can also forgo the mango completely, and top with fresh berries, figs, or any fruit of your choice.

Storing leftover mango chia pudding:

Leftover pudding will last tightly covered in the fridge for 5-7 days. I wouldn’t advise freezing it.

Recipe tips and tricks:

• Give the chia pudding a good mix while combining to make sure that everything is well mixed. After you let it sit for a few minutes, stir again just to make sure you don’t get clumps of seeds.
• If after sitting in the fridge, you feel the chia pudding is still too loose, add another tablespoon or so of chia seeds, stir and let sit for another 30 minutes.
• Make sure you use fresh chia seeds, or ones that have been stored in a tightly sealed bag so that they soak up the liquid properly.

Chia seed pudding FAQs:

For more delicious mango recipes:

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