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This creamy Mango Coconut Chia Pudding is a light and refreshing breakfast or snack made with just 6 simple ingredients. It only takes 10 minutes to prepare, is packed with fibre and perfect for meal prepping!
Chia pudding is one of my favourite meal breakfasts or snacks to meal prep. Whether it’s Banana Chia Pudding, Matcha Chia Pudding or Tiramisu Chia Pudding every flavour is always a hit!
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If you’re craving something on the tropical side, Mango Coconut Chia Pudding is just the thing. It’s made with creamy coconut milk, mango puree, and fiber-packed chia seeds, this easy recipe makes a nutritious and satisfying breakfast, snack, or dessert.
It’s perfect for meal prep, totally dairy-free and vegan, and comes together with just 6 simple ingredients. Plus, the layered look makes it feel extra special—like a little tropical escape in a jar! If you prefer a tropical chia pudding with even more mango flavour also try this Mango Chia Pudding.
Why You’ll Love This Recipe
- Tropical and refreshing – The combo of creamy coconut milk and sweet mango makes every bite feel like a mini vacation. If you prefer only coconut flavour then make this Coconut Chia Pudding.
- Nutritious and filling – Packed with fiber, omega-3s, and healthy fats to keep you satisfied for hours.
- Easy to make – Just 6 ingredients and minimal prep time—no cooking required!
- Perfect for meal prep – Make it ahead and enjoy a ready-to-go breakfast or snack all week.
Key Ingredients
- Chia seeds: you may notice both black and white chia seeds at the grocery store. These are both the same-just different colours. Any colour works in this recipe and is one of my favourite ways to use chia seeds.
- Mangos: you can use fresh or frozen mangos for this recipe. Just keep in mind that the riper and tastier the mangos, the tastier the chia pudding will be-so always opt for fresh ripe mangos when possible! If you only have frozen mango those will also work great to make a Mango Smoothie Bowl.
- Coconut milk: I recommend using full-fat coconut milk from a can for a rich and creamy texture. For a lighter texture you can use light coconut milk or a mix of half coconut milk and half almond milk.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Coconut Mango Chia Pudding
Step 1: add the chia seeds, shredded coconut, maple syrup, vanilla extract and coconut milk to a mixing bowl and whisk together.
Step 2: place the bowl in the fridge overnight to set, or for at least 2 hours.
Step 3: peel and cut up the mango and puree it in a blender.
Step 4: layer the chia pudding and mango puree in a cup or jar.
Topping Ideas
One of the best parts about Mango Coconut Chia Pudding is how easy it is to customize with your favourite tropical toppings. Here are some ideas!
- Tropical Fruit: Add fresh mango chunks, pineapple, kiwi, banana slices, or passion fruit for extra sweetness and colour.
- Crunchy Granola: Top with crunchy peanut butter granola or banana granola.
- Nuts & Seeds: Sprinkle with toasted coconut flakes, chopped macadamia nuts, cashews, or hemp seeds for a boost of healthy fats.
- Drizzles: Try a drizzle of honey, maple syrup, or even passion fruit purée.
- Treat Yourself: For a dessert-like touch, top with white chocolate chips or a dollop of whipped cream.
How To Store
Store Mango Coconut Chia Pudding in an airtight container or jar in the fridge for up to 5 days. If layering with mango puree, you can prep the chia base in advance and add the mango just before serving to keep it extra fresh.
Jess’s Tips
- Use good-quality coconut milk – Full-fat canned coconut milk will give you the richest, creamiest texture. You can use light coconut milk or coconut beverages too but the texture wont be as creamy.
- Whisk well to avoid clumps – Stir the chia mixture thoroughly for 2–3 minutes using a whisk or fork to evenly distribute the seeds and prevent clumping.
- Let it set properly – Chill the chia pudding for at least 2 hours, but overnight is best for a thick, creamy consistency.
- Adjust thickness as needed – If your chia pudding becomes too thick after sitting overnight, just stir in a splash of extra coconut milk or almond milk to loosen it up.
- Use ripe, sweet mangoes – The riper the mango, the sweeter and more flavourful your puree will be. If your mango is slightly tart, blend in a bit of maple syrup or honey to balance the flavour. Leftover mangos? Turn them into some Strawberry Mango Popsicles!
Frequently Asked Questions
Yes. While fresh is best, frozen mango works well in this recipe. Simply thaw the mango before blending it into a puree.
Layering the mango puree is optional and primarily for aesthetic appeal. You can also stir the mango puree directly into the chia pudding for a uniform flavour throughout.
Try These Chia Pudding’s Next!
Breakfast
Piña Colada Chia Pudding
Chia Seeds
Blueberry Chia Pudding
Desserts
Key Lime Pie Chia Pudding
Chia Seeds
Strawberry Chia Pudding
If you tried this Mango Coconut Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Coconut Mango Chia Pudding
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 mins
- Yield: 2 servings
- Category: Breakfast, Snack, Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegan
Description
This Coconut Mango Chia Pudding is made with 6 simple ingredients and packed with tropical flavour!
Ingredients
Coconut chia pudding
- 1/4 cup chia seeds
- 2 tbsp unsweetened shredded coconut
- 1 1/4 cup full-fat coconut milk (can sub light coconut milk)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Mango puree
- 2 large ripe mango
- (optional) 1 tbsp maple syrup if your mangos are tart
Instructions
- In a bowl whisk together the chia seeds, shredded coconut, coconut milk maple syrup, and vanilla extract until well combined.
- Allow to sit and gel for 30 minutes.
- Peel and chop your mango and add to a food processor or blender and puree until smooth.
- Layer the chia mixture in the bottom of a cup followed by the mango layer on top.
- (Optional) Garnish with fresh mango and coconut flake
Notes
A whisk works best to mix chia pudding with to make sure everything is well incorporated.
You can prepare the chia pudding the night before and leave it in the fridge overnight to gel so it’s ready for breakfast the following day!
If you’re having trouble pureeing your mangos, add 1-2 tbsp of water to help thin it down a bit
The recipe says to put the chia mixture in the jar and then top it with the coconut mixture. Do you mean mango mixture or did I mess it up??
You got it right Laura!
Delicious recipe???
Hi Jess
I haven’t tried this recipie yet, but had a question.
Is there a way to make the texture of chia pudding less …odd?
This is a strange question, I know, but I have made chia seed pudding once, and loved the taste, but the texture was really weird for me.
Thank You!!
-M
Hi Megan! Unfortunately that is just the texture of chia pudding, which you may not like. It has a similar texture to tapioca!
Mix the pudding at high speed in a blender and the seeds will be ground and not as noticeable.
Could not share this with anyone
haha! Gotta make a double batch next time 😉
Wow, what a treat! This recipe is so simple and yet so flavorful, creamy, and rich. I had the chia pudding for breakfast this morning, and wish I had made a double or triple batch! 🙂 I used full-fat coconut milk and honey instead of maple syrup because that’s what I had on hand. Thank you for sharing this delicious recipe!
Thanks so much Caroline! So happy you enjoyed 🙂
Absolutely loved it! Simple , easy to make and healthy , I’m new to chia pudding but looking forward to trying all of your pudding recipes !
Thanks a Bunch
Oh I was wondering if you would be able to tell me where I could purchase your adorable glass jars you use with the rounded bottoms like the one for the coconut pudding/ mango.
Thanks for the review Maria! These jars are from weck
Absolutely loved this recipe! Very simple and easy. Most of the ingredients I already have on a regular basis.
Make sure to buy really soft and sweet mangoes 🙂 I had perfectly ripe ones and that really made the mango portion amazing. No need to add sugar.
Ripe mangoes definitely do the trick! Thanks for the kind review! ?
Where I live its hard to get good, ripe mangos. Would frozen ones work or would it just not really be worth trying without the fresh ones?
Hi Jenn, yes frozen will work! If you find your frozen mangos not as flavorful, you can add a touch of honey or maple syrup to them to sweeten them