Craving something that feels like a tropical vacay in a jar? Because same. Whether you’re dealing with the Monday blues, dreaming of sun-soaked beaches, or just need a little pick-me-up that’s as easy as it is delicious, this Easy Mango Coconut Chia Pudding is here to save the day.
It’s creamy, fruity, and perfectly satisfying – basically dessert for breakfast, but secretly healthy enough to eat whenever. (Who’s judging? Not me!) The best part? You can whip it up in under five minutes, and it’ll sit in the fridge doing all the hard work while you live your best life.
If you’ve ever felt personally victimised by breakfast recipe options that are either too boring (hello, plain toast) or way too much effort (looking at you, over-the-top smoothie bowls), this one’s your happy medium. Grab your chia seeds, some ripe mango, and coconut milk, and let’s turn basic ingredients into pure sunshine!
How long does chia pudding take to set?
Chia pudding typically needs at least 4 hours to set, but overnight is ideal for the best texture. The chia seeds absorb the liquid, forming a pudding-like consistency. If you’re in a rush, you can blend the mixture for a faster thickening effect, but letting it sit will always yield better results.
What you’ll need:
- Chia seeds
- Coconut milk or cream
- Lime
- Fresh or frozen mangoes
- Vanilla extract
- Sweetener of choice
Can I use any type of milk for this recipe?
Yes! While coconut milk adds that creamy, tropical vibe, you can substitute it with almond milk, oat milk, soy milk, or even regular dairy milk if you’re not vegan. Just keep in mind that thicker milks (like coconut or cashew) will give the pudding a richer texture, while thinner milks may result in a lighter consistency.
Do I need to blend the mango for this recipe?
Blending the mango creates a smooth and luscious texture that pairs perfectly with the creamy pudding. However, you can also dice the mango and mix it into the pudding for a chunkier texture. Want the best of both worlds? Blend half the mango and dice the rest as a topping.
Why didn’t my chia pudding set properly?
This could happen if:
- The chia seeds weren’t fresh or are poor quality. Always use fresh, high-quality chia seeds.
- The liquid-to-chia ratio was off. Stick to the standard ratio of 1/4 cup chia seeds to 1 cup liquid.
- It wasn’t given enough time to set. Let it rest for at least 4 hours or overnight for best results.
Can I use frozen mango?
Yes! Thaw the frozen mango before blending, or blend it frozen for a sorbet-like topping. You might need to adjust the sweetness since frozen mango can sometimes be less sweet than fresh. Frozen mango is a great option if fresh ones are out of season.
More recipes you might like:
Vanilla Porridge with Poached Pear and Gingerbread Walnut Crumble
Easy Grain-Free Chocolate Granola
Almond Croissant Baked Oats
Copycat Erewhon Matcha Smoothie
Easy Mango Coconut Chia Pudding
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Looking for a fuss-free tropical treat? This Easy Mango Coconut Chia Pudding is creamy, fruity, and perfect for breakfast, snacks, or dessert – plus, it’s ready in minutes and packed with wholesome goodness!
Ingredients
1/4 cup Chia Seeds
1 cup Coconut Milk
1/2 tsp Sugar-Free Maple Syrup
1/2 tsp Vanilla Extract
- Mango Puree
2 cups Mangoes, diced
1/2 Lime, squeezed
Directions
- First, pour the chia seeds, vanilla extract, maple syrup and coconut milk into a container. Mix well. Place into the refrigerator and allow to set for at least four hours.
- While the chia is setting, chop up your mango – enough for 2 cups worth. Place mango into a food processor. Squeeze half a lime in. Blend until smooth.
- Once the chia has set, it’s time to assemble. Start by layering the chia pudding, then mango, and so on in small glass cups.
- Serve with coconut flakes, mint or any other fruit.
