This smooth and creamy Mango Coconut Chia Pudding is easy to prepare the night before in just 5 minutes with four ingredients. The mango, coconut milk, and vanilla flavor combination is a tropical medley worth waking up for, and the thick texture travels well for a take-along snack.
Mango Coconut is my favorite chia pudding breakfast flavor because it's bright and fruity. The chia seeds make a satisfying breakfast or snack and you can make it up to 3 days beforehand.
For more well-loved chia pudding flavors, check out my Classic Coconut Milk Chia Pudding, Pumpkin Chia Pudding, and Chocolate Chia Pudding.
Looking for more mango recipes? My Mango Popsicles, Peach Mango Smoothie, and Gluten Free Mango Muffins are a hit!
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How to make it
This super easy make-ahead mango coconut chia pudding is as simple as mixing 4 ingredients together and letting it set overnight.
Ingredient Notes + Substitutions
Here's what you need to make this recipe:
- coconut milk - Full-fat coconut milk makes this recipe rich and creamy. If it is still solid, warm until liquid so it combines evenly. You can substitute other plant-based milk such as almond, hemp, or oat milk. For these substitutes, replace the water with more plant-based milk.
- mango - Use fresh or frozen diced mangoes. The frozen mango will defrost in the fridge overnight while the chia pudding gels.
You also need vanilla extract and chia seeds to make this recipe.
See the recipe card for the full list of ingredients with quantities.
Step-by-Step Instructions
There are only two easy steps to make Mango Coconut Chia Pudding.
- Mix: Add the coconut milk, water, chia seeds, vanilla, and mango to a jar and close the lid. Shake it well and let it rest for a minute or two. Then, give it another shake and repeat at least one more time for the chia seeds to distribute evenly.
- Set: Let it rest for at least 2 hours to set. You can also let it sit overnight in the fridge, and it will be ready in the morning. Top it with your favorite toppings and enjoy! I like chopped cashews and more fresh fruit on top.
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📖 Recipe
Mango Coconut Chia Pudding
Ingredients
- â…“ cup water
- â…“ cup full fat coconut milk if solid, warm until liquid
- ½ cup fresh or thawed frozen mango
- ¼ teaspoon vanilla
- 3 tablespoons chia seeds
Instructions
- Prep: Add all the ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time. Stirring multiple times prevents the chia seeds from sticking together.
- Rest: Let rest for at least two hours in the refrigerator or at room temperature. If making overnight, store it in the refrigerator. Before eating, top mango coconut chia pudding with fresh chopped tropical fruits, coconut shavings, and nuts if you like!
Notes
Nutrition
Expert Tips
These tips will help you make this mango coconut chia pudding your own and get the best creamy texture.
Thin if needed.
This chia pudding with coconut milk makes a rich, thick pudding. You can add some more water or milk if too thick. It's easier to thin it out than to make it thick again after making it, so only add a little liquid at a time to reach your desired consistency.
Make it the night before.
Allowing the chia pudding to gel overnight makes the seeds plumper and the pudding more set. It's also great for thawing mango chunks if using frozen, and making sure you have breakfast or a take-along-snack ready to go in the morning.
Add maple syrup or honey to make it a bit sweeter, if you like!
Because of the mango, this chia pudding recipe is already a little bit sweet. Make it a little sweeter with honey or maple syrup, and stir it in well.
Prevent chia seed clumps.
You know you're finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).
Optional Toppings
No toppings are necessary for this Mango Coconut Chia Pudding, but here are some I like to add to make it extra special.
- chopped nuts - Roasted and salted cashew pieces are my favorite.
- dried coconut - You can use sweetened or unsweetened dried coconut, and it adds a nice texture. Especially if you use toasted coconut!
- extra chopped fruit - I think more chopped mango or diced honeydew melon tastes really nice on top of this mango coconut chia pudding.
Recipe FAQ's
Here I answered some frequently asked questions about this Mango Coconut Chia Pudding recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in the refrigerator for up to 3 days. It's a great meal prep recipe, but I recommend only making enough for 3 days at a time.
Chia seeds are on the allowed lists for paleo, ketogenic, and vegan diets.
More Easy Make-Ahead Breakfasts
Looking for more easy make-ahead breakfast recipes like this one? Try these:
McKenzie says
I’ve been batch making this recipe for years. Just wanted to say thanks!
Nancy says
This tastes like summer! Yum!