This Paleo Mango Chia Pudding with coconut milk is a breakfast with tropical vibes worth waking up for. Prepare the night before with just 4 main ingredients for a quick meal when you’re on the go or looking for a no-fuss breakfast. Enjoy this chia pudding year-round by using frozen mango, and keep it interesting by adding your favorite flavors.
Chia pudding became a favorite gluten-free breakfast and snack during my year of travel! It's the quickest healthy breakfast option -- chia seeds are lightweight and nutrient-packed, and the milk can be super versatile. I usually make chia puddings overnight to take along the next day.
Once I switched from cycle touring to van life, I leveled up to include several amazing flavors. I'm so excited to share this one with you -- Mango Coconut Chia Pudding is my favorite!
Why you’ll love this Coconut Milk Chia Pudding with Mangoes:
Not only does this mango chia pudding with coconut milk has some tasty ingredients, but it’s also a paleo-friendly recipe. This is a remarkable overnight recipe with great flavor and texture.
- Thick and creamy. This recipe uses coconut milk and creates a deliciously thick pudding when combined with chia seeds.
- It’s super versatile. Use any milk on hand and switch the toppings to your craving. Add pineapple and kiwi to build on the tropical flavors., or change the fruit for a different flavor.
- Wholesome and healthy. This is the perfect recipe to start your morning feeling full of energy to get you through. It’s also amazing as a dessert, and you can make it more decadent with coconut shavings and a drizzle of tahini or chocolate.
- Ideal for travel and on the go! Pack into your backpack for a quick snack while hiking, on the road, or just a quick grab-and-go breakfast on a busy morning.
Ingredients + Substitutions
I love making paleo chia pudding with fruit because it’s super easy and only requires 4 main ingredients.
- Coconut milk - This ingredient makes this chia pudding almost decadent with full-fat coconut milk. If it is still solid, warm it until liquid so it combines evenly. You could also use other plant-based milk such as almond, hemp, or oat. The biggest difference will be the consistency since coconut milk is extra thick, and most others don’t offer the same viscosity.
- Mango - Use fresh or thawed frozen diced mangoes.
- Vanilla extract - Just a hint of sweet aromatics to bring this chia pudding together. You can leave it out or swap it for another extract, like almond.
- Chia seeds - Such a fantastic superfood full of fiber, protein, antioxidants, minerals, and omega-3 fatty acids, chia seeds make this a healthy and wholesome breakfast or snack.
How to make chia pudding with coconut milk?
Step one: Add the coconut milk with water, chia seeds, vanilla, and mangoes 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.
Step two: Once you’ve got a good shake or stir, let it rest for at least 2 hours for the chia seeds to work their magic. You can let it sit overnight in the fridge, and it will be ready for you in the morning. Just top it with your favorite additions and enjoy!
Tips for the BEST Chia Pudding Recipe
- Thin out 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 the night before. This is great for an overnight mango chia pudding recipe. It gives the chia seeds time to plump up and the mango to infuse with pudding with more flavor as it sits.
- Sweeten it up. I don’t add any extra sweetening to this chia pudding recipe, but you could add maple syrup or another sweetener if you like.
- 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).
- Switch up the milk. Replace the ⅔ cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water and full-fat coconut milk is my favorite for flavor and texture.
Topping ideas for Paleo Chia Pudding with Coconut Milk
- Chopped nuts
- Desiccated coconut
- Tahini or chocolate drizzle
- Extra fruit
- Spices like cinnamon or ginger
How to Store Chia Seed Pudding
This recipe is fantastic for meal prep as it can be stored up to 5 days in an airtight container in the fridge. You can hold off on adding the fruit until serving.
Tips to make my Mango Coconut Chia Pudding Recipe on the road:
From warm Hawaii campsites to cycling the Pacific Coast and van life, Mango Coconut Chia Pudding is a favorite healthy snack! Check out my Simple 2-ingredient Chia Seed Pudding Recipe for a list of travel tips.
Hungry for more? Check these out:
- Simple Chia Seed Pudding Recipe >> 2-ingredient paleo breakfast
- Chocolate Chia Pudding Recipe
- The 3 Best Gluten Free Smoothie Recipes
- Rice Porridge >> quick + easy GF breakfast
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Paleo Mango Chia Pudding with coconut milk
- ⅓ cup water
- ⅓ cup full fat coconut milk if solid, warm until liquid
- ½ cup fresh or thawed frozen mango
- ¼ teaspoon vanilla
- 3 tablespoons chia seeds
- 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!
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With love and gratitude,