Mango Coconut Chia Pudding, Creamy and Naturally Sweet
There’s something irresistible about the combination of juicy mango and creamy coconut milk. It instantly feels like sunshine in a jar. This mango coconut chia pudding is one of my go-to breakfasts when mangoes are in season, but honestly, it tastes so indulgent it could easily pass as dessert.
Naturally sweet, extremely creamy, and packed with nourishing ingredients, this vegan chia pudding is as good for your body as it is for your mood. I love enjoying it in the morning for a light yet satisfying start, as an afternoon snack, or dressed up with colorful fruits or coconut flakes, for the prettiest or feel-good dessert.
Why you’ll love it so much ?
- Texture is perfectly creamy : made with 400 ml coconut milk and 1/3 cup (5 tbsp and 1 tsp) chia seeds, it turns out extremely creamy thanks to the coconut milk.
- The mango mousse brings all the sweetness you need. Ripe mango = dessert vibes without any added sweetener.
- Not a fan of coconut milk? Simply use 200 ml coconut milk + 200 ml of your favorite plant-based milk (like almond or oat), or swap it completely. Just make sure to stir well a few times to avoid lumps and get that smooth, creamy texture.
- Also, starting your day with a complete protein like chia seeds helps support sustained energy, keeps you fuller for longer, and nourishes your body from the very first bite.
What makes this mango coconut chia pudding so tasty?
This chia pudding is made with creamy coconut milk (from a can), chia seeds, a hint of lemon, and layered with an irresistibly sweet mango mousse.
The fresh mango purée brings a luscious, naturally creamy texture and a vibrant tropical flavor — especially when the mangoes are perfectly ripe and juicy. In that case, there’s absolutely no need to add any sweetener. Nature does the job beautifully.
Swap ?
- Not a fan of coconut milk? You can easily swap it for almond milk or any other plant-based milk. The result will be slightly lighter and less creamy, but still just as delicious and refreshing.
- Not a fan of mango, or they are not available? Simply mash some fresh berries into a purée and add a drizzle of maple syrup or date syrup for natural sweetness. It’s just as delicious, slightly more tangy, and a perfect alternative to switch things up.
Why does my chia pudding need to sit ?
Chia pudding needs a little time to work its magic. Once mixed with liquid, chia seeds absorb it and can expand up to 10 times their size, creating that signature thick and creamy pudding texture.
For best results, let it sit in the fridge for at least 60 to 90 minutes, or even overnight if you prefer a thicker and firmer consistency. It’s definitely worth the wait!
As it chills, the pudding naturally firms up and becomes perfectly spoonable. You can also prepare a batch in advance and store it in the fridge for up to 3 days, making it ideal for easy, nourishing breakfasts or snacks.
How to prevent lumps in my delicious chia pudding?
When combining the chia seeds with the milk, vanilla powder, and lemon juice, start by whisking well for about a minute to evenly distribute the seeds.
As you prepare the mango, come back to the mixture and whisk it again once or twice. This helps prevent the chia seeds from clumping together and ensures a smooth, even texture.
The natural thickness of coconut milk also helps reduce lumps, giving you a creamier and more consistent pudding.
Top Tip
Chia seeds are a superfood from the Aztec.
The list of their benefits is quite long. It contains a lot of vital nutrients like vitamins A, B, E, and D, omega-3 essential fatty acids, antioxidants, protein, calcium, iron, potassium, as well as other key minerals.
What does it mean? It seems that just two tablespoons of chia seeds contain 10 grams of fiber, 6 grams of protein, more calcium than a glass of milk, more omega-3 than salmon, more iron than spinach, and more antioxidants than blueberries.
Try to add a bit of chia seeds in your granola, smoothie or salad for your daily routine and for a healthy lifestyle (especially if you are plant-based eater or vegan). If you want to try another recipe with chia, I highly recommend my chocolate chia cookies or my lemon curd chia cream.
Healthy mango coconut chia pudding and…
Creamy, satisfying and perfectly sweet !
– Healthy greetings from Laetitia –
Mango Coconut Chia Pudding, Creamy and Naturally Sweet
Ingredients
Chia Pudding
- 1 can of coconut milk, full fat , (400 ml)
- 1/3 cup chia seeds, (5 tbsp + 1 tsp)
- 1 tsp vanilla powder
- 1/2 fresh lemon juice + some zest, (optional if you want to keep it classic)
Mango Puree
- 1 ripe mango, (see above how to swap with berries)
Instructions
Chia Pudding
- Open the can and pour the coconut milk into a bowl. Stir in all the ingredients: chia seeds, lemon, and vanilla powder. Mix for 30 seconds to 1 minute and stop for 10-20 seconds, then mix again for 30 seconds until well combined, using a spoon or a whisker (be sure to distribute evenly chia seeds into the milk). Let it sit for 1-2 minutes and stir well again to prevent lumps from forming.
Mango Puree
- In the meantime, cut the mango into cubes. Put them in a small/medium food processor (or blender) and mix until smooth.
Layer your chia pudding with mango puree
- When the chia pudding has a thicker consistency, take 3 serving glasses (or a big jar) and layer alternatively with chia pudding and mango puree.
- When the glasses are fully covered, place them into the fridge for at least 1h/1h30. The chia pudding will expand a bit more and get firmer. You can keep it in the fridge overnight or for up to 3 days.
ahhh, I was using this one for the chia pudding and it says stir. The other one, matcha chia pudding I think, says whisk! I’ve tried it tonight and indeed it works like a charm!
Dear Brenda, Thank you for your comment, we are very pleased to help you here! You are right : it depends of the type of vegetal mylk you are using.
If you go for a coconut mylk can (thick and creamy), it is enough to stir well, using a spoon and repeat it several times.
If you go for a regular vegetal mylk (like almond mylk in the Matcha Chia Pudding recipe), it is advised to whisk in the chia seeds (and repeat few times).
We hope this will be helpful and that you enjoy your chia pudding !
Laetitia & Theresa