Tropical
Mango Coconut Chia Pudding
Chia seeds thicken coconut milk overnight into a spoonable pudding layered with ripe mango. It needs no cooking and keeps ready in the fridge for several mornings.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Mixing the night before means breakfast is already done.
- Coconut milk keeps the texture creamy without dairy.
- Mango adds natural sweetness so little sugar is needed.
- Portions travel well in jars for busy mornings.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whisk chia seeds, coconut milk, water, maple syrup, vanilla, and salt in a medium bowl until no clumps remain.
- 2
Let sit 5 minutes, then whisk again so seeds stay suspended.
- 3
Divide mixture among 4 jars or bowls, cover, and refrigerate at least 4 hours or overnight until thick.
- 4
When ready to eat, stir each portion; add a splash of water if it is too firm.
- 5
Top with diced mango and shredded coconut before serving.
Pro tips
- Whisk twice in the first 10 minutes to prevent seed clumps at the bottom.
- Use ripe mango that yields slightly to pressure for best flavor.
- Full-fat coconut milk sets creamier than light versions.
Easy substitutions
- maple syrup
- honey or agave
- mango
- diced pineapple or peaches
- coconut milk
- almond milk plus 2 tbsp coconut cream
Storage and reheating
Storage
Keep covered in the refrigerator up to 4 days. Add fruit toppings just before eating.
Reheating
Serve cold; no reheating needed.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 9 g
Moderate · No Cook · Vegetarian
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An air fryer with a real basket
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A half-sheet pan
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An instant-read thermometer
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