Coconut Mango Chia Pudding

This creamy coconut mango chia pudding keeps me reaching for a spoon every summer. Its cool and fruity layers make it perfect whenever I crave something sweet but not too heavy. Whether served as breakfast or an after-dinner dessert this is always a crowd-pleaser at family brunches and get-togethers.

My family first tasted this after a beach picnic and now I cannot go a single warm weekend without requests to make it again. I love that even kids are excited for chia seeds when paired with creamy coconut and sweet mango.

Ingredients

• Coconut milk: full fat from a can provides rich creaminess shake well before using and choose cans without gums or additives for best texture
• Pure maple syrup or agave syrup: for natural gentle sweetness check labels to ensure purity
• Pure vanilla extract: infuses warmth and rounds off flavors never use artificial vanilla here
• Sea salt: brings out the tropical flavors and helps balance the sweetness pick a mineral-rich sea salt for best results
• Chia seeds: create the pudding texture and deliver fiber and omega-3s choose fresh seeds stored in a cool dark place for maximum gel
• Mangoes: perfectly ripe are key here look for fragrant slightly soft fruit that yields gently to your thumb
• Lime juice: fresh only brightens the mango flavor and balances sweetness
• Optional maple syrup for mango topping: lets you control the overall sweetness
• Toasted coconut flakes: add crunch and even more coconut flair toast in a dry skillet until golden for best results
• Fresh mint leaves: provide a fresh herbal note and beautiful color only add just before serving

Step-by-Step Instructions

Whisk the Coconut Base:

Combine coconut milk maple syrup vanilla extract and a pinch of sea salt in a medium mixing bowl. Whisk thoroughly until perfectly smooth and glossy with no lumps left in the coconut cream.

Add the Chia Seeds:

Sprinkle chia seeds over the coconut mixture. Stir steadily for a full minute making sure each seed is suspended. Rest for a couple of minutes then stir again to break up any clusters.

Chill the Mixture:

Cover the bowl and transfer to the refrigerator. After thirty minutes open and give the mixture a vigorous stir to prevent clumping. Return to the fridge and chill for at least four hours or overnight until thickened to a creamy pudding consistency.

Prepare the Mango Puree:

Place diced ripe mangoes and lime juice in a blender or food processor. Add a drizzle of maple syrup if your mango is less sweet. Blend until silky smooth for a fine puree or pulse a few times if you prefer a chunkier sauce.

Assemble the Pudding:

Once your chia pudding has thickened remove from the fridge and stir well from the bottom up to redistribute any settled seeds. Spoon evenly into four glasses or bowls.

Top with Mango:

Spoon the mango puree over each serving. Let it cascade naturally for a beautiful layered effect.

Add Garnishes:

Just before serving scatter toasted coconut flakes and fresh mint leaves on top for extra fragrance crunch and a pop of color.

Serve Chilled:

Serve immediately for the freshest flavor or keep chilled until ready to enjoy.

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The best part for me is tasting the first spoonful after waiting the pudding has set. Mango and coconut together remind me of my grandmother’s fruit salads from summers in her kitchen. Every time I serve this dessert someone new asks for the recipe.

Storage Tips

Cover tightly and refrigerate chia pudding for up to four days. Keep mango puree in a separate sealed container and add just before serving to preserve the brightest color and flavor. If prepping ahead stir the pudding well before assembling as some separation is natural.

Ingredient Substitutions

If you prefer a lighter pudding use half coconut milk and half unsweetened almond or oat milk. Pineapple or passionfruit puree can replace mango for a different tropical twist. Agave instead of maple syrup works just as well as a sweetener. To give the pudding even more texture fold diced mango or your favorite fruit directly into the chia mixture before serving.

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Serving Suggestions

I love serving this pudding for breakfast with added granola for crunch or as a cooling dessert after a spicy meal. It pairs perfectly with iced coconut water. If you want extra indulgence top with whipped coconut cream and fresh berries.

Cultural and Historical Context

Chia seeds have been enjoyed since the ancient Aztecs who prized them for energy and nutrition. Coconut milk and mango are staples in Southeast Asian desserts where chilled fruit puddings are especially popular during warm months. This recipe brings together global influences for a treat that feels like a tropical getaway any time of year.

Recipe FAQs

→ Can I use other fruits instead of mango?

Yes, try pineapple, passionfruit, or berries for an equally refreshing topping with the creamy chia pudding base.

→ How long does the pudding need to chill?

Chill for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken properly.

→ Is coconut milk necessary for this dessert?

Coconut milk adds rich flavor, but you can substitute part with almond or oat milk for a lighter texture.

→ Can I prep this in advance?

Absolutely. Both the chia base and mango purée can be made ahead and assembled just before serving.

→ What’s the best way to garnish?

Top with toasted coconut flakes and fresh mint leaves for extra crunch and a burst of freshness.