Breakfast Recipe

Coconut Mango Chia Pudding

Creamy coconut chia pudding layered with sweet mango for a refreshing make-ahead summer breakfast.

10 mins + chill time Easy Breakfast
Coconut Mango Chia Pudding

Ingredients

  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 large ripe mango, diced
  • 2 tbsp shredded coconut
  • Fresh mint leaves for garnish
  • Extra mango cubes for serving

Instructions

1

In a bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract.

2

Let sit for 10 minutes, then stir again to prevent clumping.

3

Cover and refrigerate for at least 4 hours or overnight.

4

Blend half the mango until smooth to create a puree.

5

Layer chia pudding and mango puree in serving glasses.

6

Top with diced mango, shredded coconut, and fresh mint.

7

Serve chilled and enjoy.

Why You’ll Love This Recipe

This coconut mango chia pudding is creamy, refreshing, and naturally sweet. It is perfect for busy mornings because it can be prepared the night before and enjoyed straight from the fridge.

  • Perfect make-ahead breakfast
  • Tropical summer flavors
  • No cooking required
  • Beautiful layered presentation

Ingredient Notes

Coconut milk creates a rich and creamy texture while mango brings natural sweetness and a bright tropical flavor.

Chia seeds absorb the liquid overnight, creating a pudding-like consistency packed with texture and flavor.

Tips For The Best Chia Pudding

  • Stir twice during the first 15 minutes to avoid clumps.
  • Use ripe mangoes for maximum sweetness.
  • Allow enough chilling time for the chia seeds to fully hydrate.
  • Serve in clear glasses to showcase the layers.

Variations

Add passion fruit, pineapple, kiwi, toasted almonds, granola, or a drizzle of honey for even more tropical flavor and texture.