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three cups of mango coconut chia pudding with gold spoons on a white marble backdrop

Mango Coconut Chia Seed Pudding

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Total Time: 2 hours
  • Yield: serves 3
  • Category: breakfast
  • Diet: Vegan


This simple but delicious coconut chia pudding is topped with fresh ripe mango. It takes just 10 minutes to prepare and is perfect for a healthy breakfast, snack, or even dessert. You need just a handful of nutrient-dense ingredients, including chia seeds, coconut milk, and mango.


  • 1/2 cup chia seeds
  • 1 can light coconut milk
  • 1/2 tsp vanilla extract
  • 2 tbsp maple syrup
  • Pinch of salt
  • 1 large ripe mango
  • 2 tbsp unsweetened shredded coconut


  1. Add chia seeds, coconut milk, vanilla extract, maple syrup, and salt to a large jar or tupperware with lid. Mix everything up very well for about 30 seconds.
  2. Let the chia pudding sit for 2-3 minutes, then give it another good stir.
  3. Cover and refrigerate at least 1 hour until chia pudding is quite thick and gelatinous – ideally overnight.
  4. When ready to serve, dice up mango into small cubes.
  5. Portion chia pudding into three serving containers and top each with mango cubes and a generous sprinkle of shredded coconut.


How long does chia pudding last in the fridge?

Chia pudding will stay fresh stored in the fridge for 3-5 days. I recommend storing the chia pudding and any toppings like fresh fruit separately, to ensure the toppings maintain their texture.

Because of this, chia pudding is a good meal prep recipe!

Ingredient substitution suggestions

  • You can swap mango for another tropical fruit, like pineapple or papaya.
  • Use honey instead of maple syrup for similar results. (Recipe will no longer be vegan with honey).
  • For a richer, more dessert like chia pudding, use full fat canned coconut milk.

Keywords: coconut chia pudding, mango coconut chia pudding, how to make chia pudding, chia seed pudding, vegan chia pudding