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Coconut Mango Chia Pudding

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5-ingredients thick, creamy Coconut Mango Chia Pudding with layers of coconut chia pudding and mango puree is healthy and a wonderful tropical way to start any morning. This satisfying and filler pudding keeps you full and satisfied for hours.

coconut mango chia pudding topped with mangoes

Coconut Mango Chia Pudding is gluten-free, dairy-free, and sugar-free pudding which ticks all the boxes of healthy breakfast or dessert and is so good. What else would you want in a tasty, healthy, and tropical breakfast dessert? 

It’s made with creamy coconut milk, fresh mango puree, fiber-rich chia seeds, vanilla extract, and maple syrup/honey. And is sweetened with natural sweeteners and that makes it much more enticing. Basically, it has everything to make you fall in love with the fresh and delectable tropical flavors.

Simply combine omega and fiber-rich chia seeds with creamy coconut milk, maple syrup/honey, vanilla, and freshly made tropical mango puree to get this alluring, healthy, super satisfying, and most delicious breakfast/dessert. Can it get any easier than this?

coconut mango chia pudding served in a glass

This coconut chia seeds pudding:

✓ makes a guilt-free dessert.

✓ perfect for an indulging yet healthy breakfast.

✓ makes a lovely late night dessert.

✓ easy and fuss-free to make & ready in no time.

✓ rich in omega-3 & other nutrients.

✓ is creamy, healthy, delicious, and loaded with fiber & protein.

✓ keeps you satiated for hours.

✓ high in antioxidants and iron. 

✓ is so full of powerful antioxidants.

✓ is rich in vitamins and essential minerals. 

✓ is sweetened with a natural sweetener.

✓ is rimmed with the goodness of tropical mangoes.

✓ is made with only 5 wholesome ingredients.

✓ can be made a day before.

coconut mango chia pudding topped with mangoes

What is Coconut Mango Chia Pudding?

Coconut Mango Chia Pudding is a divine layering of mango puree and creamy chia pudding. It’s a healthy, nourishing, and satisfying breakfast or a healthy light dessert that comes together in 5 minutes. This fiber, protein, and antioxidants loaded pudding is made with fresh mangoes, chia seeds, coconut milk, sweetened by a little bit of honey, and flavored by a bit of vanilla extract. 

For this pudding, you just need to mix some natural ingredients and chill them until set. This pudding takes 4 hours to set, but the effective cooking time for this pudding is only 5 minutes. 

What are the ingredients in Coconut Mango Chia Pudding?

Coconut Mango Chia Pudding is made with only 5 ingredients. They are:

  1. Chia Seeds

  2. Coconut Milk

  3. Mango

  4. Maple Syrup/honey

  5. Vanilla Extract

coconut mango chia pudding topped with mangoes

Can I use any other milk for this Mango Chia Pudding recipe?

Yes, you can. I use coconut milk because I like the tropical mango flavors when they are combined with rich, thick, and creamy coconut milk. The combination of coconut and mango is to live for. 

Here are some milk options for you:

  • Oat milk

  • Sweetened vanilla almond milk

  • Almond milk

  • Soy milk

  • Cashew milk 

  • Cow’s milk

coconut mango chia pudding served in a glass

What type of sweetener is best for coconut mango chia pudding?

This pudding does not have a high amount of added sugar. This is because coconut milk and mangoes both are naturally sweet. I am not vegan, so I chose honey for this recipe. 

You can choose any sweetener of your choice. 

Here are your sweetener options:

  • Agave nectar

  • Cane sugar

  • Coconut sugar 

  • Honey

  • Maple syrup

  • Raw sugar 

  • Stevia

How to Make Coconut Mango Chia Pudding?

Making Coconut Mango Chia Pudding is so simple and straightforward, and there is no cooking involved. To make coconut mango chia pudding, you need to simply throw the ingredients in a bowl and stir. 

This is how you make it in 5 simple steps:

Step 1: Add coconut milk, and chia seeds to a mixing bowl. Stir and rest for about 10 minutes.

Step 2: Stir again. Add honey, 1/4 cup coconut milk, vanilla and stir well to incorporate everything. 

Step 3: Cover and set for 4 hours or overnight. 

Step 4: Chop and blend mango into a smooth puree. 

Step 5: Add mango puree to coconut chia pudding to serving jars and top with your favorite toppings. Done! 

You can also double the recipe to make a big batch. This way you can relish and enjoy it for a couple of days.

Check out the detailed recipe in the recipe box on this page.

coconut mango chia pudding topped with mangoes
coconut mango chia pudding topped with mangoes

Important tips and variations to make the best coconut mango chia pudding:

  1. I have used creamy and thick coconut milk for this recipe because it gives a nice rich and creamy texture to this pudding. But you can also use light coconut milk for this recipe.

  2. I added 2 tablespoons of sweetener for 4 servings of this pudding. Feel free to adjust the amount of sweetener according to your taste buds.

  3. You can omit the maple syrup, if the mango alone makes it sweet enough for you.

  4. If your mangoes are not sweet enough, then you can also add some sweetener to mangoes while pureeing.  

  5. For the topping, you can also use toasted coconuts, chia seeds, and a drizzle of honey/maple syrup.

  6. I have used fresh mangoes for this coconut mango chia pudding recipe, but you can also use frozen mangoes for making puree. 

  7. If you don’t want to make mango puree, then simply use canned mango chunks or mango puree.

  8. To make it fuller, you can also use some granola or muesli toppings for this pudding.

  9. Always add topping right before serving.

  10. Instead of pureeing mangoes separately, mangoes can also be pureed along with coconut milk before soaking chia seeds. I personally like this pudding in layers so I add mango puree in a layer.

  11. You can also replace honey/maple syrup with 2 tablespoons of pureed dates.

  12. You can refrigerate any leftovers. Mango chia pudding would stay fresh for up to 4 days.

  13. Sometimes pudding does not thicken up properly. If your chia seed pudding is still liquid and didn’t set as it should, then add about 1 tbsp of chia seeds to the pudding and whisk well. Let it sit for about an hour, and your pudding will thicken up. 

  14. I personally like to use honey because it is higher in antioxidants, lower in fructose-content, is less processed, and has many other health benefits. Feel free to choose any other sweetener.

  15. To get more mango-ey flavors in this pudding, you can add mango chunks in the coconut chia pudding.

  16. You can also add shredded toasted coconut in the coconut chia pudding right before serving it. 

I hope you will like this recipe.

Your feedback is so helpful for me and other MGGK readers. So, if you make this coconut mango chia pudding recipe, then tag me on Facebook or Instagram using @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)

coconut mango chia pudding served in a glass

Coconut Mango Chia Pudding [Recipe]

5 ingredients thick, creamy **Coconut Mango Chia Pudding** with layers of coconut chia pudding and mango puree is healthy and a wonderful way to start morning.
★★★★✰
(Rating: 4.5 from 5 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
05 mins
Category ☶ Cuisine ♨ Serves ☺
Breakfast International 4
Nutrition Info ⊛ Serving size ⊚
175 calories 1 serving

INGREDIENTS

For Coconut Mango Chia Pudding //
  • 1 & 1/4 light coconut milk (I used creamy)
  • 1/4 cup or 4 Tablespoons chia seeds
  • 2 Tablespoon honey/maple syrup or as per taste (you can also use any other sweetener of choice)
  • 1 medium-sized mango
  • Chopped mangoes, for topping

INSTRUCTIONS:

Making Mango Puree //
  1. Chop mangoes, and add them to a blender jar and blend until smooth. Mango puree is ready.
    Image of the cooking step-1-1 for Coconut Mango Chia Pudding
Making Coconut Chia PuddinG //
  1. Add 1 cup of coconut milk and chia seeds to a large mixing bowl. Stir well to combine.
    Image of the cooking step-2-1 for Coconut Mango Chia Pudding
  2. Let it sit 10 minutes and then stir well to get rid of any clumps.
    Image of the cooking step-2-2 for Coconut Mango Chia Pudding
  3. Next, add honey, 1/4 cup of milk, and stir well again.
    Image of the cooking step-2-3 for Coconut Mango Chia Pudding
  4. Cover and refrigerate to set for at least 4 hours or overnight.
    Image of the cooking step-2-4 for Coconut Mango Chia Pudding
Assembling Coconut Mango Chia Pudding //
  1. Once coconut chia pudding has set, stir it again and set aside.
    Image of the cooking step-3-1 for Coconut Mango Chia Pudding
  2. Grab 4 individual serving glass or jars, and add 1 tablespoon mango puree to each glass.
    Image of the cooking step-3-2 for Coconut Mango Chia Pudding
  3. Now, divide half of the pudding and spoon it out into 4 serving glasses.
    Image of the cooking step-3-3 for Coconut Mango Chia Pudding
  4. Then make a layer of mango puree by adding 1 tablespoon mango puree to each glass.
    Image of the cooking step-3-4 for Coconut Mango Chia Pudding
  5. Divide the rest of the pudding into all 4 glasses.
    Image of the cooking step-3-5 for Coconut Mango Chia Pudding
  6. Top with some mango puree and chopped mangoes.
    Image of the cooking step-3-6 for Coconut Mango Chia Pudding
  7. Serve chilled!
    Image of the cooking step-3-7 for Coconut Mango Chia Pudding

WATCH VIDEO:


NOTES:

  1. I have used creamy and thick coconut milk for this recipe because it gives a nice rich and creamy texture to this pudding. But you can also use light coconut milk for this recipe.
  2. I added 2 tablespoons of sweetener for 4 servings of this pudding. Feel free to adjust the amount of sweetener according to your taste buds.
  3. You can omit the maple syrup, if the mango alone makes it sweet enough for you.
  4. If your mangoes are not sweet enough, then you can also add some sweetener to mangoes while pureeing.
  5. For the topping, you can also use toasted coconuts, chia seeds, and a drizzle of honey/maple syrup.
  6. I have used fresh mangoes for this coconut mango chia pudding recipe, but you can also use frozen mangoes for making puree.
  7. If you dont want to make mango puree, then simply use canned mango chunks or mango puree.
  8. To make it fuller, you can also use some granola or muesli toppings for this pudding.
  9. Always add topping right before serving.
  10. Instead of pureeing mangoes separately, mangoes can also be pureed along with coconut milk before soaking chia seeds. I personally like this pudding in layers so I add mango puree in a layer.
  11. You can also replace honey/maple syrup with 2 tablespoons of pureed dates.
  12. You can refrigerate any leftovers. Mango chia pudding would stay fresh for up to 4 days.
  13. Sometimes pudding does not thicken up properly. If your chia seed pudding is still liquid and didn’t set as it should, then add about 1 tbsp of chia seeds to the pudding and whisk well. Let it sit for about an hour, and your pudding will thicken up.
  14. I personally like to use honey because it is higher in antioxidants, lower in fructose-content, is less processed, and has many other health benefits. Feel free to choose any other sweetener.
  15. To get more mango-ey flavors in this pudding, you can add mango chunks in the coconut chia pudding.
  16. You can also add shredded toasted coconut in the coconut chia pudding right before serving it.

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