Summer is just around the corner, so it’s the perfect time to update my mango coconut chia pudding recipe. The whirlwind of endless summer activities – hiking, biking, yoga in the park, road trips, and so on – will be here before we know it. Which is why I love everything about this mango chia pudding! It ticks all the summertime boxes – simple, fast, healthy, delicious.
I’ve made chia pudding with almond milk before, but chia seed pudding with coconut milk might be even better. It’s super rich and creamy. Coconut milk chia pudding makes an amazing paleo breakfast, but it’s also perfect for serving at a brunch, lunch or snack.
And, it takes just 10 minutes!
The best part of this coconut chia pudding recipe is the fresh mango. It adds natural sweetness, so you don’t have to add much additional sweetener. Yay!
What Is Chia Pudding?
Mango coconut milk chia pudding is made with chia seeds, mango, and coconut milk.
In case you’ve never made anything with chia seeds before, they are small seeds that are low in calories and are closely related to mint. (Don’t worry, they do not have a flavor, so they won’t make chia pudding taste like mint.) They tend to take on the flavor of the other ingredients you use.
Chia seed breakfast pudding has become popular in the last few years because of how nutritious it is! Even if it’s a bit of a fad, I’m jumping on the train – because it’s nutrient packed and totally delicious. Mango chia pudding is thick, creamy and has a texture similar to tapioca pudding.
How To Make Chia Seed Pudding
The process for how to make mango coconut chia pudding is just 4 easy steps:
- Whisk together chia seeds, coconut milk, salt, and maple syrup. Give the mixture around 10 minutes to thicken. While you are waiting, stir occasionally.
- Layer the chia pudding with diced mango in glass jars. You can dice the mango while you wait for the coconut chia pudding recipe to thicken from the previous step.
- Toast the coconut in a dry skillet over low heat. Stirring the coconut constantly, it’ll take about 2 minutes for the edges to brown a bit.
- Sprinkle toasted coconut over the jars and refrigerate until you are ready to eat.
Seriously, could it be any easier? Grab a spoon and dig into your healthy chia seed pudding!
Chia Pudding Benefits
Chia seed pudding with coconut milk has so many healthy nutrients! Did you know that chia seeds were a staple in the ancient Mayans’ and Aztecs’ diets, for their ability to boost stamina and increase energy? Yep.
Here’s a breakdown of the benefits you get from eating mango coconut chia pudding:
- Mango – Iron, vitamin B6, vitamin C, zinc, and antioxidants
- Chia Seeds – Omega-3 fatty acids, fiber, protein, calcium, zinc and magnesium
- Coconut Milk – Healthy fats (MCTs), potassium, and calcium
Is It Better To Soak Chia Seeds?
Coconut milk chia pudding doesn’t require the chia seeds to be soaked ahead of time. Chia seeds can absorb up to 12 times its weight in liquid, so eating them when they have absorbed liquid will keep you full longer.
Because there is coconut milk in this easy chia seed pudding, the seeds will absorb the coconut milk.
Mango Chia Pudding Variations
Try some fun mix-in ideas when you make this coconut chia pudding recipe! Here are some ideas:
- Berries – Choose from strawberries, blueberries, raspberries, or anything else you think will go well with this chia pudding recipe.
- Peaches – Alternate the mangos with some peaches mixed in.
- Pineapple – Add some pineapple and this will be almost like a pina colada!
- Vanilla – Start by adding a teaspoon of vanilla extract to this coconut chia pudding recipe, then adjust to taste.
- Cinnamon – Sprinkle a dash of cinnamon on top for a spicy flavor. Perfect for fall!
How To Store Mango Coconut Chia Pudding
Store mango coconut chia pudding in glass jars with lids in the fridge. Mango chia pudding will last 3 to 5 days in the refrigerator.
Since chia pudding keeps really well, I like to make a large batch, then divide into jars to store in the fridge. Perfect for grabbing on busy mornings or throwing into my backpack for an afternoon hike!
Can You Freeze Coconut Milk Chia Pudding?
Yes, you can freeze coconut milk chia pudding. Place it in an airtight container and put it in the freezer for up to 3 months. Thaw overnight in the fridge, and give it a stir before eating.
More Paleo Breakfast Ideas
Once you try this mango chia pudding recipe, I promise you’ll add it to your regular paleo breakfast rotation. And, here are more paleo breakfast ideas you have to try:
- Anti-Inflammatory Turmeric Pineapple Smoothie
- 5-Minute Grain Free Paleo Cereal
- Fluffy Paleo Banana Pancakes
Mango Coconut Chia Pudding Recipe
An EASY mango coconut chia pudding recipe - just 5 ingredients + 10 minutes! Mango chia seed pudding with coconut milk includes 5 variations, too.
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- 1/2 cup Chia seeds
- 2 cups Full-fat coconut milk
- 1 tablespoon Maple syrup
- 1 pinch Sea salt
- 1 medium Mango (diced)
- 1/4 cup Unsweetened coconut chips
More TIPS about this paleo recipe in the post above!
In a medium bowl, whisk together the chia seeds, coconut milk, salt, and maple syrup. Let stand for 10 minutes to thicken, stirring occasionally.
Divide the pudding into 4 jars, layering in the diced mango.
Heat a skillet over low heat and toast the coconut about 2 minutes, stirring constantly, just until toasted.
Top the chia pudding with the coconut and place the lids on the jars. Refrigerate until ready to serve.
Serving Size: 1 jar (1/4 of entire recipe)
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.