Mango and Coconut Chia Pudding

When I’m craving something cool, thick, and no-cook, chia pudding is my go-to. No need to worry about catching the perfect temperature—it’s all about the right ratio and a bit of patience.

Mango takes the spotlight in this recipe as the main flavor boost. It doesn’t blend entirely with the chia; instead, it forms a distinct layer or puree added after the pudding sets. This way, the taste remains vibrant and doesn’t get lost.

Coconut milk gives the pudding its rich body and smooth texture. If done right, the pudding is neither watery nor slimy—just perfectly spoonable.

Mango and Coconut Chia Pudding

200kcal

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Prep 30 minutes mins

Total 30 minutes mins

Treat yourself to a delightful and tasty chia pudding that brings a touch of paradise. This mango and coconut recipe is a memorable dessert combo!

Servings 4

Course Dessert

Cuisine Asian

Ingredients

1x2x3x

main

• ▢ 1 cup chia seeds The key ingredient for the pudding's texture.
• ▢ 2 cups coconut milk Use canned milk for a richer flavor.
• ▢ 1 piece mango A ripe mango adds natural sweetness and aroma.

additional

• ▢ 2 tbsp honey Swap with maple syrup for a vegan touch.
• ▢ 1 tsp vanilla Adds a special aroma.

Equipment

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  Миска
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  Віночок
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  Ніж
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  Обробна дошка
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  Склянки

Method

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preparation

1. In a large bowl, mix chia seeds with coconut milk and honey. Stir well to avoid lumps.
2. Let the mixture sit for 10 minutes to allow the chia seeds to absorb the liquid and thicken.
3. Once thickened, stir the pudding again and portion it into serving cups.
4. Peel and slice the mango, then layer it on top of the pudding.
5. Garnish the pudding with vanilla and keep chilled until serving.
   

Nutrition

Calories200kcalCarbohydrates30gProtein4gFat10g

Notes

• Ratio over ingredients. Generally, 3 tablespoons of chia seeds per cup of liquid makes for a good consistency. Any less and it's runny; more and it's too thick.
• Stir twice. Once right after mixing, and again after 10 minutes. This helps prevent clumping.
• Coconut milk should be creamy. Skip the watery kind meant for coffee, and go for the full-fat version.
• Add mango separately. Either as puree on top or diced between layers—this way the flavor stands out.
• Chill for at least 4 hours. Overnight is even better. This helps the texture become more stable.
• Don't sweeten immediately. Try the finished pudding first, then decide if it needs honey or syrup.

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I love this version for its predictability. If you stick to the proportions, the result is always the same: a rich pudding without any surprises. The mango and coconut work harmoniously together rather than competing against each other. This is especially convenient when preparing in advance and you want a consistent texture, not something random.