Save I started keeping chia seeds in my pantry after a friend brought me a jar from a health food store, insisting they would change my mornings. I was skeptical until I opened a can of coconut milk one humid afternoon, stirred in the tiny seeds, and woke up to a thick, creamy pudding that tasted like a vacation. The mango puree on top turned it into something I actually craved, not just tolerated. Now it sits in my fridge most weeks, waiting for whenever I need something cool and satisfying without turning on the stove.
I made this for a small gathering once, layering the pudding and mango in clear glasses because I thought it might look nicer. My neighbor asked for the recipe before she even finished her serving. She told me later she started making it every Sunday night for her kids, who thought they were getting dessert for breakfast. It reminded me how something this simple can become a quiet staple in someone elses kitchen too.
Ingredients
- Coconut milk: Full-fat gives you a richer, creamier base, but light works if you want something less heavy without losing the tropical flavor.
- Maple syrup or honey: I usually go with maple syrup for a softer sweetness, though honey adds a floral note that plays nicely with the mango.
- Vanilla extract: Optional, but a small splash deepens the warmth and rounds out the coconut in a way that feels more complete.
- Chia seeds: These little seeds soak up liquid and turn pudding-thick in a couple of hours, so make sure you stir them well at the start or they clump together.
- Ripe mangoes: The riper, the better, because you want that natural sweetness and smooth texture when you blend them into puree.
- Lime juice: Just a tablespoon brightens the mango and keeps the sweetness from feeling flat or one-note.
- Toasted coconut flakes: Toasting them in a dry pan for a minute or two brings out a nutty aroma that makes the topping feel less like an afterthought.
- Chopped pistachios or almonds: I like pistachios for their color and slight saltiness, but almonds add a gentle crunch that works just as well.
Instructions
- Mix the base:
- Whisk the coconut milk, sweetener, and vanilla in a bowl until everything blends smoothly and the liquid looks uniform. This step takes less than a minute but sets up the whole pudding.
- Stir in chia seeds:
- Add the chia seeds and stir thoroughly so they spread evenly through the liquid. If you skip this step or stir halfheartedly, you will end up with a gummy lump at the bottom.
- Chill and stir:
- Cover the bowl and slide it into the fridge for at least two hours, giving it a good stir after the first thirty minutes to break up any clumps. Overnight works even better if you have the time.
- Blend the mango:
- While the pudding sets, toss the mango flesh, lime juice, and sweetener into a blender and run it until smooth. Taste it and adjust if your mangoes were not as sweet as you hoped.
- Assemble the layers:
- Spoon the thickened chia pudding into your serving glasses, filling them halfway, then pour the mango puree on top in a generous layer. You can swirl it gently or leave it clean for a sharper look.
- Add toppings and serve:
- Scatter toasted coconut flakes, nuts, fresh mango cubes, or mint leaves over the top and serve it cold. The contrast between creamy pudding, silky mango, and crunchy topping is what makes each spoonful feel complete.
Save One morning I brought a jar of this to work and ate it at my desk while answering emails. A coworker walked by, stopped, and asked if I was eating dessert before lunch. I told her it was breakfast, and she laughed, but then I saw her searching for chia seeds online an hour later. That is when I realized this pudding does not fit neatly into any meal category, and that is exactly why it works.
How to Get the Best Texture
The key is giving the chia seeds enough time to absorb the liquid fully, which means at least two hours in the fridge but ideally overnight. If you are in a hurry, you can speed it up by stirring every fifteen minutes for the first hour, though I find that more work than it is worth. The pudding should be thick enough to coat the back of a spoon but still soft and creamy, not stiff or gelatinous.
Swaps and Adjustments
If you do not have coconut milk, almond or oat milk will work, though the tropical flavor will fade and you might need to add a little more sweetener to compensate. You can also swap the mango for blended berries, peaches, or even a layer of dark chocolate if you want to take it in a different direction. I have used agave syrup instead of maple syrup with no issues, and once I skipped the vanilla entirely because I ran out and it still tasted just fine.
Storing and Serving Ideas
This pudding keeps in the fridge for up to four days, making it easy to prep ahead and portion out into jars for grab-and-go breakfasts or snacks. The mango puree can be stored separately and layered in right before serving if you want to keep the textures distinct. I have also frozen the mango layer in ice cube trays and dropped a cube into the pudding for a semi-frozen treat on hot afternoons.
- If the pudding thickens too much after a day or two, stir in a splash of coconut milk to loosen it back up.
- For a more dramatic presentation, layer the pudding and mango two or three times in a tall glass.
- Leftover mango puree makes a great addition to smoothies or a topping for pancakes.
Save This pudding has become one of those recipes I make without thinking, the kind that fits into any part of the day and always feels like the right choice. It is simple, forgiving, and somehow tastes better every time I remember to make it again.
Recipe FAQs
- → How long should the chia mixture chill?
Chill the mixture for at least 2 hours to allow chia seeds to absorb liquid and form a creamy texture.
- → Can I substitute the sweetener used?
Yes, maple syrup or honey can be adjusted or replaced to suit your taste preferences.
- → What can I use instead of coconut milk?
Almond or oat milk are great alternatives for a lighter base with different flavor notes.
- → How do I achieve layered presentation?
Alternate spoonfuls of the chia mixture with mango puree in serving glasses for distinct layers.
- → What toppings best complement this dish?
Toasted coconut flakes, chopped nuts, fresh mango cubes, or mint leaves add texture and brightness.