Mango Coconut Chia Delight (Printable)

A tropical blend of coconut milk, mango, and chia seeds creates a creamy, chilled treat.

# What you'll need:

→ Chia Pudding Base

01 - 13.5 fl oz canned full-fat or light coconut milk
02 - 3 tablespoons maple syrup or honey
03 - 1 teaspoon vanilla extract (optional)
04 - 6 tablespoons chia seeds

→ Mango Layer

05 - 2 large ripe mangoes, peeled and diced (approximately 14 oz of flesh)
06 - 1 tablespoon lime juice
07 - 1 to 2 tablespoons maple syrup or honey (optional)

→ Toppings (optional)

08 - 2 tablespoons toasted coconut flakes
09 - 1 tablespoon chopped pistachios or almonds
10 - Fresh mango cubes or mint leaves for garnish

# Preparation steps:

01 - In a mixing bowl, whisk together the coconut milk, sweetener, and vanilla extract until smooth.
02 - Stir chia seeds into the mixture thoroughly to ensure even distribution.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to avoid clumping, until pudding thickens.
04 - Blend diced mango flesh with lime juice and optional sweetener until smooth, adjusting sweetness to taste.
05 - Spoon chia pudding halfway into serving glasses or bowls, then add a layer of mango puree on top.
06 - Top with toasted coconut flakes, chopped nuts, fresh mango cubes, or mint leaves as desired.
07 - Serve immediately chilled for best flavor and texture.

# Expert advice:

01 -
  • It comes together in minutes and does all the work while you sleep or go about your day.
  • The coconut and mango combination feels indulgent but leaves you light, not weighed down.
  • You can make it ahead and grab a jar straight from the fridge when hunger hits unexpectedly.
02 -
  • Stir the chia seeds well right after adding them, or they will clump together and create an uneven texture that no amount of whisking later can fix.
  • Taste the mango puree before layering it in, because some mangoes are sweeter than others and you might need less or no added sweetener at all.
03 -
  • Toast your coconut flakes in a dry skillet over medium heat, watching closely, because they go from golden to burnt in seconds.
  • Use a ripe mango that gives slightly when you press it, the flavor will be sweeter and the puree will blend smoother without needing extra sweetener.
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