This mango coconut chia pudding is creamy, refreshing, and packed with tropical flavor. Made with simple ingredients like mango, coconut milk, Greek yogurt, and chia seeds, it’s a nourishing option for a healthy breakfast or snack. Whether you prep it for busy mornings or enjoy it as a healthy dessert, this easy recipe is one you’ll come back to again and again.
Looking for other chia pudding recipes? Try one of these!
Why You’ll Love This Recipe
- Creamy, satisfying texture with a naturally sweet flavor profile
- Made with wholesome, simple ingredients
- Naturally sweetened with fruit and a touch of maple syrup (no refined sugar needed)
- Perfect for meal prep and easy grab-and-go breakfasts
- Packed with healthy fats and fiber from chia seeds
- A versatile healthy snack or great breakfast option
- One of those favourite recipes the whole family will enjoy
Ingredient Notes
This coconut mango chia pudding is simple, but a few ingredients can be adjusted to fit your preferences.
- Mango - Use fresh or frozen mango for the best flavor. Fresh mango or mango chunks blend into a smooth mango puree that adds natural sweetness and nutrients like vitamin C and vitamin A. Do you need more recipes that use mango? Try our 5-ingredient easy mango protein smoothie, sweet chili salmon with mango salsa, simple mango popsicles, or the best corn mango salsa.
- Coconut milk - Use light coconut milk for a lighter option or full-fat coconut milk for a richer, more creamy coconut milk texture. You can use canned coconut milk or boxed coconut milk depending on preference. If you prefer regular milk instead of one with coconut flavors, feel free to use that instead.
- Greek yogurt - Adds protein and a thicker, creamy consistency. You can use dairy-free yogurt or swap with non-dairy milk like almond milk or oat milk for a dairy-free version (just reduce the amount of liquid slightly so there isn’t too much liquid).
- Chia seeds - The key ingredient that creates the signature tapioca-like texture in this chia seed pudding recipe.
- Sweetener - Adjust the maple syrup depending on your yogurt and mango sweetness for the perfect level of natural sweetness.
See the recipe card below for a complete list of ingredients and measurements for this creamy coconut chia pudding with mango.
Recipe Tips & Variations
- Whisk well - After adding the chia seeds, give it a really good stir, let it sit for a few minutes, then stir again to prevent clumping.
- Let it set long enough - Give the pudding enough time to thicken (at least 4 hours, ideally overnight).
- Adjust consistency - If it’s too thick, add a splash of milk; if too thin, add a little more chia seeds. You can also blend the chia seeds in the mango mixture if you dislike the texture of chia seeds.
- Add toppings - Top with fresh fruit like extra mango, fresh berries, toasted coconut, or coconut flakes for extra texture. Try our fan favorite homemade coconut granola to go with this coconut milk chia pudding.
- Make it your own - This works well with other tropical fruits or different yogurt options depending on what you have.
How to Make Mango Coconut Chia Seed Pudding
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a bowl, combine the coconut milk, Greek yogurt, maple syrup, vanilla extract, and chia seeds. Whisk until completely smooth.
Let the mixture sit for 5 minutes, then whisk again to prevent clumping and ensure even distribution.
Cover the chia and refrigerate for at least 4 hours, or overnight, until thickened into a creamy pudding.
Step 2: While the chia pudding chills (or ahead of time), add the mango and coconut milk to a blender or food processor. Blend until completely smooth. Cover and refrigerate until ready to serve.
Step 3: To serve, layer the mango mixture on top of the chia pudding.
Mango Coconut Chia Pudding FAQs
Store the mango coconut chia pudding in an airtight container in the refrigerator for up to 4–5 days. For best texture, store the chia pudding and mango puree separately and layer just before serving. This keeps the pudding thick and the mango topping fresh. If already assembled, it will still store well, but the layers may blend slightly over time.Stir before serving and add a splash of milk if needed to loosen the consistency.
This recipe is gluten free and vegetarian. For a dairy free and vegan option, use a plant based alternative to the Greek yogurt.
Other Easy Snack Ideas
If you make this mango coconut chia pudding recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Mango Coconut Chia Pudding
Ingredients
For the chia pudding:
- 1 ½ cups plain, vanilla, or coconut Greek yogurt
- ¾ cup light coconut milk (canned or boxed depending on preference)
- 2-3 tablespoons maple syrup (to taste, depending on whether your yogurt is sweetened or not)
- 1 ½ teaspoons vanilla extract
- 6 tablespoons chia seeds
For the mango puree:
- 1 cup frozen or fresh mango chunks
- ¼ cup light coconut milk
Instructions
- In a bowl, combine the coconut milk, Greek yogurt, maple syrup, vanilla extract, and chia seeds. Whisk until completely smooth.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping and ensure even distribution.
- Cover and refrigerate for at least 4 hours, or overnight, until thickened into a creamy pudding.
- While the chia pudding chills (or ahead of time), add the mango and coconut milk to a blender or food processor. Blend until completely smooth. Cover and refrigerate until ready to serve.
- To serve, layer the mango mixture on top of the chia pudding. Enjoy immediately.
Notes
- Save time/prep ahead:
- Make a large batch - This recipe is perfect for a large batch to enjoy throughout the week.
- Portion ahead - Divide into individual containers for easy grab-and-go breakfasts or snacks.
- Prep the night before - Let it set overnight for a ready-to-eat breakfast the next morning.
- Keep toppings separate - Add favorite toppings just before serving for the best texture.
- Great for busy weeks - One of the easiest ways to have a nourishing option ready during busy mornings.
- This recipe is gluten free and vegetarian. For a dairy free and vegan option, use a plant based alternative to the Greek yogurt.
- The recipe can be found on My Fitness Pal by searching "BWB Mango Coconut Chia Pudding." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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