Mango Coconut Chia Delight (Print Version)

Creamy coconut milk blends with sweet mango and chia seeds for a refreshing, layered tropical treat.

# What You'll Need:

→ Chia Pudding Base

01 - 13.5 fl oz (1 can) full-fat or light coconut milk
02 - 3 tbsp maple syrup or honey, to taste
03 - 1 tsp vanilla extract (optional)
04 - 6 tbsp chia seeds

→ Mango Layer

05 - 2 large ripe mangoes, peeled and diced (about 14 oz flesh)
06 - 1 tbsp lime juice
07 - 1–2 tbsp maple syrup or honey, optional and to taste

→ Toppings (optional)

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

# How To Make It:

01 - Whisk coconut milk, maple syrup or honey, and vanilla extract until smooth in a mixing bowl.
02 - Stir in chia seeds thoroughly to ensure even distribution throughout the mixture.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until pudding sets.
04 - Blend diced mango flesh with lime juice and optional sweetener until smooth, adjusting sweetness to preference.
05 - Spoon chia pudding halfway into serving vessels, top with a generous layer of mango puree.
06 - Garnish with toasted coconut flakes, chopped nuts, fresh mango cubes, or mint leaves, and serve chilled.

# Expert Tips:

01 -
  • It practically makes itself while you sleep, turning a handful of ingredients into a silky, satisfying breakfast.
  • The natural sweetness of ripe mango means you taste real fruit, not artificial flavoring masking sad pudding.
  • It's the rare dish that feels like treating yourself while being genuinely good for your body.
02 -
  • Stir the pudding at the 30-minute mark or those chia seeds will form an impenetrable clump at the bottom that takes forever to break apart later.
  • The texture difference between a ripe mango and a slightly underripe one is everything; choose one that smells like summer and gives just slightly to pressure.
  • If your pudding seems too thick after chilling, stir in a splash more coconut milk; if it's too thin, it needs more time to sit.
03 -
  • Use a vanilla bean instead of extract if you can find one; split it lengthwise and scrape the seeds directly into the coconut milk for an almost invisible luxury.
  • If your mango is slightly underripe, a teaspoon of honey in the puree will make you forget it wasn't perfect to begin with.
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