If you’re searching for a quick, healthy, and tropical-inspired dessert or breakfast, this mango coconut chia pudding is the perfect solution.
Made with just a few wholesome ingredients and no cooking required, it’s a refreshing plant-based treat that’s ideal for warm weather or meal prep.
Why This Tropical Chia Pudding Stands Out
This recipe hits all the marks: it’s easy, nourishing, flavorful, and adaptable. With creamy coconut milk, naturally sweet mango, and fiber-rich chia seeds, this pudding is:
- 🌱 100% vegan and gluten-free
- 🌞 Perfect for hot days with no cooking required
- 💪 Loaded with omega-3s, fiber, and antioxidants
- 🕒 Ready in 5 minutes of prep
- 👶 A kid-friendly, make-ahead snack or breakfast
Compared to plain chia pudding, this one pops with flavor thanks to the tropical combination of mango and coconut. It’s also a beautiful golden color that makes it perfect for sharing on Instagram.
Ingredients You’ll Need
1 cup canned full-fat coconut milk (shake well)
1/2 cup fresh or frozen mango puree (1 ripe mango or thawed frozen chunks)
3 tablespoons chia seeds
1 tablespoon maple syrup (or agave, honey if not vegan)
1 teaspoon vanilla extract (optional)
Pinch of salt
Optional Toppings: diced mango, toasted coconut flakes, mint leaves, granola
Ingredient Variations:Use almond milk or oat milk for a lighter version
Blend mango with pineapple or banana for a tropical twist
Sweeten naturally with dates or mashed banana
How to Make Mango Coconut Chia Pudding
1. Blend the Base: In a blender or bowl, mix the coconut milk, mango puree, maple syrup, vanilla, and salt until smooth.
2. Add Chia Seeds: Stir in chia seeds evenly.
3. Stir Again: Wait 5–10 minutes, then stir again to prevent clumping.
4. Chill: Cover and refrigerate for at least 4 hours, ideally overnight.
5. Serve: Stir well before serving. Top with your favorite extras.
Tips for Perfect Consistency & Flavor
- Stir twice: Once after mixing, and again 10 minutes later.
- Adjust sweetness: Mangoes vary—taste and add syrup as needed.
- Thinner or thicker? Add more milk to thin it, or more chia to thicken.
- Use a glass jar: Makes meal prep easy and portable.
Nutrition & Health Benefits
Fiber: Chia seeds are excellent for digestion and help you feel full.
Healthy fats: Coconut milk provides plant-based saturated fats.
Omega-3s: Chia seeds are a plant-based source of this essential nutrient.
Antioxidants: Mango is rich in Vitamin C, A, and antioxidants.
This pudding is ideal for anyone following a vegan, gluten-free, or dairy-free diet.
It’s also free from refined sugar if you skip or reduce the maple syrup.
Storage & Meal Prep
Fridge: Store in an airtight container for up to 5 days.
Portion sizes: Divide into small jars for breakfast or snack prep.
Not freezer-friendly: The texture changes when frozen and thawed.
For more make-ahead ideas, see our post on vegan meal prep breakfast ideas.
Recommended Tool
For blending the mango puree to silky smooth perfection, we recommend the Vitamix A3500 Ascent Series Smart Blender – a high-powered, professional-grade blender perfect for smoothies, soups, and puddings.
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Frequently Asked Questions (FAQ)
- Can I use frozen mango? Yes, just thaw it and blend until smooth.
- What can I substitute for coconut milk? Try almond, cashew, oat, or soy milk. The pudding will be lighter but still tasty.
- Is this pudding suitable for diabetics? Use less mango puree or omit the syrup entirely. Always check with your healthcare provider.
- Can I add protein powder? Yes, vanilla or unflavored plant-based protein blends well into the mix.
- Do chia seeds need to be ground? Nope! Whole chia seeds gel beautifully and give the pudding its unique texture.
About the Author
Hi, I’m Roxanne — a home cook, plant-based foodie, and recipe developer from California. I create easy, colorful, and nourishing recipes inspired by American flavors and seasonal produce.
Whether you’re vegan, gluten-free, or just looking to eat better, I share kitchen-tested ideas that are as fun to make as they are to eat. Let’s bring joy back to your plate!