Coconut Mango Chia Pudding
A tropical chia pudding layered with creamy coconut milk and bright mango puree, perfect for a cool, light breakfast or dessert. This vegan ready in about 10 minutes pairs Chia seeds, Coconut milk, Maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/3 cup Chia seeds
- 1 1/2 cups Coconut milk
- 2 tbsp Maple syrup
- 1 large, peeled and diced Ripe mango
- 1/2 tsp Vanilla extract
- 2 tbsp, toasted Shredded coconut
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 1 1/2 cups coconut milk, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1/3 cup chia seeds until fully combined.
- Step 2: Let the mixture rest for 10 minutes, then whisk again to break any clumps.
- Step 3: Cover and refrigerate the pudding for at least 4 hours or overnight until thickened to a creamy, spoonable consistency.
- Step 4: While pudding sets, puree 1 large peeled and diced mango in a blender until smooth.
- Step 5: To serve, layer the chilled chia pudding and mango puree in serving glasses or bowls.
- Step 6: Sprinkle 2 tablespoons toasted shredded coconut on top for a snowy, tropical crunch.
Frequently asked questions
How long does Coconut Mango Chia Pudding take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Mango Chia Pudding?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chia seeds from drying out.
Can I substitute ingredients in Coconut Mango Chia Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Mango Chia Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Mango Chia Pudding vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
