Coconut Mango Chia Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and creamy chia pudding made with coconut milk and fresh mango, perfect for a healthy breakfast or snack. This caribbean-inspired breakfast (vegan) ready in about 10 minutes combines chia seeds, coconut milk (full fat), maple syrup into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Prep: 10 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup chia seeds, 2 cups full-fat coconut milk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract until evenly combined.
  2. Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping and ensure a smooth pudding texture.
  3. Step 3: Before serving, dice 1 cup ripe mango and gently fold half of it into the pudding to infuse flavor.
  4. Step 4: Serve pudding topped with the remaining diced mango for a fresh contrast in texture and sweetness.

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 busy morning; prep components the night before to save active time.

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 in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

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.

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