Creamy Coconut and Mango Chia Pudding
A refreshing and creamy chia pudding made with coconut milk and topped with fresh mango for a tropical breakfast or dessert. This vegan-inspired desserts (vegan) ready in about 5 minutes pairs chia seeds, unsweetened coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, 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.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 medium, peeled and diced ripe mango
- 2 tbsp toasted coconut flakes
Instructions
- Step 1: In a mixing bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
- Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumps. Cover and refrigerate for at least 4 hours or overnight until the pudding thickens to a creamy consistency.
- Step 3: Before serving, stir the pudding well and transfer to serving bowls. Top each with 1/2 of a diced medium ripe mango and sprinkle with 2 tbsp toasted coconut flakes for added texture and flavor.
- Step 4: Serve chilled as a healthy breakfast or light dessert.
Frequently asked questions
How long does Creamy Coconut and Mango Chia Pudding take to make?
Total time is about 5 minutes (5 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 Creamy Coconut and 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 Creamy Coconut and 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 Creamy Coconut and Mango Chia Pudding for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Creamy Coconut and 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.
