Half-Sweet Mango and Coconut Chia Pudding

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A refreshing chia seed pudding with half the usual coconut milk sweetness, balanced by ripe mango and a hint of vanilla. This recipe (vegan), ready in about 5 minutes, layers chia seeds, coconut milk, unsweetened almond milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. 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

• 3 tbsp chia seeds
• 1/2 cup (full-fat canned) coconut milk
• 1/2 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 medium, diced (about 3/4 cup) ripe mango
• 1 tbsp toasted shredded coconut

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp chia seeds, 1/2 cup full-fat canned coconut milk, 1/2 cup unsweetened almond milk, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until well combined.
2. Step 2: Cover the mixture and refrigerate for at least 4 hours or overnight until it thickens to a pudding-like consistency with visible chia seeds swollen and gelatinous.
3. Step 3: Before serving, stir the pudding well and spoon into serving glasses or bowls.
4. Step 4: Top each serving with 3/4 cup diced ripe mango (from 1/2 medium mango) and sprinkle 1 tbsp toasted shredded coconut for added crunch and flavor.
5. Step 5: Serve chilled as a light and naturally sweet breakfast or dessert.