Kenyan Coconut and Mango Chia Pudding
A refreshing and healthy chia seed pudding infused with creamy coconut milk and topped with fresh, juicy mango slices. This african-inspired desserts ready in about 10 minutes layers chia seeds, full-fat coconut milk, honey 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 4, 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
- 1/4 cup chia seeds
- 1 cup full-fat coconut milk
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 medium, peeled and sliced ripe mango
- 2 tbsp (optional) toasted coconut flakes
- 1 tsp (optional) lime zest
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp honey, and 1 tsp vanilla extract until fully combined.
- Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once halfway through to prevent clumps and ensure even pudding consistency.
- Step 3: Before serving, stir the pudding well and divide into 4 serving glasses or bowls.
- Step 4: Top each serving with slices from 1 medium ripe mango, sprinkle with 2 tbsp toasted coconut flakes and 1 tsp lime zest if using, for a fragrant and tropical finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kenyan Coconut and Mango Chia Pudding take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Kenyan Coconut and Mango Chia Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Kenyan 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 Kenyan Coconut and 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.
What goes well with Kenyan Coconut and Mango Chia Pudding?
African desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
