Mango and Coconut Chia Pudding
A refreshing, creamy chia pudding layered with ripe mango and coconut milk, perfect for a light dessert or breakfast. This Caribbean-inspired recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, full-fat coconut milk, maple syrup 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 280 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
- 1/4 cup chia seeds
- 1 cup full-fat coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup ripe mango, diced
- 2 tbsp toasted shredded coconut
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until well combined.
- Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight until it thickens to a pudding-like consistency.
- Step 3: Before serving, stir the pudding to break up any clumps. Layer or top the pudding with 1/2 cup diced ripe mango and sprinkle 2 tbsp toasted shredded coconut for added texture and flavor.
Frequently asked questions
How long does Mango and Coconut 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 Mango and Coconut 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 Mango and Coconut 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 Mango and Coconut 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 Mango and Coconut Chia Pudding vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
