Secluded Beach Mango and Coconut Chia Pudding
A refreshing chia pudding layered with ripe mango and creamy coconut milk, evoking the tropical feel of a quiet beach getaway. This caribbean-inspired vegan ready in about 10 minutes pairs chia seeds, coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/3 cup chia seeds
- 1 1/4 cups coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup diced ripe mango
- 2 tbsp toasted coconut flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/4 cups coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until well combined and chia seeds are evenly suspended.
- Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight, until it thickens into a creamy pudding with a gel-like texture.
- Step 3: Just before serving, dice 1 cup ripe mango into small cubes and gently fold half into the pudding to distribute the fruit.
- Step 4: Spoon the pudding into serving glasses or bowls, top with the remaining diced mango and 2 tbsp toasted coconut flakes for a crunchy contrast, bringing a tropical beach vibe to the dish.
Frequently asked questions
How long does Secluded Beach Mango and Coconut 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 weeknight; double the batch on Sunday for two dinners.
How do I store leftover Secluded Beach Mango and Coconut 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 Secluded Beach 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 Secluded Beach Mango and Coconut 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 Secluded Beach Mango and Coconut 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.
