Sweet Tropical Mango and Coconut Chia Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing vegan and gluten-free chia pudding layered with ripe mango puree and creamy coconut milk, perfect for a healthy breakfast or dessert. This desserts (vegan, gluten free) ready in about 10 minutes layers chia seeds, unsweetened 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 220 calories and feeds 3, 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.

Prep: 10 min Serves 3 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/4 cups unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
  2. Step 2: Cover and refrigerate the chia mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping, until thick and pudding-like.
  3. Step 3: Meanwhile, blend 1 large peeled and diced ripe mango with 1 tsp lime juice until smooth to create a mango puree.
  4. Step 4: To serve, layer the chia pudding and mango puree in glasses or bowls, then sprinkle 2 tbsp toasted shredded coconut on top for added texture and flavor.
  5. Step 5: Enjoy chilled as a nutritious breakfast or light dessert.

Frequently asked questions

How long does Sweet Tropical 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 Sweet Tropical 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 Sweet Tropical 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 Sweet Tropical Mango and Coconut Chia Pudding for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sweet Tropical 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.

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