Mango Coconut Chia Delight (Printable Version)

Tropical layers of coconut milk, mango puree, and chia seeds create a creamy, refreshing treat.

# What You’ll Need:

→ Chia Pudding Base

01 - 13.5 fl oz coconut milk (full-fat or light)
02 - 3 tbsp maple syrup or honey (to taste)
03 - 1 tsp vanilla extract (optional)
04 - 6 tbsp chia seeds

→ Mango Layer

05 - 2 large ripe mangoes (peeled and diced, approx. 14 oz flesh)
06 - 1 tbsp lime juice
07 - 1–2 tbsp maple syrup or honey (optional, to taste)

→ Toppings (optional)

08 - 2 tbsp toasted coconut flakes
09 - 1 tbsp chopped pistachios or almonds
10 - Fresh mango cubes or mint leaves

# Step-by-Step Guide:

01 - Whisk coconut milk, maple syrup or honey, and vanilla extract together in a mixing bowl until smooth.
02 - Add chia seeds and stir thoroughly to evenly distribute them throughout the liquid.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until thickened to a pudding texture.
04 - Combine diced mango, lime juice, and optional sweetener in a blender until smooth; adjust sweetness to taste.
05 - Spoon chia pudding into serving glasses or bowls to fill halfway, then add a generous layer of mango puree on top.
06 - Garnish with toasted coconut flakes, nuts, fresh mango cubes, or mint leaves as desired.
07 - Present immediately after assembling or keep refrigerated until serving chilled.

# Additional Tips::

01 -
  • It tastes indulgent but requires almost no actual cooking—just a bowl and a whisk.
  • The texture hits that sweet spot between creamy and slightly bouncy, thanks to the chia seeds doing the work overnight.
  • You can prep it in under 15 minutes, which feels like cheating when breakfast actually tastes this good.
02 -
  • Chia seeds need immediate stirring when they hit the liquid, or they'll stubbornly clump at the bottom and ruin your pudding's texture—learned this the hard way twice.
  • A truly ripe mango makes all the difference; one that smells floral and yields to gentle pressure will taste sweet enough on its own, saving you from over-sugaring.
03 -
  • Toast your own coconut flakes in a dry pan for 2 minutes if you can—the difference between raw and toasted is everything, adding warmth and depth that feels almost caramel-like.
  • If your mango isn't quite ripe enough, a squeeze of honey mixed into the puree will round out the flavor without making it cloying.
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