Mango Coconut Chia Pudding - This mango coconut chia pudding sets into a creamy, spoonable texture that feels plush and lightly gelled, with tiny chia pearls that add a gentle pop. The flavor is tropical and balanced: ripe mango brings bright sweetness, coconut milk adds rich roundness, and a squeeze of lime keeps everything clean and fresh. It’s naturally satisfying without feeling heavy, and the color is vibrant enough to look like a café parfait. Because it chills overnight, it’s perfect for meal prep and gives you a grab-and-go breakfast or light dessert with almost no morning effort.

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Mango Coconut Chia Pudding - Chia pudding works because chia seeds hydrate and form a gel network, and the key is getting the liquid ratio and mixing timing right. If you dump everything in and walk away, the seeds clump, leaving you with uneven texture—some parts watery, others overly thick. After testing, I found that a two-stage stir is the simplest fix: whisk once at the start to distribute seeds, then whisk again after 10 minutes when the gel begins forming. That second mix breaks early clusters and guarantees a creamy, uniform set. Coconut milk adds richness, but full-fat coconut milk can set very thick; balancing it with a little regular milk (or water) gives a velvety texture that still feels indulgent. Mango is both sweet and watery, so I fold it in as a thick puree rather than chunks for the base, then save diced mango for the top so the pudding doesn’t loosen over time. A small amount of maple syrup is optional, because truly ripe mango often provides enough sweetness; the lime juice and zest are the real secret because they brighten the fruit and keep the coconut from tasting flat. This shows how basic ingredients create something special: when you respect hydration and mixing, you can get a restaurant-style texture without cooking. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—tiny steps like staged stirring and thoughtful fruit layering make the difference between “healthy snack” and a satisfying breakfast you actually crave.

Dietary Notes

✓ Make-Ahead Breakfast
✓ No-Cook Recipe
✓ Creamy Tropical Texture
✓ Meal-Prep Friendly

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Why You'll Love This

Creamy, Consistent Set: Two-stage stirring prevents clumps and guarantees a smooth, velvety pudding.
Bright Tropical Flavor: Mango and lime keep coconut richness clean and balanced.
Flexible Sweetness: Rely on ripe fruit or add maple syrup to match your taste.
Perfect for Meal Prep: Chills overnight and stays satisfying for busy mornings.

Mango Coconut Chia Pudding

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 480

🔥 Cook Time: 0min

🥨 Yield: 4

🍞 Method: No-Bake

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1/2 cup (80 g) chia seeds
1 cup (240 ml) full-fat coconut milk
3/4 cup (180 ml) milk (dairy or unsweetened plant milk)
1 cup (240 ml) ripe mango, peeled and pureed
1 tbsp lime juice
1 tsp lime zest
1 tsp vanilla extract
1–2 tbsp maple syrup (optional)
1/8 tsp fine salt
1 cup (165 g) diced mango (for topping)
2 tbsp toasted shredded coconut (for topping)

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chia seeds Whisk chia thoroughly and stir again after 10 minutes; staged mixing prevents clumps and guarantees a creamy, velvety gel instead of a bumpy, uneven texture.
full-fat coconut milk Full-fat coconut milk creates a rich, creamy mouthfeel; if it sets too thick, balance with milk so the pudding stays spoonable and smooth rather than stiff.
milk (dairy or unsweetened plant milk) Milk lightens the coconut base and keeps the set tender; it helps the chia gel feel silky and prevents an overly dense, heavy pudding.
ripe mango, peeled and pureed Use very ripe mango for natural sweetness and vibrant color; blending into a thick puree keeps the pudding creamy and prevents watery separation during chilling.
lime juice A small squeeze brightens the fruit and cuts coconut richness; it builds flavor and keeps the finish clean without turning the pudding sour.
lime zest Zest adds aromatic citrus pop without extra liquid; it makes the mango taste fresher and more vivid, especially after an overnight chill.
vanilla extract Vanilla rounds the tropical notes and makes the pudding taste more dessert-like; stir it into the base so it distributes evenly through the gel.
maple syrup (optional) Sweeten only if needed; adjust based on mango ripeness so the flavor stays balanced and not overly sweet, especially for a breakfast-style bowl.
fine salt A tiny pinch sharpens sweetness and makes mango taste brighter; it also prevents coconut from tasting flat after chilling.
diced mango (for topping) Top with diced mango right before serving; adding fresh fruit late keeps it juicy and prevents the pudding from loosening or turning watery.
toasted shredded coconut (for topping) Toast coconut for deeper aroma and crunch; add it last-minute so it stays crisp and contrasts the creamy, gelled chia texture.

list_alt Instructions

1

Step 1: Whisk coconut milk, milk, mango puree, lime juice, lime zest, vanilla, salt, and maple syrup (if using) until smooth - dissolving flavors first creates a balanced base before the chia sets.
2

Step 2: Whisk in chia seeds for 30–45 seconds, scraping the bowl to distribute evenly - thorough mixing prevents clumps and starts a uniform gel network.
3

Step 3: Let the mixture rest 10 minutes, then whisk again until it looks slightly thicker - the second stir breaks early clusters for a creamy, consistent texture.
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Step 4: Divide into jars or cups, cover, and refrigerate at least 6 hours or overnight - chilling time allows full hydration so the pudding turns velvety and spoonable.
5

Step 5: Stir each jar before serving to check consistency - a quick stir smooths the gel and makes the pudding feel more creamy than bouncy.
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Step 6: If the pudding is too thick, whisk in 1–2 tbsp milk per jar until loosened - adding liquid restores a silky texture without making it watery.
7

Step 7: Top with diced mango and toasted coconut right before eating - last-minute topping keeps the fruit fresh and the coconut crisp.
8

Step 8: Finish with extra lime zest or a pinch of salt if desired - a small aromatic boost makes the tropical flavor taste brighter and more layered.

Nutrition Facts

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Calories 320

Protein 7g

Carbs 33g

Fiber 12g

Sugar 18g

Fat 19g

Sodium 180mg

Potassium N/A

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Serving Suggestions

Serve chia pudding cold straight from the fridge for the most creamy, set texture. Spoon it into clear glasses or jars so the mango color shows, then top with diced mango, toasted coconut, and a little lime zest for a fresh, vibrant finish. If you want extra richness, add a small dollop of Greek yogurt or whipped coconut cream, and for crunch, sprinkle on chopped pistachios or granola right before eating so it stays crisp. This pudding is best served chilled, but let it sit for 5 minutes at room temperature if you prefer a softer, silkier mouthfeel.

How to Store?

Store chia pudding in sealed jars in the refrigerator for up to 4 days; the texture stays thick and creamy, and the flavor often tastes better after the first night. Keep crunchy toppings separate and add them right before serving to prevent sogginess. If the pudding thickens too much over time, stir in a splash of milk to loosen it back to a velvety consistency without breaking the gel structure. Freezing is possible but not ideal because thawing can make the gel weep; if you do freeze, freeze without fresh fruit topping, thaw overnight in the fridge, and whisk well before serving for the smoothest texture.

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