Tropical Mango Coconut Chia Pudding is creamy, refreshing, and packed with healthy goodness – perfect for breakfast or dessert!

Ingredients

• 1 cup coconut milk
• 1/4 cup chia seeds
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1 ripe mango, diced
• Fresh mint leaves for garnish (optional)

Instructions

1. In a bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract.
2. Let it sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 4 hours or overnight until thickened.
4. When ready to serve, layer chia pudding with diced mango in glasses or jars.
5. Top with fresh mint leaves if desired.

Tips & Variations

• Use canned full-fat coconut milk for a creamier texture.
• You can blend the mango for a smoother layered effect.
• Adjust sweetness to taste using maple syrup, honey, or agave.

FAQs

Can I use frozen mango?

Yes, just thaw it before layering to avoid extra moisture.

How long does chia pudding last in the fridge?

It can last up to 5 days in an airtight container.

If you loved this recipe, don’t miss our Refreshing Summer Berry Cheesecake for more delicious ideas!

Tropical Mango Coconut Chia Pudding

★ ★ ★ ★ ☆

By: Chef Sandra Prep Time: 10 mins Total Time: 30 mins Yield: 8 bars

🖨 PRINT RECIPE 📌 PIN RECIPE

This refreshing chia pudding blends tropical mango and creamy coconut for a healthy breakfast or dessert.

Ingredients

Scale: ½× 1× 2×

• 1 cup coconut milk
• 1/4 cup chia seeds
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1 ripe mango, diced
• Fresh mint leaves for garnish (optional)

Instructions

1. Whisk coconut milk, chia seeds, sweetener, and vanilla in a bowl.
2. Let sit 5 minutes, then stir again to prevent clumping.
3. Refrigerate for 4 hours or overnight until thickened.
4. Layer pudding with diced mango in a jar or glass.
5. Top with mint leaves and serve chilled.

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