Name: Mango Coconut Chia Pudding Recipe
Prep time: 10 min
Total time: 4 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ cups full-fat canned coconut milk (or light for fewer calories); ⅓ cup chia seeds; 2 tablespoons maple syrup (or honey/agave to taste); 1 teaspoon vanilla extract; Pinch of sea salt; 2 ripe mangos, peeled and diced (about 2 cups total; reserve some for topping); ¼ cup unsweetened shredded coconut, toasted (optional, for topping); Fresh mint leaves (optional, for garnish)

This creamy, tropical Mango Coconut Chia Pudding combines the rich flavor of coconut milk with nutrient-packed chia seeds and sweet fresh mango. It’s a simple no-cook dessert that’s naturally vegan, gluten-free, and loaded with fiber, healthy fats, and vitamins. Perfect for a refreshing treat or nutritious breakfast!

Why You’ll Love This recipe

You’ll adore this Mango Coconut Chia Pudding because it’s incredibly easy to prepare with just a handful of wholesome ingredients and no cooking required—simply mix and chill!

The combination of creamy coconut milk and juicy mango creates a luscious, tropical paradise in every spoonful, while the chia seeds add a satisfying texture and transform the mixture into a thick, pudding-like consistency overnight.

It’s naturally sweetened, making it a healthier alternative to traditional desserts, yet it feels indulgent and decadent. Packed with omega-3s, antioxidants, and fiber from the chia seeds, plus vitamins from the fresh mango, this recipe supports your wellness goals without sacrificing flavor.

Whether enjoyed as a light dessert, post-workout snack, or make-ahead breakfast, it’s refreshing, satisfying, and sure to become a staple in your healthy recipe rotation—tropical bliss in a jar!

Yield: 4 servings

Mango Coconut Chia Pudding Recipe

Creamy, tropical mango coconut chia pudding—easy, healthy, vegan dessert or breakfast packed with fiber and flavor.

Prep Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

1 ½ cups full-fat canned coconut milk (or light for fewer calories)
⅓ cup chia seeds
2 tablespoons maple syrup (or honey/agave to taste)
1 teaspoon vanilla extract
Pinch of sea salt
2 ripe mangos, peeled and diced (about 2 cups total; reserve some for topping)
¼ cup unsweetened shredded coconut, toasted (optional, for topping)
Fresh mint leaves (optional, for garnish)

Instructions

Start by gathering your ingredients and a medium mixing bowl or large jar—this is where the magic begins!
Pour the full-fat coconut milk into the bowl, giving it a good stir if it's separated for that perfectly creamy base.
Add the chia seeds, maple syrup, vanilla extract, and a pinch of sea salt—everything that will infuse wonderful flavor.
Whisk everything together vigorously for about 1 minute until well combined and no clumps remain.
Dice your ripe mangos, saving a handful of the prettiest pieces for topping later—fold the rest into the mixture for bursts of tropical sweetness.
Cover the bowl tightly with plastic wrap or a lid and let it sit at room temperature for 10 minutes—this helps the chia seeds start absorbing the liquid.
Give it another quick stir to redistribute the seeds, then transfer to the refrigerator to chill for at least 4 hours (overnight is best for the creamiest texture).
While the pudding sets, toast your shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden and fragrant—set aside to cool.
Once chilled and thickened, give the pudding a final stir, then divide into serving bowls or jars.
Top each portion with the reserved fresh mango chunks, a sprinkle of toasted coconut, and a few mint leaves for that gorgeous, irresistible finish—enjoy your tropical paradise!

Notes

This recipe is naturally vegan, gluten-free, and dairy-free. For the best results, use fresh, ripe mangos—the sweeter, the better! If the pudding seems too thick after chilling, stir in a splash of coconut milk before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 388Total Fat 29gSaturated Fat 20gUnsaturated Fat 9gSodium 18mgCarbohydrates 31gFiber 11gSugar 17gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use ripe, sweet mangoes for the best flavor; if your mango is less sweet, add a touch more sweetener.
Stir the mixture well after 5-10 minutes of sitting to prevent clumping and ensure even thickening.
For a smoother pudding, blend half the mango into the base before adding chia seeds.
Adjust the coconut milk—full-fat for richer creaminess or light for a lighter version.
Toast extra coconut flakes for a crunchy topping that elevates the tropical vibe.
Prepare in individual jars for easy portion control and grab-and-go convenience.

Ingredients Notes

Chia seeds are the star here, absorbing the liquid to create that signature pudding texture while providing a boost of plant-based protein, fiber, and omega-3 fatty acids. Full-fat canned coconut milk delivers luxurious creaminess and authentic tropical flavor, though light versions work for a lower-calorie option.

Fresh mango adds natural sweetness, vibrant color, and vitamin C—opt for ripe, juicy ones for the best taste. Maple syrup (or your preferred natural sweetener) enhances the flavors without refined sugar, keeping it healthy.

A splash of vanilla extract rounds out the taste with warm notes, and a pinch of salt balances the sweetness. Optional toasted coconut flakes add crunch and intensify the coconut flavor for an extra-special finish.

Variations and Substitutions

Make it even more tropical by adding diced pineapple or passionfruit alongside the mango. For a protein boost, stir in Greek yogurt or plant-based yogurt before chilling. Swap coconut milk for almond or oat milk for a lighter version, though it will be less rich.

Use honey, agave, or date syrup instead of maple syrup for different natural sweetness profiles. For a spiced twist, add a pinch of cardamom or ginger. If you prefer layered presentation, blend mango into a puree and alternate layers with the chia pudding. For added crunch, top with nuts like almonds or macadamias.

To make it low-carb, reduce the mango and use a sugar-free sweetener. These options keep the recipe versatile while maintaining its healthy, delicious essence.

Storage Options

Store the prepared pudding in an airtight container or individual jars in the refrigerator for up to 5 days. The flavors often improve after a day or two. Keep toppings like fresh mango and toasted coconut separate until serving to maintain texture. Freezing is not recommended as it can alter the creamy consistency.