Mango Coconut Chia Pudding – Creamy and No-Cook
A creamy, no-cook Mango Coconut Chia Pudding made with chia seeds, coconut milk, and mango puree. A healthy, dairy-free dessert or breakfast.
If you’re looking for a deliciously creamy and nutritious dessert that requires zero cooking, you’ve come to the right place! This Mango Coconut Chia Pudding is perfect for busy weeknights or a refreshing breakfast. With its tropical flavors and healthy ingredients, you’ll want to make it again and again.
Mango Coconut Chia Pudding
- Requires no cooking!
- Healthy, gluten-free, and vegan.
- Rich in omega-3 fatty acids and fiber.
Ingredients
- Chia seeds: 1/4 cup – a great source of fiber and omega-3s.
- Coconut milk: 1 can (400ml) – gives a creamy texture and rich flavor.
- Mango puree: 1 cup – naturally sweet and full of vitamins.
- Honey or maple syrup: 2 tablespoons – for sweetness (optional).
- Vanilla extract: 1 teaspoon – enriches the flavor.
How to Make
To make this no-cook Mango Coconut Chia Pudding, simply combine the chia seeds, coconut milk, mango puree, honey (or maple syrup), and vanilla extract in a large mixing bowl. Whisk everything together until the chia seeds are evenly distributed. Allow the mixture to sit for about 10-15 minutes so the chia seeds can absorb the liquid and thicken. Afterward, give it another stir and divide the pudding into serving jars or bowls. You can let it chill in the refrigerator for at least 2 hours or overnight for a firmer texture. Serve chilled, and enjoy the delightful tropical taste!
Tips
- Use ripe mangoes for the best flavor.
- Adjust the sweetness to your preference.
- Experiment by adding toppings like sliced fruit or nuts.
Make-Ahead
This pudding is perfect for meal prepping! Make it up to three days in advance and store it in the refrigerator for easy grab-and-go snacks.
Storing
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3-4 days.
Freezing
While it’s possible to freeze chia pudding, it may change the texture upon thawing. If you choose to freeze it, use freezer-safe containers and consume within 1 month.
Reheating
There’s no need to reheat chia pudding; it’s best enjoyed cold.
Serving Suggestions
Top your pudding with fresh mango slices, shredded coconut, or a sprinkle of chia seeds for added texture. You can also serve it with granola for a delightful crunch.
Recommended Products
Check out this high-quality glass jars set perfect for storing your delicious Mango Coconut Chia Pudding.
Related Recipes
- Tropical Fruit Salad
- Coconut Smoothie Bowl
- Avocado Chia Seed Pudding
- Peanut Butter Banana Overnight Oats
Ingredients
- Chia seeds: 1/4 cup
- Coconut milk: 1 can (400ml)
- Mango puree: 1 cup
- Honey or maple syrup: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
Combine ingredients
Combine chia seeds, coconut milk, mango puree, honey (optional), and vanilla extract in a large mixing bowl.
Whisk
Whisk until chia seeds are evenly distributed.
Thicken
Let sit for 10-15 minutes for the chia seeds to thicken.
Divide
Stir again and divide into serving jars or bowls.
Chill
Chill in the refrigerator for at least 2 hours or overnight.
Serve
Serve chilled and enjoy!
Notes
- This pudding can be topped with fresh fruit or toasted coconut.
Nutrition Facts
Frequently asked questions
Is this mango coconut chia pudding vegan and dairy-free?
Yes. It contains plant-based ingredients; choose maple syrup instead of honey to keep it vegan.
Can I use other milk instead of coconut milk?
Yes, you can substitute almond milk or another non-dairy milk, but the texture may be lighter.
How long does it take to set?
Chill for at least 2 hours or overnight for a thicker pudding.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days.
What toppings go well with this pudding?
Top with fresh mango, shredded coconut, sliced fruit, or a sprinkle of chia seeds.
