Mango Coconut Chia Pudding Recipe That’s Loaded with Sweet and Creamy Goodness
Dive in, spoon first, to my mango coconut chia pudding recipe and enjoy each and every wholesome, gooey spoonful, packed with sweetness and goodness.
Mango Coconut Chia Pudding Recipe
Chia puddings come in all shapes and sizes, and mango and coconut is such a great way to bring a sweet and tropical flavor profile to this dish.
I love how the boldness of the mango, with its floral and super sweet notes, is balanced wonderfully by the more subtle notes of the coconut, with its mild sweetness and delightful creaminess.
You’re going to have a blast with this fun and fruity chia pudding. It’s perfect for an energizing breakfast, or a supercharged snack to get you through the afternoon slump.
Ingredients
To make my mango coconut chia pudding, you’ll need the following ingredients:
- Mango – 1 large mango
- Chia Seeds – 8 tbsp
- Carton Coconut Milk (Coconut Drink)* – 2 cups
- Shredded Coconut – 2 tbsp
- Agave Syrup or Honey – 2 tbsp
* In the US, use the coconut milk sold in cartons. In the UK or EU, you’ll find the carton coconut milk under the name of ‘coconut drink.’ Just don’t use the canned coconut milk.
Step-by-Step Instructions
Step 1 – Peel the mango, cut it into chunks, and add the mango and the agave nectar or honey to the coconut milk (coconut drink) either in a large bowl (for using with an immersion blender) or to a blender.
If you want to use some fresh mango for decoration at the end, save a few chunks of mango for later.
Step 2 – Blend the mango, the sweetener, and the coconut milk.
Step 3 – Split the coconut-mango liquid into two smoothie jars and add 4 tbsp of chia seeds to each jar.
Step 4 – Mix in the chia seeds with a spoon.
Step 5 – Let them rest for 15-20 minutes and then stir the chia seeds well one more time.
Step 6 – Add 1 tbsp of shredded coconut to each jar and stir.
Step 7 – Cover the jars with lids or saran wrap (cling film) and let them chill in the fridge overnight or for at least 8 hours.
Step 8 – Finish with a generous garnish of chopped mango and shredded coconut, and enjoy chilled.
Each wholesome, creamy spoonful unleashes fresh, tropical goodness from the mango, while at the same time transporting you to a quiet Caribbean beach with the notes of coconut.
All these flavors are wrapped within a lusciously thick texture, with a delightful little crunch from the chia seeds, to make for a super fun breakfast, lunch, or snack. I keep these rocket-fueled puddings in the fridge and pull one out when I’m feeling low on energy to turbo-charge me through the rest of the day.
Mango Coconut Chia Pudding Recipe Card
Mango Coconut Chia Pudding
Ingredients
- 1 large mango
- 8 tbsp chis seeds
- 2 cups carton coconut milk (coconut drink)
- 2 tbsp shredded coconut
- 2 tbsp agave syrup (or honey or sweetener of choice)
Instructions
- Peel the mango, cut it into chunks, and add the mango and the agave nectar or honey to the coconut milk either in a large bowl (for use with an immersion blender) or to a blender. If you want to use some fresh mango for decoration at the end, save a few chunks of mango for later.
- Blend the mango, the sweetener, and the coconut milk.
- Split the coconut-mango liquid into two smoothie jars and add 4 tbsp of chia seeds to each jar.
- Mix in the chia seeds with a spoon.
- Let them rest for 15-20 minutes and then stir the chia seeds well one more time.
- Add 1 tbsp of shredded coconut to each jar and stir.
- Cover the jars with lids or saran wrap (cling film) and let them chill in the fridge overnight or for at least 8 hours.
- Finish with a generous garnish of chopped mango and shredded coconut, and enjoy chilled.
Notes
In the US, use the coconut milk sold in cartons. In the UK or EU, you’ll find the carton coconut milk under the name of ‘coconut drink.’ Just don’t use the canned coconut milk.
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Keep this mango coconut chia pudding recipe for safekeeping by saving it to one of your recipe or lunch idea Pinterest boards.
