Mango Coconut Chia Pudding (Tropical Dream in a Jar!)

Imagine a vacation in every bite: creamy coconut, sweet mango, and the gentle pop of chia seeds. This Mango Coconut Chia Pudding is sunshine-in-a-jar — light, refreshing, and made with just a few nourishing ingredients. It’s a make-ahead miracle perfect for hot mornings, poolside snacking, or impressing your brunch guests without even turning on the stove.

Love recipes like my Peach Melba or Berry Bliss Parfaits? Then this one’s your new summer staple.

🥭 Ingredients:

• 1/4 cup chia seeds
• 1 cup canned full-fat coconut milk
• 1 tbsp maple syrup (or honey)
• 1/2 tsp vanilla extract (optional)
• 1 cup ripe mango, diced (fresh or frozen and thawed)
• Pinch of salt
• Optional toppings: toasted coconut, extra mango, mint leaves

🥥 Instructions:

1. In a bowl or jar, mix coconut milk, maple syrup, vanilla, and salt. Stir in chia seeds.

2. Let sit for 10 minutes, then stir again to break up clumps.

3. Cover and refrigerate at least 3 hours or overnight until thickened.

4. When ready to serve, layer chia pudding and diced mango into glasses or jars.

5. Top with more mango, toasted coconut, and mint if desired.

🍽️ Serving Tips:

• Serve in glass jars or stemless glasses for that “Pinterest-perfect” look.
• Garnish with mango roses or mint sprigs.
• Add a sprinkle of lime zest for a flavor boost.

🌈 Creative Variations:

• Swirl in passionfruit pulp or pineapple puree.
• Add coconut yogurt for extra tang.
• Make layered popsicles with this mix and freeze!

🛠️ Troubleshooting:

• Too runny? Chill longer or add 1–2 tsp more chia.
• Too thick? Stir in extra coconut milk before layering.
• Grainy texture? Let it hydrate longer or try blending.

❄️ Storage Info:

• Keeps in fridge up to 4–5 days.
• Great for prepping 3 jars at once.
• Not ideal for freezing (texture changes).

Mango Coconut Chia Pudding

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time: 3+ hours (overnight best) 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Tropical-Inspired

Servings 2 servings

Ingredients

  

• 1/4 cup chia seeds
• 1 cup canned full-fat coconut milk
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract optional
• 1 cup ripe mango diced (fresh or frozen and thawed)
• Pinch of salt
• Optional toppings: toasted coconut extra mango, mint leaves

Instructions

 

• In a bowl or jar, mix coconut milk, maple syrup, vanilla, and salt. Stir in chia seeds.
• Let sit for 10 minutes, then stir again to break up clumps.
• Cover and refrigerate at least 3 hours or overnight until thickened.
• When ready to serve, layer chia pudding and diced mango into glasses or jars.
• Top with more mango, toasted coconut, and mint if desired.

Notes

• For extra creaminess, blend half the mango with the coconut milk.
• Sub almond or oat milk if you prefer a lighter version.
• Make it parfait-style with granola layers!