Aug 8, 2023 (Last updated Mar 11, 2026) by Hannah Sunderani
This Mango Coconut Chia Pudding is a quick and easy, 6-ingredient recipe, starring my Creamy Coconut Chia Pudding, pureed mango, and toasted coconut. It takes just 20 minutes for the pudding to thicken, and is one of my favourite recipes to meal-prep for a healthy breakfast filled with tropical flavours!
This recipe was inspired by the breakfasts I enjoyed while on a trip to the Bahamas with my family. It was the perfect light, healthy, and refreshing way to start the day! After testing multiple times since returning home, I finally got the perfect thick and creamy chia pudding consistency.
So, let me tell you exactly how to make this mango chia seed pudding so you can make it at home pronto!
This Mango Chia Pudding is….
- Light
- Refreshing
- Made with 6 simple ingredients
- Meal-prep friendly
- Filled with tropical flavours
- Vegan & gluten-free
- Toddler-approved
Ingredient Notes
- Chia seeds: Black chia seeds and white chia seeds will work in chia pudding.
- Coconut milk: I prefer this mango chia pudding with full-fat coconut milk. It makes it rich and creamy. If you prefer to use another non-dairy milk, I’d recommend making my Homemade Almond Milk or Homemade Oat Milk. You could use store-bought almond milk too, but store bought non-dairy milks are typically more watery so the chia pudding might not be as thick and creamy.
- Agave nectar: Lightly sweetens the pudding without overpowering the sweetness from the fresh mangoes and flavour in the coconut. If needed or desired, substitute another liquid sweetener such as maple syrup to taste.
- Mango: I’ve made this delicious breakfast using fresh and frozen mango and both work really well. Try any of the popular varieties include Kent mangoes, Tommy Atkins, Ataulfo, and Honey!
For full ingredient measurements, scroll down to the full recipe card at the bottom of this post!
How to Make Mango Chia Pudding
Start by preparing the Coconut Chia Pudding base. In a medium skillet, toast the coconut flakes, stirring frequently, until lightly golden, about 3-5 minutes. Remove the skillet from the heat and set aside while you prepare the remainder of the pudding.
In a small mixing bowl, combine the chia seeds, coconut milk, agave, and salt. Whisk everything together until well combined. Allow the mixture to sit and hydrate for about 5 minutes. Then, after 5 minutes, give it another good stir and add additional agave if you prefer a sweeter pudding.
Tightly cover the pudding and refrigerate for at least 20 minutes or preferably overnight to thicken.
Then, the next morning, if the pudding is too thick, thin out the consistency with a splash of coconut water to taste. If it’s too thin, stir in an additional 1 teaspoon of chia seeds and wait 10 minutes to check the thickness. Continue until you’ve reached your desired thickness.
Lastly, make the mango puree. In a high speed blender or magic bullet, add the soft mangoes and agave. Blend for 1 minute until the mango mixture is smooth.
Layer the thick and creamy pudding and blended mango puree in cups to create pretty layers. Sprinkle the toasted coconut on top for a delicious crunchy topping and enjoy!
I hope you love this Mango Coconut Chia Pudding Recipe as much as I do! It’s the perfect healthy pudding for busy mornings, a filling afternoon snack, or a healthy dessert. If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more healthy vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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20-Minute Mango Chia Pudding with Coconut Milk
Ingredients
Coconut Chia Pudding
- 1/4 cup chia seeds
- 1 cup full-fat canned coconut milk
- 2 tsp agave (to taste)
- pinch salt
- 1/4 cup coconut water or filtered water (optional, for thinning)
Mango Puree
- 1 1/2 cups fresh chopped mango , or frozen mangoes (thawed)
- 1 1/2 tsp agave
Instructions
Make the chia pudding
- Toast the coconut flakes in a skillet, stirring frequently, until lightly golden, 3-5 minutes. Set aside.
- Shake the canned coconut vigorously to combine before opening.( If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave safe glass and heat for 30 seconds, stir until smooth and combined).
- In a small mixing bowl add the chia seeds and the smooth coconut milk, agave and a pinch of salt and whisk together. Let sit for 5 minutes then whisk again. Taste and add more agave to sweeten if desired.
- Let the chia pudding thicken for 20 minutes or overnight, if too thick add splashes of coconut water or filtered to thin until desired pudding consistency.
Make the mango puree
- Meanwhile, in a blender (or magic bullet) add the soft mangoes and agave. Blend for 1 minute until smooth.
- Divide the coconut chia pudding and mango puree between two cups, optional to layer the chia pudding and the mango for pretty layers. Sprinkle with the toasted coconut for a crunchy topping and enjoy!
Notes
Approvals
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