Mango Coconut Chia Pudding
Creamy, tropical, and naturally sweet, this mango coconut chia pudding is sunshine in a jar. Juicy diced mango is folded right into the rich coconut chia base, then topped with even more fresh mango for bright bursts of flavour in every bite. It’s an easy, make-ahead breakfast or snack that feels indulgent while still being wholesome and nourishing!
Ingredients
1 cup full-fat coconut milk (or light coconut milk)
1 large ripe mango, diced (divided)
3 tablespoons chia seeds
1–2 tablespoons honey or maple syrup
1 teaspoon vanilla extract (optional)
Pinch of salt
Tips
For extra texture, sprinkle with toasted coconut flakes.
Add a squeeze of fresh lime juice for brightness.
Directions
In a bowl or jar, whisk together the coconut milk, chia seeds, sweetener, vanilla, and salt.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours (or overnight) until thick and pudding-like.
Once set, gently fold in half of the diced mango until it is evenly distributed.
Spoon into serving glasses and top with the remaining diced mango.