Elevate your mornings or recharge your afternoons with this velvety Tropical Mango Coconut Chia Pudding. Packed with juicy mango, creamy coconut milk, and fiber-rich chia seeds, this pudding is both a delicious treat and a nutritional powerhouse. The subtle sweetness of maple syrup ties everything together, making each spoonful irresistibly smooth, bright, and satisfying.
Forget the ordinary—this pudding transforms simple ingredients into a cool, creamy delight in just minutes, with most of the magic happening while it chills. It’s tailor-made for a quick breakfast, a wholesome snack, or even a light dessert. With every bite, you’ll experience tropical flavors and nourishing energy to keep you going through the day.
Tropical Mango Coconut Chia Pudding
Print RecipeIngredients
- 1 ripe mango, peeled and diced
- 2/3 cup unsweetened coconut milk beverage
- 1 tablespoon maple syrup
- 2 tablespoons chia seeds
- 2 tablespoons unsweetened coconut flakes, divided
Instructions
Take half of the mango and mash it in a bowl with a fork, or blend it for a smoother texture.
Combine the mashed mango with coconut milk and maple syrup, stirring until smooth.
Add chia seeds and 1 tablespoon of coconut flakes, mixing well. Cover the mixture and refrigerate for at least 1 hour or until it thickens.
When ready to serve, spoon the pudding into two bowls and top each with the remaining diced mango and a sprinkling of coconut flakes.
Notes
Tips:
For best results, use a ripe mango for natural sweetness and a silky texture. If you prefer a thicker pudding, let it chill overnight. Stir once halfway through chilling to prevent clumping. Swap the maple syrup for agave or honey to suit your sweetener preference. Top with toasted coconut for a satisfying crunch.
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