Go Back

Silky Mango Coconut Chia Pudding - A Tropical Breakfast Delight

This Silky Mango Coconut Chia Pudding is a refreshing and creamy breakfast option that transports your taste buds to a tropical paradise. With the natural sweetness of ripe mangoes and the rich creaminess of coconut, every spoonful feels indulgent yet light. It's a delightful way to start your day, especially for those who appreciate soft and smooth textures.
Texture: Each bite practically melts on your tongue.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1 cup coconut milk Use full-fat coconut milk for a creamier texture.
  • 1 cup mango puree Blend ripe mangoes until smooth to achieve a silky texture.
  • 1/4 cup chia seeds Ensure to soak chia seeds in coconut milk beforehand for softness.
  • 2 tablespoons honey or maple syrup Adjust sweetness to taste, ensuring it dissolves well.
  • 1/2 teaspoon vanilla extract Use pure vanilla extract for the best flavor.

Method
 

Prepare the Pudding
  1. In a medium bowl, whisk together the coconut milk, mango puree, honey or maple syrup, and vanilla extract until smooth. This will create a creamy base for the chia pudding.
  2. Add the chia seeds to the mixture and stir well to ensure they are evenly distributed. Allow the mixture to sit for about 10 minutes, stirring occasionally to prevent clumping.
  3. After 10 minutes, stir the mixture again and then cover the bowl with plastic wrap. Refrigerate for at least 30 minutes, or until the chia seeds have absorbed the liquid and the pudding has thickened to a smooth, soft consistency.
  4. Once set, give the pudding a gentle stir before serving to ensure it's creamy and well-mixed.

Notes

Texture Tips: To achieve a smoother texture, blend the mixture in a blender after it has thickened. For those needing an even softer consistency, let the pudding sit in the refrigerator for an additional hour to fully absorb the liquid and soften further.
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. The pudding is ready when it has thickened nicely and the chia seeds have expanded, creating a soft, gel-like texture. You can also top it with additional pureed mango or a sprinkle of finely grated coconut for extra flavor.