Pin It I stumbled on chia pudding during a particularly sweltering August when turning on the oven felt impossible. A friend mentioned soaking chia seeds overnight, and I was skeptical until I tasted the creamy, almost tapioca-like texture the next morning. Adding mango and coconut milk turned it into something I craved every afternoon. Now it sits in my fridge most weeks, ready when I need something cool and satisfying without any cooking.
The first time I layered this in clear glasses for a small dinner, everyone assumed I had spent hours on dessert. I smiled and said nothing, letting them believe I was more skilled than I actually am. One guest scraped her spoon along the glass to catch every last bit of mango puree, and that sound became my measure of success. It is one of those recipes that makes you look effortlessly thoughtful.
Ingredients
- Coconut milk: Full-fat gives you that rich, creamy base, but light works if you want something less heavy. I have used both and honestly, the difference is subtle once the chia seeds thicken everything.
- Maple syrup or honey: This is where you control the sweetness. Start with less and taste as you go, especially if your mangoes are already very ripe and sugary.
- Vanilla extract: Optional, but it adds a warm background note that makes the coconut milk taste even more luxurious.
- Chia seeds: These little seeds are the magic. They swell and create that pudding texture without any cooking or gelatin.
- Ripe mangoes: The riper, the better. I once used underripe mangoes and had to add so much sweetener that it threw off the balance.
- Lime juice: Just a tablespoon brightens the mango puree and keeps it from tasting flat.
- Toasted coconut flakes: Toasting them for a few minutes brings out a nutty aroma that pairs beautifully with the creamy base.
- Chopped pistachios or almonds: A bit of crunch on top makes each spoonful more interesting.
Instructions
- Mix the coconut base:
- Whisk the coconut milk, maple syrup or honey, and vanilla extract together until smooth and everything is dissolved. You want no clumps of sweetener hiding at the bottom.
- Stir in chia seeds:
- Add the chia seeds and stir thoroughly, making sure they are evenly distributed and not clumping together. I usually stir for a full minute to be safe.
- Chill and set:
- Cover the bowl and refrigerate for at least 2 hours, but overnight is even better. After the first 30 minutes, give it another stir to break up any clumps that formed.
- Blend the mango layer:
- While the chia pudding chills, blend the mango flesh with lime juice and a bit of sweetener if needed. Taste it and adjust until it feels bright and balanced.
- Assemble the layers:
- Spoon chia pudding into your serving glasses until they are about halfway full, then add a generous layer of mango puree on top. You can do multiple thin layers if you want it to look fancy.
- Add toppings and serve:
- Finish with toasted coconut flakes, chopped nuts, fresh mango cubes, or a few mint leaves. Serve it cold straight from the fridge.
Pin It 
One morning I made this for a friend who was going through a rough week, and she texted me later saying it was the first thing that felt nourishing and comforting at the same time. That is when I realized this recipe is not just about chia seeds and fruit. It is about offering something cool and gentle when life feels hot and overwhelming.
How to Store and Prep Ahead
The chia pudding base keeps in the fridge for up to five days, so I often make a big batch on Sunday and portion it out through the week. The mango puree lasts about three days before it starts to brown slightly, though a squeeze of lime juice helps it stay bright. I prefer to add toppings just before serving so they stay crunchy and fresh.
Ingredient Swaps and Variations
If you are not into coconut, almond milk or oat milk work fine, though the tropical vibe fades a bit. I have also swapped mango for pureed berries or roasted peaches, and both were delicious in their own way. Some people add a spoonful of nut butter to the chia base for extra richness, and I cannot argue with that choice.
Serving Suggestions and Final Touches
This pairs beautifully with a chilled glass of Riesling if you are feeling fancy, or just coconut water if you want to keep the tropical theme going. I have served it in small mason jars for picnics, and it travels surprisingly well as long as you keep it cool. For a little extra flair, try layering it in clear cups so people can see the stripes of creamy white and golden orange.
- Chill your serving glasses in the fridge beforehand for an extra-cold presentation.
- Drizzle a tiny bit of honey over the top just before serving for a glossy finish.
- If you have edible flowers, a single bloom on top makes it look like something from a cafe.
Pin It This recipe has become my answer to so many moments when I want something sweet but not heavy, impressive but not fussy. I hope it finds a spot in your regular rotation too.
Recipe Questions & Answers
- → How long does it take to set the pudding?
Chilling for at least 2 hours is necessary for chia seeds to absorb the liquid and thicken properly.
- → Can I replace coconut milk with another type of milk?
Yes, almond or oat milk can be used for a lighter texture, though it may slightly alter the flavor.
- → What sweeteners work best in this dish?
Maple syrup and honey both add natural sweetness, allowing you to adjust to your desired taste.
- → How can I enhance the texture of the final dish?
Adding toasted coconut flakes and chopped nuts on top brings a pleasant crunch contrast to the smooth pudding.
- → Is this suitable for special diets?
Yes, this preparation is vegan, gluten-free, and dairy-free making it suitable for many dietary preferences.