Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 1/2 cup (80 g) chia seeds
- 3 Tbsp (45 ml) pure maple syrup
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- 2 cups (about 330 g) diced ripe mango (from 2 medium mangoes)
- 1 Tbsp (15 ml) fresh lime juice
- 1/2 cup (40 g) unsweetened coconut flakes (to toast)
Do This
- 1. Whisk coconut milk, chia seeds, maple syrup, vanilla, and salt until smooth.
- 2. Rest 10 minutes, then whisk again to break up clumps.
- 3. Cover and refrigerate at least 4 hours (or overnight) until thick and creamy.
- 4. Toast coconut flakes in a dry skillet over medium-low heat for 3–5 minutes until golden; cool.
- 5. Dice mango and toss with lime juice.
- 6. Spoon pudding into bowls or jars; top with mango and toasted coconut.
Why You’ll Love This Recipe
- Make-ahead friendly: Mix it the night before and breakfast is basically done.
- Bright, tropical flavor: Creamy coconut + juicy mango + a hit of lime tastes like a vacation.
- Great texture: Silky pudding with crunchy toasted coconut on top.
- Easy and flexible: Sweeten to taste and swap toppings based on what you have.
Grocery List
- Produce: 2 medium ripe mangoes, 1 lime
- Dairy: None
- Pantry: 1 can (13.5 oz / 400 ml) full-fat coconut milk, chia seeds, pure maple syrup, vanilla extract, fine sea salt, unsweetened coconut flakes
Full Ingredients
For the Coconut Chia Pudding
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 1/2 cup (80 g) chia seeds
- 3 Tbsp (45 ml) pure maple syrup (see note in Pro Tips if you prefer less sweet)
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
For the Mango Topping
- 2 cups (about 330 g) ripe mango, diced (from about 2 medium mangoes)
- 1 Tbsp (15 ml) fresh lime juice
For the Toasted Coconut
- 1/2 cup (40 g) unsweetened coconut flakes (or shredded coconut)
Step-by-Step Instructions
Step 1: Whisk the pudding base
In a medium mixing bowl, add the full-fat coconut milk, chia seeds, maple syrup, vanilla extract, and salt. Whisk for 60–90 seconds, making sure the chia seeds are evenly distributed and not stuck in clumps.
Tip: If your coconut milk is separated in the can, whisk it well in the can (or shake the unopened can) before measuring so the fat and liquid are combined.
Step 2: Rest briefly, then whisk again
Let the mixture stand at room temperature for 10 minutes. This gives the chia seeds a head start on thickening.
Whisk again for 30–45 seconds, scraping the sides and bottom of the bowl. This second whisk is the easiest way to prevent chewy clumps and get a smooth, creamy pudding.
Step 3: Chill until thick and creamy
Cover the bowl (or portion into jars with lids) and refrigerate for at least 4 hours, or ideally overnight (8–12 hours), until the pudding is thick and spoonable.
If you like a thicker pudding, chill overnight. If you want it looser, you can stir in 1–3 Tbsp of cold water or coconut milk just before serving.
Step 4: Toast the coconut
Place a dry skillet (no oil needed) over medium-low heat. Add the coconut flakes in an even layer.
Toast for 3–5 minutes, stirring frequently, until the coconut is lightly golden and fragrant. Coconut can go from perfect to burnt quickly, so keep it moving and watch closely.
Immediately transfer the toasted coconut to a plate to cool completely (it will crisp up as it cools).
Step 5: Prepare the mango topping
Peel and dice the mango into small cubes (about 1/2-inch / 1.25 cm). Place in a bowl and toss with the lime juice.
The lime brightens the fruit and balances the richness of the coconut milk. If your mango is slightly underripe, the lime also helps wake up the flavor.
Step 6: Stir, portion, and top
After chilling, give the chia pudding a thorough stir to ensure an even, creamy texture. Spoon into 4 small bowls or jars (about 1 cup / 240 ml each).
Top each serving with diced mango and a generous sprinkle of toasted coconut. Serve chilled.
Pro Tips
- For the creamiest texture: Use full-fat coconut milk and don’t skip the second whisk after the 10-minute rest.
- Sweetness control: The recipe is balanced at 3 Tbsp (45 ml) maple syrup. Prefer less sweet? Use 2 Tbsp (30 ml). If your mango is very sweet, you can reduce the syrup.
- Fix a too-thick pudding: Stir in 1 Tbsp cold coconut milk or water at a time until it loosens to your liking.
- Fix a too-thin pudding: Stir in 1 Tbsp (10 g) chia seeds, then chill for 60 minutes more.
- Toasting shortcut: Toast extra coconut and keep it in an airtight container so breakfast stays crunchy all week.
Variations
- Pineapple-lime: Swap mango for 2 cups (330 g) diced pineapple and add 1/2 tsp lime zest.
- Mango coconut “lassi” vibe: Stir 1/2 tsp ground cardamom into the pudding base and top with mango.
- Higher-protein option: Replace 1/2 cup (120 ml) of coconut milk with 1/2 cup (120 ml) plain Greek yogurt (note: no longer dairy-free).
Storage & Make-Ahead
Chia pudding: Store covered in the refrigerator for up to 4 days. It will thicken slightly over time; stir before serving and loosen with a splash of coconut milk if needed.
Mango topping: For best texture, dice mango up to 24 hours ahead and store airtight in the refrigerator. Add lime juice right away to keep it tasting bright.
Toasted coconut: Store completely cooled toasted coconut in an airtight container at room temperature for up to 7 days. Add it just before eating so it stays crisp.
Best make-ahead method: Portion the chia pudding into jars, keep mango in a separate container, and top with mango and toasted coconut right before serving.
Nutrition (per serving)
Approximate, per 1 of 4 servings (without additional toppings): 370 calories, 6 g protein, 34 g carbohydrates, 14 g fiber, 18 g sugar, 24 g fat, 16 g saturated fat, 120 mg sodium.
