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Mango Coconut Chia Pudding

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This Mango Coconut Chia Pudding is made with coconut milk, almond milk, chia seeds, shredded coconut and mango; a delicious breakfast, snack or dessert loaded with protein, fiber and omega-3!

Mango Coconut Chia Pudding
Mango Coconut Chia Pudding

I absolutely love chia seeds and chia pudding! I’ve been chia pudding for years and this coconut mango combination is always a favorite. It’s also my daughter Karina’s favorite chia pudding. If you would like to try some of my other chia puddings, try this Triple Berry Chia Pudding, Coconut Lime Raspberry Chia Pudding, or these frozen Raspberry Coconut Chia Pudding Pops!

Mango Coconut Chia Seed Pudding

Chia seed pudding is so easy to make, you just combine all the ingredients and refrigerate overnight. It has a tapioca-like texture that I can’t get enough of. The little tiny chia seeds expand to more than 4 times their size when soaked in liquid.

They don’t really have much of a taste so they take on the flavor of whatever you add to them. The texture is similar to the seeds of a passion fruit. And in case you’re wondering, yes it’s the same chia seed used to make Chia Pets. This recipe was created back in 2012, but since I have been seeing chia pudding all over tik tok lately thanks to the Kim Kardashian chia pudding post, it seems to be trending again. And since it is, I thought this would be the perfect moment to re-shoot it and give the photos a face lift.

Is Chia Pudding Healthy?

Chia seeds are an excellent source of omega-3s, the healthy fats we need. Two tablespoons of chia seeds contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins, minerals and fiber. Aside from making pudding, you can also add them to smoothies, muffins, and my favorite, I throw them in my overnight oats

How To Make Chia Pudding

To make chia pudding combine chia seeds with your liquid of choice; milk, dairy-free milk, fruit juice, etc and sweetener of choice. Mix well and let them sit 30 minutes. Then you will want to stir the seeds again so they don’t clump together. At this point you can add fruit, cover the container and refrigerate overnight. Divide in 2 bowls and enjoy.

The most important part of making chia pudding your own is knowing the ratio of chia seeds to liquid! I personally find the best results using 2 tablespoons of chia seeds with 1/2 cup liquid of choice.

Chia Seed Pudding Notes

Chia pudding is perfect for meal prep! You can double, triple this recipe. Chia pudding can be refrigerated for up to 4 days.

How To Make Chia Seed Pudding with Mango

Mango Coconut Chia Seed Pudding

More Chia Seed Recipes:

 

Mango Coconut Chia Pudding

5 from 43 votes
5
Cals:227
Protein:7
Carbs:22
Fat:13
This Mango Coconut Chia Pudding is made with coconut milk, almond milk, chia seeds, shredded coconut and mango.
Course: Breakfast, Dessert, Snack
Cuisine: American
Mango Coconut Chia Pudding
Prep: 5 mins
Cook: 0 mins
Chill Time: 5 hrs
Total: 5 hrs 5 mins
Yield: 2
Serving Size: 1 cup

Ingredients

  • 1/2 cup lite coconut milk
  • 1/2 cup unsweetened almond milk
  • 3/4 cup fresh ripe champagne mango, diced
  • 4 tbsp chia seeds
  • 1 tbsp sweetened shredded coconut
  • 4-6 drops Nu-Naturals liquid stevia, or monk fruit, sugar/honey to taste

Instructions

  • Combine all ingredients in a large container. Mix well and let it sit 30 minutes, then mix again. Refrigerate overnight or at least 5-6 hours, until the seeds expand and thicken.
    How To Make Chia Pudding
  • Divide into 2 bowls or glass dishes and serve. Enjoy!

Last Step:

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Notes

Variations: You can use any milk and sweetener of choice.
Storage: Refrigerate chia pudding for up to 4 days.
Your comments are helpful!! If you’ve tried this healthy Chia Pudding recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!

Nutrition

Serving: 1 cup, Calories: 227 kcal, Carbohydrates: 22 g, Protein: 7 g, Fat: 13 g, Saturated Fat: 4.5 g, Sodium: 66 mg, Fiber: 11.5 g, Sugar: 10.5 g

Categories:

I'm addicted to coconut, combine that with mango and I'm in heaven! And, using chia seeds make an easy, healthy pudding which requires no cooking! Genius!

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322 comments on “Mango Coconut Chia Pudding”

  1. So good! My daughter and I couldn’t wait the full 5 hours and ate it after 1 and it was the best chia pudding we’ve made yet! We did use full fat coconut milk and forgot to get coconut but it was still very good!

  2. CAN you use frozen mango? And is chia considered more of a fat or carb?

    Thanks! Enjoy your recipes so much!

  3. Avatar photo
    Danielle Brooks

    I’ve been enjoying this for dessert all week. It has that little bit of sweetness I need after dinner, but in a healthy manner that keeps me on track. Well done!

  4. I was meal planning on vacation, and knew I would be buying pre-cut mango for another ST recipe, so I search for a breakfast recipe that I could use the remainder of mango with, and found this one. I tripled the recipe to use the entire can of lite coconut milk, and thankfully it was a hit with my whole family! Delicious, filling, and so easy to make and have on-hand for breakfast or a healthy snack. Thanks, Gina!

  5. I plan on making both this version and the raspberry lime version. The base recipes are the same, but the mango version calls for 4 tbsp of chia seeds while the other only calls for 2 tbsp. Should this also be 2 tbsp?
    Thanks!!

    1. Depends on how thick you like it, I go back and forth. This one is really thick, my daughter likes it with less.

  6. My favorite chia seed recipe!  Have tried it with other fruit, but love the mango and coconut combination.  

  7. This was a great, easy, and filling breakfast.  I really enjoyed the coconut flavor and it kept me full until lunch.  I HATE peeling mango but we love it in my house and I always keep frozen mango on hand.  I put the frozen mango in when I mixed everything and by the next morning it defrosted right in the pudding and was perfect

  8. This is fantastic! I made some with strawberries and mangoes combined as well – delicious! Thank you; we always enjoy your recipes! I added in some pea protein powder to increase the protein without changing the taste. 

  9. This was the best chia pudding I’ve had. So delicious even my husband enjoyed it! Very flavorful and so easy to make!. I tripled the recipe so I could use up the entire can of coconut milk. I didn’t add the shredded coconut only because I didn’t have any. I bet it will taste so much better with it! Well add next time. I definitely recommend.

  10. Avatar photo
    Cynthia Pastula

    I haven’t made this yet but plan to this week. I’m allergic to mangos so I plan to substitute some peaches that are on sale this week. I love when I can just grab a breakfast that ready-made and healthy so I’m not looking for other less healthy options.

  11. Just tried this and used yellow kiwi instead of mango. Was yummy and great texture! Will try with mango also once I get my hands on some! 

  12. I have a hard time finding good fresh mangos – how do you think frozen would work? Should I thaw it first? Thanks for all your great recipes- your blogs & cookbooks are my go-to for recipes!!!

    1. I tried frozen mangos with mine, I just let it defrost first before adding it then cut into smaller pieces. Taste delicious!

  13. Avatar photo
    Jenni Ballard

    Delicious! But please fix the link for Personal Points, it’s showing the wrong recipe when you click through to the WW calculator.

  14. Avatar photo
    Heather Johnson

    Absolutely love this. I used unsweetened shredded coconut and monk fruit drops for the sweetener and it is just awesome. 

  15. OMG!  Just made this and used recipe builder for Freestyle points and it came out to 4 points.  Perfect! This is so delicious!  It will be on my regular rotation of breakfast and snacks.  Once again, thanks Gina!  All of your recipes are easy and so delicious.