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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
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 minutes
Cook: 0 minutes
Chill Time: 5 hours
Total: 5 hours 5 minutes
Yield: 2
Serving Size: 1 cup


  • 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


  • 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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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!


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


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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323 comments on “Mango Coconut Chia Pudding”

  1. Had something similar at a restaurant recently. Can’t wait to try this next week. Has anyone added protein powder to add extra protein?

  2. 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!

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

    Thanks! Enjoy your recipes so much!

  4. 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!

  5. 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!

  6. 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?

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

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

  8. 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

  9. 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. 

  10. 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.

  11. 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.

  12. 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! 

  13. 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!

  14. 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.

  15. Avatar photo
    Heather Johnson

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

  16. 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.  

  17. I put it in my oatmeal with unsweetened almond milk, cinnamon, sliced almonds and a Banana.  Sometimes I add a tablespoon of natural peanut butter for sweetness ?

  18. This comes out to 5 SP per serving. Please update as I made this and now am 2 more points than I’d planned. It was good, but not filling enough for 5 sp 🙂

  19. I love chia seeds.  I put them in my salads and ive made the chia pudding but my favorite is…..take 1/2 cup unsweetened 2% plain greek yogurt add some unsweetened jello powder your choice of flavor….i love black cherry…..add 1 tbsp of chia seeds and mix.  I sometimes add some protein powder……yum.

  20. I add chia to my eight glasses of water a day with a little lime juice.  I don’t like drinking plain water and this has helped me get to my 8 a day.

  21. So I tried this a few weeks ago and absolutely loved the taste–sweet, but creamy-just delicious!

  22. I made this last night and the chia seeds did not absorb the liquid at all. Any thoughts on why? I was so disappointed!

  23. Avatar photo
    Ruveen Stogryn

    Wow, this is my new go to dessert. Its December so I don't have mangos but I topped mine with chopped pineapple and toasted coconut chips. I also used maple syrup instead of Stevia and added a little vanilla extract. An incredible healthy dessert. Thanks for the recipe!

  24. Avatar photo
    Redesigning mama

    I used all coconut milk and I must have mis-measured, I left it overnight and it came out really soupy (mind you: a delicious soup but soup nonetheless). I just mixed in another T of chia seeds and put it back in the fridge, will check on it in a few hours. I also tried to add a bit of honey since I hadn't added any sweetener when I first made it. You want to know what honey doesn't like? Cold soup, it coagulated on the back of my spoon. Not giving up yet, hopefully in a few hours it'll look more like it should, can't wait!

  25. Avatar photo
    Kay Ann Jones

    I use Sandi Krakowski's recipe for Chia Pudding.

    Chia Pudding
    2 Tablespoons of chia seeds
    1 Tablespoon organic maple syrup
    1/2 cup unsweetened almond milk

    Let stand for 15 minutes.

    P.S. Yummy!!! I love to have chia pudding for breakfast.

  26. Chia also help with bloating. I put 2 tbsp in a glass and fill with water than put in fridge and before you eat foods that make you bloat mine happens to be pears take a tablespoon of this.

  27. so is one serving equal to one cup, therefore a jar of this dish is 159 calories? or is one jar 159×2 calories?

  28. Avatar photo
    Cristina @ Recipes For Beginners

    I like this menu! I nearly always have a jar of this in my fridge now, ready for when I want something for dessert. Great tasting! I used the carton of coconut milk instead of the can! Still a good flavor…

  29. Here in Costa Rica the favorite seed is chan. I have a feeling it's a relative of chia because it expands the same way. They just started selling chia here, but I'm going to give it a try with chan first, since it's a whole lot cheaper.

  30. Made this about 24 hours ago and just tried it now. Hubby liked it but said "it … looks … weird." This is our first attempt at Chia anything but won't be the last. I followed the recipe as is with the addition of freshly grated ginger root and instead of stevia used about 2 teaspoons of ginger syrup. Great flavor and texture!

  31. Avatar photo
    Sophie van Leeuwen

    Hi, I came across this recipe on Pinterest. Do you know of any good almond milk replacements, as i'm allergic? Does it necessarily need almond milk? Thanks 🙂

  32. Tried this today and it was amazing! i don't usually like the texture of tapioca but this was fantastic

  33. I made this last night and had it for breakfast this morning. My 18 month old daughter loved it! My husband really enjoyed it as well. I made it again right now so we could have it for breakfast tomorrow.
    I didn't have fresh mangos on hand, so I used some freeze dried ones I had. I increased the milk to compensate for the dried fruit.
    This is an excellent recipe, very filling and very flavorful!!! Thanks so much!!!

  34. Avatar photo
    Jolene Kroeger

    Finally trying these Chia seeds, but have only tried it sprinkled on my salad at lunch time. I would love to try this recipe, but I just don't like coconut 🙁 How will this taste without the cocunut? Do you have any other suggestions?

  35. Avatar photo
    Amy Lee Scott

    Hi, Gina–this was fantastic! Thanks for introducing me to chia. I now want to put it in/on everything. Though it ups the point value, I used half almond milk, half Mango Nectar (the kind from Costco). It was awesome! I love Skinny Taste because your recipes are easy, healthy, and always incredibly delicious. I can't tell you how much I appreciate the hard work you put into your blog and recipes. You are awesome!

  36. Avatar photo
    Aurelia Lusitan

    So, after reading your recipe I have to buy chia seeds. i never tried them before but after finding a cia seed recipe every now and then on pinterest I have to give it a try!

  37. I love any recipe that tastes amazing but tastes sinful
    My favorites are from

  38. Avatar photo
    nicole deeley

    I made this last night, it turned out delicious but was runny and the chia seeds didn't seem to plum up as much in the picture. The only thing I did differently was used blueberries instead of mango and I didn't use shredded coconut,because I don't like it. Is there a reason why it isn't setting.

    1. If this happens you can add a few more seeds and refrigerate a few more hours until you get the thickness you desire.

  39. I just made this with frozen blueberries and cherries since I didn't have any fresh berries and I don't like mango. We'll see how it turns out tomorrow! It sounds like the perfect pre-workout breakfast 🙂

  40. This was very good. Only suggestion I have is to double the batch as you'll be craving more 🙂

  41. I just mixed this together and can hardly wait for it to set up! I used skim milk, frozen raspberries and honey. I thought of putting half milk and half Greek yogurt….maybe next time…or maybe I will make two batches now and see which I like better in the morning.

  42. I am making this now, with the trader joes lite coconut milk. Is that the right milk or the the coconut milk beverage?

  43. I just made this but with 1 c. almond milk (instead of 1/2 c. almond milk and 1/2 c. coconut milk) and used a banana instead of the mango. I added a dash of vanilla extract and 1/2 T of sugar. It's been in the fridge for a couple of hours & I just had to taste… so delicious…had to stop myself from eating the whole thing right there! I guess it will be even better in a few hours! Thanks for the recipe!!

  44. is this thick or runny? I've tried a cup of almond milk with 2 TBSP chia seeds and put it in the fridge over night. It did get some gelatinousness to it, but not really like pudding, more like "bubble tea"

  45. I'm enjoying your site … thanks for sharing! This looks yummy! I may try this using jarred peaches with a few sprinkles of cinnamon. I only have frozen mango chunks … I may make your popsicle recipe, too.

  46. It might be embarrassing for me to admit exactly how many times I've made this bowlful of heaven in the last few months…truly too many to count! I can't get enough of the tropical flavors, even with the brisk approach of fall. I've substituted a full cup of coconut milk (think Silk or So refrigerated coconut milks) in place of the lite coconut milk and almond milk. I think the coconut flavor reaches full potency and heavenly status with this adjustment!

  47. Sounds yum, I tried a version of it with what I had at home: almond milk, frozen mango, shredded coconut, agave and chia seeds.. Looking fwd to tasting it tomorrow :))) Or maybe just later.. curious! Thanks for the recipe 🙂

  48. Wow, ok, thats a lot of comments to wade through to see if someone else asked my question So i'm going to just ask!
    We are going on vacation this coming week and I'm wondering approximately how long you thought this pudding would last. What i mean is this: We're leaving on Wednesday driving 10 hours and spending a week with family. Soooo, if i make some, say tuesday keep it in the cooler, do you think it would be good for a few days? i'm thinking yes, but just wondered if you had any expeirence with the aging process of such deliciousness! Thanks!

  49. This was quite yummy! I had only dried mango so I added a little more coconut milk. After sitting overnight the mango was juicy and tender. I think many fresh or dry fruits would be tasty in this recipe. The texture and sight of the finished product might take a little leap of faith to try but I really enjoyed the result.

  50. This is shockingly AMAZING. I made your italian wedding soup for dinner last night and whipped this up as "dessert". I used 3 cups of sweetend coconut almond milk, and just one packet of splenda because the milk was already sweetend, added a sprinkle of coconut flakes and sliced up 3 peaches, which 6 tbsps of chia seeds. I cannot tell you how much my family LOVED THIS! My mother was so impressed! I love your site and have been making so many of your recipes! Thank you for introducing me to a new way to use CHIA! This is my favorite new treat!

  51. I just made this (kind of) using soy milk and raspberries. So yummy! I didn't expect to like it that much. Even my male roommate who is usually pretty against anything really healthy liked it! Thank you so much for the idea/ measurements. I can definitely see myself making all kinda of different combinations, which is good because I bought a huge bag of chia from Costco!

  52. Avatar photo
    Nicola Wright

    Delicious! I replaced the coconut milk with coconut water, frozen blueberries for mango and no sweetener… it was devine!!! I made my calories lower, but I did eat the whole batch myself 🙂

  53. Is coconut milk even the light one not very high in points? Could I use just plain milk instead? Would cooking it destroy the nutrients in the chia seeds?

    1. Avatar photo
      Gina @ Skinnytaste

      You can use whatever you wish but I prefer the flavor from the canned. So delicious also has a coconut milk I recently tried.

  54. What is the texture like? Mine is still very watery after soaking all night. 🙁 It looks like a drink with fruit chunks.

    1. Avatar photo
      Gina @ Skinnytaste

      Something went wrong. I hope your seeds aren't ground. They should plump up in a few hours.

  55. What kind of lite coconut milk did you use? I use coconut milk daily in cereal/smoothies, etc. since I'm lactose intolerant and coconut is supposed to be so good for you, but I just use So Delicious or Silk versions, which aren't available as lite. I made this a few nights ago with Silk coconut milk and it was delicious, similar to tapioca in texture but better! Thanks for another great recipe!

  56. just tried Chia pudding over the weekend and I am hooked! BTW where did you get the glassware used? Very chic and modern love the suspended look.

  57. Thank you for giving me another use for Chia seeds…just made this today and it's great. Will definitely make this again.

  58. Finally got around to making this. It was everything I had hoped for and more. Thanks for the great ideas!

  59. Avatar photo
    Carolyn Mustopa

    Made this last night for this morning's breakfast. What a yummy way to start the day. And I was amazed that I was unable to finish my lunch today. I have never been known as one who left food over on her plate. This chia stuff ROCKS!

  60. i've tried this with mango- amazing!

    i tried it again, but this time with banana. tastes like banana cream pie filling! i'm going to try it again tonight with pineapple! A+ gina!

  61. Hi Gina,
    This looks really good, I love and use Chia seeds daily but have never seen Chia Pudding.My first question is….can the Coconut milk be substituted for somthing else? I am NOT a fan of Coconut anything.So I would eliminate the shredded Coconut too.
    My seceond question is, Could you email me your Over night Oats recipe please? I eat Oatmeal EVERY morning and would love to try this.Thanks…I love you blog and recipes!


  62. Avatar photo

    This was amazing!! I found chia seeds at my local Trader Joe's, and this was my first time cooking with them. I love the tapioca ball consistency the chia seeds get from soaking in the liquid. Amazing flavors and textures in this pudding! Will be making batch after batch. Thank you Gina! I have always loved cooking, but your website has made it so easy to cook healthy, flavorful meals. My boyfriend has been very pleased with all of the recipes I have made from your website! He thinks I am an amazing cook, and I have you to thank!! Skinnytaste is hands down the best recipe blog I have ever come across.

  63. Trader Joe's is now selling chia seeds for $5 for a pretty good sized package, considering how little it takes. 🙂 I instagrammed the packet, so you can see it here:

    Anyway, I made this once with peaches, and a new batch I made with cherries is in the fridge to have as a little treat after dinner. The recipe on the back of TJ's package works well (basically it's double the quantities). Thank you so much for introducing me to this new-to-me food! I look forward to trying to overnight oatmeal, too, and have, in the 7-8 months since I first followed some link to this blog, have really begun to rely on your recipes to mix up things! Thanks!

    P.S. My daughter says the pudding reminds her of frog eggs, haha! (Not that it deters her from eating it.)

  64. Just tried this, and it is really good. The chia seeds have a "green" flavor that you have to get used to. Kind of like the first time you add spinach to your smoothie. Once you get used to the green flavor, it tastes really good and healthy.
    I got chia seeds at the local hispanic market in the section where all of the spices and chiles are in little plastic baggies. It came in a little clear packet with about 2.5 tablespoons for $0.79.
    Also, I didn't have coconut flakes so I skipped them and it was a little weird not having something to "chew". So I added some almond slivers and it was fantastic.

  65. This is a great recipe, but I just have a quick question. I have this sitting the fridge doing it's thing, but there doesn't look like there is enough "pudding" mixture…it's barely enough to cover the mango's. With there only being 1/2 cup of each liquid, how are you getting 2 servings of a cup each out of this? It's been in the fridge for about 3 hours now and I had to sneak a taste and it DELISH! Thanks so much for sharing all your recipes!

  66. Avatar photo
    Elle Beautiful

    I've been reading about the nutritional wonders of chia seeds and have been wondering how to use them. This looks delish – I will definitely try it!

  67. I just wanted to say thank you so much for sharing such a wonderful recipe! I have been playing with chia seeds as of late and something along the lines of this recipe crossed my mind. This is now one of my absolute favorite recipes! Please keep sharing whatever your creativity comes up with. Ignore any unnecessary criticisms from people who fail to acknowledge that you're kind enough to share anything in the first place.

    – Ivy

  68. the recipe calls for unsweetened almond milk but the pic shows vanilla almond milk…are they the same?

  69. Made this with Almond Breeze Vanilla Almond Coconut milk (sweetened, but added GREAT flavor). Added banana and fresh mango and it was awesome. Thanks for the idea.

    If you like it fruitier, you could even replace just a splash of the milk with fruit juice or apple sauce.

  70. Hi 🙂 I LOVE this recipe so much that I featured it on my blog today! All credit to you, of course. The link's below:

  71. Gina, I've made this twice and LOVE the taste! However, mine hasn't been a "pudding" consistency; it's runny with plump chia seeds.. am I doing something wrong?

  72. I noticed that shown in your picture, it is Vanilla Almond milk but it calls for unsweetened almond milk. Which did you use? I think the vanilla would make it taste better because of the added sugar and flavoring.

    1. They make a sweetened and unsweetened vanilla almond milk so you could have the flavor with less sugar and calories!

  73. I use chia seeds in my morning "mash": 1/2 cup apple sauce, 2 tbls chia seed "gel" (seeds pre-soaked in water overnight), 1 tbl dried cherries, 3 raw chopped walnuts, 1 tbl flax seed meal. Thanks for the pudding recipe! I will definitely give this a try.

  74. Avatar photo
    Munchies Mind

    I put chia seeds in my yogurt, smoothies, and in any baked goods that don't require a silky texture, such as muffins, oatmeal cookies and pancakes.

    I made this last night and used frozen blueberries instead of mango. It was probably a little more liquid than if I'd used a fresh fruit, but it was still good and very refreshing!

    I'll make this again, with whatever fruit I've got on hand. It's a great snack or breakfast component.

  75. Wow, I just had this for breakfast and I'm hooked. The flavors and textures are so good. I'm going to check out my local Walgreens to see if they carry chia seeds. I was buying at Whole Foods but they're expensive. Glad I real other's comments and realized I could look elsewhere in town.

  76. Thanks for the recipe. I made it a few days in a row and really enjoyed it but started having a fluttery feeling in my chest and a tightess in my throat. turns out I'm allergic to chia!!! ughhh. Also as an FYI Chia can be dangerous for people with low blood pressure since it lowers it further or people on blood thinners :(.. so much for trying to be healthy with chia ha ha

  77. Avatar photo
    Red to Yellow

    Hi!! I made this pudding with vanilla almond coconut milk but it came out wrong:( i mix it well last night and when I woke up to have breakfast all the chia seeds were in the bottom of the container. What happened?

  78. Thanks so much for posting this! It is delicious and I was thankful the recipe is forgiving. I had to improvise a bit based on what I had on hand. I used all light coconut milk, skipped the shredded coconut, used about a teaspoon of agave, used Trader Joe's frozen Mango chunks (just added them frozen) and added an extra 1/2 tablespoon of chia seeds to compensate for thawing mango.

  79. So I really like this recipe, but I changed it a bit. I use the coconut milk (So Delicious) that comes in the carton in the dairy section of the supermarket. I also changed it by blending the mango in with the almond milk and the coconut milk. I then add less sweetener because the mango makes the entire mixture so much sweeter. I love doing it this way, so great. Thanks for the recipe and the blog for that matter.

  80. Avatar photo
    Sarah's Cell Phone

    Just put two batches of this into the fridge to set over night. Can't wait to try it! May be my breakfast.

  81. I like to grind the chia in my coffee grinder and then make strawberry jam: thawed frozen strawberries, a bit of lemon juice, ground chia, and stevia. Sooo fresh and delicious without the seediness of chia.

  82. This is DELICIOUS! It is so light and refreshing. I made it because it was so unusual looking and the description sounded intriguing. So I whipped it up last night. I wasn't even sure if I liked mango, but tonight we had it and it was GOOD! The whole thing just came together. The chia is subtly nutty and the mango just works so well with coconut.

    I used skim milk instead of almond. I had un-sweetened, organic coconut. For sweetener I used a couple teaspoons of powdered sugar.

    Next time I want to throw some pineapple in there too. Really great!

  83. This is absolutely the best tasting healthy treat. Chia seeds with the coconut milk combo is the best! Thanks Gina!

  84. I bought chia seeds for the first time last night.

    I mixed up this pudding using 2pkts of splenda and a dash of pure vanilla flavoring instead of stevia.

    I also made the Overnight Oats in a jar which was my breakfast.

    I can't wait to try this tonight as a treat after dinner!

    Thanks Gina!

  85. I'm trying it this way because I don't have coconut milk

    1 cup almond milk
    1 teaspoon coconut extract
    2 pkts stevia
    1 tablespoon sweetened coconut
    2 tablespoons chia seeds

    I've noticed the longer it sits in the fridge the better it gels up 🙂 2 days is probably best from my experience

  86. Thank you so much for such a tasty & healthy dessert recipe using chia seeds…. this recipe/chia seeds are win win in my book!! Keep up the good work, love reading all the posts 🙂

    ps: I used canned mango & canned pineapple pieces for convenience

  87. My husband and I LOVE your recipes. We haven't tried anything yet that we didn't
    Ike. I just had this for breakfast and it reminded me of the mango sticky rice you can get at Thai restaurants. Delicious and filling! Thanks for sharing!

  88. I bought a huge bag just to try this recipe. Will it keep in the fridge a few days or should I only make enough to eat the next day? Luckily I can feed some of the seeds to my bird, otherwise I need to find more things to put it in.

  89. Avatar photo
    xiomara @ Parkesdale

    I use chia seeds on my yogurt, smoothies and salads. I've been wanting to try the chia pudding and this looks amazing! I will be trying this out soon!

  90. This is the first time that I've tried Chia seeds. I've been flowing your blog for a little while now (and have made more recipes from you than I can count, including your pumpkin bread, pumpkin pancakes, the Chicken Chili [which froze so good].. and tons of others..)
    I LOVE tapioca – and when I realized that the Chia seeds act just like they do, I knew this would be something to try. I am in no way, shape or form a health nut – though I enjoy putting wholesome, good food into my body!

    I don't get to eat mango nearly enough – but I was impressed by this recipe. Super fast to make and it got the pudding texture within 3-4 hours. I ate my half tonight and had to stop myself from eating the other half! It is SO good.

    Even if someone thinks it looks and sounds disgusting – they'd be surprised by the deliciousness of this recipe!

    I'm not on weight watchers, but I'm always conscious about the amount of cals/carbs/fat I am eating.

    Your website has been amazing for me – I have a sweet tooth and this way I'm still able to eat tasty foods and be healthy!

    More chia seed recipes, I say!…

  91. Do you think you could use frozen mango with out it changing the texture? I have some in the freezer and have everything else. I'd love to not stop at the store if I dont have to!


    1. If anyone is curious about the frozen mango – I used it and it came out exactly the same as fresh mango as far as texture goes!

  92. Avatar photo
    Michelle Rittenhouse

    Gina, this looked so delicious that I went out today to buy chia seeds! It's in the fridge now, and I can't wait to try it for dessert. Thanks for such amazing and inspiring recipes

  93. Made this last night and I've had it 3 times since! I LOVE that there is so much fiber in the chia…I'm lactose intolerant, have IBS and a gluten sensitivity. This is the PERFECT breakfast/snack for me!

  94. I'm making this as we speak 🙂 or, my fridge is doing all the work! I used my silk pure cocKnut vanilla flavor for the whole cup of milk. I love that stuff it's got a great balance of richness and sweetness but not too heavy. Use it in my iced coffee and now I think I have another use!!

    However I wanted to ask how long this keeps in the fridge. I didn't see it posted anywhere. It seems like a great snack to satisfy a sweet tooth in a responsible manner. But don't want to make a triple batch to find out it turns funny after 24 hrs.

    Greatly appreciated!

  95. I just want to mention that I did make it again but with diced cantaloupe instead of mango. VERY VERY Yum!!!

  96. I can't wait! I have mangoes to use from my produce co-op basket and I'm obsessed with coconut anything…yup. It's on my to-make list today!!! Thank you so much!

  97. I just made this last night for breakfast this morning and it was delicious!!! i used peaches instead of mango (its what I had on hand) and the Almond Breeze coconut/almond milk blend and 1 packet of Stevia in the Raw for the liquid Stevia. Unusual texture but definitely delicious and something I will make again! Thanks so much for posting this!

  98. I was wondering if someone would send me the refridgerated oatmeal recipe These chai seeds look interesting. Can't wait to try. Lots of new foods being introduced lately. Great to see variety.

  99. I am addicted to chia pudding. I make a similar treat. I use 1 cup almond/coconut milk blend (almond breeze brand). 1 whole mango (which I puree). 1 dropper of vanilla stevia. 2 tablespoons chia seeds. And 1/2 teaspoon of ginger.

    I also make a simple one using almond/coconut milk,vanilla stevia, cinnamon and chia seeds.

    I make one with pumpkin and pumpkin spice (just replace quantities with any variation).

  100. THere is a new almond/cocnut milk blend out now by Almond Breeze which is the most delish beverage I have ever tried and is wonderful with this recipe. I just ordered 2 lbs of chia seed after trying them….I'm hooked!

  101. Never heard of them either but bought the almond milk and chia to try it soon for breakfast! My question is…I only saw "white" chia seeds and for some reason, your recipe looks like they were black? Are there 2 kinds? Does it matter other than "appearance"?

  102. Once again, I'm late to the party…but for those who might be interested, there is a book out now…simply called Chia. The info is FABULOUS! Chia IS better than flax. And, yes, it WILL help you lose weight as I am now proving to myself! It DOES curb your appetite by helping you feel full for a longer time. Chia is supposed to be able to hold nine times its weight in liquid! By doing so, it helps you stay hydrated. The bits and pieces AND recipes in the book are totally worth the price! There is SO much you can do with this little "miracle" seed. I add it to my oatmeal in the morning, mop it up with a cold muffin for some fantastic crunch, mix it yogurt…and the list just goes on and on! Do NOT turn your nose up at this wonder food! With all the Omega-3 and protein and fiber, what's not to love!?!?! Hope this helps someone! (Indiana Chris)

  103. I had this for breakfast this morning, so good!! I was thinking of making another batch but with diced cantaloupe instead of mangoes (I ran out). Do you think that would turn out okay?

  104. Gina, just wanted you to know that I've never tried chia seeds before but this sounds so delicious that I'm going to give them a try…and see what my family thinks about it too. Thanks for sharing recipes with foods in them that are new to some of us and also healthy.

  105. I love chia! I mix it into my kids jam for peanut butter and jelly, they dont even notice it and we use it in our smoothies. My husband puts it in his oatmeal every morning along with quinoa and flax and fresh fruit. I make myself chia frescas, fresh lemon juice, water and chia! It is like a home made caffeine free energy drink, amazing! The frescas are also filling!

  106. this looks good! I stumbled onto making Chia tapioca pudding, when I was soaking some seeds overnight in a little vanilla almond milk for a shake the next morning, and forgot them! when I tasted the mix, I then added a dash of vanilla, dash of sea salt and a little agave nector, and it was delicious–I'd made a so simple mock tapioca pudding that is now a regular in my fridge to satisfy my occasional sweet tooth. Adding Chia seeds to my diet has been the best thing Ive ever done–Im seeing the difference–Im less hungry, more stamina, complete elimination, and my belly bloat after eating is gone. I am now going to start adding it to my dogs diets, just finished researching that, and I believe it will be beneficial as they are aging dogs. Will let everyone know what how they are doing in a 30days!

  107. I thought this was delicious. I really appreciate your efforts. I've tried a number of your recipes with great success. Your Southwest Black Bean salad continues to be a favorite amongst friends and family. I bring it to just about every barbecue during the summer. Thanks so much for your delicious recipes and beautiful photos.

  108. Just a word of caution. I tried chia about three or four years ago when I first heard of it. It gave me hives and made me feel all itchy inside. My doc says it is not all that uncommon to react that way. BTW I am not alergic to any other foods that I am aware of.

  109. This was amazing!! I added a little fresh lemon zest when serving and it gave it that lil zip. YUM!

  110. Yay! Thanks for this! My son has a dairy allergy so traditional pudding is pretty much out for him, but this would be a great "dessert" for him!

  111. This look so good! Can't wait to try it! Btw, where did you get those glass bowls/cups that you served this in? They look awesome!

  112. Eating this at my desk right now, delicious! I can see myself making this a lot. Thanks for a great easy recipe!

  113. This was my first time trying a recipe with chia seeds! I thought the flavors were delicious together, but the chia seeds did not expand like I thought they would.Should I have soaked them in water prior to adding them in? I did let it sit overnight. I'm not sure what happened, but they just didn't change in size as much as I thought.
    Thanks in advance for your help!

    1. Gina, I am a first-timer with chia seeds and also had this problem. The health food store person handed me the seeds when I answered "whole" to her question of whole or ground, so I think they're the right ones. They started out about the size of poppy seeds and now, 24 hours later and still in the fridge, they're still that size. The mixture doesn't seem to have thickened to the extent of traditional pudding either, although it's thicker than it was. I am going to be brave and try it anyway … and I wanted to mention that I added some freshly grated ginger root and used a little ginger syrup in place of the liquid stevia. In my book, coconut + ginger + mango = fantastic! Will have to try another chia seed recipe and see what happens to this batch of seeds.

  114. I did the same thing too, never heard of chia seeds but it was so delicious , enjoying it right now

  115. Saw this yesterday and had to run out last night to buy chia seeds. I had it for breakfast this morning. It's so good and filling too! Great recipe!

  116. Avatar photo
    Aceite de Chia

    Since I known chia seeds I add to all the desserts that I make from a simple smoothie to cupcakes, I've also tried the chia oil capsules, they give me a lot of energy and I feel very healthy. I love chia seeds!!

  117. Yum. I've been wanting to try chia seeds and this looks like a great way. Do you think this would be worth making without any sweeteners, or are the sweeteners a must? I'm starting a very restrictive diet to help my digestive system heal after being diagnose with celiac disease and a host of other food intolerances.

    1. I've made it twice without sweeteners; once with mango and once with pineapple, and I thought the fruit made it sweet enough.

  118. I put Chia in my oatmeal after it is done cooking and give it some time to cool off and for the seeds to expand. I also sometimes add it to yogurt.

  119. Gina, you need to tell us where you got those glasses from…I want them!!!

    So,I discovered your website a couple of months ago and turned into a chef from being a total mess in the kitchen. I have your page always open in my browser and pick a different recipe every day of the week.

    Yesterday I made edamame fried rice, pork carnitas, chicken ropa vieja, and chocolate crepes…my fridge is exploding with tupperwares full of your recipes!!!

    My husband totally loved the rice to which I added small cubes of chicken stir fried in soy sauce for lunch today, and asked for double portion of dinner whole wheat tortilas filled with pork carnitas and diced tomatoes and aguacate and a squeeze of lime!

    Keep the recipes coming please!

    1. Do you know what those glasses are called? Tried home goods but I couldn't find them but I love them!!

  120. What the heck. How have I never heard of eating Chia Seeds? I feel way out of the loop here. lol appearantly lots of you enjoy them. I must have missed the memo! But now I know. 🙂

  121. These look really good. I love mango, coconut and chia.
    I use chia seeds to make a meatballs to the sauce and orange juice

  122. My doctor just "prescribed" chia seeds to help with my weight loss problems. Love that I have a recipe to try right off the bat.

    1. I'm curious, how do chia seeds help with weight problems? Do they help you gain or lose weight? And where can I find chia seeds?

  123. I all too often forget to use my chia seeds but I have used them in marinara sauce, meatloaf, making burgers. Actually any place I might be using ground meats. Also use in yogurt, smoothies but haven't tried them in pudding. I will have to try that.

  124. Just made your coconut rice with the fiery pork last night and this is perfect for my left over coconut milk! Thanks again Gina!
    – Sarah from Austin, TX

  125. I made this last night and it is fantastic! I used 2 Tbsp of Agave and I probably could cut that back a bit. So excited to use this idea and come up with other flavor combos! It is really filling so that's great for all of us WW Points+ counters!

  126. Avatar photo

    Thank you! I was just looking at the impulse buy of Chia seeds at Whole Foods and was wondering what to do with it … and was happy to see that you read my brain.

    Thanks for making all these awesome recipes on our behalf!

  127. I have a question and if anyone can answer it would be much appreciated – can you only make the pudding with the whole chia seeds or can it be made with ground chia seeds? I only have ground but I'll go out and buy the whole just to make this yummy pudding! Just wondering if what i have on hand could work..

    1. I would completely replace your ground chia with whole chia. You lose half the nutritional value with Chia when it is ground and it also goes rancid very quickly. The "whole" chia that you can buy is actually still in the pod, which is why it expands and becomes gel-like. It should be soaked at least an hour before eating it to make sure that your body actually breaks down the pod and gets the valuable nutrients from the seed itself. The dark Chia seeds are the best to eat, the white ones have far less nutritional content.

      Also, there is a product out there called Mila by lifemax that looks ground, but it's actually de-shelled so your body absorbs all the nutrients quickly as opposed to the larger shelled "whole" chia. The mila is actually the whole seeds removed from the shell. They still gel up like the pods, but do so less.

      But ya, switch out to the pods or Mila because ground chia is no good and goes bad very quickly.

    2. To my knowledge, there is no science to support the notion that ground chia offers less nutritional benefit than whole seeds. Most lab studies show that they are virtually identical in terms of health benefits; there are no studies showing that the whole offers any additional benefit. The shelf life of both ground and whole is also virtually identical, and the ground chia will also "gel" like the whole seed when added to water.

  128. This looks fantastic! I use chia seeds to make refrigerator oatmeal from this blog's recipes:

  129. I made this last night and tried some this morning. OMG this is delicious! I love using chia in my salads, and add it to my baked goods (banana bread, brownies etc) but this is a fun and delicious way to have chia. The combination of flavors is just so delicious!!!

    1. Bob's red mill sells chia seeds, so if you have a grocery store near you that sells their products they might carry it. I go to whole foods near me to get mine.

  130. Avatar photo
    Jennifer @ Peanut Butter and Peppers

    Yum! What a wonderful dessert! I have a love for coconut too and I can't get enough of it!! I need to try your pudding! I have an abundance of chia seeds!

  131. I love Chia and will try this recipe tonight! I use it in my oatmeal a lot. I also make an amazing "pudding" with my extra ripe almost black bananas (yum, very sweet!)- I mash them, add unsweetend cocoa powder and chia… it comes out thick, chocolatie and decadent tasting- no need to add sweetener because of the bananas.

  132. I am obsessed with chia puddings. Currently my favourite combines a cup of canned pumpkin, a cup of almond milk, 3 tbsp chia seeds, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tbsp maple syrup to sweeten. Let sit for an hour or so, stirring every few minutes. Will also keep for a few days in the fridge. Tastes like pumpkin pie!

    1. This sounds too good. I have a couple of questions before I try it: How many servings does this make, what is the serving size, and how many pts+ does that come out to? Thank you!

    2. That pumpkin variation sounds amazing! My family has a local pumpkin patch every fall, and we're always handing out recipes to the customers with differnt ways to prepare squash and sugar pumpkins…this one may be on the revised list 🙂

  133. I was introduced to Chia seeds 2 months ago. I have used close to 3 lbs in that time. I have been eating them daily in smoothies. I have also added a table spoon to my water bottles. Not everyone can handle the texture, but if you can this is great to appetite control (make sure to shake the bottle so you don't end up with clumps). These are great for your digestive system.

  134. I have made this with the coconut-almond milk and it is WONDERFUL! I am addicted to chia seeds now.

  135. There is a great chia seed drink, sold at Whole Foods. Just wondering which has more health benefits, Flax or Chia seeds

    1. Avatar photo
      Gina @ Skinnytaste

      They are both good, I use them both for different things, flax is nutty so I love it on cereal, in muffins. Chia is so small if thrown in a cereal and eaten right away you don't even know it's there, or it has that expanding property that makes it fun for puddings.

    2. Flax seeds have to be ground up for nutritional value…otherwise they just pass thru your system…Chiapas seeds don't….Chia seeds are better….

  136. OMG! I have everything at home to make this scrumptiousness! I can't wait to get out of work now and give it a try! LOL

  137. I put Chia seeds in my chili, muffins, banana bread, smoothies, and oatmeal. I also will throw a tablespoon into my water bottle and drink it throughout the day! This looks great.

  138. Want to try this recipe. Looks like the asian desserts I had as a kid at Cambodians parties. I am hoping it taste similar.

  139. Avatar photo

    I love the idea of just putting it in the fridge and letting it do its thing 🙂 I've never had chia seeds, but I keep reading about all the health benefits, and I'm going to order my first bag!

  140. Gotta try the CHIA thing- have never experimented at all with that!! Hey, can't wait to see you in Seattle!

  141. Wow I'm sorry but this sounds and looks digusting. I usually love your recipes, but lately, not too much. They've been TOO over the top healthy (black bean burgers, Chia pudding, etc). I miss the old Skinnytaste 🙁

    1. Avatar photo
      Jamie Nicole

      Are you serious?? Jeez people are crazy. Right before the burgers were "fried" pickles, frozen yogurt and chocolate chip cookies, and cupcakes. Get a life.

    2. Jamie, that's not nice. I'd expect my 13-yr old to give me a response like that. No need to be disrespectful.

    3. I agree there is no need to be disrespectful. In Jamie's defense, your first comment about it sounding and looking disgusting was, in my opinion, also disrespectful. It is nice to have some good, healthy choices, too.

    4. I feel like saying something sounds and looks disgusting is something a 13 year old would say. How can you judge a food if you've never tried it. I am also unsure how something can be too healthy. Just a thought.

    5. No one is going to like every recipe posted. This website, however, is filled with new and clever ways to eat well and be healthy. I, for one, appreciate being introduced to things like chia seeds! I can't wait to check this out. As strange as it may look, it may turn out to be one of the most delicious recipes ever.

    6. FYI – the anonymous person who commented about Jamie being disrepectful is not the same anonymous person that posted the comment.
      I did not mean to be disrespectful with my comment that it looked disgusting.. but I was just stating my opinion. The picture of the pudding with all the little seeds in it, looks gross, in my opinion. That doesn't mean it doesn't taste delicious, to those that like this type of recipe. I am sure it is delicious, because all of Gina's recipes are delicious.
      I realize that there were recently fried pickles and ice cream sandwiches, but it just seems that lately, there are more recipes geared toward the uber-healthy, if that makes any sense. I love when Gina reinvents a recipe and makes it healthier.. I don't like the recipes like this one. Again, that is just my personal preference, and it not meant to disrepect Gina in any way. I LOVE Skinnytaste, and I am constantly promoting this blog to everybody I know. I was just wishing for more of the old type recipes and less recipes like this one. Gina does like to hear all of our comments and I think it is important that she hear all opinions in order to make the best blog possible!

    7. Gina, I really appreciated your black bean burger recipe, as a vegetarian. It is nice to have the occasional meatless meal. Please please please do not do away with something that might seem unconventional to someone with less-adventured tastes. Black bean burgers really aren't unusual – they serve them at Chilis! I also love chia seeds!

    8. So why did you have to say anything at all?Remember the saying…if you don't have anything nice to say don't say it at all.

    9. As I said, If you read what I wrote, I was sharing my opinion with Gina that I prefer the "other" type of recipes, as opposed to this "type". I am sure there are other people that agree with me, as there are people that disagree. Just wanted her to be aware that we all aren't crazy about pudding with chia seeds in it, black bean burgers and now the latest, shrimp with tofu. My personal preference (again I'm sure many others would agree, and many would disagree) are the makeover recipes like the cheese frieds, Chicken Rollatini, etc, etc.

    10. I think it's all a matter of opinion, and perception. To the original poster, chia seeds are obscure, but did you know that chia seeds were a HUGE part of the Aztec and Mayan diet? Whereas I doubt they were getting down with fried pickles.

      I think there are some more adventurous eaters (myself included), while there are also less adventurous eaters (my husband!!!) and it's all about striking a balance. I tried to explain to him that it really does feel just like tapioca when you eat it. He wasn't convinced and swore up and down that it looked like fish eggs. Oh well, more for me.

      I'm glad to see an array of recipes on Skinnytaste because it allows me to make off the wall treats like this pudding, while I can also please my picky husband with things like the Sante Fe Crockpot Chicken, or the Macaroni and Cheese Broccoli soup.

    11. Avatar photo
      Gina @ Skinnytaste

      I have over 500+ recipes on this site, so if someone doesn't like a black bean burger or chia, make something else. I try to appeal to everyone, vegetarians, health nuts, meat lovers, cheese fries enthusiasts, etc. Maybe that's the people pleaser in me, but I am also making what I want to try and share. I take no offense if you don't want to try something, but you may be surprised in discovering something new. Anyway… if I post something uber healthy, I try to post something traditional the next time to keep it balanced.

    12. It's your blog Gina! I love all of your recipes and YES you do have variety which I love. You will always have a complainer/someone not happy. Let it roll of your back, shrug your shoulders and eat your pudding or black bean burger while reading comments. I will say because of you I have discovered Chia Seeds and both my daughter and I tried them for the first time today and we both LOVE them!! she said they tasted like the pearls you get in the bottom of the drinks you get everywhere now. I had it with my oatmeal and almond milk and to me super yummy! and hey I DO feel fuller. I am going to make this pudding for tomorrows snack time and I am so looking forward to it 🙂 thank you for your creativity! I did start a WW FB page for everyone to bounce ideas off of and this product will be recommended for tomorrows post along with your link for the pudding 🙂 ..thank you!!! have an awesome day 🙂

    13. To the original commenter, don't judge before you try it! I find it horribly rude that you would come onto someone else's blog and berate a recipe just because it isn't some slimmed down version of fried something-or-other. Chia seeds have basically no flavor, so all you taste in this recipe (I've made it, so I know) is coconut and mango. It tastes just like a coconut mango pudding with a tapioca like texture. So rather than expressing a basically useless opinion on someone else's blog just because it doesn't fit into your obviously limited food tastes, why not think a little next time and not say anything at all? I mean, really, there was absolutely no point to your comment. Or maybe if you really are requesting "traditional" recipes (which I'm pretty sure she has made every traditional recipe out there) why not skip over using words like "disgusting" and give her an idea of a recipe you would like her to revamp for Skinnytaste? Common courtesy!!

  142. I'm currently obsessed with what I call Tropical Breakfast Parfaits – with Chia Seeds! 1/4 cup old fashioned oats, 1/4 cup greek yogurt, 1/2 cup milk (of any kind – I use unsweetened almond), 1 Tbls chia seeds, 1 tsp honey, a couple drops of almond extract. Shake all of that up in a mason jar, then stir in the fruit of your choice – my favorite is diced pineapple! Refrigerate over night. Enjoy first thing in the morning. I love waking up to a delicious and healthy breakfast without having to use any pre-coffee brain power. 😉

    (PS – This is my blog/ specifically a post I did on an easy veg dish. 🙂 —> )