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
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!
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.Â
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.
More Chia Seed Recipes:
Mango Coconut Chia Pudding
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.
- Divide into 2 bowls or glass dishes and serve. Enjoy!
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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!
I made this and doubled the recipe snd it came out like soup!
Weird, next time try more seeds or less liquid.
CAN you use frozen mango? And is chia considered more of a fat or carb?
Thanks! Enjoy your recipes so much!
I use frozen mango and it turns out great.
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!
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!
Can frozen mangoes be used for this recipe?
Me gusta las recetas se ven deliciòsas…
This is absolutely delicious! My new favorite chia pudding!! Thank you for sharingÂ
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!!
Depends on how thick you like it, I go back and forth. This one is really thick, my daughter likes it with less.
My favorite chia seed recipe! Â Have tried it with other fruit, but love the mango and coconut combination. Â
So delicious! Â My new favorite recipe.Â
Thanks Sara, glad you enjoyed it!
This was a great, easy, and filling breakfast. Â I really enjoyed the coconut flavor and it kept me full until lunch. Â I HATE peeling mango but we love it in my house and I always keep frozen mango on hand. Â I put the frozen mango in when I mixed everything and by the next morning it defrosted right in the pudding and was perfect
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.Â
Does it change the texture much?Â
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.
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.
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!Â
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!!!
Wondering the same thing:)
I haven’t tried, but I don’t see why not.
I tried frozen mangos with mine, I just let it defrost first before adding it then cut into smaller pieces. Taste delicious!
Delicious! But please fix the link for Personal Points, it’s showing the wrong recipe when you click through to the WW calculator.
It should be fixed now, let me know if you are still having trouble. 🙂
Recipe is delicious. Surprising since I’m weird about textures!
Isn’t it wonderful!!
The link doesn’t work ! For ww’s thank you
Absolutely love this. I used unsweetened shredded coconut and monk fruit drops for the sweetener and it is just awesome.Â
So glad you enjoyed it!
Super-delicious!
So glad you enjoyed it!
OMG! Â Just made this and used recipe builder for Freestyle points and it came out to 4 points. Â Perfect! This is so delicious! Â It will be on my regular rotation of breakfast and snacks. Â Once again, thanks Gina! Â All of your recipes are easy and so delicious. Â
So glad you enjoyed it!
How much honey would you use in place of stevia drops?
Sweeten to your taste