I love waking up to a creamy chia pudding, especially when there’s a sweet and fruity note to brighten the start of my day. Coconut milk gives chia pudding that luscious consistency, while mango brings a natural, tropical sweetness. This combination feels indulgent but stays relatively light if you’re careful with sugar and portion sizes. Below, I’ll explain how to make a simple coconut milk mango chia pudding that works as a grab and go breakfast, a snack, or a light dessert. We’ll focus on using minimal sweetener, letting fresh mango shine, and ensuring the pudding sets properly for the best texture.

Prep Time, Chill Time, Approximate Calories, and Servings

Prep Time: 10 minutes (active)
Chill Time: 3-4 hours (or overnight)
Calories: ~200 per serving (depends on coconut milk type and amount of mango)
Servings: 4

(Calorie estimate is based on light coconut milk, moderate mango, and minimal added sweetener.)

Step-by-Step: Crafting a Smooth, Tropical Chia Treat

1. Choose a Coconut Milk Base

You can use 1½ cups of light coconut milk for a creamier outcome with fewer calories. If you prefer a richer pudding, select full-fat coconut milk, just keep in mind that it heightens both fat content and thickness. Give the can a good shake if the cream and water separate. If you’d like a thinner consistency, you might do half coconut milk and half water.

Potential Pitfall: Overly thick pudding if coconut milk is very creamy.
Active Fix: Mix in a bit of water or a plant based alternative (like almond milk) to balance.

2. Measure Out Chia Seeds

Chia seeds absorb liquid and create a pudding texture. Scoop ¼ cup of chia seeds into a medium bowl or a container with a lid. Chia’s neutral flavor means you can rely on coconut milk and fruit for the taste. If you want a more substantial pudding, increase seeds to ⅓ cup for extra thickness.

Potential Pitfall: Lumpiness if seeds clump before being fully stirred.
Active Fix: Whisk vigorously when you add the liquid; break up any lumps quickly.

3. Sweeten Lightly (Optional)

Taste your coconut milk. If you want a hint of sweetness, whisk in 1-2 teaspoons of a natural sweetener like honey, maple syrup, or a sugar free blend (like monk fruit). You might not need much if your mango is sweet. For a bright tropical note, incorporate ½ teaspoon of vanilla extract or a dash of cinnamon if you enjoy subtle spice.

Potential Pitfall: Overly sweet pudding overshadowing natural mango flavor.
Active Fix: Start small with sweeteners, taste, and adjust if necessary.

4. Combine Chia Seeds and Coconut Milk

Pour the coconut milk mixture (milk + optional sweetener + flavor additions) over the chia seeds in the bowl. Immediately whisk or stir for about 1 minute, ensuring the seeds distribute evenly and don’t clump. Let the mixture stand for a minute, then stir again. This step prevents lumps from forming at the bottom.

Potential Pitfall: Undermixed seeds sinking to the bottom, resulting in watery top layer.
Active Fix: Give the mixture a thorough stir after a short rest, so each seed can absorb liquid equally.

5. Cover and Chill

Once combined, cover the container or bowl with a lid or plastic wrap. Place it in the fridge for 3–4 hours or overnight. The seeds will swell as they absorb liquid, creating a pudding consistency. Stir halfway through if you remember, but it’s not mandatory. The longer the pudding rests, the more set it becomes.

Potential Pitfall: Watery texture if not chilled long enough.
Active Fix: Aim for at least 3 hours, but overnight yields an even thicker outcome.

6. Prepare Fresh Mango

While the pudding chills, dice 1 cup of fresh, ripe mango into small cubes. If you can’t find fresh mango, thawed frozen mango chunks will do. Taste a piece if it’s tangy or not very sweet, consider sprinkling a tiny bit of sweetener on the fruit. Keep the fruit in the fridge until you’re ready to layer it in or top the pudding.

Potential Pitfall: Overly firm or sour mango if unripe.
Active Fix: Use honey or sugar free sweetener if it’s too tangy, or pick a riper piece.

7. Assemble the Layers

When the pudding sets, stir it briefly to ensure a uniform texture. Scoop a portion (about ½ cup) into each serving dish or jar. Layer a spoonful of diced mango on top. If you want a swirl effect, fold half the mango into the pudding and reserve the rest for garnish. If you prefer a chunkier effect, simply add the mango pieces on top. If you’re a fan of crunchy textures, consider topping with unsweetened coconut flakes or chopped nuts.

Potential Pitfall: Mango sinking if pudding is still somewhat soft.
Active Fix: Gently nestle the fruit on the surface, pressing a little if you want a partial swirl.

8. Serve or Store

Enjoy the pudding immediately if you like a cooler, fresh from the fridge treat. If you prefer a firmer set or plan to eat it later, recover the cups or jars and keep them chilled for up to 3 days. Stir before eating in case the chia seeds thicken further. If the top appears slightly dry, swirl a splash of plant based milk into it.

Potential Pitfall: Overly thick pudding after extended storage.
Active Fix: Simply loosen it by stirring in a bit more milk or coconut water, then serve.

Nutrition Facts

A roughly ½ cup serving of coconut milk chia pudding plus ~¼ cup of diced mango might provide:

Calories: ~200
Fat: ~10-12g (from coconut milk and seeds)
Carbs: ~20g (including natural fruit sugars)
Fiber: ~5-7g (chia seeds + mango)
Protein: ~4-5g

By moderating sweeteners, using light coconut milk, and portioning out fruit, you keep each serving within a balanced range.

Tips for Maximum Freshness and Storage

Coconut milk chia pudding retains good taste and texture for about 2–3 days in the fridge. Mango may soften or oxidize slightly, so if you’re storing portions, you might add fresh fruit just before eating. If you freeze leftover pudding, the texture can become icy upon thawing, so re-stir it thoroughly and consider it for a quick dessert smoothie if the texture doesn’t stay pudding.

Meal Prep Angle: Make a double batch. Keep the base in the fridge. Add different fruits daily berries one day, mango the next.

A Personal Take on Flavor Additions

I sometimes add a squeeze of lime juice to the pudding if the mango is extra sweet, providing a tangy contrast. Another approach is blending ½ teaspoon of matcha into the coconut milk for a green tea undertone, layering the matcha pudding with the bright yellow mango. If I’m craving chocolate, I whisk in 1 tablespoon of unsweetened cocoa powder and garnish with coconut flakes and cacao nibs.

Pairing Suggestions with Other Recipes

This pudding can be a standalone breakfast, midday snack, or dessert. If you want a bigger meal, pair it with a side of scrambled eggs or a veggie packed omelet for additional protein. If you’re hosting brunch, serve mini cups next to fresh fruit skewers or Easy and Healthy Club Sandwiches from Easy Gym Recipes for a sweet savory spread. Use our downloadable meal planners to manage macros and see how this creamy treat can fit into your daily routine.

Meal Planner Note: Each portion typically offers a mix of healthy fats, fiber, and natural sugars. Keep portion size in check if you’re watching carb intake or total calorie count.

Pin This Recipe for Later

Loving the thought of a creamy, fruity start to your day? Pin this Coconut Milk Mango Chia Pudding with a note: “Tropical sweetness, minimal effort!”

That way, you’ll have a refreshing breakfast or snack idea ready whenever your taste buds call.