Description
A creamy and naturally sweet Mango Coconut Chia Pudding made with full-fat coconut milk, fresh mango puree, and toasted coconut flakes. This easy, 20-minute recipe delivers a tropical, nutritious breakfast or snack packed with fiber, healthy fats, and natural sweetness, perfect for a refreshing and wholesome treat.
Ingredients
Scale
Chia Pudding
- 1/4 cup chia seeds
- 1 cup full-fat canned coconut milk
- 2 tsp agave syrup (plus 1 1/2 tsp for mango puree)
- Pinch of salt
- 1/4 cup coconut water or filtered water (optional, for thinning)
Mango Puree
- 1 1/2 cups fresh chopped mango or thawed frozen mango
Topping
- Toasted coconut flakes (toasted in skillet until lightly golden, about 3-5 minutes)
Instructions
- Toast the coconut flakes: In a dry skillet over medium heat, toast the coconut flakes, stirring frequently until they are lightly golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
- Prepare the coconut milk: Shake the canned coconut milk vigorously to combine. If it appears chunky, pour 1 cup into a microwave-safe glass and heat for 30 seconds, stirring until smooth.
- Make the chia pudding: In a small mixing bowl, whisk together the chia seeds, smooth coconut milk, 2 tsp agave syrup, and a pinch of salt. Let sit for 5 minutes and whisk again to prevent clumps. Taste and add more agave syrup if desired for sweetness.
- Allow pudding to thicken: Let the chia pudding sit for at least 20 minutes or refrigerate overnight for thicker consistency. If too thick, thin with a splash of coconut water or filtered water until your desired pudding consistency is reached.
- Prepare mango puree: In a blender or magic bullet, blend the chopped mango with 1 1/2 tsp agave syrup until completely smooth, about 1 minute.
- Assemble and serve: Divide the coconut chia pudding and mango puree evenly between two cups. Optionally layer the pudding and mango for an attractive presentation. Sprinkle the toasted coconut flakes on top for added crunch and enjoy immediately.
Notes
- Full-fat canned coconut milk provides a creamy texture; avoid using canned coconut cream which is thicker or coconut milk cartons which are thinner.
- Chia seeds expand significantly when soaked; do not skip the resting time to ensure pudding sets well.
- Agave syrup sweetness can be adjusted according to taste preference or substituted with maple syrup or honey if preferred.
- Fresh mango is best for natural sweetness, but frozen thawed mango works well too.
- Toasted coconut flakes add a pleasant crunch and toasty flavor; do not skip this step if texture contrast is desired.
- Refrigerate leftovers and consume within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical
Keywords: chia pudding, mango pudding, coconut pudding, tropical breakfast, healthy breakfast, chia seeds, coconut milk, mango puree
