Save There was this sweltering afternoon when my neighbor brought over three perfectly ripe mangoes from her tree, and I had no idea what to do with them all at once. I'd been curious about chia seeds for years but never quite committed, so I took it as a sign. The result was this creamy, tropical pudding that tasted like dessert but felt nourishing enough to eat for breakfast without guilt. Now it's become my go-to when I want something that feels indulgent but doesn't require any cooking.
I made this for a summer potluck where everyone brought elaborate hot dishes, and somehow this simple, cold pudding became the thing people kept coming back to. A friend asked for the recipe right there on the patio, and I realized how often the best dishes are the ones that feel effortless but taste like you actually tried.
Ingredients
- Coconut milk (400 ml): Full-fat gives you that silky richness, but light coconut milk works too if you prefer something less heavy.
- Chia seeds (6 tbsp): These little seeds absorb liquid and create that pudding magic within a couple hours.
- Maple syrup or honey (3 tbsp plus more): Start with less and taste as you go, since ripe mangoes already bring their own sweetness.
- Vanilla extract (1 tsp): Optional but it adds a quiet warmth that rounds everything out.
- Ripe mangoes (2 large): This is where you can taste the season; the sweeter and more fragrant the mango, the less sweetener you'll need to add.
- Lime juice (1 tbsp): A small amount cuts through the richness and keeps the mango flavor bright.
- Toasted coconut flakes, nuts, and fresh mint (for topping): These aren't essential, but they turn a simple bowl into something you actually want to look at.
Instructions
- Whisk the base:
- Pour your coconut milk into a bowl with the maple syrup and vanilla. Whisk it until it feels smooth and the sweetener has fully dissolved; you want no grittiness at the bottom.
- Fold in the chia seeds:
- Add the chia seeds and stir for a full minute, making sure they're scattered throughout and not clumping in one spot. This even distribution is what keeps the pudding from turning into a lump on one side.
- Chill and stir once:
- Cover the bowl and refrigerate for at least 2 hours. After 30 minutes, give it a gentle stir to prevent a thick crust from forming on top. Then leave it to set completely.
- Blend the mango:
- While the pudding thickens, peel and dice your mangoes into a blender. Add the lime juice and taste before adding any extra sweetener; you might not need it at all.
- Assemble with intention:
- Spoon the pudding into glasses, filling about halfway up. Top with a generous layer of mango puree, creating that beautiful color contrast.
- Add your finishing touches:
- Scatter toasted coconut flakes, a small handful of pistachios, or a few fresh mint leaves on top. These little additions make it feel special.
Save My sister came home late one night and saw this pudding in the fridge with the golden mango layer on top, and she literally sat down with a spoon and ate a whole serving standing at the counter. That's when I knew this recipe was a keeper.
The Beauty of Chia Seeds
I used to think chia seeds were just a trendy health food, but they actually transform whatever liquid they're in into this silky, almost bouncy texture that feels indulgent. The seeds themselves become almost translucent as they absorb the coconut milk, and there's something genuinely satisfying about that texture transformation. Once you understand that this happens naturally, you stop worrying about whether you're doing it right.
Playing with Layers
You can get fancy and layer the pudding and mango puree multiple times, creating striped glasses that look like you spent real effort. But honestly, even a simple two-layer version feels abundant and looks beautiful. The layers stay visually distinct because the pudding is white and the mango is golden, so even a casual spoon-down gets you nice color variation.
Variations Worth Trying
This pudding is flexible in the best way. You can swap the coconut milk for almond or oat milk if you want something lighter, use different fruit purees if mangoes aren't in season, or even stir in a bit of cardamom or turmeric if you want a warmer flavor profile. I've also made it with passion fruit pulp on top and it was transcendent.
- Substitute the coconut milk with oat or almond milk for a thinner, less tropical version.
- Layer with passion fruit, berries, or even a thin layer of dark chocolate for variety.
- Add a pinch of cardamom or turmeric to the base for an unexpected warmth.
Save This pudding taught me that the simplest recipes, the ones that ask almost nothing of you in terms of technique, are often the ones that taste the most genuinely good. There's real comfort in that.
Recipe FAQs
- → How long should the chia mixture chill?
Chill the chia mixture for at least 2 hours to allow it to thicken into a creamy consistency, stirring once after 30 minutes to avoid clumps.
- → Can I substitute coconut milk with other plant milks?
Yes, almond or oat milk can be used as lighter alternatives, but it may slightly alter the flavor and texture.
- → What sweeteners work best in this dessert?
Maple syrup or honey are excellent choices for natural sweetness; adjust amount based on mango ripeness.
- → How to create the layered effect?
Alternate spoonfuls of chia pudding and mango puree in serving glasses for a visually appealing, layered presentation.
- → Are there options for toppings?
Toasted coconut flakes, chopped pistachios or almonds, fresh mango cubes, and mint leaves add texture and fresh notes.
- → Is this dish suitable for vegan and gluten-free diets?
Yes, it uses plant-based ingredients and contains no gluten, suitable for both vegan and gluten-free eating.