Mango Coconut Chia Delight (Print Version)

A tropical blend of creamy coconut, ripe mango, and chia seeds for a refreshing chilled delight.

# What You'll Need:

→ Chia Pudding Base

01 - 13.5 fl oz (1 can) full-fat or light coconut milk
02 - 3 tbsp maple syrup or honey, adjust to taste
03 - 1 tsp vanilla extract (optional)
04 - 6 tbsp chia seeds

→ Mango Layer

05 - 2 large ripe mangoes, peeled and diced (about 14 oz flesh)
06 - 1 tbsp lime juice
07 - 1–2 tbsp maple syrup or honey (optional, to taste)

→ Toppings (optional)

08 - 2 tbsp toasted coconut flakes
09 - 1 tbsp chopped pistachios or almonds
10 - Fresh mango cubes or mint leaves

# How To Make:

01 - Whisk coconut milk, maple syrup or honey, and vanilla extract in a mixing bowl until smooth.
02 - Stir chia seeds thoroughly into the liquid until evenly distributed.
03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumps, until pudding thickens.
04 - Blend mango flesh with lime juice and optional sweetener until smooth; adjust sweetness as preferred.
05 - Spoon chia pudding halfway into serving glasses or bowls, then add a generous layer of mango puree atop.
06 - Top with toasted coconut flakes, nuts, fresh mango cubes, or mint leaves as desired.
07 - Serve chilled for optimal refreshment.

# Expert Tips:

01 -
  • It comes together in 10 minutes of actual work, then does the heavy lifting while you forget about it in the fridge.
  • Naturally vegan and dairy-free without tasting like it's missing anything.
  • The texture is luxuriously creamy, like a mousse, but it's genuinely good for you.
02 -
  • If your mango isn't very ripe, the pudding can taste one-dimensional no matter how much sweetener you add; pick ones that smell fragrant and give slightly when you squeeze them gently.
  • Stirring the pudding once at the 30-minute mark genuinely prevents a weird texture and keeps it creamy throughout, not dense and gritty.
03 -
  • Toast your own coconut flakes in a dry pan for just two minutes if you can; the flavor deepens and they taste nothing like the store-bought versions.
  • Make this the night before if you're serving it to guests; it actually tastes better after a full 12 hours of chilling, and the flavors deepen slightly.
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