This creamy mango coconut chia pudding is a quick 5-minute prep breakfast or snack made with real mango, coconut milk, and thick Greek yogurt. If you loved my viral matcha pistachio chia pudding, this tropical version is the bright and refreshing, meal-prep friendly chia pudding you’ll want on repeat.

If you’ve been keeping up, you know chia pudding is basically my new love language. I’m always looking for breakfasts that feel special but take almost zero effort, and this mango coconut chia pudding checks every box. It’s creamy, naturally sweet, and tastes like a tropical dessert even though you just blended, stirred, and let the fridge do the work. Very similar vibe to my matcha pistachio chia pudding that went viral, and my blueberry vanilla version that’s quickly becoming a fan favorite! and honestly right up there with my overnight oats and cheesecake jars in the “minimal effort, maximum payoff” category.

What I really love about this one is how easy it is to make it yours. Add granola for crunch, a dollop of yogurt for extra creaminess, lime zest for brightness, or a drizzle of honey if you want it sweeter. You can even top it like a smoothie bowl with berries, nut butter, or toasted coconut flakes. It’s the kind of recipe you prep once and then look forward to all week.

How to Make

In a blender, add the milk, mango, shredded coconut, maple syrup, vanilla, and a pinch of salt. Blend until completely smooth and bright.

Add the coconut cream to the blender and blend again briefly, just until combined.

In a medium bowl, add the Greek yogurt. Pour in the mango coconut mixture and whisk until fully smooth.

Stir in the chia seeds. Let sit for 5 minutes, then stir again to prevent clumping.

Cover and refrigerate overnight, until thick and scoopable.

Spoon into bowls or jars and finish with your favorite toppings.

Tips and Tricks

• Boost the color naturally (optional): Add a tiny pinch of ground turmeric when blending the mango mixture. It won’t change the flavor but gives the pudding a vibrant golden color.
• Use ripe mango for the best flavor: The sweeter and softer the mango, the less sweetener you’ll need. If using frozen mango, let it thaw for 10–15 minutes so it blends ultra smooth.
• Whisk twice to avoid clumps: After adding the chia seeds, stir well, wait 5 minutes, then stir again. This keeps the seeds from settling and gives you a creamy pudding instead of a lumpy one.
• Chill overnight for the perfect texture: You can eat it after a few hours, but overnight thickening gives that scoopable, spoon-standing texture that makes chia pudding so satisfying.
• Adjust thickness easily: Too thick? Stir in a splash of milk. Too thin? Add 1–2 teaspoons chia seeds and refrigerate 30 minutes.
• Blend the coconut cream briefly: Over-blending can make it slightly heavy, just pulse until combined so it stays silky and light.

How to Save and Store

Store covered in an airtight container or sealed jars in the refrigerator for up to 4 days. The pudding will continue to thicken as it sits, so just stir in a splash of milk before serving to loosen it back up desired, I personally like it thick like ice cream. For best texture, add toppings right before eating so they stay fresh and crunchy.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Mango Coconut Chia Pudding, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Thick Mango Coconut Chia Pudding

5 from 1 rating

Hannah Kling

Creamy mango coconut chia pudding made with real mango, coconut milk, and Greek yogurt. A quick 5-minute prep breakfast or snack that thickens overnight into a tropical, meal-prep friendly treat.

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 servings

Ingredients  

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Pudding Ingredients

• ½ cup chia seeds
• ¾ cup plain Greek yogurt
• 1 cup milk of choice (coconut milk is preferred)
• 1¼ cups mango chunks (about 1 large ripe mango, fresh or frozen)
• ¼ cup unsweetened shredded coconut
• ½ cup coconut cream ((solid part from can))
• 3 tablespoons maple syrup (can sub honey)
• 1 teaspoon vanilla extract
• Pinch of salt

Toppings (optional)

• Greek yogurt dollop
• diced mango
• toasted coconut flakes
• honey drizzle
• lime zest

Instructions

• In a blender, add the milk, mango, shredded coconut, maple syrup, vanilla, and a pinch of salt. Blend until completely smooth and bright.
• Add the coconut cream to the blender and blend again briefly, just until combined.
• In a medium bowl, add the Greek yogurt. Pour in the mango coconut mixture and whisk until fully smooth.
• Stir in the chia seeds. Let sit for 5 minutes, then stir again to prevent clumping.
• Cover and refrigerate overnight, until thick and scoopable.
• Spoon into bowls or jars and finish with your favorite toppings.

Notes

• Frozen mango works great — just thaw slightly before blending so the mixture becomes smooth and not icy.
• Full-fat coconut milk and coconut cream give the creamiest texture, but light coconut milk will still work with a slightly softer set.
• Sweetness will vary depending on the mango, so taste the blended base before adding chia seeds and adjust if needed.
• The pudding thickens more as it sits, especially by day 2, so plan to stir in a splash of milk before serving leftovers.
• Best stored without toppings — add fruit, granola, or coconut right before eating to keep texture fresh.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!