Thick Mango Coconut Chia Pudding
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.
Servings 4 servings
Ingredients
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.
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