Thick and creamy Mango Coconut Chia Pudding made with coconut milk and fresh mangoes for one of the best healthy meal prep ideas for breakfast ever. It requires no cooking and you can prepare in just 15 minutes. You'll love the fresh, tropical flavor!
Do you live a busy life yet want to eat healthily?
Meal prep chia pudding is for you then!
Chia pudding makes a quick and healthy breakfast that you can prep in batches for the entire week. It is part of our Healthy Meal Prep Ideas for Breakfast too!
You can either refrigerate or freeze it to have it ready when you need it or are about to leave home!
This coconut chia pudding with mango puree and chunks takes the basic chia pudding to a whole new level and makes breakfast taste like dessert without the bad stuff.
Ready to prep one of the best breakfasts ever?
Table of Contents
- 1 Why you will love this Chia Pudding with Coconut Milk
- 2 Coconut Chia Pudding Recipe
- 3 Ingredients and substitutions
- 4 How to make chia pudding with coconut milk
- 5 Tips for making chia seed pudding with coconut milk
- 6 Chia Pudding Ratio
- 7 How to serve mango chia pudding
- 8 FAQS
- 9 How to Store
- 10 Other pudding recipes to enjoy:
- 11 Mango Coconut Chia Pudding
Why you will love this Chia Pudding with Coconut Milk
- Easy: All you have to do is to combine some ingredients together and top with some fresh garnishes. No cooking skills are required!
- Quick: It takes just 15 minutes to get ready!
- There is no cooking involved!
- Budget-friendly: Our homemade coconut chia pudding with mango puree costs way less than one you can order at Playa Bowl or any other healthy breakfast place.
- Healthy: It is loaded with vitamins, minerals, complex carbs, healthy fats, and protein. In addition, there is no added refined sugar! It is gluten-free, vegetarian, and high-protein and can be low-carb, vegan, and keto by easily swapping one to two ingredients.
Coconut Chia Pudding Recipe
This coconut chia pudding with coconut milk and mangoes makes a healthy breakfast option for busy people. You can prep ahead in batches and either refrigerate or freeze it for when you need to.
All you have to do is mix together chia seeds, ground flax meal, a sweetener, coconut flakes, coconut milk, and coconut yogurt until forming a homogeneous mixture.
Then, allow it to rest for up to 10 minutes to thicken. Meanwhile, you can make a mango puree by blending mango with lime juice and then using it as a topping for the coconut chia seed pudding.
Lastly, top your pudding with fresh mango chunks and coconut flakes and enjoy a dessert-like tropical breakfast.
Tell ya, it is healthier than the famous Thai sweet coconut rice with mangoes... and as delish as that dessert.
Ingredients and substitutions
To make this mango coconut chia pudding, you will need:
- 4 tablespoon chia seeds
- 2 tablespoon ground flax meal, optional
- 2-4 tablespoon maple syrup (or honey, or stevia in the raw if you are on a keto diet)
- 2 tablespoon unsweetened coconut flakes (plus extra to garnish top).
- 1 cup warm unsweetened coconut milk
- ⅔ cup protein coconut yogurt (or you can replace it with dairy-free coconut yogurt for a vegan option, or a keto yogurt)
- 2 mangoes, cut into chunks (you may replace it with berries for a keto option)
- ½ cup frozen mango chunks, optional (use berries for making this coconut chia pudding keto)
- 2 limes, optional
- Mint leaves, to garnish top, optional
How to make chia pudding with coconut milk
1. Add the 2 tablespoon chia, 1 tablespoon flax meal, 1-2 tablespoon sweetener, 1 tablespoon coconut flakes, ½ cup coconut milk, and ⅓ cup yogurt to each jar. Stir well until homogeneous! Let the mixture sit, tightly covered, for 5-10 minutes to thicken and gel. TIP: The warm milk will speed up the process. For making overnight chia pudding, you can use cold milk and let the mixture sit for 15 minutes. Then, close the jars and refrigerate overnight. Right before serving, add the toppings!
2. Meanwhile, chop 1 mango into chunks.
3. If you want, blend ¼ cup of frozen mango chunks with the juice of 1 lime until smooth. If needed, add a little bit of ice water.
4. Stir the chia pudding well and pour the pureed mango on top of the coconut chia pudding. Top with fresh chopped mangoes, coconut chips or coconut flakes, and mint leaves. Enjoy!
Tips for making chia seed pudding with coconut milk
- Ratio for basic chia pudding recipe: Make sure to use the ratio below so your coconut chia pudding will be neither too thick nor too thin.
- Thickening or thinning: However, you can thicken it by adding whey or creamy ingredients such as nut butter or yogurt. As for thinning it, add more milk.
- Quick prep: To prepare it faster, simply add warm milk to your chia seeds and let the mixture rest for 5-10 minutes, tightly covered, at room temperature. It will be enough to make the seeds gel and the mixture thicken.
- Overnight chia pudding: But if you prefer to prepare overnight chia pudding, use cold milk.
- Flavoring: You may flavor your chia pudding with whatever you want -- here are a few: Mashed bananas, pureed mangoes, blended berries, spice blends such as pumpkin pie spice, chopped nuts, sugar-free sweetened condensed milk, peanut butter, melted chocolate or cocoa powder, almond extract, lemon zest, flavored yogurts, etc
- Liquid: You can use any plant-based or regular milk or choice.
- Add-ons: Rolled oats, whey, oat flour, ground flax meal, hemp seeds, etc will make your chia pudding thicker and richer plus will add extra fiber and/or protein to your breakfast meal. I recommend 1-2 tablespoon of any of those!
Chia Pudding Ratio
The basic chia pudding calls for ½ cup of milk for every 2 tablespoon chia seeds.
Of course, you may sweeten it to your taste and add a flavoring of choice such as vanilla extract, coconut yogurt, almond extract, mango puree, etc.
As for add-ons or toppings, the sky is the limit! Nuts, frozen or fresh fruits, protein powder, nut butter, Nutella, chocolate chunks or melted chocolate, whey, etc
How to serve mango chia pudding
Chia pudding is a versatile dish that can be prepared for breakfast, as a snack, and even as a healthy dessert. It all depends on what you put in and what time you serve it!
Here are some of my favorite combos:
- Breakfast: Exactly the way we prepared here with coconut milk, flakes, and yogurt + mango chunks and puree.
- Snack: The basic chia pudding recipe + ground cinnamon a good spoonful of creamy 'no added sugar' peanut butter + diced apples.
- Dessert: Basic chia pudding + Nutella + chopped hazelnuts + assorted berries.
FAQS
What Are Chia Seeds?
They are tiny little seeds that are rich in soluble fiber and gel up when mixed with liquid. They are rich in fiber, complex carbohydrates, omega-3 fatty acids, protein, healthy fats, vitamins, and minerals. If you are on a keto diet, they are used to make keto 'oatmeal' but gelify and thicken like tapioca pudding although with a crunchy bite.
Is this Coconut Chia Seed Pudding Healthy?
Yes! Chia seeds are a great source of omega-3 fatty acids and healthy fats. Two tablespoons of chia seeds contain 120 calories, 4 grams of protein, 8 grams of fat, 10 grams of carbohydrates, and 10 grams of fiber, plus vitamins and minerals. Aside from making pudding, you can also add them to smoothies, muffins, overnight oats, cookies, sweet bars, breads, and more.
What kind of milk does make the best coconut mango chia pudding?
You can make chia pudding with any kind of milk, either regular or plant-based, but when it comes to coconut chia pudding, I prefer to use unsweetened coconut milk. It not only serves as the liquid for the seeds but also flavors the pudding. I refrain from using canned coconut milk because it contains a lot of saturated fat though.
What kind of sweetener is best?
It depends on your preferences and dietary needs. I like to use honey because it acts as a prebiotic. This is why we use it in many of our gut healthy recipes. However, you can use pure maple syrup or coconut sugar for a vegan option, brown sugar, or a sugar substitute such as stevia or monk fruit if you are on a low-carb or keto diet.
Is this coconut milk chia pudding keto?
No, but it can be easily adapted to become keto-friendly. Replace maple syrup with stevia, use keto coconut yogurt, and then swap mango with berries and this recipe will become keto.
Are chia seeds good for PCOS?
Yes, absolutely! They are rich in fiber and omega fatty acids which are part of the PCOS diet, helping regulate metabolic syndrome, hormonal fluctuations, and mood swings, and providing satiation and aiding weight control. In addition, it is an amazing source of anti-inflammatory ALA! Check out our diabetes-friendly recipes!
How to Store
- FRIDGE: Store mango coconut chia pudding jars, tightly covered, in the fridge for up to 5 days.
- FREEZER: You can freeze it for up to 2 months and thaw it 2 days ahead in the fridge. Just make sure to use Mason jars with straight sides and leave about 2 inches of headspace in the Mason jar so the chia mixture can expand.
Other pudding recipes to enjoy:
- Tapioca pudding recipe
- Coconut oatmeal pudding
- Crockpot rice pudding recipe
- Sourdough bread pudding recipe
- Strata recipe
- Chocolate bread pudding
- Condensed milk rice pudding
- Piña colada chia pudding
- Banana chia pudding
- Chocolate chia seed pudding
PIN AND ENJOY!
Mango Coconut Chia Pudding
Equipment
- 2 Mason jars 12-oz each
- 1 spoon to mix
Ingredients
- 4 tablespoon chia seeds
- 2 tablespoon ground flax meal optional
- 2 tablespoon maple syrup or honey, or stevia in the raw if you are on a keto diet. Add more sweetener if you want!
- 2 tablespoon unsweetened coconut flakes plus extra to garnish top.
- 1 cup warm unsweetened coconut milk
- ⅔ cup protein coconut yogurt or you can replace it with dairy-free coconut yogurt for a vegan option, or a keto yogurt. I used one of the brand Ratio that has 25 grams of protein!
- 2 mangoes cut into chunks (you may replace it with berries for a keto option)
- ½ cup frozen mango chunks optional (use berries for making this coconut chia pudding keto)
- 2 limes optional
- Mint leaves to garnish top, optional
Instructions
- Add the 2 tablespoon chia, 1 tablespoon flax meal, 1-2 tablespoon sweetener, 1 tablespoon coconut flakes, ½ cup coconut milk, and ⅓ cup yogurt to each jar. Stir well until homogeneous! Let the mixture sit, tightly covered, for 5-10 minutes to thicken and gel.
- TIP: The warm milk will speed up the process. For making overnight chia pudding, you can use cold milk and let the mixture sit for 15 minutes. Then, close the jars and refrigerate overnight. Right before serving, add the toppings! Meanwhile, chop 1 mango into chunks.
- If you want, blend ¼ cup of frozen mango chunks with the juice of 1 lime until smooth. If needed, add a little bit of ice water.
- Stir the chia pudding well and pour the pureed mango on top of the coconut chia pudding.
- Top with fresh chopped mangoes, coconut chips or coconut flakes, and mint leaves. Enjoy!
Recipe Video
Recipe Notes
- FRIDGE: Store mango coconut chia pudding jars, tightly covered, in the fridge for up to 5 days.
- FREEZER: You can freeze it for up to 2 months and thaw it 2 days ahead in the fridge. Just make sure to use Mason jars with straight sides and leave about 2 inches of headspace in the Mason jar so the chia mixture can expand.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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