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close up of a jar of coconut chia pudding with mango chunks and coconut flakes.
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5 from 4 votes

Mango Coconut Chia Pudding

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!
Keywords:chia pudding, coconut chia pudding, coconut milk, mango
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 servings
Calories403.9 kcal
Cost $ 1.00 per person



  • 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
  • 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


  • 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

All the optional ingredients are not calculated in the nutritional facts. 
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.


Calories: 403.9kcal | Carbohydrates: 50g | Protein: 22g | Fat: 15.3g | Saturated Fat: 4.1g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 1.5g | Trans Fat: 0.04g | Sodium: 95.3mg | Potassium: 618.4mg | Fiber: 13g | Sugar: 30.2g | Vitamin A: 2504.2IU | Vitamin C: 75.8mg | Calcium: 326.2mg | Iron: 2.9mg

** 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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