Tropical, creamy Mango Coconut Chia Pudding that's packed with omega-3s! Chia seeds soaked in coconut milk form a naturally soft, chewy pudding, layered with a bright fresh mango coulis. A dessert or breakfast that feels indulgent but is actually good for you.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Chia pudding: 4 tbsp chia seeds
- 250ml light coconut milk
- 100ml almond milk
- 1 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- A pinch of salt
- Mango layer: 2 ripe fragrant mangoes, cut into pieces
- 1 tbsp lime juice
- 1 tsp honey
- Topping: fresh mango slices
- Toasted coconut flakes
- Extra chia seeds
- Butterfly pea flower or edible flowers (optional, for color)
- Mint leaves
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👩🍳 Instructions
- 1 The night before: mix the chia seeds, coconut milk, almond milk, honey, vanilla, and salt together
- 2 Stir vigorously for 2 minutes, cover, and store in the fridge
- 3 After 30 minutes, stir again so the chia seeds don't clump together
- 4 Let it sit overnight for at least 4 hours
- 5 In the morning: blend the mango, lime juice, and honey until smooth to make the coulis
- 6 Take out the chia pudding and stir — the consistency should be like a thick pudding
- 7 Layer in a tall glass or jar: a layer of chia pudding, a layer of mango coulis, then chia pudding again
- 8 Arrange the toppings: fresh mango slices, coconut flakes, and extra chia seeds
- 9 Garnish with edible flowers and mint
- 10 Serve cold
💡 Tips
• Stir the chia pudding twice during the first 30 minutes so the chia seeds spread evenly and don't clump
• Light coconut milk stays creamy but has fewer calories than full-fat coconut milk
• Chia pudding can be stored in the fridge for 5 days — perfect for a week's worth of meal prep
📊 Nutrition Facts / serving
295
Calories (kcal)
8g
Protein
14g
Fat
38g
Carbs
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