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A glass jar filled with creamy mango coconut chia pudding topped with fresh mango chunks and chia seeds.
Layla

Mango Coconut Chia Pudding

Creamy coconut chia pudding layered with bright, fresh mango for a tropical breakfast that tastes like vacation.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Thai-inspired
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

For the Chia Pudding
  • 1.5 cups full-fat coconut milk from a 13.5 oz can, shaken well
  • 0.5 cup unsweetened almond milk
  • 0.5 cup chia seeds black or white
  • 3 tbsp pure maple syrup plus more to taste
  • 0.5 tsp vanilla extract
  • 0.25 tsp fine sea salt
For the Mango Layer
  • 2 large ripe mango about 2 cups diced, divided
  • 1 tbsp fresh lime juice
For Topping
  • 0.25 cup toasted coconut flakes unsweetened

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 small jars or glasses (8 oz)
  • Blender or Food Processor

Method
 

Make the Chia Pudding
  1. In a medium bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla, and salt until fully combined. The coconut milk should be smooth with no lumps.
  2. Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let sit for 5 minutes, then whisk again to break up any seeds that settled. Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
Prepare the Mango
  1. Peel and dice the mangoes, reserving about 1 cup of the prettiest cubes for topping. Place the remaining mango in a blender with the lime juice and blend until completely smooth, about 30 seconds. Taste and add a touch more lime if the mango is very sweet.
Assemble and Chill
  1. Stir the chilled chia pudding well - it will be very thick. Spoon about 1/3 cup of pudding into each jar, followed by 2 tablespoons of mango puree. Repeat with another layer of pudding and puree. Top with the remaining pudding and finish with reserved mango cubes and toasted coconut. Refrigerate until ready to serve, up to 3 days.

Notes

For the creamiest texture, use full-fat coconut milk from the can - light coconut milk or coconut milk beverage in cartons will make thin, watery pudding. If your chia pudding seems too thick after chilling, stir in a splash of almond milk to loosen it. The pudding keeps beautifully for 4 days, so make a double batch for easy breakfasts all week.