Mango Coconut Chia Pudding - MyDailyFitRecipes

This mango coconut chia pudding recipe is the tropical, nutrient-dense breakfast or snack you’ve been missing — creamy, naturally sweet, and packed with plant-based protein to keep you fueled all morning. With minimal prep and maximum flavor, it’s proof that eating well doesn’t have to be complicated.

Why You’ll Love This Recipe

Ready in just 5 minutes of active prep — let the fridge do the rest overnight while you sleep.
Delivers approximately 8–10g of protein per serving from chia seeds and coconut milk, supporting muscle recovery and satiety.
The combination of sweet mango and rich coconut is indulgent enough to feel like dessert, making healthy eating genuinely enjoyable.
Make a full batch on Sunday and have four grab-and-go breakfasts ready for the entire work week.

Ingredients

1 cup full-fat coconut milk — use canned for maximum creaminess and healthy fats
1 cup unsweetened almond milk — lightens the base without sacrificing volume
6 tablespoons chia seeds — the protein and fiber powerhouse of this recipe
2 tablespoons pure maple syrup — adjust to taste or swap for honey
1 teaspoon vanilla extract — rounds out the coconut flavor beautifully
2 large ripe mangoes, diced — fresh is best, but frozen (thawed) works perfectly
2 tablespoons unsweetened shredded coconut — for topping and added texture
Pinch of sea salt — enhances all the other flavors

Serves 4 | Prep: 10 min | Chill: 6–8 hours (overnight recommended)

How to Make Mango Coconut Chia Pudding

In a large mixing bowl or 4-cup liquid measuring cup, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and sea salt until fully combined and smooth.
Add the chia seeds and whisk vigorously for 60 seconds, making sure no seeds clump together at the bottom — this step is crucial for a smooth, even pudding texture.
Let the mixture sit at room temperature for 10 minutes, then whisk one more time to redistribute any seeds that have settled. This second whisk prevents clumping.
Divide the mixture evenly among four airtight jars or containers, seal, and refrigerate for at least 6 hours or overnight. The chia seeds will absorb the liquid and swell into a thick, creamy pudding.
While the pudding chills, dice your mangoes into small, even cubes. If using frozen mango, thaw it in the fridge overnight alongside your pudding.
When ready to serve, give each jar a good stir to loosen the pudding. Top generously with fresh mango, a sprinkle of shredded coconut, and an optional drizzle of extra maple syrup. Serve cold and enjoy immediately.

Nutrition Per Serving

Calories: 310 kcal | Protein: 9g | Carbs: 34g | Fat: 17g | Fiber: 11g

Tips and Variations

Store assembled jars (without toppings) in the refrigerator for up to 5 days — add the fresh mango and coconut right before eating to keep textures at their best.
To boost protein even further, stir one scoop of unflavored or vanilla plant-based protein powder into the liquid base before adding the chia seeds, which can push protein to 20–22g per serving.
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