Mango Coconut Chia Pudding
Priya Nair
@priyanairkitchen
Prep
10 min
Cook
—
Total
10 min
Servings
2
Difficulty
Easy
Let's cook
Mix the base
Whisk the coconut milk, maple syrup, vanilla, and salt together until smooth, then whisk in the chia seeds.
Break up the clumps
Let it sit 10 minutes, then whisk hard a second time. Chia clumps the moment it hits liquid and this second whisk is what gives you an even, custardy set.
💡Skipping the second whisk is the single most common reason chia pudding comes out lumpy.
Chill
Cover and refrigerate at least 4 hours, ideally overnight, until thick enough to hold a spoon upright.
Purée the mango
Blend three-quarters of the mango with the lime juice until completely smooth. Keep the rest cubed for the top.
Layer and serve
Spoon alternating layers of pudding and mango purée into two glasses. Top with cubed mango, toasted coconut flakes, and mint.
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📝 Tips, swaps, and make-ahead notes
The pudding keeps for 4 days covered in the fridge, and the texture actually improves on day two. If it sets firmer than you like, loosen it with a splash of coconut milk and stir.
- •Swap: Any milk works — oat and almond both set fine, though neither is as rich as full-fat coconut.
- •Lower sugar: Very ripe mango is sweet enough that you can cut the maple syrup to a teaspoon or drop it entirely.
- •Meal prep: Make four jars at once on Sunday; they are ready to grab straight from the fridge all week.
Nutrition & Safety
Calories
352kcal
Protein
7g
Carbs
39g
Fat
20g
⚠️ Allergen & Safety Note
This recipe contains coconut. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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