by Olena

Coconut Mango Chia Pudding

by Olena

Coconut Mango Chia Pudding Recipe made with chia seeds, coconut and almond milks, fresh mango, then refrigerated overnight for easy healthy breakfast. | ifoodreal.com

 

I love cooking with coconut milk. Lots of flavour! It’s great for making coconut mango ice cream in summer, Thai shrimp curry in winter and chia pudding year round. Full of healthy fats, coconut milk is a plant-based superfood.

MY LATEST RECIPES

When it comes to coconut milk I’m very particular. My trusted brands are Trader Joe’s and Thai Kitchen. I find the consistency of other brands not as good. It simply separates.

My favourite mangos are Ataulfo (yellow) over more accustomed in North America Kent (green) variety. Ataulfo mangoes are yellow in colour, smaller in size and more flavourful. It is totally OK to buy any kind of fresh mango and use to make this coconut mango chia pudding. Look for a ripe and soft mango, as it has more flavour in it. Enjoy!

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Coconut Mango Chia Pudding

Coconut Mango Chia Pudding Recipe made with chia seeds, coconut and almond milks, fresh mango, then refrigerated overnight for easy healthy breakfast.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving

Ingredients

  • 1/4 cup chia seeds
  • 1 cup coconut milk, light
  • 1/2 cup unsweetened almond milk, vanilla
  • 1 cup fresh mango, chopped

Instructions

  1. Combine all ingredients in a Mason jar or any container with a tight lid (I prefer glass). Refrigerate overnight or for at least 4 hours.
  2. Serve in the morning topped with Greek yogurt and more mango (optional).

 Did you make this recipe? Please give it a star rating in the comments.

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14 comments on “Coconut Mango Chia Pudding

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  1. Hi again Olena!
    I found this delicious looking chia pudding and am going to try it tomorrow. I only have frozen mango, so will defrost some overnight. Also wanted to say after reading comments that I happened to have a can of organic coconut milk in cupboard, waiting for a recipe to come along haha! The brand is Native Forest from Thailand, but it’s not light…more calories but it’ll be richer…BUT the can says non-BPA packaging! I bought it in Loblaw’s Superstore if you’re readers are interested. Non GMO too as it’s organic.

    1. Full fat coconut milk is more nutritious. When I first wrote this recipe, I was scared of healthy fats. Now, we know they are so good for us. I know that brand, it’s good for pudding. I shop at Superstore too.

  2. I truly love your site.. Very nice colors & theme. Did you make this site
    yourself? Please reply back as I’m wanting to create my very
    own website and want to know where you got this from or just what the theme is called.
    Thanks!

    1. Hi Ashlee. Thank you very much! My husband, who is a web designer/programmer, custom built this theme for me. Sorry, I know this isn’t helpful. I know Elegant Themes have nice themes. Look under my Blogger’s Resources page for a few theme websites I recommend. Good luck with your blog.:)

    1. Yes. Or any other milk is fine. Pudding will have no coconut flavour though. Please note coconut milk used in this recipe is canned and thicker. Thus you will need less of cow’s milk. Not sure how much less.

  3. I love this recipe! I almost always have a jar of this in my fridge now, ready for when I want something for dessert. Delicious!

    1. Glad you like it, Mariel! And how easy is it?! Coconut mango chia pudding is my favourite of all chia puddings so far. I’m thinking strawberries and cream should taste awesome. Should make that.

  4. I made this last night but when getting it out this morning it was soupy. Is it supposed to be a thicker consistently? The only thing different was I used the carton of coconut milk instead of the can! Still a good flavor…

    1. Hi Abby,

      Canned coconut milk is much thicker than the carton one. That’s why your chia pudding was soupy. You need less chia seeds when using canned coconut milk and more when using cow/almond/coconut (carton)/rice etc. milk. This chia seed pudding should be thicker, yes. But soupy is fine, the same nutritional values and taste.:)

  5. Hello Lennie:
    Thanks for the recipe. Instead of the vanilla almond milk (which does have sugar in it..or at least the one I purchased did, although it said “unsweetened”) anyway, I added a bit of organic vanilla extract, a teensy bit of salt–really brings out the flavors– and some actual, raw coconut water; and used fresh strawberries/blueberries plus a bit of stevia) Also whenever I use canned coconut milk I buy only if cans are certified to be BPA-free such as “Natural Value” . Trader Joe’s canned coconut milk may not separate but for me it has other problems, apart from the BPA can.

    1. Hi KZ,

      You made me smile.:) I haven’t been called Lennie yet, but recently I was called Holina.:) me and my husband still laughing about it.
      Great creativity. Well, the best almond milk is homemade. I personally don’t like all unpronounced ingredients in it. But I do not have time to make it. It’s the reality. I’m blessed enough to eat quite healthy which takes a lot of time.
      I agree with you about BPA cans but where do you buy all canned foods without BPA?! It’s so hard, I wish!
      What other problems do you find with TJ’s coconut milk? I want to know.:)

  6. Thank you for these great recipes!

    Quick question – are you nutrition facts posted per serving, or for the entire recipe? Example, your Coconut Mango recipe yields 2 servings and the calories listed are 259 calories. Is that 259 calories per serving, or for the entire recipe (so 1 serving would be aprx 130 calories per serving).

    Thanks!

    1. Hi Lennie. Thank you and you are welcome.:)
      The nutrition data for all my recipes is per 1 serving. So this recipe makes 2 servings, 259 calories each. If you scroll down the bottom of each recipe you can see the detailed nutrition info. Cheers and have a great day!