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A quick and easy tropical chia pudding made with full-fat coconut milk, fresh mango puree, and topped with toasted coconut flakes. Naturally vegan, gluten-free, and perfect for breakfast or a snack.

  • Total Time: 25 minutes (mostly hands-off)
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup full-fat canned coconut milk
  • 2 tsp agave syrup (to taste)
  • Pinch of salt
  • 1/4 cup coconut water or filtered water (optional, for thinning)
  • 1 1/2 cups fresh chopped mango or thawed frozen mango
  • 1 1/2 tsp agave syrup
  • Toasted coconut flakes (for topping)

Instructions

  1. Toast shredded coconut flakes in a dry skillet over medium heat, stirring often, until lightly golden and fragrant (about 3–5 minutes); set aside to cool.
  2. Shake the canned full-fat coconut milk well before opening; if separated or clumpy, heat 1 cup in a microwave-safe bowl for 30 seconds and stir until smooth.
  3. Whisk chia seeds, coconut milk, 2 tsp agave syrup, and a pinch of salt together in a small bowl until combined.
  4. Let the chia mixture sit for 5 minutes, then whisk again to break up any clumps; taste and add more agave if desired.
  5. Cover and refrigerate the chia pudding for at least 20 minutes (or overnight) to thicken; if too thick, stir in a splash of coconut water or filtered water to adjust consistency.
  6. Place chopped mango and 1 1/2 tsp agave in a blender or food processor and blend until smooth (about 1 minute).
  7. Spoon mango puree into jars or cups.
  8. Spoon or layer the chilled coconut chia pudding over the mango puree.
  9. Top each jar with fresh mango chunks and a generous sprinkle of toasted coconut flakes.

Notes

Use full-fat canned coconut milk for creamiest pudding. Shake or warm to smooth separated milk., Whisk chia mixture twice to avoid clumps., Adjust sweetness after pudding thickens, as swelling seeds can reduce perceived sweetness., If using frozen mango, thaw and drain excess liquid before blending., Toasted shredded coconut adds crunchy contrast; add just before serving to keep crisp., Recipe is adaptable with variations like berry or pineapple puree, protein powder, or dairy-free yogurt., Store pudding tightly covered in fridge up to 5 days; freeze mango puree separately for up to 3 months.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (for thickening)
  • Category: Breakfast
  • Cuisine: None specified

Nutrition

  • Serving Size: About 1 serving per jar
  • Calories: Approximately 250 calories per serving
  • Fat: 15 g per serving
  • Carbohydrates: 25 g per serving
  • Protein: 5 g per serving