Pin I stumbled onto chia pudding on a sweltering afternoon when the oven felt like punishment and the fridge like salvation. A friend had left a bag of chia seeds on my counter with a cryptic note about pudding, no cooking required. I was skeptical until I tasted the first spoonful the next morning, thick and cool, with mango folded through like sunshine. It became my summer standard, the thing I made when I wanted something sweet but couldn't be bothered to turn on a single burner.
The first time I served this to my sister, she scraped the glass clean and asked if I'd turned into one of those wellness people. I told her it was just chia seeds and a can of coconut milk, and she made me write it down on a napkin. Now she texts me photos of her own jars, layered and topped with whatever she has around, proof that the simplest things stick.
Ingredients
- Coconut milk: Full fat makes it lush and creamy, but light works if you want something less rich. Shake the can hard before opening or you'll end up with clumps.
- Maple syrup or honey: Sweetness that doesn't fight with the mango. Taste as you go, ripe fruit needs less.
- Vanilla extract: Optional, but a few drops deepen the whole thing without shouting.
- Chia seeds: The magic ingredient that blooms into pudding overnight. Buy them in bulk if you plan to make this often.
- Ripe mangoes: The riper, the better. If they smell sweet near the stem, you're golden.
- Lime juice: Brightens the mango puree and keeps it from tasting flat.
- Toasted coconut flakes: A little crunch on top changes everything. Toast them until fragrant, not burnt.
- Pistachios or almonds: For texture and a subtle nutty note that plays well with tropical flavors.
Instructions
- Mix the base:
- Whisk the coconut milk, sweetener, and vanilla in a bowl until smooth and combined. It should taste sweet enough to make you want another sip.
- Stir in chia seeds:
- Add the seeds and whisk well, making sure none stick to the bottom. They'll start to swell almost immediately.
- Chill and stir:
- Cover and refrigerate for at least two hours, stirring once after thirty minutes to break up any clumps. Overnight is even better.
- Blend the mango:
- Puree the mango with lime juice and sweetener until silky. Taste it and adjust, your mango might be sweeter or more tart than mine.
- Layer and assemble:
- Spoon chia pudding into glasses, then add a thick layer of mango puree on top. You can alternate for drama or just dump it all in, both work.
- Garnish and serve:
- Finish with toasted coconut, nuts, fresh mango, or mint. Serve cold, straight from the fridge.
Pin I brought this to a potluck once, nervous because it looked too simple next to casseroles and cakes. By the end of the night, three people had asked for the recipe and someone had already posted a photo online. It reminded me that food doesn't need to be complicated to feel special, just honest and good.
How to Store and Prep Ahead
The chia pudding base keeps in the fridge for up to five days, so I make a big batch on Sunday and portion it out. The mango puree lasts about three days before it starts to brown, but a squeeze of lime helps. Assemble just before serving so the layers stay distinct and the toppings stay crunchy.
Swaps and Variations
If you don't have mango, try blended berries, peach, or even passionfruit pulp. Almond milk or oat milk work in place of coconut for a lighter base, though you lose some of that tropical richness. I've also stirred in a spoonful of cocoa powder and skipped the fruit entirely when I wanted something chocolate.
Serving Suggestions
This works as breakfast, snack, or dessert depending on the day. I've eaten it straight from the jar at my desk and served it in fancy glasses at dinner parties. Pair it with coconut water if you want to lean into the tropical vibe, or a chilled Riesling if you're feeling fancy.
- Top with granola for crunch and call it breakfast.
- Add a drizzle of dark chocolate for a richer finish.
- Serve in small jars for an easy grab and go option.
Pin Every time I make this, I'm reminded that the best recipes are the ones you don't have to think about, the ones that feel like relief. I hope this becomes one of those for you.
Recipe FAQ
- → How long should the chia mixture chill?
Chill the mixture for at least 2 hours to allow the chia seeds to absorb the liquid and thicken properly.
- → Can I substitute the sweetener?
Yes, maple syrup or honey can be used according to your taste preferences.
- → What alternatives to coconut milk work well?
Almond or oat milk can be used for a lighter, dairy-free base though taste may vary slightly.
- → How do I get a layered effect?
Alternate spoonfuls of the chia pudding and mango puree in glasses to create distinct layers.
- → What toppings complement this dessert?
Toasted coconut flakes, chopped nuts like pistachios or almonds, fresh mango cubes, and mint leaves add crunch and freshness.