Dive into a tropical treat with my Mango Coconut Chia Pudding, a creamy Summer Dessert and one of my favorite No-Bake Desserts! This vibrant, no-cook pudding layers rich coconut chia with sweet mango puree and fresh chunks, delivering a refreshing, beachside vibe. Perfect for breakfast, dessert, or a healthy snack, it’s easy, vegan, and sure to brighten any summer day.
Why You’ll Love This Mango Coconut Chia Pudding
I love this Mango Coconut Chia Pudding because it’s a versatile Summer Dessert that’s both indulgent and wholesome. Requiring no baking, it’s a star among No-Bake Desserts, coming together in minutes with minimal effort. The creamy coconut milk base, paired with juicy mango and a hint of lime, creates a balanced, tropical flavor that’s perfect for hot days or entertaining. Its make-ahead convenience and stunning layered look make it a go-to for busy schedules or impressing guests.
Ingredients for Mango Coconut Chia Pudding
Here’s what you’ll need to make this Mango Coconut Chia Pudding (serves 4):
Chia Pudding:
- 1 cup full-fat canned coconut milk
- ¼ cup chia seeds
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- Pinch of kosher salt
Mango Layers:
- 2 ripe Ataulfo or Champagne mangoes (about 2 cups chopped)
- 1 tbsp fresh lime juice
- Optional: 1 tsp maple syrup (if mangoes need extra sweetness)
Garnish:
- 2 tbsp toasted coconut flakes
- Optional: Fresh mint leaves
Ingredient Tips:
- Coconut Milk: Full-fat canned coconut milk ensures a rich, creamy base for this Summer Dessert; avoid carton versions, which are too thin.
- Chia Seeds: Essential for the pudding’s texture; stir well to prevent clumping.
- Mangoes: Ataulfo or Champagne varieties are smooth and sweet; fresh is best, but frozen (thawed) works for puree.
- Lime Juice: Adds a zesty kick to the mango layers, enhancing tropical flavors.
- Maple Syrup: Adjust to taste for a vegan-friendly sweetener; honey can substitute if non-vegan.
Directions for Mango Coconut Chia Pudding
Mix the Chia Pudding
In a medium bowl, I whisk together 1 cup coconut milk, ¼ cup chia seeds, 2 tbsp maple syrup, ½ tsp vanilla extract, and a pinch of salt. I stir after 10 minutes to prevent clumping, then cover and refrigerate for at least 2 hours (or overnight) to thicken.
Prepare the Mango
I peel and chop 2 mangoes, reserving 1 cup for cubes and 1 cup for puree. In a blender, I puree 1 cup mango with 1 tbsp lime juice and 1 tsp maple syrup (if needed), blending until smooth.
Toast the Coconut
In a dry skillet over medium heat, I toast 2 tbsp coconut flakes for 1-2 minutes, stirring frequently until golden. I set them aside to cool.
Layer the Pudding
In 4 small jars or glasses, I layer the Mango Coconut Chia Pudding: a spoonful of chia pudding, a layer of mango cubes, and a drizzle of mango puree. I repeat the layers until the jars are filled.
Garnish and Serve
I top each jar with toasted coconut flakes and a mint leaf (if using), serving the Mango Coconut Chia Pudding chilled as a delightful No-Bake Dessert.
Variations for Mango Coconut Chia Pudding
I love switching up this Mango Coconut Chia Pudding for fun twists. Here are some ideas:
- Tropical Boost: Add ½ cup diced pineapple or kiwi to the layers for extra fruitiness in this Summer Dessert.
- Nutty Crunch: Sprinkle chopped almonds or macadamia nuts with the coconut for added texture.
- Berry Swap: Replace mango with blended strawberries or raspberries for a different fruity vibe.
- Spicy Zing: Mix a pinch of chili powder into the mango puree for a sweet-spicy kick.
- Yogurt Base: Swap half the coconut milk with Greek yogurt for a tangier, creamier pudding.
Storage and Reheating
I store Mango Coconut Chia Pudding in airtight jars or containers in the fridge for up to 3 days, adding toasted coconut just before serving to keep it crisp. The chia base and mango puree hold up well, but I stir the pudding if it thickens too much. Freezing is not recommended, as the texture can become grainy. No reheating is needed; serve chilled straight from the fridge for the best creamy experience.
FAQs About Mango Coconut Chia Pudding
Can I use frozen mango for Mango Coconut Chia Pudding?
Yes, thawed frozen mango works well for the puree, but fresh mango is best for cubed layers in this Summer Dessert.
How do I prevent runny chia pudding?
Use full-fat canned coconut milk and stir after 10 minutes to ensure even chia seed distribution; refrigerate for at least 2 hours.
Is Mango Coconut Chia Pudding vegan?
Yes, it’s vegan with maple syrup and coconut milk; ensure all ingredients are plant-based.
Can I make this No-Bake Dessert ahead of time?
Absolutely, prep the chia pudding and mango puree up to 3 days ahead; assemble and garnish before serving.
What if I don’t have Ataulfo mangoes?
Other ripe mango varieties like Haden or frozen mango can work; adjust sweetness with maple syrup if needed.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Mango Coconut Chia Pudding is a creamy, tropical Summer Dessert and one of the easiest No-Bake Desserts to brighten your table. I love how its rich coconut base and vibrant mango layers come together in a healthy, make-ahead treat that’s perfect for any occasion. Try this simple recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a summer staple in your kitchen!
Mango Coconut Chia Pudding – Creamy Tropical No-Bake Treat
Ingredients
FOR THE CHIA PUDDING
- 1/2 cup chia seeds
- 2 cups full-fat coconut milk from a can for the creamiest texture
- 2 tablespoons pure maple syrup adjust to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
FOR THE MANGO LAYERS
- 2 large ripe mangoes cubed, with some blended for the puree
- 1/4 cup mango puree you can use fresh or frozen mango, blended until smooth
- 2 tablespoons lime juice optional, for extra brightness
FOR THE TOPPING
- 1/4 cup coconut flakes or shavings toasted for extra crunch
- Mint leaves optional, for garnish
Instructions
- MAKE THE CHIA PUDDING: In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt until fully combined. Stir in the chia seeds, mixing well to distribute evenly. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight, until thick and pudding-like.
- PREPARE THE MANGO LAYERS: Peel and dice both mangoes. Set aside half of the diced mango for layering. Combine the remaining diced mango with the mango puree and lime juice (if using) in a blender. Blend until smooth and creamy. Set aside.
- TOAST THE COCONUT FLAKES: Place a dry skillet over medium-low heat. Add the coconut flakes and toast them, stirring constantly for 3 to 4 minutes, until golden brown and aromatic. Remove from heat and let cool.
- ASSEMBLE THE PARFAITS: Divide the chia pudding evenly between four serving glasses, filling each glass about halfway. Add a layer of diced mango over the pudding. Spoon the mango puree over the mango layer to create a smooth top. Finish with a sprinkle of toasted coconut flakes and garnish with fresh mint leaves if desired. Serve chilled.
Notes
- Chia pudding can be made 1–2 days in advance and stored in the refrigerator. Use ripe, fragrant mangoes for the best flavor. If using frozen mango, thaw before blending.
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