The Ultimate Tropical Delight: Layered Mango Coconut Chia Seed Pudding

There are certain recipes that effortlessly transport you to a sun-drenched beach with just one bite. This layered Mango Coconut Chia Seed Pudding is undeniably one of them. Combining the creamy richness of coconut milk with the vibrant, sweet acidity of fresh mango, all held together by the gentle thickening power of tiny, mighty chia seeds, this dessert (or perfectly healthy breakfast!) is a masterpiece of texture and flavor.

Forget grabbing a highly processed breakfast bar or settling for a sugary yogurt cup. The Mango Coconut Chia Seed Pudding offers a genuinely wholesome, make-ahead meal that is packed with fiber, protein, and essential omega-3 fatty acids. It’s naturally vegan, gluten-free, and requires absolutely zero cooking. The magic happens overnight in your refrigerator, yielding layers of sunshine-yellow mango puree contrasting beautifully with the bright white, velvety coconut pudding base. This is more than just a recipe; it’s an invitation to elevate your morning routine or indulge in a guilt-free tropical treat. If you’re searching for the perfect overnight chia seed pudding recipe that balances nutrition with unbelievable flavor, your search ends here. Get ready to whisk, chill, and enjoy a taste of paradise!

Why You’ll Fall Head Over Heels for This Mango Coconut Chia Seed Pudding

In a world of fast-paced mornings and complicated cooking trends, the sheer simplicity and nutritional impact of this Mango Coconut Chia Seed Pudding make it a true kitchen hero. This isn’t just another healthy trend; it’s a recipe built on robust flavor profiles that genuinely satisfy. We are talking about a flavor combination mango and coconut that is universally loved for its sweet, tropical harmony. When these two powerhouses meet the creamy, subtly sweet backdrop of chia pudding, the result is nothing short of irresistible.

Unbeatable Texture and Visual Appeal (300-500 Words)

One of the primary reasons this specific layered recipe stands out is its textural complexity. Unlike a standard, monolithic chia pudding, our Mango Coconut Chia Seed Pudding offers a delightful dance of smooth and textured elements. The base layer provides that signature, slightly gelatinous bite from the chia seeds a texture that is often described as similar to tapioca pudding. This provides a satisfying mouthfeel.

Contrasting this is the mango puree layer. By blending the mango until it is silky smooth, we achieve a velvety, almost custard-like top layer. When you scoop through both layers, you get the creamy pudding, the smooth puree, and finally, the delightful crunch of the toasted coconut garnish. This combination of textures keeps every bite interesting and satisfying, making it feel less like a virtuous health food and more like a decadent dessert.

Furthermore, the visual appeal is unmatched. The vibrant, deep orange-yellow hue of the mango puree nestled above the pristine white coconut chia base creates a stunning presentation. Served in clear glasses or mason jars, the distinct layers make this an elegant dish suitable for brunch, entertaining, or simply brightening up a weeknight dessert. If you are looking for a show-stopping yet effortless prep item for your next brunch, the presentation factor alone will win over your guests.

The Convenience Factor: Ultimate Meal Prep

For those who struggle with finding time for a nutritious morning meal, the make-ahead nature of the Mango Coconut Chia Seed Pudding is a game-changer. This entire recipe is designed for overnight preparation. You invest 15 minutes the evening before, and you wake up to two ready-to-eat servings. It’s the ultimate grab-and-go breakfast solution.

Because the pudding thickens and sets while resting, the flavors also have ample time to meld and deepen. The coconut milk fully infuses the chia seeds, and the mango puree chills perfectly, maximizing its refreshing sweetness. This ability to prepare the dish completely in advance and knowing it stays fresh in the refrigerator for up to three days eliminates the morning rush and ensures you start your day with a substantial, energizing, and delicious meal. Whether you need a quick desk breakfast, a post-workout snack, or a light, nutritious dessert, this Mango Coconut Chia Seed Pudding delivers effortless excellence every time.

Why You Should Try Making This Healthy Mango Coconut Chia Seed Pudding Today

Beyond its incredible flavor and easy preparation, embracing this Mango Coconut Chia Seed Pudding means inviting a powerhouse of nutrition into your diet. This recipe isn’t just ‘better for you’; it is genuinely a functional food that supports energy, digestion, and overall wellness. The combination of chia seeds, healthy fats from coconut, and vitamins from fresh mango creates a perfectly balanced nutritional profile that appeals to nearly every dietary need.

A Nutrient-Dense Superfood Starter (300-500 Words)

The foundation of this recipe, the humble chia seed, is truly deserving of its “superfood” status. Just a quarter cup of chia seeds provides a massive dose of dietary fiber, which is crucial for digestive health and promoting satiety. This means the Mango Coconut Chia Seed Pudding keeps you feeling full and energized far longer than simple carbohydrates or sugary cereals, helping to prevent that mid-morning crash. This makes it an ideal choice if you are seeking healthy breakfast recipes that truly sustain you.

Furthermore, chia seeds are one of the best plant-based sources of Omega-3 fatty acids, specifically ALA (alpha-linolenic acid). Omega-3s are renowned for their anti-inflammatory properties and their role in supporting brain and heart health. By integrating this delicious pudding into your routine, you are effortlessly boosting your intake of these essential fats.

Perfectly Adapted for Specialized Diets

In today’s diverse dietary landscape, finding recipes that accommodate various needs can be challenging. Fortunately, the base formula for this Mango Coconut Chia Seed Pudding is inherently inclusive:

• Naturally Vegan: We use plant-based coconut milk and maple syrup (or agave), making this 100% free from animal products.
• Gluten-Free: Chia seeds and mango are naturally gluten-free, suitable for those with celiac disease or gluten sensitivities.
• Dairy-Free: Ideal for anyone who is lactose intolerant or avoiding dairy.
• Refined Sugar-Free (Optional): By controlling the sweetener (maple syrup or honey) and relying on the natural sweetness of ripe mangoes, you can minimize or eliminate refined sugars entirely.

This recipe offers such adaptability without sacrificing the rich, comforting texture we all crave in a dessert or substantial snack. If you enjoy wholesome, fruit-forward desserts, you might also enjoy our vibrant Rainbow Fruit Salad, which pairs perfectly with this pudding for a light lunch spread.

A Simple Detox and Energy Booster

Mangoes are a nutritional powerhouse themselves, loaded with Vitamin C (great for immunity) and Vitamin A (essential for eye health). The high water content in mangoes, combined with the fiber in the chia seeds, supports hydration and detoxification. When you compare this fresh, fruit-and-seed-based meal to pre-packaged options, the immediate difference in ingredient quality and nutritional value is staggering.

Trying this Mango Coconut Chia Seed Pudding is a step towards cleaner eating, allowing you to control exactly what goes into your body while still enjoying a truly satisfying, tropical-flavored treat. For those who love simple, comforting recipes that are easy to prep, you might also want to try our Pumpkin Crumb Muffins for another excellent make-ahead option.

The Essential Ingredients and Tools for Success

While the process of making this Mango Coconut Chia Seed Pudding is straightforward, the quality of your ingredients and the preparation techniques are paramount to achieving that creamy, perfectly set texture and intense tropical flavor. We will delve deeply into each component, ensuring you know exactly what to buy and why.

Detailed Ingredient Breakdown (700-900 Words Total)

To create the perfect Mango Coconut Chia Seed Pudding, we require two main sets of ingredients: the pudding base and the luscious mango puree layer.

For the Coconut Chia Pudding Base:

1 cup (240ml) Full-Fat Coconut Milk (or milk of choice): This is arguably the most crucial ingredient for the texture of the Mango Coconut Chia Seed Pudding. We specifically recommend full-fat coconut milk (the kind found in a can) because the higher fat content results in a much creamier, richer, and more luxurious pudding base. The resulting pudding is thicker and has a beautiful, pronounced coconut flavor that pairs perfectly with the mango. While carton coconut milk, almond milk, or oat milk can be used for a lighter version, be warned: they result in a thinner, less decadent consistency. If you use non-dairy milk substitutes, you might need to increase the chia seed quantity slightly (by about 1 teaspoon) to achieve the desired thickness.

1/4 cup White or Black Chia Seeds: These tiny seeds are the magic behind the pudding’s structure. When submerged in liquid, chia seeds absorb up to 12 times their weight, forming a gelatinous coating (mucilage) that transforms the milk into a pudding. The color (white or black) doesn’t affect the setting process; white chia seeds simply offer a slightly cleaner, lighter appearance that highlights the coconut color better, especially when layered with bright mango.

1 to 2 tablespoons Maple Syrup, Honey, or Agave (adjust to desired sweetness): The sweetener allows you to customize the flavor profile. Maple syrup is excellent for a pure vegan option and offers a subtle depth of flavor. Honey works well if you don’t require the recipe to be strictly vegan and adds a floral note. Agave is a neutral choice. Start with 1 tablespoon, taste after whisking, and increase only if your mangoes tend to be less sweet. Remember, the mango layer provides substantial natural sweetness.

1/2 teaspoon Pure Vanilla Extract: A small amount of vanilla extract enhances the overall sweetness and provides a warm, comforting background note that complements both the coconut and the mango, preventing the pudding from tasting too ‘plain’ or solely tropical.

1 small pinch of Sea Salt (optional, but enhances flavor): Do not skip the salt! Just a small pinch (<1/8 teaspoon) acts as a flavor amplifier. It balances the sweetness of the syrup and mango, making the coconut flavor pop and ensuring the overall dish is complex, not just flatly sweet. This tiny addition elevates the taste of the entire Mango Coconut Chia Seed Pudding.

For the Mango Puree:

1 cup Ripe Mango, fresh or frozen (thawed), diced: Use ripe mangoes the riper, the sweeter, and the less sweetener you will need. If using fresh mango, ensure it is diced evenly. If using frozen mango, thaw it fully before blending. Frozen mango tends to be slightly less sweet than peak-season fresh mango, so be prepared to adjust the sweetener in the puree if needed.

1 to 2 tablespoons Water or Coconut Milk (only if needed for blending): This liquid is a blending aid. If your mango pieces are soft and juicy, you may not need any. If you are using frozen mango that is still a bit icy or if your blender struggles, start with 1 tablespoon of liquid to help achieve a super smooth, pourable puree without adding too much volume, which could make the puree runny.

For Assembly and Topping:

1/4 cup Toasted Shredded Coconut: This is a non-negotiable component for textural contrast. Toasting the coconut dramatically enhances its flavor, transforming it from plain shredded coconut into a rich, nutty, and crispy topping. To toast, simply spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely until golden brown.

Fresh Mango Cubes or Slices: Used as the final garnish, fresh mango chunks signal the flavor profile and add a fresh pop of color and bite right before serving.

Extra Coconut Milk (for garnish, optional): A splash is only needed if your chilled chia pudding base has become excessively stiff overnight. A quick stir with a teaspoon of extra coconut milk will loosen it up to the perfect, velvety consistency for layering.

Recommended Tools and Utensils

To successfully prepare and layer this delicious Mango Coconut Chia Seed Pudding, you only need a few basic kitchen tools:

1. Medium Mixing Bowl and Whisk: Essential for combining the coconut milk, sweetener, and vanilla, and critically important for thoroughly whisking the chia seeds to prevent clumping.
2. Measuring Cups and Spoons: Accuracy in measuring the chia seeds and liquid is key to achieving the correct pudding consistency.
3. High-Speed Blender or Food Processor: Required to process the mango chunks into a completely smooth, lump-free puree suitable for layering. A high-speed machine ensures the fastest and smoothest results.
4. Two Serving Glasses or Jars (Mason Jars): Clear glass jars or small tumblers are ideal for showcasing the beautiful contrast between the yellow mango and the white coconut layers.
5. Rubber Spatula or Spoon: Necessary for transferring the puree and pudding mixtures neatly into the jars during the assembly phase.

Step-by-Step Guide: Mastering the Layered Mango Coconut Chia Seed Pudding

Achieving perfectly set, non-clumpy chia pudding and smooth, clean layers is simple when you follow these instructions precisely. Remember, the vast majority of the “work” for this Mango Coconut Chia Seed Pudding recipe is done by the refrigerator!

Step 1: Prepare the Chia Seed Pudding Base (800-900 Words Total)

This is the foundation of your tropical delight. Proper mixing is critical to avoid hard clumps of seeds at the bottom of the bowl.

1. Combine Wet Ingredients: In a medium-sized bowl, pour in the measured coconut milk (ensure you stir the canned milk well before measuring, as the cream often separates). Add the maple syrup (or your chosen sweetener), vanilla extract, and that small but mighty pinch of salt. Take a moment to thoroughly whisk these ingredients together until the sweetener is completely dissolved and the mixture is uniform. This ensures your final pudding is evenly flavored.
2. The Critical Whisking Phase: This step dictates the success of your Mango Coconut Chia Seed Pudding. Slowly sprinkle the 1/4 cup of chia seeds over the liquid mixture while continuing to whisk gently but constantly. The key is to introduce the seeds slowly so they become immediately coated in liquid, preventing them from sinking and clumping at the bottom. Do not dump the seeds in all at once! Continue whisking for about 30 seconds after all seeds are added.
3. Initial Rest and Secondary Whisk: Let the mixture stand at room temperature for 5 minutes. During this short rest, the chia seeds will start to absorb the liquid. After 5 minutes, grab your whisk and thoroughly whisk the pudding one more time. This secondary whisking step is vital it breaks up any potential clumps that may have started forming at the base of the bowl and ensures the seeds are evenly dispersed and suspended in the liquid. If you skip this, you risk having a layer of dry, unhydrated seeds at the bottom.
4. Chill and Set: Cover the bowl, or immediately divide the mixture evenly into your two individual jars or glasses. Placing the base in the final serving vessels is ideal for meal prep. Place the pudding base in the refrigerator to chill for a minimum of 4 hours. For the best, most substantial consistency for layering, chill the pudding overnight. The mixture must thicken substantially into a firm, creamy pudding consistency before you attempt the next steps.

Practical Tip: While chilling, keep an eye on your pudding during the first hour. If you notice any seeds settling at the bottom, give it one quick stir after 30 minutes, then leave it undisturbed to set completely.

Step 2: Make the Mango Puree Layer

The mango layer provides the necessary sweetness, vibrancy, and contrasting texture for the overall dish.

1. Blend the Mango: Place the diced fresh or thawed frozen mango (1 cup) into a high-speed blender or food processor. Blend the mango until it becomes completely smooth and creamy. You want absolutely no chunks remaining; the texture should be like a thick, luxurious sauce.
2. Adjusting Consistency: If your mango is very thick or if you are using still partially frozen pieces, you may need assistance. Add 1 to 2 tablespoons of water or coconut milk. Add liquid one tablespoon at a time, blending in between, until the puree is perfectly smooth and has a spoonable, but not runny, consistency. It should be thick enough to hold a distinct layer on top of the chia pudding.
3. Taste and Chill: Taste the mango puree. If your mango was not fully ripe or if you prefer a sweeter tropical pudding, add a teaspoon of maple syrup or honey and blend again. Set the puree aside in a separate covered container in the refrigerator. This ensures both components of the Mango Coconut Chia Seed Pudding are cold before assembly, which helps the layers maintain their clean separation.

Step 3: Assemble and Layer the Pudding

Presentation is key here. Clean layering makes the Mango Coconut Chia Seed Pudding truly spectacular.

1. Check Pudding Consistency: Retrieve the chilled chia pudding base and the mango puree from the refrigerator. If the chia pudding base has become excessively firm or rubbery (this can happen if you used less liquid or very absorbent chia seeds), stir in a tiny splash (about half a teaspoon) of fresh coconut milk to loosen it to a perfect, spoonable consistency.
2. First Layer: Pudding Base: To assemble, spoon half of the coconut chia pudding mixture into the bottom of each of the two serving glasses or jars. Ensure this layer is as even and flat as possible. Gently tap the jar on the counter to settle the pudding.
3. Second Layer: Mango Puree: Next, gently spoon half of the prepared mango puree mixture directly on top of the chia seed layer in each glass. Tip for Clean Layers: Spoon the puree carefully onto the center of the chia pudding layer, allowing it to spread slowly to the edges. Using the back of a spoon to smooth the top lightly works well. This creates a distinct color separation and prevents the puree from mixing with the chia base.
4. Complete the Layers: Repeat the layering process one more time for each glass: add the remaining coconut chia pudding base, followed by the remaining mango puree on top. You should have two distinct layers of each component.

Step 4: Garnish and Serve

1. Add Fresh Garnish: Garnish the top of the mango layer with fresh cubes or slices of mango. This adds height and freshness to the presentation.
2. The Crispy Finish: Sprinkle a generous amount of toasted shredded coconut over the top of each pudding. The toasted coconut provides the essential crunchy element that contrasts the two creamy layers. For more tropical dessert inspiration, check out my vibrant dessert board on Pinterest.
3. Serve or Store: Serve the Mango Coconut Chia Seed Pudding immediately while it’s cold, or keep it covered and chilled in the refrigerator for up to 3 days. The layers will hold beautifully.

Tips, Variations, and Troubleshooting for Perfect Chia Pudding

While the classic Mango Coconut Chia Seed Pudding recipe is flawless as written, sometimes you need to adapt to dietary restrictions or simply crave a new twist. Knowing how to troubleshoot common issues ensures your pudding is perfect every time.

Ingredient Swaps and Dietary Variations (500-600 Words)

Milk Alternatives:

If you prefer a lighter, lower-fat pudding, you can easily swap the full-fat coconut milk. However, be mindful of the liquid-to-seed ratio when using thinner milks:

• Almond Milk or Cashew Milk: These are thinner and less creamy. Use a slightly higher ratio of chia seeds (1/4 cup plus 1 teaspoon per 1 cup of liquid) to ensure a solid set. The flavor will be milder, making the mango flavor even more dominant.
• Oat Milk: This offers a natural creaminess similar to full-fat coconut milk but without the distinct tropical taste. It’s an excellent neutral alternative if you or your guests aren’t fans of strong coconut flavor.

Sweetener Alternatives:

The provided recipe is quite flexible regarding sweetness. If you are watching your sugar intake, you can use zero-calorie liquid sweeteners like liquid stevia or monk fruit drops. If you choose this path, you might need to slightly increase the vanilla extract or add a tiny bit more liquid to ensure the 1/4 cup chia seeds are fully covered, as liquid sweeteners replace the volume of the syrup.

Fruit and Flavor Variations:

If mangoes are out of season or you want to switch things up, the coconut chia base serves as a wonderful canvas for other fruits:

• Berry Blast: Substitute the mango puree with a blend of strawberries or raspberries. For a tart contrast, use passion fruit puree.
• Peach/Apricot: Stone fruit purees work beautifully. Be sure to remove the skin before blending for the smoothest result.
• Spice it Up: For a warming version, add a tiny pinch of turmeric or ginger to the mango puree before blending. This not only enhances the color but adds a subtle spice note that complements the tropical sweetness. If you enjoy spiced fruit desserts, you might also like the warming flavors in our Apple Crisp with Oatmeal.

Troubleshooting Common Chia Pudding Issues

My Pudding is Too Thin/Runny:

If your pudding is still too liquid after 4 hours, it means the chia-to-liquid ratio was slightly off, usually due to using a thinner milk like almond milk, or inaccurate measurement. The Fix: Add another 1/2 teaspoon of chia seeds per serving jar, stir them in quickly and thoroughly, and return the pudding to the fridge for another 1-2 hours. It should thicken quickly.

My Pudding is Too Thick/Gummy:

If the pudding is excessively firm, you may have used too many chia seeds or too little liquid. The Fix: Simply stir in 1-2 tablespoons of additional coconut milk (or your chosen milk) until the pudding reaches a soft, creamy consistency. This re-hydrates the seeds slightly and makes the pudding spoonable again. This is especially helpful right before layering the Mango Coconut Chia Seed Pudding.

My Chia Seeds are Clumpy:

Clumps happen when seeds are dumped into the liquid too quickly and sink to the bottom before they can fully absorb the liquid, sticking together in dry masses. The Prevention: Always whisk continuously as you sprinkle the seeds in, and ensure you perform the secondary whisking step after 5 minutes of rest. If clumps have already formed, try to break them up with a spoon; if they are hard, unfortunately, they cannot be fixed once fully set, but they don’t affect the overall flavor.

Nutritional Powerhouse: The Health Benefits of This Recipe

The Mango Coconut Chia Seed Pudding is not just a tasty treat; it’s a genuinely nourishing meal that delivers significant health benefits, making it an excellent choice for anyone prioritizing functional nutrition. Every core ingredient contributes positively to your well-being, confirming its status as a highly desirable healthy breakfast recipe or guilt-free dessert.

Focus on Fiber and Digestive Health (400-600 Words)

The dominant health benefit of this recipe comes directly from the chia seeds. Chia seeds are one of the richest sources of plant-based fiber, providing both soluble and insoluble fiber. Soluble fiber dissolves in water (which is why the pudding sets!) and forms a gel in the digestive tract. This slows down digestion, which aids in stable blood sugar control and creates that lasting feeling of fullness, essential for weight management and preventing overeating. A serving of this Mango Coconut Chia Seed Pudding can provide a substantial percentage of your recommended daily fiber intake.

Omega-3 Fatty Acid Content

Chia seeds are exceptional because they contain high levels of Alpha-Linolenic Acid (ALA), a type of Omega-3 fatty acid. Omega-3s are essential fats, meaning our bodies cannot produce them and must obtain them through diet. These fatty acids are well-known for their anti-inflammatory effects, helping to support cellular health, reduce the risk of chronic diseases, and, crucially, support cognitive function. Integrating this tropical pudding into your routine is an easy and delicious way to boost your daily intake of these critical fats.

Vitamins and Antioxidants from Mango

Mangoes are often called the “king of fruits” for a reason they are incredibly rich in vitamins and antioxidants. A cup of mango puree provides an excellent source of:

• Vitamin C: A powerful antioxidant that supports the immune system, promotes collagen production, and helps fight free radical damage.
• Vitamin A (Beta-Carotene): Essential for vision and overall skin health.
• Polyphenols: These plant compounds have strong antioxidant and anti-inflammatory properties, further enhancing the health profile of the Mango Coconut Chia Seed Pudding.

Healthy Fats for Sustained Energy

By utilizing full-fat coconut milk, the pudding contains beneficial Medium-Chain Triglycerides (MCTs). Unlike long-chain fatty acids, MCTs are easily absorbed and metabolized by the body, providing a quick, sustained source of energy. This combination of healthy fats from coconut and high fiber from chia ensures that the energy boost you receive from this Mango Coconut Chia Seed Pudding is stable and long-lasting, avoiding the energy spikes and crashes associated with sugary processed meals.

In summary, choosing this recipe means enjoying a meal that is low in simple sugars (especially when using ripe mango and minimal added sweetener), high in fiber for gut health, rich in essential Omega-3s for heart and brain health, and packed with vitamins for immunity. It is a true testament to the fact that healthy eating does not have to compromise on flavor or indulgence.

Frequently Asked Questions (FAQs) about Mango Coconut Chia Seed Pudding

Conclusion: Your Tropical Escape Awaits

The journey to creating the perfect Mango Coconut Chia Seed Pudding culminates in a reward far greater than the minimal effort required. We have explored the critical steps: from ensuring your chia pudding base is clump-free and perfectly set using creamy coconut milk, to blending the ripe mango into a smooth, vibrant puree that provides natural sweetness and stunning color contrast. This recipe is a testament to how simple, wholesome ingredients can come together to create a complex, satisfying, and utterly delicious meal.

Whether you are seeking a high-fiber, protein-rich breakfast to kickstart your day, a refreshing post-workout snack, or a light, vegan, and gluten-free dessert that tastes truly indulgent, the Mango Coconut Chia Seed Pudding checks every box. It’s an ideal recipe for meal prepping, offering you days of ready-to-eat tropical goodness with just 15 minutes of hands-on time.

So, gather your ingredients, take the time to toast that shredded coconut for the perfect crunch, and embrace the magic of overnight chilling. Wake up to a layered slice of paradise that is as beautiful to look at as it is delicious to eat. We highly encourage you to try this recipe this week and taste the difference that high-quality, whole ingredients make. Share your tropical creations with us in the comments below, and let us know what variations you try!

Mango Coconut Chia Seed Pudding (Vegan, No-Bake)

A creamy, tropical, and healthy breakfast or dessert, this layered chia seed pudding features a smooth coconut base and bright, vibrant mango puree. It requires only 15 minutes of hands-on preparation and is perfect for meal prepping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Tropical, Vegan

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Coconut Chia Pudding Base

• 1 cup full-fat coconut milk Use canned or cartoned. Adjust consistency if using non-fat milk.
• 1/4 cup chia seeds White or black seeds work equally well.
• 1 tablespoon maple syrup Or honey/agave, adjust to taste.
• 1/2 teaspoon pure vanilla extract
• 1 small pinch sea salt Enhances the overall sweetness.

For the Mango Puree

• 1 cup ripe mango Fresh or frozen and thawed, diced.
• 1 tablespoon water or coconut milk Use only if needed for blending.

For Assembly and Topping

• 1/4 cup toasted shredded coconut
• 1/2 cup fresh mango Cubed or sliced, for garnish.

Equipment

• Mixing bowl
• Whisk
• High-Speed Blender or Food Processor
• Serving Glasses or Jars (2)

Method

 

Step 1: Prepare the Chia Seed Pudding Base

1. In a medium-sized bowl, pour in the coconut milk, maple syrup, vanilla extract, and the small pinch of salt. Whisk these ingredients together until they are fully combined.
2. Slowly sprinkle the chia seeds over the liquid mixture while continuing to whisk gently. This prevents the chia seeds from clumping together immediately.
3. Let the mixture stand for 5 minutes at room temperature, then whisk the pudding thoroughly one more time to ensure the seeds are evenly dispersed and suspended in the liquid. Cover the bowl or divide the mixture into two individual jars or glasses.
4. Place the pudding base in the refrigerator to chill for a minimum of 4 hours, or ideally, overnight, until the mixture has thickened substantially into a pudding consistency.

Step 2: Make the Mango Puree Layer

1. Place the diced mango into a high-speed blender or food processor. Blend the mango until it becomes completely smooth and creamy. If the mango is very thick or frozen, add 1 to 2 tablespoons of water or coconut milk to assist the blending process. Taste and adjust sweetness if necessary. Set the puree aside in the refrigerator until the chia pudding is ready.

Step 3: Assemble and Layer the Pudding

1. Retrieve the chilled chia pudding and the mango puree from the refrigerator. If the chia pudding base is too thick, stir in a tiny splash of fresh coconut milk to achieve the perfect consistency.
2. To assemble the dessert, first spoon half of the coconut chia pudding mixture into the bottom of each serving glass or jar. Next, gently spoon half of the prepared mango puree mixture directly on top of the chia seed layer in each glass, creating a distinct color separation. Repeat the layering process one more time for each glass.
3. Garnish the top of the mango layer with fresh cubes or slices of mango and sprinkle a generous amount of toasted shredded coconut over the top of each pudding. Serve immediately, or keep covered and chilled for up to 3 days.

Notes

For a richer flavor, toast the shredded coconut lightly in a dry pan until golden brown before using it as a topping. For speed, you can mix the mango puree directly into the chia pudding base after thickening to create a marbled effect instead of strict layers.