Mango Coconut Chia Seed Pudding: The Ultimate Tropical Overnight Treat

Are you searching for the perfect blend of refreshing tropical flavors, creamy texture, and effortless preparation? Look no further. This recipe for Mango Coconut Chia Seed Pudding delivers a bright, satisfying, and incredibly healthy start to your day or a delightful guilt-free dessert. Combining the lush sweetness of fresh mango puree with a rich, velvety coconut milk and chia seed base, this pudding is layered perfection, making meal prep enjoyable and your mornings stress-free.

The beauty of this Mango Coconut Chia Seed Pudding lies in its simplicity. It requires minimal active time just 15 minutes of whisking and blending and the refrigerator handles the rest. As the chia seeds magically absorb the creamy coconut milk overnight, they transform into a thick, comforting pudding texture, perfectly complementing the vibrant, sun-drenched flavor of the mango layer. This recipe is naturally vegan, gluten-free, and easily customizable, making it a powerful staple in any healthy diet. Get ready to whisk your taste buds away to a tropical paradise with every spoonful.

Why You’ll Love This Mango Coconut Chia Seed Pudding Recipe

This recipe isn’t just about assembling ingredients; it’s about creating an experience a burst of sunshine in a jar. If you are someone who values health, convenience, and spectacular flavor, this Mango Coconut Chia Seed Pudding is designed specifically for you. It solves the perennial breakfast dilemma, offering a grab-and-go option that is far more satisfying and nutrient-dense than traditional cereals or pastries.

Effortless Preparation and Ultimate Convenience

The biggest draw of overnight puddings is their “set it and forget it” nature. With just 15 minutes of effort the night before, your breakfast (or dessert) is ready when you wake up. This is a game-changer for busy mornings. Since the recipe makes four servings, you can easily prep breakfast for half the week. Imagine skipping the cooking entirely and grabbing a perfectly portioned, delicious, layered Mango Coconut Chia Seed Pudding straight from the fridge. This level of convenience allows you to prioritize other things in the morning, making your routine smoother and less rushed.

A Tropical Flavor Explosion

The flavor profile of this pudding is what truly sets it apart. Mango and coconut are a classic tropical pairing, reminiscent of a Caribbean vacation. We utilize full-fat coconut milk in the chia base, which provides a rich, subtle nuttiness that balances the intense sweetness and slight tang of the fresh mango puree. Unlike many chia puddings that can taste bland, the double layer of flavor in this Mango Coconut Chia Seed Pudding ensures every bite is vibrant and complex. The optional addition of toasted coconut flakes on top adds a necessary textural crunch, elevating the entire dish from simple snack to gourmet treat.

Versatility in Dietary Needs

For those navigating specific dietary restrictions, this recipe is a lifesaver. It is inherently: vegan, gluten-free, dairy-free, and refined sugar-free (depending on your choice of sweetener). This makes it an ideal option for serving guests with various allergies or dietary philosophies. The use of natural sweeteners like maple syrup or agave nectar ensures the sweetness level can be perfectly controlled, catering to those who prefer less sugar in their diet. Whether you are following a plant-based diet or simply looking to reduce your dairy intake, this Mango Coconut Chia Seed Pudding fits seamlessly into your lifestyle.

Why You Should Try This Recipe Today

If you’re still on the fence, consider the incredible health benefits packed into these small jars. Chia seeds, the foundation of this recipe, are truly a superfood, offering benefits that extend far beyond simple satiety. Incorporating this Mango Coconut Chia Seed Pudding into your routine is an excellent way to boost your nutrient intake effortlessly.

A Powerhouse of Nutrition and Fiber

Chia seeds are renowned for their high fiber content, which is crucial for digestive health and promotes long-lasting fullness. When they hydrate, they form a gel that slows down digestion, stabilizing blood sugar levels making this pudding a fantastic energy source that won’t lead to a mid-morning crash. Furthermore, chia seeds are an excellent plant-based source of Omega-3 fatty acids, particularly ALA (Alpha-Linolenic Acid), which supports heart and brain health. By enjoying this Mango Coconut Chia Seed Pudding, you’re not just having a tasty meal; you’re investing in your long-term wellness.

Immune-Boosting Tropical Goodness

The mango layer provides a significant dose of vitamins and antioxidants. Mangoes are packed with Vitamin C, which is essential for immune function, and Vitamin A, which is vital for eye health. The vibrant orange color is a visual indicator of the abundance of carotenoids present. Coupled with the healthy fats from the coconut milk, which aid in the absorption of these fat-soluble vitamins, this tropical dessert works double duty as a delicious health booster. This is a much healthier alternative to processed breakfast bars or sugary yogurts.

Perfect Texture and Aesthetic Appeal

One of the common complaints about plain chia pudding is its texture. This recipe solves that issue by creating a luxurious two-layered system. The bottom layer is a silken, bright, fruit puree, which is thin and sweet. The top layer is the thick, creamy, satisfyingly textured chia pudding. When eaten together, the contrasting textures smooth mango against the slightly gelatinous yet creamy chia base create a delightful mouthfeel. Served in clear glasses or mason jars, the distinct layers of yellow and white are also visually stunning. This makes the Mango Coconut Chia Seed Pudding ideal for brunches, entertaining, or simply making your everyday breakfast feel a little special. If you enjoy layered desserts, you might also enjoy making a layered classic like Biscoff Cheesecake, which uses layers to create a truly decadent experience.

Ingredients and Necessary Utensils for Layered Perfection

Success in making this delicious Mango Coconut Chia Seed Pudding starts with selecting high-quality ingredients and ensuring you have the right tools. While the process is simple, ingredient selection especially the quality of the coconut milk can significantly impact the final texture and flavor.

Precise Quantities for the Mango Coconut Chia Seed Pudding

Achieving the perfect consistency requires sticking closely to these measurements. Remember, the chia seed to liquid ratio is critical for proper setting.

FOR THE MANGO PUREE LAYER (Bottom)

• 2 cups fresh or frozen mango chunks (thawed): Fresh ripe mangoes (like Ataulfo or Honey mangoes) offer the best flavor. If using frozen, ensure they are completely thawed before blending, or the puree will be too icy and thin.
• 2 tablespoons water or coconut milk (if needed for blending): Use this minimally, just enough to get the blender moving, especially if your mangoes aren’t overly juicy.
• 1 tablespoon maple syrup or honey (optional, adjust to taste): If your mangoes are exceptionally sweet, you may skip this. If they are slightly tart, a touch of sweetener enhances the tropical flavor.

FOR THE CHIA SEED BASE (Top)

• 1/2 cup white or black chia seeds: Both types work identically in terms of setting power. White seeds keep the pudding layer visually brighter, which can be preferable for aesthetic layering in the Mango Coconut Chia Seed Pudding.
• 2 cups full-fat coconut milk (canned, stirred well) or unsweetened almond milk: For the creamiest, most decadent pudding, full-fat canned coconut milk is highly recommended. Make sure the can is shaken or stirred well before measuring to incorporate the cream layer. Almond milk works but results in a thinner texture.
• 1/4 cup maple syrup or agave nectar: This provides the necessary base sweetness for the pudding layer. Adjust based on your preference; you can reduce it to 2 tablespoons if you prefer a less sweet profile.
• 1 teaspoon pure vanilla extract: A key ingredient to deepen the flavor profile and add a comforting warmth to the coconut base.
• Pinch of sea salt: Salt is essential, even in sweet recipes, as it balances the sweetness and enhances the overall flavor dimension of the Mango Coconut Chia Seed Pudding.

FOR GARNISH AND TOPPINGS (Optional but highly recommended)

• 1/2 cup toasted coconut flakes or shredded coconut: Toasting brings out the intense nutty flavor of the coconut and provides a wonderful textural contrast.
• Extra diced fresh mango: Small cubes of fresh mango for garnish look beautiful and add freshness.
• Fresh mint leaves: A colorful and aromatic final touch.

Recommended Tools and Utensils for Success (700-900 words target needs more detail here)

While this is a no-cook recipe, having the right kitchen equipment makes the preparation swift and ensures your Mango Coconut Chia Seed Pudding layers are perfect.

1. High-Speed Blender or Food Processor (Essential for Mango Puree)

The key to a smooth, lump-free mango layer is a powerful blending tool. A high-speed blender (like a Vitamix or Ninja) will liquefy the mango chunks instantly, creating a restaurant-quality puree. If you use a less powerful food processor, you might need to blend for longer and perhaps add an extra tablespoon of liquid to ensure maximum smoothness. A smooth mango puree is non-negotiable for achieving clean, distinct layers in your Mango Coconut Chia Seed Pudding.

2. Large Mixing Bowl and Whisk (For the Chia Base)

You need a bowl large enough to accommodate the 2 cups of liquid and 1/2 cup of chia seeds with plenty of room for vigorous whisking. A wire whisk is better than a spoon because it helps break up any immediate clumps of seeds and distributes them evenly throughout the coconut milk. Remember, the first 60 seconds of mixing are crucial to prevent the seeds from sinking prematurely. If the seeds clump, they will not hydrate properly, resulting in an inconsistent and less satisfying pudding texture.

3. Measuring Cups and Spoons

Precision is important, especially with the chia seeds. Using accurate measuring cups ensures the perfect liquid-to-seed ratio. Too many seeds, and the pudding becomes overly dense; too little, and it remains too liquid after chilling. Standard dry and liquid measuring cups are required for the seeds and the coconut milk, respectively.

4. Serving Containers: Glasses or Mason Jars

This recipe is designed for visual appeal. Using four clear serving glasses (like small tumblers or rocks glasses) or 8-12 oz mason jars allows the beautiful yellow and white layers of the Mango Coconut Chia Seed Pudding to shine. Mason jars are particularly excellent if you intend to use this as a meal-prep breakfast, as they come with lids for easy storage and transport.

5. Rubber Spatula and Funnel (Optional, but helpful)

A rubber spatula is useful for scraping down the sides of the blender when making the mango puree. A small funnel, or a liquid measuring cup with a spout, can be incredibly helpful when pouring the chia seed mixture over the mango layer. Pouring slowly down the side of the glass helps prevent the heavy chia mixture from splashing into and mixing with the delicate mango puree below, ensuring clean, sharp lines between your layers.

Preparing the ingredients and tools ahead of time ensures the 15-minute prep window is efficient. Selecting the right coconut milk, confirming your mangoes are ripe and sweet, and having the blending apparatus ready are the initial steps toward a successful and delicious Mango Coconut Chia Seed Pudding.

Detailed Recipe Instructions: Step by Step

Creating this Mango Coconut Chia Seed Pudding is a simple process, but paying attention to the details of mixing and layering is what elevates the result from good to magnificent. Follow these four essential steps for perfectly set and beautifully layered puddings.

STEP 1: Prepare the Mango Puree (The Vibrant Base)

1. Gather and Blend: Place the 2 cups of mango chunks (ensuring they are thawed if frozen), the 2 tablespoons of water or coconut milk, and the optional 1 tablespoon of maple syrup into your high-speed blender or food processor.
2. Achieve Silkiness: Blend on high until the mixture is completely smooth and creamy. Stop periodically to scrape down the sides, ensuring no stubborn chunks remain. The ideal texture is similar to a thick smoothie or a thin custard it should pour easily but not be watery. If your puree is too thick, add liquid (water or milk) one teaspoon at a time. If it is too thin, blend in a tablespoon of extra fresh mango or a tiny amount of ground chia powder.
3. Layer the Jars: Carefully divide the smooth mango puree evenly among your four serving containers (glasses or jars). Pour approximately half a cup of the puree into the bottom of each container to create the first, vibrant layer.
4. Quick Chill: Place the containers immediately into the refrigerator. This brief chill period helps the mango layer firm up slightly, which is crucial for preventing the heavier chia seed layer from sinking and mixing when poured on top later.

STEP 2: Mix the Chia Seed Base (The Creamy Body)

1. Combine Liquids and Sweeteners: In a large mixing bowl, combine the 2 cups of coconut milk, 1/2 cup of chia seeds, 1/4 cup of maple syrup or agave, the vanilla extract, and the pinch of sea salt. Remember that using full-fat canned coconut milk will yield the richest, most satisfying chia pudding texture.
2. Vigorous Initial Whisking: Whisk the ingredients aggressively and thoroughly for a full 60 seconds. This step is incredibly important as it ensures the chia seeds are separated and suspended throughout the liquid immediately. This prevents the seeds from clumping into an unusable gelatinous mass at the bottom of the bowl.
3. The Critical Rest and Re-whisk: Let the mixture stand at room temperature for 5 minutes. During this time, the hydration process begins. After 5 minutes, whisk again for another 30 seconds. This secondary whisking ensures any seeds that started to settle are redistributed, guaranteeing a uniform, creamy set once chilled.

STEP 3: Assemble and Chill the Pudding (The Magic Happens)

1. Prepare for Layering: Retrieve the chilled, mango-layered containers from the refrigerator.
2. Pour Slowly and Carefully: This is where technique matters for achieving those Instagram-worthy layers. Using a funnel, or simply pouring over the back of a spoon held just above the mango layer, slowly pour the chia seed mixture over the top of the mango puree in each glass. Pouring slowly ensures the weight of the chia base doesn’t break through the mango layer. Divide the mixture evenly among the four servings. Aim for a distinct, clean line between the mango and chia layers.
3. Cover and Refrigerate: Cover the tops of the glasses or secure the lids tightly.
4. Chill Time: Refrigerate the puddings for a minimum of 4 hours. However, for the absolute best, thickest, and creamiest texture, it is highly recommended to refrigerate the Mango Coconut Chia Seed Pudding overnight. The longer chill time allows for maximum hydration of the chia seeds.

STEP 4: Serve and Garnish (The Finishing Touches)

1. Check Consistency: Once the pudding has set completely (it should be thick and should not slosh when gently tilted), remove it from the refrigerator.
2. Toast the Coconut (Optional Prep): If you haven’t already, toast your coconut flakes by spreading them on a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown and fragrant. This small step adds immense flavor complexity.
3. Garnish and Enjoy: Top each serving with the optional garnishes: extra diced fresh mango chunks, a generous sprinkle of crunchy toasted coconut flakes, and a sprig of fresh mint.
4. Storage: Serve immediately for the best experience. Leftovers can be stored, covered, in the refrigerator for up to 4 days, making this Mango Coconut Chia Seed Pudding perfect for weekly meal preparation. For another great meal prep option, consider trying a robust savory dish like Creamy Cajun Chicken Pasta, which also holds up well when prepared in advance.

Tips, Variations, and Troubleshooting for Perfect Mango Coconut Chia Seed Pudding

Mastering chia pudding is easy, but a few expert tips can ensure your results are consistently creamy, perfectly layered, and always delicious. This section covers alternatives, dietary swaps, and how to fix common pitfalls.

Ingredient Alternatives and Dietary Swaps

• Vegan Swaps: This recipe is naturally vegan. If you choose to use honey, substitute it with maple syrup or agave nectar to maintain a strictly plant-based pudding.
• Milk Base Variations: While full-fat coconut milk provides the best texture and flavor for a true Mango Coconut Chia Seed Pudding, you can use other plant-based milks. For a slightly lighter option, try cashew milk or oat milk. Be warned that these may result in a slightly looser set, so you might need to add an extra teaspoon of chia seeds per serving.
• Sweetener Control: If you are monitoring sugar intake, you can use erythritol, xylitol, or monk fruit sweetener in place of maple syrup. Start with half the recommended amount and taste-test, as artificial sweeteners can be much sweeter than natural alternatives.
• Fruit Variations (If Mango is Unavailable): If mango season has passed, you can substitute the puree layer with other tropical fruits. Pineapple, passion fruit, or even a mixed berry puree work beautifully. For a refreshing non-tropical option, try a simple Rainbow Fruit Salad on the side.
• Protein Boost: For an extra nutritional punch, whisk in 1/4 cup of vanilla or unflavored plant-based protein powder into the chia seed base along with the coconut milk. This will increase the thickness, so ensure you whisk thoroughly.

Avoiding Common Mistakes and Achieving a Smooth Set

The success of your Mango Coconut Chia Seed Pudding hinges on proper hydration. Here’s how to avoid textural disasters:

1. Clumping Seeds: The most common error is clumping. This happens when the seeds are dumped into the liquid and not immediately whisked. The solution is the double-whisking method detailed in Step 2. Whisking initially, letting it sit for 5 minutes, and whisking again ensures every seed is coated and hydrating separately.
2. Pudding Not Setting: If your pudding is still liquid after 4 hours, it means one of two things: the chia seeds were old and lost their gelling power, or the milk-to-seed ratio was off. Solution: Add 1-2 extra teaspoons of chia seeds per serving, re-whisk, and chill for another 2 hours. Always check the freshness date of your chia seeds.
3. Mixing Layers: If your mango layer and chia layer blend together, it’s usually because the mango layer wasn’t chilled long enough, or you poured the chia mixture too quickly/forcefully. Pour gently and ensure the mango puree is slightly firm before adding the top layer.
4. Boosting the Coconut Flavor: If you want an even stronger coconut flavor, replace 1 cup of the full-fat canned coconut milk with a cup of liquid coconut water (not milk). Be aware this will slightly thin the final consistency but amp up the tropical essence.

Storage and Serving Tips

For the best flavor and texture, make sure the pudding is fully set before serving. It actually tastes better on the second and third day as the flavors fully meld. When serving, ensure you dig your spoon deep to get both the mango and coconut layers together in one bite. You can also prepare large batches and store them in individual containers for quick grabs, perfect for busy professionals or students.

If you’re looking for more visual inspiration on prepping healthy desserts and snacks, I recommend checking out my dedicated board on Pinterest for healthy food and dessert prep ideas.

Nutritional Values and Health Benefits of Mango Coconut Chia Seed Pudding

This recipe for Mango Coconut Chia Seed Pudding isn’t just a delightful treat; it’s a nutritional powerhouse wrapped up in a creamy, tropical package. Understanding the benefits of the core ingredients helps reinforce why this should be a regular part of your diet.

(Note: Nutritional estimations can vary widely based on exact ingredient brands and portion sizes, especially the fat content of coconut milk and the amount of added syrup. The following values are estimates for one generous serving, based on using full-fat coconut milk and the specified amount of maple syrup.)

Estimated Nutritional Snapshot (Per Serving, based on 4 servings)

• Calories: Approximately 380 – 450 kcal
• Protein: 7 – 9 grams (High protein for a plant-based dessert/breakfast)
• Fats: 25 – 30 grams (Primarily healthy saturated fat from coconut and Omega-3s from chia)
• Carbohydrates: 35 – 45 grams (Includes high fiber and natural fruit sugars)
• Fiber: 12 – 15 grams (A substantial portion of your daily recommended intake)

The Mighty Chia Seed: A Superfood Star

The foundation of this Mango Coconut Chia Seed Pudding is the humble chia seed, which boasts an impressive list of health accolades:

• Omega-3 Fatty Acids (ALA): Chia seeds are one of the best plant sources of Alpha-Linolenic Acid (ALA), a type of Omega-3 that supports cardiovascular health and may reduce chronic inflammation.
• High in Fiber: With up to 15 grams of fiber per serving of this pudding, it supports robust digestive health, aids in regular bowel movements, and promotes satiety, helping manage weight by keeping you feeling full longer.
• Bone Health Minerals: Chia seeds are rich in minerals crucial for bone density, including calcium, phosphorus, and magnesium, making this an excellent non-dairy option for bone support.

The Tropical Boost: Mango and Coconut Benefits

Mangoes and coconut milk not only deliver irresistible flavor but also significant nutritional value:

• Vitamin C and Antioxidants (Mango): Mangoes are loaded with Vitamin C, essential for tissue repair and immune system defense. They also contain powerful antioxidants, such as mangiferin, which protect cells from oxidative stress.
• Medium-Chain Triglycerides (Coconut Milk): Full-fat coconut milk contains MCTs (Medium-Chain Triglycerides). Unlike long-chain fats, MCTs are easily metabolized by the liver, potentially providing a quick source of energy and supporting brain function. While high in saturated fat, the specific type found in coconut is metabolized differently than animal fats.
• Electrolytes: Coconut milk provides essential electrolytes like potassium and magnesium, which are vital for nerve and muscle function, especially important if consuming this Mango Coconut Chia Seed Pudding as a post-workout snack.

By choosing this layered pudding, you are opting for a nutrient-dense meal that provides sustained energy, supports digestion, and satisfies that craving for a naturally sweet treat, all while keeping your dietary goals in check. This is truly the smartest way to enjoy a tropical dessert or breakfast.

FAQs About Mango Coconut Chia Seed Pudding

We’ve gathered answers to some of the most frequently asked questions about preparing, storing, and customizing Mango Coconut Chia Seed Pudding to ensure your experience is perfect every time.

Conclusion: Your New Favorite Tropical Superfood

We’ve explored every delightful detail of the Mango Coconut Chia Seed Pudding, from its vibrant, immune-boosting mango layer to its creamy, fiber-rich coconut chia base. This recipe is more than just a dessert or a breakfast option; it’s a testament to how simple ingredients can come together to create a profoundly satisfying and nutrient-dense meal. It’s the ultimate expression of tropical convenience, delivering the intense flavor of sun-ripened fruit paired with the health benefits of one of nature’s most effective superfoods.

The beauty of this Mango Coconut Chia Seed Pudding lies in its passive preparation. The short 15 minutes of work transforms into four days of effortless, layered indulgence. Whether you are seeking a quick, healthy breakfast to fuel a busy morning, a light yet nourishing post-workout recovery snack, or a sweet finish to a wholesome dinner, this recipe consistently delivers. Its adaptability ensures it meets almost any dietary need, being naturally vegan and gluten-free, while its rich texture satisfies even the most discerning palate.

We encourage you to dedicate 15 minutes tonight to prep these beautiful jars. The sight of the distinct yellow and white layers in the morning, topped with crunchy toasted coconut, is guaranteed to brighten your day. Embrace the tropical flair and the convenience of this overnight pudding. If you enjoy simple, healthy, and flavorful recipes, perhaps explore other light recipes like our guides for making the perfect Rainbow Fruit Salad, which pairs perfectly with this pudding.

Try the Mango Coconut Chia Seed Pudding today, share your results with friends, and let us know in the comments how this tropical treat transformed your breakfast routine!

MANGO COCONUT CHIA SEED PUDDING (Overnight Recipe)

This vibrant, layered chia seed pudding features a creamy coconut base set atop a sweet, tropical mango purée. It’s an easy, no-cook recipe perfect for breakfast, dessert, or a healthy snack.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Breakfast, Dessert, Snack

Cuisine: Tropical, Vegan

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

FOR THE MANGO PUREE LAYER

• 2 cups fresh or frozen mango chunks (thawed if frozen)
• 2 tablespoons water or coconut milk (if needed for blending)
• 1 tablespoon maple syrup or honey (optional, adjust to taste)

FOR THE CHIA SEED BASE

• 1/2 cup white or black chia seeds
• 2 cups full-fat coconut milk (canned, stirred well) or unsweetened almond milk
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• Pinch sea salt

FOR GARNISH AND TOPPINGS (Optional)

• 1/2 cup toasted coconut flakes or shredded coconut
• Extra diced fresh mango
• Fresh mint leaves

Equipment

• High-Speed Blender or Food Processor
• Large Mixing Bowl
• Four Individual Serving Glasses or Jars
• Whisk

Method

 

STEP 1: PREPARE THE MANGO PUREE

1. Place the mango chunks, 2 tablespoons of water (if using frozen mango), and 1 tablespoon of maple syrup (if using) into a high-speed blender or food processor.
2. Blend on high until the mixture is completely smooth and creamy. Ensure there are no lingering chunks remaining.
3. Divide the mango puree evenly into four separate serving glasses or jars, pouring approximately half a cup of the puree into the bottom of each container to create the first layer. Place the containers into the refrigerator while preparing the chia base.

STEP 2: MIX THE CHIA SEED BASE

1. In a large mixing bowl, combine the 2 cups of coconut milk, 1/2 cup of chia seeds, 1/4 cup of maple syrup, vanilla extract, and the pinch of sea salt.
2. Whisk the ingredients vigorously for approximately 60 seconds to fully incorporate the chia seeds and prevent clumping.
3. Let the mixture stand for 5 minutes at room temperature, then whisk again for another 30 seconds. This secondary whisking ensures the seeds are evenly distributed and prevents them from sinking to the very bottom immediately.

STEP 3: ASSEMBLE AND CHILL THE PUDDING

1. Remove the mango-layered glasses from the refrigerator. Carefully pour the chia seed mixture over the top of the mango puree layer in each glass. Pour slowly to maintain distinct layers.
2. Cover the tops of the glasses with plastic wrap or lids. Refrigerate the puddings for at least 4 hours, but preferably overnight, to allow the chia seeds to fully hydrate and set into a thick, creamy consistency.

STEP 4: SERVE AND GARNISH

1. Once the pudding has set completely, remove it from the refrigerator.
2. If desired, top each serving with the optional garnishes: extra diced mango chunks, a sprinkle of toasted coconut flakes, and a fresh mint leaf.

Notes

For the thickest pudding, always use full-fat canned coconut milk (not the carton beverage). If you are sensitive to fat, unsweetened almond milk will work, but the pudding will be less rich and creamy. Leftovers can be stored sealed in the refrigerator for up to 4 days.