Tropical Coconut Mango Chia Pudding Creamy Mango Parfait

Q: How long does Coconut mango chia pudding need to set in the fridge?

The pudding needs at least 2 hours to thicken, but it’s best left overnight for a satiny, fully set texture. A ready-to-eat cue is when the chia seeds have swollen and the mixture is spoonable — a spoon should stand slightly in the mix; if it’s too thin after 2 hours, whisk and chill another 30–60 minutes.

Q: Why are my chia seeds clumping and how do I prevent it?

Clumps happen when seeds aren’t evenly distributed into the liquid, so whisk or shake vigorously right after adding them and again after 5–10 minutes to break up early clumps. For foolproof results, blend the coconut milk and sweetener first, pour in the chia while whisking or give the jar a vigorous shake, and an immersion blender will flatten any stubborn lumps quickly.

Q: Can I make Coconut mango chia pudding ahead and how long will it keep?

Yes — it’s a great make-ahead breakfast or dessert: keep covered in the fridge for up to 4 days and add crunchy toppings (granola, toasted coconut, nuts) just before serving to keep them crisp. If you need longer storage, freeze the mango purée separately for up to a month and thaw overnight; freezing the assembled pudding isn’t ideal because the gel can change texture, though it can be frozen in a pinch and re-whisked after thawing.

Q: What can I use instead of canned coconut milk or fresh mango?

Swap coconut milk for unsweetened almond or oat milk for a lighter pudding — note the result will be less rich and more custard-like. If fresh mango isn’t available, use thawed frozen mango chunks for the purée; for flavour twists try passionfruit swirl, lemongrass-infused coconut milk, or add a scoop of vanilla protein powder for extra protein.

Q: Is Coconut mango chia pudding healthy — what should I know about the nutrition?

Per the recipe estimate it’s about 440 kcal per serving, rich in healthy fats from full‑fat coconut milk and fibre from chia (around 9 g), with modest protein (~6 g). To cut calories or saturated fat, use light coconut milk or almond milk and reduce the maple syrup; it’s naturally gluten-free and can be adapted for lower sugar by using smaller amounts or sugar-free sweeteners.

Q: Any tips to make the parfait look and taste like a café version?

Chill the mango purée and pudding separately for clean layers, use a spoon or piping bag to layer neatly into clear jars, and finish with freshly toasted coconut and chopped pistachios for colour and crunch. For an extra lift, pass the purée through a fine sieve for a satin finish, add a little lime zest on top, and serve at a summer brunch — think Notting Hill market vibes.

Coconut mango chia pudding My Easy Tropical MakeAhead Parfait

By Sophie ChenSeptember 22, 2025Updated: September 21, 2025

5.00 (2 Ratings)

Table of Contents

Quick Hook

Coconut mango chia pudding ever wake up craving sunshine? I make this often when I need a quick, bright breakfast.
Think creamy coconut, ripe mango, and a hint of lime.

I call it my go-to Tropical mango chia parfait . Honestly, it tastes like a beach holiday in a jar.
It’s a simple Healthy Chia Seed Pudding that wows.

Brief Overview

This idea draws on Southeast Asian and Pacific flavors. Mango and coconut are classics across island cuisines.
The recipe is very easy. Minimal technique only.

Prep takes about 15 minutes active. Chill for at least two hours.
This is a true make-ahead chia pudding recipe .
Yields four cups, about one cup per serving.

It’s naturally dairy-free and gluten-free.
Yes, it’s a lovely gluten-free chia breakfast .
Serve jars for brunch or a chilled dessert.

Main Benefits

Chia seeds pack fiber and omega-3s. They absorb liquid and form a creamy gel.
Did you know chia seeds can absorb up to ten times their weight?

This is a filling, nutrient dense option. Great for mornings or light desserts.
It doubles as a Vegan mango chia pudding easily.

What makes it special is texture contrast.
Silky Coconut milk chia pudding meets bright mango purée.
Toasted coconut and nuts add satisfying crunch.

I once ruined a batch by using underripe mangoes. Lesson learned: choose fragrant, slightly soft fruit.
Also, whisk seeds well to prevent clumps seriously.

If you want the Best Chia Pudding Recipe , keep things simple. Use full fat coconut milk for richness. Or swap for oat milk.
This Chia Recipe is forgiving and flexible.

Ready to gather ingredients and get layering?
Next up: the ingredient list and step-by-step assembly.

Ingredients & Equipment

Main Ingredients

For the chia pudding base:

1/2 cup (80 g) chia seeds
2 cups (480 ml) full-fat canned coconut milk
2 tbsp (30 ml / 40 g) pure maple syrup or honey
1 tsp (5 ml) pure vanilla extract
pinch fine sea salt (~ 1/8 tsp / 0.5 g )

For the mango purée and fruit:

1 large ripe mango (340 400 g whole; ~300 350 g edible) — yields about 1 1 1/2 cups purée
Optional 1 tbsp (15 ml) lime juice
Optional 1/2 cup (80 g) diced mango for topping

Toppings (optional):

1/4 cup (20 25 g) toasted unsweetened coconut flakes
1/4 cup (25 30 g) chopped pistachios or almonds
Granola or toasted oats

Quality notes (short and real):

Use full-fat coconut milk for creaminess.
Pick mangoes slightly soft and fragrant.
Buy fresh chia seeds; check no off smell.

I once used flavorless coconut milk. Big regret. Learn from me.

Seasoning Notes

Essential spice combos:

A pinch of ground cardamom pairs beautifully with mango.
Fresh lime zest lifts heavy coconut.

Flavor enhancers and aromatics:

Stir in 1 tsp toasted coconut oil for a silky mouthfeel.
A splash of passionfruit pulp adds bright tang.

Quick substitutions:

Swap coconut milk for unsweetened almond or oat milk.
Use agave or stevia instead of maple syrup.
Frozen mango works, thawed and drained.

This is perfect as a Healthy Chia Seed Pudding or Vegan mango chia pudding. Honestly, it makes mornings feel like a mini vacation.

Equipment Needed

Essential tools only:

Medium mixing bowl and whisk, or jar with lid.
Blender or food processor for purée.
Measuring cups, spoons, or kitchen scale.
Four 8-ounce serving jars or glasses.
Spoon and spatula.

Common household alternatives:

Use a mason jar instead of a bowl.
Mash mango with a fork instead of blending.

Coconut mango chia pudding is a simple, make-ahead chia recipe. It doubles as a Tropical mango chia parfait. Try it. You’ll get a Best Chia Pudding Recipe vibe every time.

Cooking Method Tropical Coconut Mango Chia Pudding

Oh my gosh, chia seeds soak up liquid fast. Fun fact: chia seeds can absorb up to 10 12 times their weight. That’s why this Coconut mango chia pudding sets so nicely.

Prep Steps

Get your mise en place. Measure 1/2 cup chia seeds and 2 cups coconut milk . Peel and dice one large mango.

Chill your jars.
Save time by using a blender for the purée. Toast coconut and nuts while the pudding rests.

Food safety: keep everything cold. Refrigerate at < 40° F ( 4° C) . Wash your hands and fruit.

step-by-step Process

Purée the mango until smooth. Reserve 1/2 cup diced mango.
Whisk coconut milk, 2 tbsp maple syrup, vanilla, and salt.
Stir in chia seeds. Break up clumps.
Rest 5– 10 minutes , then whisk again. Cover and refrigerate.
Chill at least 2 hours , ideally overnight . Check set.
Layer mango purée and chia in jars. Top with toasted coconut and nuts.

Visual cues for doneness: the mixture should be thick. Seeds look swollen. A spoon will stand slightly. If it’s runny, whisk and chill 30– 60 minutes more.

Critical temperature points: keep at < 40° F ( 4° C) . Do not leave jars at room temp for over 2 hours .

Pro Tips

Toast toppings quickly. Heat a dry pan on medium for 2 3 minutes until golden. It smells heavenly.

Use ultra ripe mangoes for the sweetest purée. If underripe, add a bit more maple syrup.
Avoid clumps by stirring twice: once right away, once after 5 10 minutes .

Common mistakes to avoid: adding too many chia seeds at first. That makes it gummy. Also, skipping the second stir causes lumps.

make-ahead option: assemble jars and store covered up to 4 days . Add granola just before serving to keep crunch.

Honestly, I make this for quick breakfasts. It tastes like a mini vacation. Try it as a Healthy Chia Seed Pudding , Mango Chia Pudding , or a Tropical mango chia parfait .

Trust me you’ll smile at the first spoonful.

Recipe Notes

Serving Suggestions

Serve this as a bright breakfast or a light dessert. Layer the Coconut mango chia pudding into jars. Add a spoonful of mango purée.

Top with toasted coconut and chopped nuts. I love a crunchy granola sprinkle. It turns a simple Mango Chia Pudding into a Tropical mango chia parfait.

Pairings work wonders. Try iced green tea or cold brew coffee. For brunch, serve with coconut macaroons. Want a fruity boost? Add a tart pineapple or kiwi salad.

Honestly, the contrast makes this the Best Chia Pudding Recipe for lazy weekends.

Fun stat: chia seeds can absorb up to 10 times their weight in liquid. That’s why this Healthy Chia Seed Pudding gets so creamy.

Storage Tips

This is a true make-ahead chia pudding recipe. Refrigerate in airtight jars. Keeps fresh for up to 4 days . Add crunchy toppings right before serving.

Freezing is possible but expect texture changes. Freeze in small portions for up to 1 month . Thaw overnight in the fridge.

Stir vigorously before eating. If too thick, add a splash of coconut milk.

Reheating? Skip it. This is a chilled Coconut milk chia pudding. Serve cold or at room temperature. If you crave warmth, gently stir into hot oatmeal instead.

Variations

Want Vegan mango chia pudding? Use maple syrup and canned full fat coconut milk. Swap honey for maple if you need vegan.

For a lower calorie version, use light coconut milk or oat milk. That turns it into a lighter Coconut Chia breakfast.

Seasonal swaps are fun. In summer, add passionfruit pulp. In winter, use thawed frozen mango and a little extra sweetener.

For a protein boost, mix in one scoop of vanilla protein powder. This Chia Recipe adapts easily.

Nutrition Basics

Per serving: about 440 calories, 35 g fat, 6 g protein, 9 g fiber. Chia seeds offer omega-3 ALA and fiber.

Coconut milk gives healthy medium chain fats. Mango adds vitamins A and C. This makes a solid gluten-free chia breakfast or a nutrient dense snack.

Conclusion Give it a go. I made this on a sleepy Sunday and lived for the coconut mango combo. It’s simple, forgiving, and truly delicious.

You’ll love how easy the Coconut mango chia pudding is to prep ahead.

Frequently Asked Questions

How long does Coconut mango chia pudding need to set in the fridge?

The pudding needs at least 2 hours to thicken, but it’s best left overnight for a satiny, fully set texture. A ready-to-eat cue is when the chia seeds have swollen and the mixture is spoonable a spoon should stand slightly in the mix; if it’s too thin after 2 hours, whisk and chill another 30 60 minutes.

Why are my chia seeds clumping and how do I prevent it?

Clumps happen when seeds aren’t evenly distributed into the liquid, so whisk or shake vigorously right after adding them and again after 5 10 minutes to break up early clumps.

For foolproof results, blend the coconut milk and sweetener first, pour in the chia while whisking or give the jar a vigorous shake, and an immersion blender will flatten any stubborn lumps quickly.

Can I make Coconut mango chia pudding ahead and how long will it keep?

Yes it’s a great make-ahead breakfast or dessert: keep covered in the fridge for up to 4 days and add crunchy toppings (granola, toasted coconut, nuts) just before serving to keep them crisp.

If you need longer storage, freeze the mango purée separately for up to a month and thaw overnight; freezing the assembled pudding isn’t ideal because the gel can change texture, though it can be frozen in a pinch and re-whisked after thawing.

What can I use instead of canned coconut milk or fresh mango?

Swap coconut milk for unsweetened almond or oat milk for a lighter pudding note the result will be less rich and more custard like. If fresh mango isn’t available, use thawed frozen mango chunks for the purée; for flavour twists try passionfruit swirl, lemongrass infused coconut milk, or add a scoop of vanilla protein powder for extra protein.

Is Coconut mango chia pudding healthy what should I know about the nutrition?

Per the recipe estimate it’s about 440 kcal per serving, rich in healthy fats from full-fat coconut milk and fibre from chia (around 9 g), with modest protein (~6 g). To cut calories or saturated fat, use light coconut milk or almond milk and reduce the maple syrup; it’s naturally gluten-free and can be adapted for lower sugar by using smaller amounts or sugar-free sweeteners.

Any tips to make the parfait look and taste like a café version?

Chill the mango purée and pudding separately for clean layers, use a spoon or piping bag to layer neatly into clear jars, and finish with freshly toasted coconut and chopped pistachios for colour and crunch.

For an extra lift, pass the purée through a fine sieve for a satin finish, add a little lime zest on top, and serve at a summer brunch think Notting Hill market vibes.