Mango coconut chia pudding is the perfect make-ahead breakfast. It’s loaded with feel-good fats and fiber, and layered with fresh chunks of mango, coconut flakes and vanilla yogurt.
Mango Coconut Chia Pudding
This delicious make-ahead breakfast gives off all the tropical vibes and comes together in just 10 minutes. Chia seeds get mixed with coconut milk, almond milk, maple syrup and vanilla extract then refrigerated for a few hours to thicken up.
The chia pudding then gets layered with vanilla yogurt, cubed yellow mango and a sprinkle of coconut flakes.
I’ve been on a major chia pudding kick lately because it’s so refreshing during these warmer months and comes together so easily. It’s the ideal meal prep for busy mornings, and can be flavored in so many delicious ways.
You’ll need only 5 ingredients for the base recipe, and then a few toppings to elevate the flavor.
- Chia seeds
- Canned coconut milk- I used full-fat canned coconut milk to a richer coconut flavor, but you can lighten up this recipe by using a lite-coconut milk
- Almond milk– or milk of choice
- Maple syrup
- Vanilla extract
How to make mango coconut chia pudding
- Start by preparing the chia pudding base by combining chia seeds, canned coconut milk, almond milk, vanilla extract and maple syrup. I always mix using a whisk to help break up any chia clumps
- Refrigerate the mixture for 3-4 hours, or overnight. After refrigerating, be sure to mix it again using a fork or whisk in case the liquid has separated. I also add a few extra tbsp of milk if the pudding becomes too thick
- Top you portion off with cubed mango, vanilla or plain greek yogurt and unsweetened coconut flakes
I love serving this in my glass mugs from Amazon, which you can find here.
The recipe yields two servings, but can easily be doubled. It’ll stay good in the fridge for up to 5 days, so it makes for a delicious & nourishing meal prep breakfast.