Coconut Cream Chia Seed Pudding with Mango – Easy Healthy Breakfast

A creamy chia seed coconut pudding swirled with ripe mango puree. This coconut cream chia pudding with mango is easy to prep, packed with fiber, and works as a refreshing chia seed breakfast or healthy dessert. If you’re after chia pudding coconut milk recipes or looking to use up ingredients from your coconut cream recipes, this one covers it all.

This pudding keeps a light, spoonable texture that sets without hardening. The ratio matters more than it gets credit for. One part chia seeds to about six parts liquid gives it that scoopable consistency, not a gelled block. Stirring twice in the first ten minutes stops the seeds from clumping and gives a more uniform set.

Full-fat coconut milk brings the richness. Almond milk stretches it out just enough, cutting that thickness so it’s creamy without feeling heavy.

When people say “it didn’t set,” it’s almost always a seed-to-liquid issue or forgetting that second stir. I’ve tested it enough to say this is the balance that works.

If you’re also making Coconut Rice Pudding, you’ll notice that both recipes rely on the natural starch or binding quality of an ingredient rice there, chia here.

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Ingredients that Matter

Coconut milk forms the body of this pudding. It gives that smooth, almost silky texture and brings natural sweetness. I always go for full-fat. The low-fat versions don’t set the same way and feel watered down.

Almond milk thins the base just enough. You could use oat milk or cashew milk, but almond keeps things neutral. Soy changes the flavor too much in this one. Water technically works, but you’ll lose the creaminess.

Chia seeds are the thickener. They don’t need heat. They just absorb liquid and swell, creating that pudding-like texture. I use white chia if I want the mango color to stand out more, but black works just as well.

Mango, blended into a puree, adds brightness and contrast. It’s sweet, tangy, and full of vitamin C. I like to stir in a bit of lime juice to keep the color vivid. If your mangoes are already flavorful and ripe, skip the added sweetener.

The same mango base works beautifully in my Mango Chia Pudding, if you’re looking to switch up textures but keep the flavor.

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Coconut Cream’s Role in Texture

Coconut cream is what gives this chia seed coconut pudding its richness. It isn’t just a filler it’s the core. Coconut cream creates body, silkiness, and mouthfeel. You’ll feel it coat your spoon, not slide off.

You’ll know your coconut milk has enough cream when you open the can and see a solid layer on top. That’s gold. Give it a quick stir before mixing it in so the fats and water combine evenly.

If your can doesn’t have much cream, supplement with a spoonful or two from a separate can of pure coconut cream. If you skip it, the pudding turns out thin and lacks that soft, spoon-coating feel that makes it satisfying.

If you’re more into breakfast prep, I use the same technique for thick, creamy Coconut Cream Overnight Oats. The texture holds up across different bases.

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Step-by-Step Notes from My Kitchen

The first mix is everything. I whisk the milks, maple syrup, vanilla, and salt until I can’t see separate streaks. Then the chia seeds go in. I stir once—slowly then let it rest for ten minutes. A second stir after that keeps it from settling into chunks.

Once chilled for a few hours, the texture should look smooth, like tapioca. Not clumpy, not stiff. It should jiggle slightly if you tilt the bowl. I layer mango and pudding in jars, but sometimes I just swirl the puree straight through the whole batch for less fuss.

Mango swirl should be bright and pourable. If it looks thick, add a splash of water or almond milk. If it tastes flat, lime juice saves it every time.

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Checkpoint: Is It Done?

You’ll know the pudding’s ready if it holds its shape on a spoon but still moves when tilted. If you see dry patches or separation, it needs more stirring. If it feels loose after four hours, it probably needs more time or more seeds.

Mango puree should stay bright, not dull. If it looks brownish, the mango might have been overripe or oxidized. That doesn’t ruin it, but it changes the flavor. Use a lid if storing overnight to help keep it fresh.

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Storage and Shelf Life

Stored in a sealed jar, this pudding keeps in the fridge for three days. Mango puree stays best in a separate container but can be layered in advance. I don’t recommend freezing coconut milk tends to separate when thawed.

If the pudding tightens too much after chilling, stir in a tablespoon of milk to loosen it back up.

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Tips I’ve Learned the Hard Way

1. Stir chia twice before chilling or the bottom will firm up while the top stays loose.
2. Use a glass jar with a wide mouth if you want clean mango swirls.
3. Don’t use frozen mango unless thawed and drained. Too much water breaks the swirl.
4. Skip lime juice if using a tart variety like Ataulfo mangoes.
5. White chia seeds give a cleaner appearance but taste the same.
6. Let the pudding chill overnight for the best structure and flavor.

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How to Serve It

Layer in a clear glass with toasted coconut for texture. Top with extra mango chunks and mint leaves for color.

Spoon it into small ramekins and chill for dessert. Serve it with berries on the side for breakfast.

Swirl extra mango on top just before eating for contrast. Eat straight from the jar when you’re short on time.

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Save This Recipe and Share Yours

Save this recipe to your Pinterest breakfast or healthy snack boards so it’s easy to find later. Let me know in the comments if you try a different fruit or milk combo. I love hearing your tweaks.

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