If you ask me, chia seed pudding is one of the smartest ways to start your day.
This creamy breakfast treat brings together sweet mango and coconut milk with tiny chia seeds that plump up overnight. The tropical flavors remind me of summer, while the pudding-like texture makes it feel like a treat rather than breakfast.
The chia seeds do all the heavy lifting – they naturally thicken the coconut milk while you sleep, creating a creamy base that’s both filling and satisfying. Fresh mango chunks add just the right amount of natural sweetness.
It’s a make-ahead breakfast that feels special but couldn’t be easier to put together, perfect for busy mornings when you need something good to grab and go.
Why You’ll Love This Chia Seed Pudding
- Make-ahead breakfast – Just mix it up before bed and wake up to a ready-to-eat breakfast – perfect for busy mornings when you don’t have time to cook.
- Healthy ingredients – Packed with omega-3s from chia seeds, protein from Greek yogurt, and natural sweetness from mango and maple syrup, this pudding is both nutritious and filling.
- No cooking required – All you need to do is stir the ingredients together and let the fridge do the work – it’s that simple!
- Customizable recipe – You can easily swap the mango for any fresh fruit you have on hand, or use different milk alternatives to match your dietary needs.
What Kind of Chia Seeds Should I Use?
You’ll find two main types of chia seeds at the store – black and white – and either one works perfectly fine for making chia pudding. Black chia seeds are more common and usually a bit cheaper, while white chia seeds might look prettier in lighter-colored puddings but cost a bit more. The most important thing is making sure your chia seeds are fresh – they should have a mild, nutty smell and not taste bitter. When you’re shopping, check the expiration date and store them in an airtight container in a cool, dark place to keep them fresh. A good tip is to give your chia seeds a quick rinse before using them, though this isn’t strictly necessary.
Options for Substitutions
This pudding recipe is super adaptable – here’s what you can switch up:
- Chia seeds: These are essential for the pudding texture and can’t be substituted – they’re the star of the show! But you can use either black or white chia seeds, they work exactly the same way.
- Coconut milk: While canned coconut milk gives the best creamy texture, you can use any non-dairy milk like almond, oat, or soy milk. Just know the pudding won’t be as rich and you might need to reduce the extra milk amount.
- Maple syrup: Feel free to swap this with honey, agave nectar, or your favorite sweetener. Start with the same amount and adjust to taste.
- Mango: Out of fresh mango? Try using frozen mango chunks (thawed), or swap with other fruits like peaches, strawberries, or banana. Each will give its own tasty twist!
- Coconut flakes: You can skip these or replace with chopped nuts, seeds, or even granola for that nice crunch.
- Greek yogurt: Any yogurt works here – regular, dairy-free, or even whipped coconut cream for a fully vegan version.
Watch Out for These Mistakes While Making
The biggest challenge when making chia seed pudding is getting the liquid-to-seed ratio just right – too much liquid will leave you with a runny mess, while too little creates an unpleasantly thick texture. Start with the recommended ratio and adjust after 30 minutes if needed by adding small amounts of extra milk until you reach your desired consistency.
Another common mistake is not stirring the mixture well enough at the beginning and again after 15-20 minutes of setting time, which can result in clumpy chia seeds that stick together instead of creating that smooth, pudding-like texture we’re after.
When it comes to the mango topping, avoid adding it too early – wait until just before serving to prevent the fruit from getting soggy, and make sure your mango is ripe but still firm for the best texture contrast with the creamy pudding. For the creamiest results, use full-fat coconut milk from a can (not the drinking kind) and give it a good shake before opening to combine the cream and liquid that naturally separate.
What to Serve With Chia Seed Pudding?
This tropical chia seed pudding makes a perfect breakfast or snack, and there are lots of tasty ways to round out your meal! Fresh fruit is always a good choice – try adding extra sliced mango, banana, or berries on top for more natural sweetness. If you want something with a bit of crunch, sprinkle on some granola, chopped nuts like macadamia or almonds, or extra coconut flakes. For a more filling breakfast, serve your chia pudding alongside whole grain toast with almond butter or a warm banana muffin. And don’t forget you can always add an extra dollop of Greek yogurt or a drizzle of honey if you’re craving more creaminess or sweetness!
Storage Instructions
Keep Fresh: Your mango coconut chia pudding will stay good in the fridge for up to 5 days when stored in an airtight container. I like to prep a few jars at once for grab-and-go breakfasts during the week. Just wait to add the fresh mango, coconut flakes, and yogurt until you’re ready to eat.
Meal Prep: This pudding is perfect for meal prep! Mix up the base (chia seeds, milk, maple syrup, and vanilla) and divide it into individual containers. Store your toppings separately and add them just before eating to keep everything fresh and crunchy. The pudding needs at least 4 hours to set, but overnight is even better.
Quick Tip: If your pudding gets too thick after sitting in the fridge, just stir in a splash of milk to thin it out. Give it a good stir before eating, as the chia seeds might settle to the bottom over time.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 3-4 hours |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-550
- Protein: 10-15 g
- Fat: 30-35 g
- Carbohydrates: 60-65 g
Ingredients
- 1/4 cup chia seeds
- 1 cup coconut milk from a can
- 1/2 cup milk of your choice, with extra if necessary
- 1 tablespoon maple syrup
- 1 teaspoon vanilla essence
- 1/2 cup mango, chopped
- 1 tablespoon coconut flakes, unsweetened
- Plain or vanilla greek yogurt, for topping
Step 1: Prepare the Chia Seed Mixture
In a small dish or jar, combine the chia seeds with coconut milk, regular milk, maple syrup, and vanilla extract.
Use a whisk to mix everything together thoroughly, ensuring the chia seeds are evenly distributed and begin to absorb the liquid.
Step 2: Refrigerate and Stir
Cover the mixture and place it in the refrigerator for at least 3-4 hours, or let it sit overnight for best results.
After the initial setting time, use a whisk or fork to stir the mixture again, breaking up any large clumps that may have formed.
If you find the consistency is too thick, you can add a couple of extra tablespoons of milk to achieve your desired texture.
Step 3: Portion and Serve
Once the chia pudding has set to your liking, divide it into two portions.
Serve each portion with a scoop of yogurt, a sprinkle of coconut flakes, and some cubed mango on top.
Enjoy this creamy and delightful treat as a nutritious breakfast or snack!
