Mango Coconut Chia Pudding

A three-ingredient breakfast or dessert recipe for Mango Coconut Chia Pudding. It’s gluten-free, vegan and takes 2 minutes to make. No sugar added and made with healthy fats from chia seeds and coconut milk.

Originally the entirety of this mango chia pudding post was all about the benefits of chia seeds. And of course, the nutritional benefits of our foods are super important, but I felt like the recipe was getting lost in all the facts!

So instead I’m going to sum up the benefits of chia seeds (you know – the facts you REALLY need to know) and then highlight the awesomeness that his this 3-ingredient Mango Coconut Chia Pudding aka my absolutely favorite way to incorporate chia seeds into my diet. Simple, quick + with ingredients almost everyone can find.

Can’t wait to hear what you think about the recipe!

The Benefits of Chia Seeds:

Omega Fatty Acids – help to decrease inflammation in the body, promote cell regeneration and help with brain function

Fiber – to keep things regular down there if you know what I mean!

Protein – 5 grams per one ounce serving! Thats 5 grams per 2 tbsp.

Pretty impressive, huh? Now let’s get on to this delicious recipe…

Mango Coconut Chia Pudding Ingredients

This mango chia pudding is made with just 3 simple ingredients and no sugar added!

• Canned coconut milk – I used full fat coconut milk for extra healthy fats and a super creamy pudding. 
• Chia seeds
• Chopped mango – fresh or frozen work.

Perfect Chia Pudding… Every Time

Chia pudding is super simple to make but I do have a couple of tricks to make sure it turns out perfectly! If this mango chia pudding doesn’t float your boat, here are some adjustments you can make:

Use fresh chia seeds – the brand doesn’t necessarily matter but I’ve found that fresh seeds absorb the most liquid!

Experiment with different milks – I used canned coconut milk for this recipe so the end result will be a thick, creamy consistency. If you prefer a thinner consistency, try almond or oat milk!

Leave enough time – I prefer to let the chia pudding sit in the fridge overnight to make sure as much liquid as possible is absorbed. I know some sites say you can let it sit less so experiment for what works best for you! 

Add flavor – This might be a no brainer but plain chia seeds + milk will be quite boring. Don’t forget to add in mix-ins of your choice! For this recipe, I went with mango and cinnamon but get creative if you want to amp up your chia pudding.

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Like this post? Here are a few other chia pudding recipes:

Lemon Raspberry Chia Pudding
Blackberry Green Tea Chia Pudding
Simple Vanilla Chia Pudding
Very Berry Chia Pudding