How long does Chia Seed Pudding with Coconut Milk and Mango last in the fridge?

It stays fresh for 4-5 days in an airtight jar. The chia continues to thicken, so stir before eating. Perfect for weekly prep—toppings added fresh keep it crisp.

Can I use frozen mango for this recipe?

Absolutely, thaw first for best texture. Frozen works great in blends, saving time year-round. Fresh is ideal for chunks, but frozen purees flawlessly.

Is Chia Seed Pudding with Coconut Milk and Mango suitable for keto diets?

Yes, with tweaks like low-carb sweetener and minimal mango. High healthy fats from coconut shine here. Net carbs drop under 10g per serving easily.

Why is my chia pudding not thickening?

Usually ratio issues or insufficient chill time. Ensure 1:4 seeds-to-liquid and 2+ hours fridge. Stir well initially to distribute evenly.

Can I make Chia Seed Pudding with Coconut Milk and Mango nut-free?

Easily—coconut milk is nut-free, skip almond toppings. Use seeds or fruit only. Safe for allergies while keeping creaminess intact.

What's the best coconut milk for this pudding?

Full-fat canned for richness; shake well. Avoid carton versions—they're too thin. Brands like Thai Kitchen deliver consistent results.

How do I make it sweeter without sugar?

Riper mangoes or dates in the blend work wonders. Medjool dates blend smoothly for caramel notes. Stevia drops offer zero-calorie zing.

Best Chia Seed Pudding with Coconut Milk and Mango : 5 tips

Best Chia Seed Pudding with Coconut Milk and Mango

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy chia seed pudding made with rich coconut milk and sweet mango, layered for a tropical, naturally sweet breakfast or snack.

Author: Julia Monroe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 2 servings
Category: Breakfast
Method: No-Bake
Cuisine: American

Ingredients

Scale

1 cup full-fat canned coconut milk

3–4 tablespoons chia seeds

1 large ripe mango, peeled and diced (about 1.5 cups)

1–2 tablespoons maple syrup or honey (to taste)

½ teaspoon vanilla extract

Pinch of sea salt

Optional toppings: toasted coconut flakes, fresh berries, sliced almonds, passion fruit

Cook Mode Prevent your screen from going dark

Instructions

1. Blend half the diced mango with coconut milk, maple syrup, vanilla, and sea salt until completely smooth.

2. Pour the blended mixture into a jar or bowl and stir in the chia seeds vigorously to prevent clumping. Let sit 5 minutes, then stir again.

3. Cover and refrigerate for at least 2 hours or overnight until thickened.

4. Before serving, fold in the remaining diced mango and add desired toppings. Serve chilled.

Notes

For extra-thick pudding, use 4 tablespoons chia seeds.

Store covered in the refrigerator for up to 3 days.

Light coconut milk can be used but will be less creamy.

Find it online: https://www.musttryrecipe.com/chia-seed-pudding-coconut-milk-mango/