Creamy mango and coconut chia pudding

Chia pudding wasn’t my thing. I integrate it in my diet for the health benefit deriverd from its consume, but I never really liked it. Until I found out that I was making it the wrong way. And I’m pretty sure that you too are making it the wrong way. If you follow those simple steps, you’ll be surprised by how delicious it is actually!

Chia seeds (which are derived from the Salvia hispanica plant) are used in a variety of recipes, including puddings, pancakes and parfaits. Chia seeds have the unique ability to absorb liquid and take on a gelatinous consistency. For this reason, they’re often used as a thickening agent and can even be used as a vegan substite for eggs in some baked goods.

In addition to their gelling and thickening properties, chia seeds are well known for their impressive array of nutrients and potential health benefits. They deliver lots of nutrients with very few calories, are loaded with antioxidants, are high in Omega-3 Fatty Acids, in fiber and in quality protein.

However, while chia seeds can be a nutritious dietary addition for most, eating too many cause some side effects.

Chia seeds are a good source of fiber, providing 11 grams of fiber in each 28-gram serving.

Fiber is essential for your health, promoting regularity and supporting the beneficial bacteria in your gut, however, too much fiber can cause issues for some people.

Excessive fiber intake can cause problems like abdominal pain, constipation, diarrhea, bloating and gas.

Chia seeds are able to absorb 10–12 times their weight in liquid. If they’re not soaked before you eat them, they may expand and cause a blockage, increasing your risk of choking.

Soaking your chia seeds OVERNIGHT , not only is the proper way to consume them safely, but it’s also the key to have a super creamy texture.

You can use any liquid of choice to make chia pudding. But coconut milk is the best if you want your pudding to be creamy and yum.

This is a summer tropical version with fresh mango and coconut. Feel free to use other fruits.

I hope you’ll give this chia pudding recipe a try and that you’ll love it as much as I do! Please let me know if you try it and don’t forget to tag me on your pics on Instagram @foodie.yuki

Creamy mango and coconut chia pudding

Vegan-friendly, dairy- free, gluten-free, refined sugar-free, easy
Prep Time15 mins
Soaking time4 hrs
Total Time4 hrs 15 mins
Author: Yukiko @foodie.yuki


Ingredients for the mango layer

  • 100 g mango about 1/2 mango
  • 1 tsp vanilla bean paste
  • 1/2 cup/ 120g coconut milk
  • 2/3 cup / 150 ml water
  • 1/2 tbsp lemon juice
  • 1/2-1 tbsp agave or pure maple syrup
  • 2 1/2 tbsp raw white chia seeds

Ingredients for the coconut layer

  • 1/2 cup / 120g coconut milk
  • 2/3 cup / 150 ml water
  • 2 1/2 tbsp raw black chia seeds
  • 1 tbsp agave or pure maple syrup


  • 50 g mango, chopped about 1/4 mango
  • handful berries of choice
  • some chocolate chunks
  • some coconut chips


Make the mango pudding

  • In a high speed blender, add the mango, water and coconut milk. Blend until smooth.
  • Pour the mixture in a medium bowl, add the chia seeds and whisk until combined.
  • Place the bowl in the fridge and give it a little mix after an hour or so.

Make the coconut pudding

  • Whisk the coconut milk, water and sweetener in a medium bowl.
  • Add the chia seeds and stir until combined.
  • Place the bowl in the fridge and give it a little mix after an hour or so.
  • Divide the mango mixture between 2 or 3 glasses. Pour the coconut mixture over the mango mixture.
  • Allow the chia pudding to set for at least 4 hours or overnight.
  • Add your favourite toppings and devour.

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