This mango coconut chia pudding brings creamy coconut, juicy mango and fresh lime together in four make-ahead portions. The pudding needs only a few minutes of active work before the refrigerator takes over. Prepare it at night, then add the bright mango topping when breakfast or snack time arrives.
What makes chia pudding set
Chia seeds absorb liquid and develop a gel-like coating as they rest. Whisking twice is the key to an even texture. The first whisk distributes the seeds; the second breaks up any clusters that formed during the first ten minutes. After at least four hours in the refrigerator, the mixture becomes thick enough to spoon.
Light coconut milk keeps the base creamy without being too heavy. Two teaspoons of SweetMonkFruit sweeten the four-serving batch. SweetMonkFruit contains monk fruit juice powder and tapioca fibre, and contains no erythritol. Ripe mango then supplies its own fragrant sweetness on top.
Mango coconut chia pudding recipe
Yield: 4 servings
Ingredients
- 1 1/2 cups light coconut milk
- 1/3 cup chia seeds
- 2 tsp SweetMonkFruit
- 1 1/2 cups diced ripe mango, divided
- 1 tbsp fresh lime juice
Method
- Whisk the coconut milk, chia seeds and SweetMonkFruit for 1 minute, then rest for 10 minutes and whisk again.
- Cover and refrigerate for at least 4 hours or overnight, until thick.
- Toss the mango with lime juice, then spoon it over 4 portions of pudding.
How to get the best texture
Whisk for the full minute
A quick stir can leave dry pockets or rafts of seeds on the surface. Use a whisk and move around the edges and bottom of the bowl for the full minute. After the ten-minute rest, whisk again until you no longer see dense clumps. This small step makes each serving more consistent.
Give the seeds enough time
Four hours is the minimum chilling time in this recipe. Overnight is convenient and gives the chia seeds plenty of time to hydrate. Keep the bowl covered so the surface does not dry out or pick up refrigerator aromas. The final texture should be thick, creamy and easily spoonable.
Use ripe, aromatic mango
The mango provides both colour and a fresh fruit contrast. Choose fruit that yields slightly to gentle pressure and smells fragrant near the stem. Dice it into small, even pieces so every spoonful gets some topping. The lime juice sharpens the mango’s flavour and keeps the finished cup lively.
Serving and presentation
Divide the pudding into four small jars or bowls after it has set, then spoon the mango over each portion. Clear jars show the contrast between the pale coconut base and golden fruit. A little finely grated lime zest can be added at serving time if you already have the lime on the counter.
For extra crunch, offer toasted coconut flakes or chopped unsalted cashews on the side. Add crunchy toppings just before eating so they stay crisp. The recipe is also lovely with a few fresh berries alongside, but the mango-lime topping is complete as written.
Make-ahead and storage notes
The coconut-chia base is designed for advance preparation. Keep it covered in the refrigerator and portion it with clean utensils. For the tidiest layers, store the mango separately and add it close to serving time. If you pack the cups for later, use containers with secure lids and keep them chilled.
Chia pudding naturally thickens as it stands. Stir each portion before eating to restore an even texture. This recipe’s exact liquid-to-seed ratio is part of the method, so avoid changing the listed measurements when you want the intended result.
Measuring the sweetener
Use a level teaspoon rather than a rounded one. SweetMonkFruit’s current label says one part replaces four parts sugar for sweetness, but this recipe has already done the formulation for you. Measure the listed two teaspoons and whisk them thoroughly into the coconut milk. If you are curious about the fruit behind the ingredient, our guide to what monk fruit is explains the basics.
A calm start to the day
There is something especially useful about a breakfast that is fully set when you open the refrigerator. The coconut base is cool and creamy, the mango is lush, and lime keeps the combination fresh. Whisk tonight, chill, then divide and top for four easy servings.
