Mango Coconut Chia Pudding Jars

Mango Coconut Chia Pudding Jars

Julia

These Mango Coconut Chia Pudding Jars bring the tropics to your morning routine with minimal effort and maximum flavor. Inspired by the wellness trends of Southeast Asia and the Pacific Islands, this no-cook breakfast combines the superfood power of chia seeds with the lusciousness of coconut milk and the bright sweetness of fresh mango. The chia seeds absorb the coconut milk overnight, creating a tapioca-like texture that's both satisfying and nutritious.

What makes this recipe truly special is its perfect balance of convenience and indulgence. The layered presentation in mason jars makes these puddings Instagram-worthy while being completely practical for busy mornings. Simply grab a jar from the fridge and you're out the door with a complete breakfast that's rich in omega-3 fatty acids, fiber, and plant-based protein. The naturally gluten-free ingredients make this suitable for anyone with celiac disease or gluten sensitivity.

The combination of creamy coconut, sweet mango, and gel-like chia creates a textural experience that's both comforting and refreshing. A touch of maple syrup and vanilla enhance the natural flavors without overwhelming them, while a squeeze of lime juice brightens everything up. These pudding jars stay fresh in the refrigerator for up to five days, making them ideal for meal prep. Whether you're rushing to work, need a post-workout snack, or want a healthy dessert alternative, these tropical jars deliver satisfaction in every spoonful.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

10 minutes
None servings
285 calories
Fat 18.00g
Carbs 29.00g
Protein 5.00g

Ingredients

1/2 cupchia seeds
2 cupsfull-fat coconut milk, well-stirred
3 tbspmaple syrup
1 tspvanilla extract
1 tbsplime juice, freshly squeezed
1 pinchsalt
2 mediumripe mangoes, peeled and diced
1/4 cupshredded coconut, unsweetened
8 leavesfresh mint leaves, for garnish (optional)

Equipment

Cutting board
Whisk
measuring spoons
measuring cups
large mixing bowl
knife
4 mason jars or glass containers with lids (8-10 oz each)
spoon or ladle

Clean Eating

Embodies clean eating principles with whole, minimally processed ingredients like chia seeds, fresh mango, coconut milk, and maple syrup, avoiding artificial additives and refined foods.

Flexitarian Diet

This plant-forward recipe aligns perfectly with flexitarian principles, emphasizing whole plant ingredients while being flexible enough to complement various eating styles.

Gluten-Free Diet

Naturally gluten-free, this recipe uses only whole food ingredients like chia seeds, coconut milk, and fresh mango, making it safe for those with celiac disease or gluten sensitivity.

Mindful Eating

A perfect mindful eating recipe that engages multiple senses with varied textures, vibrant colors, and natural flavors, encouraging slow and intentional consumption.

Plant-Based Diet

This recipe is entirely plant-based, using chia seeds, coconut milk, mango, and maple syrup as core ingredients. It provides protein, healthy fats, and natural sweetness without any animal products.

Vegan Diet

Perfectly vegan-friendly, this recipe uses plant-based ingredients like chia seeds, coconut milk, fresh mango, and maple syrup, avoiding all animal products while delivering a nutrient-dense, delicious meal.

Vegetarian Diet

An excellent vegetarian option that provides plant-based nutrition through chia seeds, coconut milk, and fresh fruits, offering a balanced and satisfying meal without meat.

Instructions

1

In a large mixing bowl, combine the coconut milk, maple syrup, vanilla extract, lime juice, and pinch of salt. Whisk together until the maple syrup is fully incorporated and the mixture is smooth.

2 min
2

Add the chia seeds to the coconut milk mixture and whisk vigorously for about 30 seconds to ensure the seeds are evenly distributed and don't clump together.

1 min
3

Let the mixture sit for 5 minutes, then whisk again to break up any clumps that may have formed. This second whisking ensures a smooth, even pudding texture.

6 min
4

Peel the mangoes and cut the flesh away from the pit. Dice the mango into small cubes, about 1/2-inch in size. Reserve about 1/2 cup of the nicest-looking cubes for topping.

5 min
5

Divide half of the chia pudding mixture evenly among four mason jars or glass containers with lids, filling each about one-third full.

1 min
6

Add a layer of diced mango on top of the chia pudding in each jar, using most of the mango but reserving the 1/2 cup for topping.

1 min
7

Pour the remaining chia pudding mixture over the mango layer in each jar, filling to about 3/4 full to leave room for toppings.

1 min
8

Top each jar with the reserved mango cubes and sprinkle with shredded coconut. If using mint leaves, place 2 leaves on top of each jar for garnish.

1 min
9

Seal the jars with lids and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and create a thick, pudding-like consistency.

10

Before serving, give each jar a quick stir if desired, or eat directly from the jar. The pudding will keep refrigerated for up to 5 days.

Frequently Asked Questions