Creamy coconut chia pudding, naturally sweetened with a touch of honey and topped with juicy mango and toasted coconut. No refined sugar, no baking—just a simple, healthy dessert that’s full of omega-3s, plant protein, and très chic on the breakfast table or as a sweet little finale served with financiers or tuile almond cookies.

glass pots with coconut chia pudding topped with mango sauce, mango chunks and dates

Coconut Milk Chia Pudding - Is it Healthy?

I've been a bit late on the bandwagon with chia pudding. Even the Aztecs were enjoying this stuff and suddenly we're realising it's pretty good for you.
I thought it was overhyped until I needed to increase my levels of omega 3, protein, and soluble fibre to look after the gut (why does this word make me shiver?).
Chia is great for your microbiome with low lactins, and great for your mood and energy with polyphenols.

So chia seeds are a quick and easy way to add this to your diet. As it's also low in histamines, it's the perfect anti-inflammatory food for anyone sensitive to bloating, for example. For the coconut milk, choose non-sweetened and organic if you can.

glass yoghurt pots filled with chia pudding made with coconut milk and topped with mango sauce — Chia seeds (or '*Graines de Chia*' in French) are a quick and easy superfood

Is Chia High in Omega 3 and Protein?

Chia seeds are particularly high in plant-based Omega 3 fatty acids, but for the Omega 3 that's directly usable by the body, complement your diet with sardines. So, for a real boost, enjoy these roasted fresh sardines for dinner with this pudding for dessert.

They also contain protein, although 4g compared to 7g of an egg. So, for a protein-packed breakfast, start with cottage cheese waffles or cottage cheese pancakes with pumpkin and finish off with coconut chia pudding and you're off to a good start!

What Kind of Coconut Milk?

I love this chocolate chia seed pudding with thinner coconut milk, the kind you find in the health food sections. For this tropical version I wanted more of the coconut flavour - so opt for the thicker coconut milk from a can or cartons. It's much creamier. Add some water to recuperate any extra coconut stuck to the can - it just works.

Not everyone loves the texture of chia pudding, however, as the seeds do turn into their characteristic gel. That's why I like adding the extra bells and whistles with the topping. Frankly, I love this one best, as it's extra creamy - even if the others prefer it with chocolate. That mango topping just turns it into dessert, although it's just as good served at breakfast or brunch.

How to Make Chia Pudding with Coconut Milk

So for this Chia pudding, the coconut milk ratio is 5:1 using the thicker milk found in 400ml cans or cartons. Add 100ml (3.5 fl oz) of water, to recuperate any lingering coconut in the can and that's it.

Quickly whisk it in to 100g (½ cup) chia seeds. The seeds expand quickly so this is done immediately to avoid any lumps.

mixing chia seeds with thick coconut milk to thicken then preparing mango sauce to top on each little pot

Mango is perfect with the coconut. Just try it. The toasted coconut just adds more depth of flavour.

Chia seeds are a healthy boost to meals but raw seeds expand quickly and can cause discomfort if you have a sensitive stomach. For best results, soak seeds in liquid before eating.

glass pots with creamy coconut chia pudding topped with mango sauce, pistachios and toasted coconut next to pistachio financier cakes

More Chia Toppings

Top with the mango sauce and toasted coconut. If looking to add more protein, add pistachios or almonds. Any of the following accompaniments also work well:

cherry sauce - this one isn't that sweet, so great acidity.
chocolate sauce - made with real dark chocolate, rather than powder. It's wicked!
delicious served with roasted pineapple with sticky vanilla.
for the ultimate coconut dessert, serve with coconut macaroons.

Coconut Chia Pudding with Mango

Jill Colonna

Creamy chia pudding with coconut milk, with just the right ratio for a creamy texture. Naturally sweetened with honey, no refined sugar is added, making it a healthy no-bake dessert, topped with mango and toasted coconut. Good source of omega 3, protein and great for your microbiome.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 0

Resting Time 2

Total Time 2 15

Course Breakfast, Brunch, Dessert, Party Food, Snack

Cuisine American, British, French

Servings 4 people

Calories 475 kcal

Equipment

stand or hand mixer optional

Ingredients

100 g (3½oz/ ½ cup) chia seeds
pinch salt (fleur de sel)
400 ml (one 14oz can) coconut milk unsweetened (or from a carton)
100 ml (3½ fl oz/ ⅓ cup) water
1 tablespoon honey or maple syrup for vegans

Mango Sauce (see recipe link below) & Garnish

1 mango extra sweet and juicy
1 lime 1 teaspoon of zest and juice
1 tablespoon dessicated coconut toasted
4 dates chopped (optional)

Instructions

Weigh out the chia seeds in a large bowl, add the salt and quickly pour in the can of coconut milk and whisk together. Do this quickly as the seeds expand in the liquid quite suddenly, so this is to avoid any lumps.
Add the water to the can or carton, swirl it around to get all the coconut and whisk in the rest.
Spoon into serving dishes. Prepare the mango sauce with a sweet mango, lime juice and a teaspoon of the zest. Toast dessicated coconut without any oil directly in a hot frying pan and toast for 1-2 minutes. Top the puddings and chill for 2 hours.