4-Ingredient Chia Pudding

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Chia pudding is one of those perfect easy and healthy snacks or breakfasts that come together quickly but feel indulgent. I’ve had plenty of recipes over time, but today, I’m excited to share a 4-ingredient chia pudding that has a tropical twist you won’t want to miss. This isn’t your usual basic chia pudding – it features creamy coconut milk and chunks of fresh mango for that deliciously refreshing vibe. It’s simple, tasty, and makes a great dish to prep ahead for busy mornings or a light dessert. Let’s dive into how you can whip this up yourself!

What You Need

To make this 4-ingredient chia pudding, I stick to quality, wholesome ingredients that naturally complement each other. The key base is the chia seeds, which provide that signature gel-like pudding texture once they soak. Next, I use full-fat coconut milk because it adds a rich creaminess and subtle sweetness. It’s much more exciting than plain almond or oat milk in my opinion.

To sweeten and brighten up the pudding, I add pure maple syrup — it’s vegan-friendly and has a mild flavor that blends beautifully. Finally, the real star is fresh mango, which I chop into small chunks and fold into the pudding at the end. The mango adds a juicy tropical pop that elevates this simple recipe into something truly memorable and share-worthy.

Preparing The Ingredients

Start by draining a 14-ounce can of full-fat coconut milk, giving it a quick shake to mix up the solids and liquids evenly. This ensures your pudding has a consistent texture. Measure out half a cup of chia seeds, which is perfect for soaking four servings. I always recommend using fresh, high-quality chia seeds for the best nutritional benefits and flavor.

Next, prepare your sweetener by pouring 3 tablespoons of pure maple syrup into your mixing bowl. For the mango, peel and dice two medium ripe mangoes into bite-sized chunks. This part is where the pudding gets its tropical charm, so using a ripe and fragrant mango is key. The chunks can also be saved to sprinkle on top later for extra texture if you like.

Tool Requirements

Great news — you don’t need any fancy gadgets to make this chia pudding. I usually use just a medium mixing bowl and a whisk or spoon to combine the ingredients. A knife and cutting board will be needed for prepping the mango.

If you want to make your chia pudding extra smooth and well-blended, you can briefly whisk the coconut milk with maple syrup before adding the chia. Another handy item is individual small jars or airtight containers for portioning and storing the pudding, especially if you’re making this ahead for meal prep. Other than that, a refrigerator is obviously essential!

Serving Suggestions

This tropical coconut mango chia pudding works beautifully served straight from the jar or bowl, but here are some fun ways I like to enjoy it:

• Top with a sprinkle of toasted coconut flakes for added crunch and nuttiness.
• Add a few fresh mint leaves or a dash of lime zest to brighten up the flavors.
• Pair with a handful of your favorite gluten-free granola for some extra texture.
• Layer it in a parfait glass with fresh berries for a colorful presentation.

Storage Tips

One of the best things about chia pudding is how well it stores, making it ideal for meal prep. Here are some tips to keep it fresh and tasty:

• Store chia pudding in airtight containers or small jars in the refrigerator for up to 4 days.
• If you want to prep in advance, keep the mango chunks separate and stir them in just before serving for maximum freshness.
• If the pudding thickens too much overnight, simply stir in a splash of coconut milk or water to loosen it up.

4-Ingredient Chia Seed Pudding

Discover my easy and delicious 4-Ingredient Chia Pudding with a tropical coconut mango twist! This healthy vegan pudding recipe is creamy, naturally sweetened with maple syrup, and packed with fresh mango chunks. Perfect for quick breakfasts, snacks, or a light dessert, this chia pudding is both nutritious and satisfying. Save this quick tropical chia pudding recipe for a refreshing treat you’ll want to share. Ideal for meal prep, it’s a plant-based delight that’s gluten-free, dairy-free, and simple to make!

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Prep Time 10 minutes mins

Resting Time 4 hours hrs

Course Breakfast

Cuisine American

Servings 4 servings

Calories 280 kcal

Ingredients

  

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• 2 cups full-fat coconut milk from one 14 oz can, shaken and measured
• 1/2 cup chia seeds
• 3 tablespoons pure maple syrup
• 2 medium ripe mangoes peeled and diced

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Instructions

 

• In a medium bowl, whisk the coconut milk and maple syrup until combined.
• Stir in the chia seeds ensuring they are evenly distributed.
• Cover the bowl and refrigerate for at least 4 hours or overnight until pudding thickens.
• Before serving, fold in the diced mango chunks gently.
• Spoon into bowls or jars and enjoy immediately or refrigerate until ready to eat.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 6gFat: 13g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.