This creamy, delicious Mango Chia Coconut Pudding is super easy to make and is a nutritious and yummy dessert or snack. Many Asian puddings feature tapioca pearls or sago, but we use chia seeds for our version.Jump to Recipe
Mango pudding popular in Southeast Asia
The first time I made this dessert was for a book club I was hosting. It was a huge hit and everyone asked for the recipe. Chia seeds were just starting to become a ‘thing’ but now they are everywhere! Almost every country in Southeast Asia has a version of a mango pudding, using either tapioca pearls or sago. In Vietnam, it’s called Chè chuối and includes bananas. In Hong Kong, a restaurant called Lei Garden made a hugely popular mango sago pudding featuring pomelo and it’s been copied all over Asia ever since. Our version features chia seeds instead of tapioca or sago and doesn’t require any cooking or pre-soaking.
Kids love it for after school snack
This recipe is a family favorite and my kids love it for their after school snack. It’s also my go-to-dessert when I have guests with dietary restrictions. It’s so easy to substitute the milk and yogurt for dairy-free alternatives or change up the sweetener (or leave it out entirely).
It only takes a few minutes to make Mango Chia Coconut Pudding. All you need is a bowl and a whisk or a spoon. No beating, blending or whipping! The hardest part is waiting for the pudding to set, since it will take several hours and preferably overnight.
Only 4 key ingredients for Mango Chia Coconut Pudding:
- Honey (or agave or any sweetener of your choice…or leave it out all together)
- Mango Greek-style yogurt (dairy free yogurt can be used, but a thicker Gree-style yogurt helps make the pudding creamier)
- Coconut milk (any plant-based milk can be used)
- ¼ cup of chia seeds
Whisk together the milk, yogurt and agave. Stir in the chia seeds and let sit on the counter for about 30 minutes. Cover the bowl and put it in your refrigerator overnight (or at least 2 hours).
Mango Chia Coconut Pudding
This creamy, delicious Mango Chia Coconut Pudding is super easy to make and is a nutritious and yummy dessert or snack. Many Asian puddings feature tapioca pearls or sago, but we use chia seeds for our version.
- 1 cup coconut milk unsweetened
- 1 cup mango greek style yogurt you can use a dairy free yogurt
- 1 tablespoon honey or agave or any sweetener of your choice
- ¼ cup of chia seeds
- toasted coconut, mint leaves
Gently whisk together coconut milk, mango yogurt and honey. Mix in chia seeds and let this mixture sit for 30 minutes on the counter.
Stir once again, cover and refrigerate for at least 2 hours (or preferably overnight).
Scoop into small individual bowls and top with diced mango, toasted coconut and a mint leaf for garnish.
Toasting coconut is quite easy. Take desiccated or shredded coconut and toast in a small pan over low heat for just a few minutes. Be sure to stir constantly and watch carefully, as the coconut will toast in 1-2 minutes. Immediately remove from the pan or it will continue to toast.