Slim Mango Coconut Chia Cups (Printable Version)

A nutritious blend of creamy coconut and fresh mango layers for a light, refreshing breakfast start.

# What You'll Need:

→ Chia Pudding

01 - 1 can (13.5 fl oz) light coconut milk
02 - 4 tablespoons chia seeds
03 - 1 to 2 tablespoons maple syrup or agave syrup, to taste
04 - 1/2 teaspoon pure vanilla extract

→ Mango Layer

05 - 2 ripe mangoes, peeled, pitted, and diced
06 - 1 teaspoon lime juice
07 - 1 teaspoon maple syrup, optional, depending on sweetness of mangoes

→ Toppings

08 - 2 tablespoons unsweetened shredded coconut
09 - 1 tablespoon pumpkin seeds or sunflower seeds
10 - Fresh mint leaves

# How to Make It:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit for 5 minutes, then whisk again to prevent clumping.
02 - Cover and refrigerate for at least 4 hours or overnight, until thickened to a pudding consistency.
03 - Blend mango, lime juice, and optional maple syrup in a blender or food processor until smooth.
04 - Divide the chia pudding evenly among 4 cups or jars. Spoon a layer of mango purée over each.
05 - Top with shredded coconut, seeds, and fresh mint if desired. Serve immediately or keep refrigerated until ready to eat.

# Expert Tips:

01 -
  • It tastes like a tropical escape but fuels you through your busiest mornings without any crash.
  • Once you mix the pudding base, the hard part is done—perfect for meal-prepping or lazy Sunday mornings when you need five minutes of prep instead of fifty.
  • The creamy-smooth-fresh-bright flavor combination hits every craving at once, and it looks beautiful enough to impress without trying.
02 -
  • Don't skip that second whisk after five minutes—I learned this the hard way when I ended up with a thick chia layer at the bottom and watery coconut milk on top that never properly blended.
  • Mango ripeness matters more than you'd think; an under-ripe mango tastes starchy and sour no matter how much lime you add, so trust your nose and your gentle squeeze test.
03 -
  • The secret to silky coconut chia pudding is using coconut milk that's never been heated or boiled—cold straight from the can maintains the smoothest possible texture.
  • If your mangoes aren't fragrant at the stem, they likely won't be sweet enough; buying them a day or two before you need them and letting them sit at room temperature accelerates ripening without bruising.
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