Coco Mango Chia Pudding
Prep: 5 mins + 2 hours setting time
Cook: 0 mins
Serves: 4
Perfect for your next dinner party or an on-the-go breakfast, this versatile chia pudding looks good and tastes even better!


  • 1 tbs maple syrup or golden syrup
  • 1 1/2 cups unsweetened UHT coconut milk (tetra-packed from the soy milk section of the supermarket, not the canned kind)
  • 1/3 cup chia seeds
  • 2 tsp dessicated coconut
  • 1 mango, peeled, seeded and diced


  1. Place maple syrup in a 500mL capacity jar or container with a sealed lid, pour in some of the milk and shake to dissolve the syrup.
  2. Add remaining milk, chia seeds and half the coconut. Shake and pour into 4 small serving glasses. Cover and refrigerate for at least 2 hours or overnight.
  3. Serve chilled, topped with diced mango and sprinkled with remaining coconut.


  • This recipe works with any milk or milk alternative (eg. soy or almond milk).
  • Replace mango with any fruit you like. Sliced bananas, tinned peaches and berries work well.
  • Include 2 teaspoons cocoa with chia seeds for a chocolatey taste.
  • For chai flavoured puddings, add a teaspoon of ground cinnamon plus a pinch of cardamom and cloves.
Serving Suggestion: Puddings are best made 4 to 8 hours before serving.
Comment: 1/3 cup chia seeds is about 50 g.

Nutrition Information

per serving per 100g
Energy 626 kJ 333 kJ
Protein 4.2 g 2.2 g
Fat, total 7.1 g 3.8 g
— saturated 2.7 g 1.4 g
Carbohydrate 14.5 g 7.7 g
— sugars 13 g 6.9 g
Sodium 11 mg 6 mg
Fibre 6.6 g 3.5 g

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Comments (1)

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    This is a regular in our home soo yummy ,easy and full of goodness easy for kids to make also
    Tania Adams
    Posted on: 22 Dec 19

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