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Coco Mango Chia Pudding
Prep: 5 min
+ 2 hours setting time
Cook: 0 min
Servings: 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.


1/3 cup chia seeds is about 50 g.

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Nutrition Information

per serving per 100g
Energy 626 kJ 333 kJ
150 Cal 80 Cal
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)

  • Avatar

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

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