Tropical Mango Chia Seed Pudding
Experience a tropical getaway with gluten-free Tropical Mango Chia Seed Pudding! Featuring layers of creamy coconut chia pudding, fresh mango compote, kiwi, pineapple, and macadamia nuts, this refreshing treat is perfect for breakfast or a light dessert. Enjoy a mix of flavors and textures that will transport you to paradise!
This Tropical Mango Chia Seed Pudding recipe is all about the vibrant flavors of fresh mango, kiwi, and pineapple, layered with creamy coconut milk chia pudding, and topped with a sprinkle of crunchy macadamia nuts. It’s the kind of recipe that’s become a staple in my kitchen—simple, wholesome, and bursting with flavor. Every bite offers a refreshing mix of textures, from the creamy chia pudding to the tropical fruit compote and the satisfying crunch of toasted coconut.
What sets this recipe apart is its perfect balance of tropical sweetness and nourishing ingredients. The creamy coconut milk and honey Greek yogurt provide a luxurious base, while the fruit and nuts bring brightness and crunch. Plus, it’s easy to prepare ahead of time, making it a go-to for breakfast, snacks, or even a light dessert. You’ll love how effortlessly it comes together with simple, natural ingredients, and how it brings a tropical vibe to your day, no matter the season!
Why You’ll Love This Tropical Mango Chia Seed Pudding Recipe
- Tropical flavors in every bite: The combination of coconut milk, mango, pineapple, and kiwi will transport you straight to a tropical paradise.
- Creamy and refreshing layers: The chia seed pudding, honey Greek yogurt, and mango compote create a beautiful balance of smooth textures.
- Easy to prepare ahead: You can make this chia pudding the night before, making it a perfect breakfast or snack when you’re on the go.
- A touch of crunch: The toasted coconut and macadamia nuts add the perfect crunchy contrast to the creamy layers.
Ingredients & Substitutions
Here is everything you need to make the best mango chia seed pudding recipe:
Coconut Milk: Substitute with almond milk, oat milk, or cashew milk if you prefer a lighter option or don’t have coconut milk on hand.
Chia Seeds: You can use ground flaxseeds as a substitute, but keep in mind it will slightly change the texture and consistency.
Maple Syrup: Honey or agave syrup works well as a substitute if you prefer a different natural sweetener.
Greek Yogurt: Replace with coconut yogurt to make this recipe dairy-free, or use plain yogurt for a similar texture and taste.
Honey: You can use additional maple syrup or agave syrup if you’re looking for a plant-based alternative.
Vanilla Extract: Almond extract can be used for a slightly different flavor twist, or skip it if you prefer a more natural taste.
Mango: Swap the mango with peaches, papaya, or pineapple for a similarly sweet and tropical flavor.
Pineapple Chunks: You can use canned peaches or fresh orange slices for a slightly different but still fruity topping.
Kiwi: Replace kiwi with fresh strawberries or blackberries for a similar refreshing element.
Toasted Coconut: If you don’t have coconut, you can toast chopped almonds or pecans for a crunchy topping.
Macadamia Nuts: Cashews or slivered almonds work as great alternatives, offering a similar crunch and richness.
How to Make My Tropical Mango Chia Seed Pudding Recipe
Step 1: Make your coconut chia seed pudding
Combine coconut milk, chia seeds, maple syrup, vanilla extract, and salt in a jar. Stir it with a fork and allow it to sit and soak for about 5 minutes.
Stir it again with a fork to break up any clumps of chia seeds. Cover with a lid and store in the fridge for at least 4 hours or overnight.
Step 2: Make the honey greek yogurt
Combine the greek yogurt, honey, vanilla extract, and salt in a bowl and mix with a spatula until well combined.
Step 3: Prep the fresh fruit
Peel and slice a kiwi. You can slice a fresh pineapple or buy canned pineapple in natural pineapple juice.
Step 4: Make the fruit compote sauce
Add 1 cup of fresh or frozen mangos, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a shallow bowl to cool.
OPTIONAL: I like to use the chopper cup with my immersion blender to blend the compote to a smooth and creamy consistency. Pour the sauce into the cup and blend until smooth.
Step 5: Toast the coconut
Melt one teaspoon of butter in a frying pan on medium heat. Drop 1/4 cup of shredded coconut into the pan. Stir the coconut continuously until lightly toasted..
Step 6. Layer the pudding
Spoon 1/2 cup of coconut chia seed pudding into your glass. Add a layer of sliced kiwi halves. Gently push them down into the pudding against the edge of the glass. Add a layer of cooled mango compote. Pour in a layer of honey greek yogurt. Spread a layer of chopped pineapple. Top with toasted coconut, macadamia nuts, and a couple more kiwi slices.
Step 7: ENJOY!
You can make my Tropical Mango Chia Seed Pudding ahead of time and store it in the fridge. The macadamia nuts can get a little soft after a day or two. Before eating, you could wait to add the macadamia nuts to the top.
Expert Recipe Tips
Chia Seed Gel Time: Allow the chia pudding to sit for at least 4 hours in the fridge or overnight for the best consistency.
Smooth Compote Option: If you prefer a smooth texture, blend the mango compote after simmering for a creamy topping.
Toasting Coconut: Keep an eye on the coconut while toasting— it can burn quickly. Stir constantly for an even golden color.
Delicious Serving Suggestions
- Breakfast parfait: Layer this pudding with fresh fruit and yogurt in a glass for a stunning breakfast parfait.
- Tropical snack: Serve it in small jars for a refreshing afternoon snack with a tropical twist.
- Dessert option: Add an extra drizzle of maple syrup and a sprinkle of toasted coconut for a decadent, but light dessert.
- Topping for pancakes: Use the mango compote and chia seed pudding as a fun topping for pancakes or waffles.
- Smoothie bowl addition: Spoon this pudding on top of your favorite smoothie bowl for extra texture and flavor.
- Kid-friendly snack: Serve it in small, fun containers with colorful spoons—kids will love the sweet flavors and layered look.
Do you love chia seeds? Check out more of my easy and nutritious chia seed pudding recipes:
Tropical Mango Chia Seed Pudding
Ingredients
Chia Seed Pudding:
- 1 cup coconut milk (from a can)
- 4 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- dash salt
Honey Greek Yogurt:
- 1 cup plain greek yogurt
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- dash salt
Mango Compote:
- 1 cup fresh or frozen mango cubes
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- dash salt
Additional Toppings:
- 1/2 cup pineapple chunks
- 2 kiwi fruits
- 1/4 cup toasted coconut
- 1/4 cup macadamia nuts
Instructions
Chia Seed Pudding:
- Combine milk, chia seeds, maple syrup, vanilla extract, and salt in a jar. Stir it with a fork and allow it to sit and soak for about 5 minutes. Stir it again with a fork to break up any clumps of chia seeds. Cover with a lid and store in the fridge for at least 4 hours or overnight.
Honey Greek Yogurt:
- Combine the greek yogurt, honey, vanilla extract, and salt in a bowl and mix with a spatula until well combined.
Extra Toppings:
- Peel and slice a kiwi. You can slice a fresh pineapple or buy canned pineapple in natural juice.
Mango Compote:
- Add 1 cup of fresh or frozen mangos, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a shallow bowl to cool.OPTIONAL: I like to use the chopper cup with my immersion blender to blend the compote to a smooth and creamy consistency. Pour the sauce into the cup and blend until smooth.
Toasted Coconut:
- Melt one teaspoon of butter in a frying pan on medium heat. Drop 1/4 cup of shredded coconut into the pan. Stir the coconut continuously until lightly toasted.
Pudding Layers:
- Spoon 1/2 cup of coconut chia seed pudding into your glass. Add a layer of sliced kiwi halves. Gently push them down into the pudding against the edge of the glass. Add a layer of cooled mango compote. Pour in a layer of honey greek yogurt. Spread a layer of chopped pineapple. Top with toasted coconut, macadamia nuts, and a couple more kiwi slices.
- You can make my Tropical Mango Chia Seed Pudding ahead of time and store it in the fridge. The macadamia nuts can get a little soft after a day or two. Before eating, you could wait to add the macadamia nuts to the top.
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