Creamy, coconutty, and bursting with tropical sweetness, this Mango Coconut Chia Pudding is the perfect high protein breakfast to start your day. It is light, refreshing, and packed with nutrients, so you can enjoy it and feel good about it!
Mango coconut chia pudding is the perfect creamy, protein-packed recipe that is easy to make and so delicious. Think Thai coconut sticky rice and mango but with a fiber boost, making it perfect for breakfast! It has those same tropical, soft and chewy flavors, but it has loads of added nutrients.
Chia pudding was my go-to breakfast when I did Whole30 since it is super easy and so addicting. This version isn't exactly Whole30 friendly, but it's so dang good and still has lots of good-for-you ingredients! I made this mango chia pudding recipe very versatile, too, so you can make it exactly how you like it!
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Ingredients
- Chia Seeds: These tiny seeds absorb liquid and create a thick, pudding-like consistency. Plus, they're loaded with fiber and omega-3s!
- Collagen Protein Powder: Adds an extra protein boost to keep you fuller longer!
- Coconut Milk: Full-fat coconut milk is best for a luxurious texture, but you can use light coconut milk for a lighter option.
- Water: You will need a little water if you are using full fat coconut milk since it is so thick!
- Greek Yogurt: Adds a tangy, creamy element while packing in protein. Opt for plain, full-fat Greek yogurt for the best texture and flavor.
- Mango: Ataulfo mango, also known as Mexican or champagne mango, is the best mango to use here! This variety is sweet, creamy, and less fibrous than other types. If you can’t find it, substitute with any ripe mango. Fresh mango is best, but you can use frozen mango in a pinch.
- Coconut Flakes: Adds crunch and an extra layer of coconut flavor.
See recipe card for quantities.
How to Make Mango Chia Pudding
Step 1: In a bowl or measuring cup, add your chia seeds, collagen protein, coconut milk, and water. Mix thoroughly.
Step 2: Let your chia seed pudding sit for 10 minutes to absorb the liquid before mixing in the Greek yogurt. Mix thoroughly.
Step 3: Dice your ataulfo mango into bite sized pieces.
Step 4: To assemble, add your chia pudding in a cup or bowl, add your mango and top with toasted coconut flakes.
Enjoy immediately or refrigerate up to 5 days in an airtight container!
Variations & Substitutions
- Milk Alternatives: Swap coconut milk for almond milk, oat milk, or any other non-dairy milk if you prefer a lighter version.
- Sweetener: The mango adds natural sweetness, but if you prefer it sweeter, drizzle in some honey, agave, or maple syrup.
- Protein Powder: If collagen isn’t your thing, substitute with any other flavorless or vanilla protein powder, or simply omit it!
- Fruit Substitutes: Not a mango fan? Swap it out for diced pineapple, papaya, or even berries for a different yet delicious flavor!
- Coconut Flakes: If you’re not into coconut flakes, try topping with granola, chopped nuts, or cacao nibs for added crunch.
If you love this coconut mango chia pudding, then definitely try my avocado chia pudding and piña colada chia pudding recipes, too!
Top Tips
- Let it set. Make sure to give the chia seeds enough time to absorb the liquid, at least 10 minutes. You can also let it sit overnight for a thicker consistency.
- Adjust the texture according to your liking! If your high protein mango coconut chia pudding feels too thick, add a splash of water or coconut milk to thin it out.
- Use ripe mango. The riper the mango, the sweeter and juicier it’ll be, which is key for balancing out the richness of the coconut and yogurt!
- For added texture and nutrition, top it off with some of my coconutty grain free granola before serving!
Storage
Store the coconut milk chia pudding in an airtight container in the fridge for up to 5 days. The flavors only get better as they sit, making this a great make-ahead breakfast for meal prep!
These ingredients don't stand up well to freezing, so I recommend finishing the pudding before 5 days are up.
FAQ
Absolutely! This mango chia seed pudding is very versatile. You can replace the mango with any other fruits from strawberries to pineapple, or even kiwi for a fun twist.
Definitely! Simply swap out the Greek yogurt for a plant-based yogurt, and make sure your protein powder is vegan!
Yes, you can omit it without affecting the recipe’s texture. It’s there for an added protein boost, but it's not essential!
More Recipes to Try
- Pumpkin Spice Brioche French Toast
- Chocolate Chunk Muffin
- Honey Nut Squash Oatmeal
- Microwave Steamed Egg
Mango Coconut Chia Pudding
Ingredients
- 3 tablespoon chia seeds
- 1 scoop collagen protein powder
- ½ cup coconut milk
- ½ cup water
- ⅔ cup Greek yogurt
- 1 ripe ataulfo or Mexican mango
- 3 tablespoon coconut flakes toasted
Instructions
- In a bowl or measuring cup, add your chia seeds, collagen protein, coconut milk, and water. Mix thoroughly.
- Let your chia seed pudding sit for 10 minutes to absorb the liquid before mixing in the Greek yogurt. Mix thoroughly.
- Dice your ataulfo mango into bite sized pieces.
- To assemble, add your chia pudding in a cup or bowl, add your mango and top with toasted coconut flakes.
- Enjoy immediately or refrigerate up to 5 days in an airtight container!
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