Breakfast

Mango, Passion Fruit & Coconut Chia Pudding Magic 1 Bowl

Name: Mango, Passion Fruit & Coconut Chia Pudding Magic 1 Bowl
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Tropical
Ingredients: 1/2 cup chia seeds; 2 cups coconut milk; 2 tablespoons maple syrup (or other sweetener); 1 teaspoon vanilla extract; 1 cup diced fresh mango; 1/2 cup passion fruit pulp; 1/4 cup shredded coconut

Jump to Recipe·Print Recipe·Leave a Review

Okay, so picture this: you’re dreaming of a little escape, a taste of sunshine and warm breezes, but, you know, life. Well, THIS Mango, Passion Fruit & Coconut Chia Pudding is basically a mini vacation in a jar! Seriously, it’s become my go-to when I need a little pick-me-up that feels totally indulgent but is secretly packed with good stuff. I stumbled upon the magic of chia pudding a few years back when I was trying to find easy, make-ahead breakfasts. I tried a few basic versions, but they just… weren’t exciting, you know? Then, one particularly dreary Tuesday, I had some leftover mango and passion fruit from a little tropical fruit haul, and a lightbulb went off! What if I ditched the plain vanilla and went full-on paradise? The first bite was like BAM! Tropical explosion! Ever since then, this Mango, Passion Fruit & Coconut Chia Pudding has been a staple in my fridge. It’s so simple, honestly, it feels like cheating. You just mix a few things, let the fridge do the work, and wake up to pure bliss. It’s perfect for busy mornings, a healthy afternoon snack, or even a light dessert. Trust me on this one, your taste buds will thank you!

Why You’ll Love This Mango, Passion Fruit & Coconut Chia Pudding

Okay, listen up, because this isn’t just *any* chia pudding. This Mango, Passion Fruit & Coconut Chia Pudding is seriously special, and here’s why I think you’re going to be completely obsessed with it:

It’s ridiculously easy. Like, “can’t-mess-it-up” easy. You just mix, chill, and enjoy. Seriously, the hardest part is waiting for it to set!
Hello, tropical paradise! The combination of sweet mango, tangy passion fruit, and creamy coconut milk is pure sunshine in a bowl. It’s like a mini vacation for your taste buds.
It’s secretly healthy. Don’t tell anyone how good it is for you! Chia seeds are packed with fiber and omega-3s, and you’re getting real fruit goodness. Win-win!
Perfect for meal prep. Make a batch on Sunday, and you’ve got delicious breakfasts or snacks ready to go all week. Busy mornings? No problem!
Super versatile. You can totally play around with the fruit toppings or even add a little crunch with nuts or granola. Make it your own!

Honestly, once you try this, you’ll understand the hype. It’s just GOOD.

Ingredients for Your Mango, Passion Fruit & Coconut Chia Pudding

Alright, let’s talk about the goodies you’ll need to whip up this little bowl of tropical magic. The beauty here is that it’s a pretty short list, and everything is easy to find. No fancy, obscure stuff, I promise! You’ll need:

Chia seeds: These are the star, of course! You’ll need 1/2 cup. They’re tiny but mighty and soak up all that lovely liquid to create the pudding texture.
Coconut milk: Go for the canned, full-fat stuff for the creamiest result. Trust me, it makes a difference! You’ll need 2 cups. It gives us that dreamy, tropical base.
Maple syrup: My go-to sweetener because it adds a lovely warmth, but feel free to use agave or your favorite liquid sweetener. Start with 2 tablespoons, but you can always add more later if you like things sweeter.
Vanilla extract: Just a splash, about 1 teaspoon, to round out the flavors. It adds a little something extra.
Fresh mango: This is where the sunshine comes in! You’ll need 1 cup of beautiful, ripe diced mango. Make sure it’s nice and sweet!
Passion fruit pulp: That tangy burst! We need 1/2 cup of the pulp, seeds and all. Don’t skip the seeds, they add a fun texture!
Shredded coconut: For that extra layer of coconutty goodness and a little chew. About 1/4 cup works perfectly.

See? Simple, right? Just a few key players to create something truly delicious.

Equipment for Making Mango, Passion Fruit & Coconut Chia Pudding

Okay, so the best part about this recipe (besides eating it, obviously!) is how little equipment you actually need. Seriously, you probably have everything already in your kitchen! You’ll just need:

A medium-sized mixing bowl: Big enough to comfortably stir everything together.
Measuring cups and spoons: To get those ratios just right.
A spoon or whisk: For mixing everything up and making sure those chia seeds don’t clump.
Something to store it in: Jars, bowls with lids, whatever works for you! Individual jars are great if you’re prepping these for grab-and-go.

That’s it! See? Told you it was easy on the equipment front.

How to Make Mango, Passion Fruit & Coconut Chia Pudding

Alright, let’s get to the fun part – actually making this deliciousness happen! As I said, it’s ridiculously easy, but following these simple steps will ensure you get that perfect creamy consistency every single time. No weird, lumpy chia pudding on my watch!

Combine the base: Grab that medium bowl we talked about. Pour in your 1/2 cup of chia seeds, the 2 cups of creamy coconut milk, your maple syrup (start with 2 tablespoons!), and the vanilla extract.
Whisk it good (the first time!): Now, this is crucial! Give everything a REALLY good stir. Whisk it vigorously for about 30-60 seconds. Chia seeds can be sneaky little things and like to clump together at the bottom. You want to make sure they’re all separated and getting coated in that lovely liquid.
The first rest: Let the mixture sit there for about 5-10 minutes. This gives the chia seeds a little head start on soaking up the liquid. You’ll already see it starting to thicken slightly.
Whisk it good (the second time!): After that initial rest, stir it again! Seriously, don’t skip this second stir. It breaks up any remaining clumps and ensures a smooth, even pudding texture later. This is key for perfect chia pudding!
Chill out: Now, cover your bowl (plastic wrap works fine, or a lid if your bowl has one) and pop it in the refrigerator. This is where the magic happens! You need to let it chill for at least 2 hours, but honestly, overnight is always best. It gets super thick and creamy when it has plenty of time to set.
Layer and serve: Once your pudding is perfectly set and thick, it’s time to assemble! Grab your glasses or bowls. Spoon some of the chia pudding into the bottom, then layer with your beautiful diced mango, tangy passion fruit pulp (seeds and all!), and a sprinkle of shredded coconut. Repeat the layers if you like!
Enjoy! Dive in and taste that tropical goodness. It’s best enjoyed right away once it’s layered up, but you can definitely store the pudding base and toppings separately in the fridge for a few days.

See? So simple! Just a little mixing, some patience while it chills, and then you get to build your own little tropical masterpiece.

Ingredient Notes and Substitutions for Mango, Passion Fruit & Coconut Chia Pudding

Okay, so while I think the original recipe is pretty perfect as written, sometimes you need to mix things up a bit, or maybe you just don’t have exactly what the recipe calls for. No worries! Here are a few notes on the ingredients and some easy swaps you can make:

Chia Seeds: Black or white chia seeds work exactly the same! Don’t stress about the color. Just make sure they’re relatively fresh so they soak up the liquid properly.
Coconut Milk: I really recommend using full-fat canned coconut milk for the creamiest texture. Lite coconut milk will still work, but your pudding might be a bit thinner and less rich. You could also try almond milk or oat milk for a different flavor profile, but the tropical vibe really comes from the coconut!
Sweetener: Maple syrup is my favorite here, but feel free to use agave, honey (if you’re not strictly vegan), or even a sugar substitute. Just taste as you go!
Mango: Fresh, ripe mango is truly the best, but if it’s not in season or you can’t find good ones, frozen diced mango works perfectly! Just thaw it completely before dicing and adding to your pudding.
Passion Fruit: The pulp with the seeds is traditional and gives that lovely tangy pop and texture. If you can’t find fresh passion fruit, look for frozen passion fruit pulp in the freezer section of your grocery store. You might even find passion fruit puree, which will be smoother but still provide the flavor.
Shredded Coconut: I like the unsweetened kind, but sweetened shredded coconut is totally fine too! Just be aware it will make the pudding a little sweeter.

Don’t be afraid to experiment a little! That’s part of the fun of cooking, right?

Tips for Success with Your Mango, Passion Fruit & Coconut Chia Pudding

Making this chia pudding is super straightforward, but a few little tricks can make it go from good to absolutely perfect. Trust me on these!

Stir, Stir, STIR!: I know I mentioned it in the instructions, but seriously, the most important thing is making sure those chia seeds are completely separated and mixed in at the start. Whisk really well, let it sit for a few minutes, and then whisk again. This prevents those weird, dry clumps at the bottom.
Give it Time: While 2 hours is the minimum chill time, overnight is the sweet spot. The longer it sits, the thicker and creamier it gets. Plan ahead if you can!
Taste and Adjust Sweetness: Everyone’s sweet tooth is different, and the sweetness of your fruit can vary. Give the pudding base a little taste before you chill it and adjust the maple syrup if needed.
Fresh is Best for Toppings: While you can store the pudding base for a few days, it’s best to add the fresh mango, passion fruit, and coconut right before serving. This keeps the fruit looking vibrant and the coconut from getting soggy.

Follow these little tips, and you’ll have perfect, creamy, tropical chia pudding every single time!

Serving Suggestions for Mango, Passion Fruit & Coconut Chia Pudding

Okay, so you’ve made your gorgeous Mango, Passion Fruit & Coconut Chia Pudding, and now it’s time to make it look and feel extra special! While it’s absolutely amazing just layered up in a bowl, here are a few ideas to take it to the next level.

Pretty Presentation: Layers are your friend! Use clear glasses or small jars to really show off those vibrant colors of the mango and passion fruit against the creamy pudding. It makes it feel like a fancy dessert!
Add Some Crunch: A sprinkle of granola, chopped nuts (like macadamia nuts for an extra tropical touch!), or even some toasted coconut flakes on top adds a lovely textural contrast to the smooth pudding.
More Tropical Goodness: Feel free to add other tropical fruits alongside the mango and passion fruit! Sliced banana, kiwi, or even a few fresh berries would be delicious.
A Little Something Extra: Drizzle a little extra maple syrup or a swirl of coconut cream on top just before serving for that extra touch of indulgence.

However you serve it, it’s going to be a tropical treat!

Storage and Reheating of Mango, Passion Fruit & Coconut Chia Pudding

One of the best things about this Mango, Passion Fruit & Coconut Chia Pudding is how well it stores! It’s perfect for making ahead. Once it’s set, you can keep the basic chia pudding base in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as it might thicken up a little more. I recommend storing the diced mango, passion fruit pulp, and shredded coconut separately and adding them right before you’re ready to eat. This keeps the fruit looking vibrant and prevents the coconut from getting soggy. No need to reheat this one – it’s meant to be enjoyed cold!

Estimated Nutritional Information

Okay, so you might be wondering about the nitty-gritty details, right? While I’m all about the taste and how amazing this Mango, Passion Fruit & Coconut Chia Pudding makes me feel, I know some of you like to keep track. Based on the ingredients used, a typical serving (that’s about 1/4 of the total batch) comes in at roughly 350 calories. You’re looking at around 20g of fat (thanks, coconut milk!), about 5g of protein, and a good chunk of fiber – around 10g! The carbs are around 40g, with about 25g of that being sugar from the fruit and sweetener. Just remember, these are estimates, and the exact numbers can change depending on the specific products you use and how much sweetener you add. But hey, it’s packed with good stuff and tastes incredible!