Ever have one of those mornings where you’re craving something that feels like a vacation but also gets you out the door on time? This Tropical Coconut Mango Chia Bowl is my answer to that. It’s a little taste of sunshine in a bowl, inspired by those lazy, hazy days but built for our busy, real-life schedules. It’s the kind of healthy breakfast recipe that doesn’t just fuel your body—it brightens your whole mood. And honestly, it’s so easy to whip up, you’ll wonder why you haven’t been making it all along.
Top Reasons To Make It
- It comes together in about 10 minutes of active prep. Seriously.
- It’s a fantastic make-ahead option for your weekly breakfast buffet.
- Packed with fiber, omega-3s, and healthy fats to keep you full and focused all morning.
- Naturally sweetened with fruit, making it a great healthy food idea for the whole family.
- Endlessly customizable. You can make it your own with whatever toppings you love.
Ingredients
- 1/2 cup chia seeds: The base that creates that wonderful pudding texture.
- 1 (13.5 oz) can full-fat coconut milk: For that rich, creamy, tropical flavor.
- 1 cup unsweetened almond milk (or any milk you like): To thin it out to the perfect consistency.
- 2 tablespoons pure maple syrup: A touch of natural sweetness. You can adjust to your taste.
- 1 teaspoon pure vanilla extract: Adds a warm, comforting depth.
- 1 ripe mango, diced: For that bright, fresh, sunny flavor burst.
- A pinch of sea salt: Just to balance all the flavors and make them pop.
Instructions
- In a medium bowl or a large jar with a lid, whisk together the chia seeds, coconut milk, almond milk, maple syrup, vanilla extract, and salt. Make sure everything is fully combined and there are no clumps of chia seeds.
- Cover the bowl or seal the jar and place it in the refrigerator. Let it sit for at least 4 hours, but ideally overnight. You’ll know it’s ready when the mixture has thickened significantly and has a soft, pudding-like texture.
- When you’re ready to serve, give the chia pudding a good stir. If it seems too thick, you can stir in an extra splash of almond milk until it reaches your preferred consistency.
- Divide the pudding between two bowls. Top generously with the diced fresh mango and any other toppings you desire. Dig in immediately!
Variations & Substitutions
This recipe is a wonderful canvas for your favorite flavors. For a protein boost, stir in a scoop of vanilla or unflavored plant-based protein powder with the milks. If mango isn’t your thing, no problem! Fresh pineapple, berries, or even peach slices would be delicious. And if you’re out of maple syrup, a little agave or even a mashed ripe banana will work beautifully. For a savory breakfast twist, believe it or not, you can leave out the sweeteners and vanilla and top the plain chia pudding with everything bagel seasoning, sliced avocado, and a drizzle of hot sauce.
Serving Ideas & Pairings
This bowl is a star all on its own, but it also plays well with others. It’s a gorgeous centerpiece for a weekend breakfast buffet alongside a platter of whole-grain toast, a bowl of hard-boiled eggs, and some crispy turkey bacon. For a real treat, I love serving it with a warm, flaky croissant on the side. The contrast of temperatures and textures is just fantastic. And for a little extra crunch, don’t forget those toppings! Toasted coconut flakes, chopped nuts, or a sprinkle of granola take it to the next level.
Make-Ahead & Freezer Tips
This is the ultimate make-ahead breakfast. The prepared pudding will keep beautifully in the fridge in a sealed container for up to 5 days. I often make a big batch on Sunday and have quick breakfast ideas ready to grab all week long. I don’t recommend freezing the fully assembled pudding, as the texture of the chia seeds can become a bit grainy when thawed. However, you can absolutely freeze the mango! Just dice it up, spread the pieces on a parchment-lined baking sheet to freeze solid, and then transfer them to a freezer bag. They’ll keep for about 3 months and are perfect for throwing straight into smoothies or letting thaw slightly for your bowl.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 5 days. The pudding will continue to thicken over time, so just give it a stir and add a little more milk when you’re ready to eat it again. There’s no need to reheat this—it’s meant to be enjoyed cold straight from the fridge. So refreshing.
Frequently Asked Questions
- My chia pudding didn’t thicken. What happened? This usually means the ratio of liquid to chia seeds was off. Did you use a heaping cup of milk? Try adding another tablespoon or two of chia seeds and letting it sit for another hour. It should thicken up nicely.
- Can I use light coconut milk? You absolutely can. The pudding just won’t be quite as rich and creamy, but it will still be delicious and a great healthy breakfast option.
- What are some other quick breakfast ideas for topping this? Oh, the possibilities! We love a handful of blueberries, a drizzle of almond butter, a sprinkle of cinnamon, or even some dark chocolate chips for a real treat. Get creative with your morning breakfast ideas!
- Is this kid-friendly? In my house, it’s a total win. Let them build their own bowl with their favorite toppings. It’s a fun way to get them involved and excited about a healthy breakfast.
