Mango Coconut Chia Seed Pudding

Paleo * Gluten free * Vegetarian * Vegan * Parve



I went to lunch with my friend Paula one day and we ate at Pan Quotidien, one of my least favorite restaurants, because it was conveniently located and had many gluten-free items on the menu.  I don’t remember what either Paula or I had, but I do distinctly remember the dessert because it was both gluten-free for Paula and dairy-free for me (that was before I gave up wheat).  We shared a Chia Seed Pudding with Passion Fruit Puree on top.  It was sort of a crunchy tapioca pudding and we were both surprised at how good it was.

Although chia seed is the darling of all health advocates, I still can’t help but think of it as hair to grow on silly clay pots.  So I was thrilled to find that it makes an easy, no-cook dessert that is good for you.  I have recently been eating this for breakfast with fruit topping for a tasty way to start the day.  There are tons of ways to vary this recipe.  Start with toppings – any fruit combo is good, or you can make a puree or if you want something thicker, just add cornstarch to fruit juice or puree and bring to a boil, then cool.  You can also vary the liquids in the pudding:  use nut milk instead of coconut, use any fruit juice or nectar or no juice and make it completely coconut.  Use any sweetener you like – or none at all. Play around with the recipe, you are sure to like the results.

Coconut Mango Chia Seed Pudding


This is a creamy pudding with a consistency like chantilly (soft whipped cream).  If you want your pudding firmer, use 1/3 cup chia seeds.

1 cup coconut milk (full fat)

1/2 cup mango juice

1 tablespoon honey or to taste

Pinch ground nutmeg or cardamom, optional

1/4 cup chia seeds

1. In a medium bowl, stir together the coconut milk, mango juice, honey, and nutmeg or cardamom (if using) until the honey is dissolved.


2. Add the chia seeds and stir until combined. Cover and refrigerate for 30 minutes.

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3. Uncover, stir; recover and return to refrigerator or pour/spoon into serving bowls. Refrigerate at least 4 hours or even better overnight.


4. Top with fruits of choice or fruit sauce.

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Makes: 2 to 3 servings



  1. I just discovered chia seeds and can’t believe how simple and nutritious they are! Thanks for the clever recipe this looks delicious!!

    1. you could use all coconut milk or peach or apricot (or any fruit) nectar or try orange or pineapple juice – I haven’t tried them so I can’t swear that they will work well. Good luck and let me know how it turns out!

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