This easy Overnight Mango Banana Chia Pudding with Coconut Milk is a healthy and delicious meal prep breakfast without dairy or added sugar. Best part: you only need 6 simple ingredients to make it! Simply layer vanilla coconut chia seed pudding and fruit puree in a jar. Then, top with fresh mango and toasted coconut for a portable morning meal with refreshing tropical flavors.
I love chia pudding for busy weekdays. It works especially well when you need a breakfast you can quickly grab on your way out the door. (I have lots of ideas for vegetarian work lunches to have later in the day here, too!)
The tropical vibes in this recipe would also be great for a spring or summer brunch. (Think Easter or Mother's Day!)
Pair it with avocado toast or a vegetarian frittata if you're looking for a sweet and savory combo. For something to drink, add a Vanilla Matcha Latte.
What does chia pudding taste like?
Chia pudding has a creamy texture that's a little bit lumpy (kind of like tapioca). The primary flavors depend on the type of milk used, as well as any add-ins, such as fruit, chocolate, coconut, and nuts or nut butters.
This particular recipe tastes like coconut, vanilla, and tropical fruit. It's refreshing and so delicious!
Overnight Oats vs. Chia Pudding
Overnight oats and chia pudding are similar. They're both cold, meal prep breakfasts that are convenient for busy mornings. Both use milk and often feature fruit or other toppings.
The main difference is that soaked rolled oats form the base of overnight oats, while chia pudding is made by soaking chia seeds. Both of these foods take in moisture from milk and soften as they sit in the fridge overnight.
Try my Blackberry Overnight Oats recipe if you want to compare them both!
You only need a few simple ingredients to make this recipe.
- Chia seeds
- Coconut milk (unsweetened)
- Banana (preferably ripe)
- Vanilla extract (optional)
- Shredded coconut (optional)
See recipe card for quantities, and check out my Vegetarian Grocery List and Shopping Tips before you head to the store!
To make this recipe, first mix together the chia pudding. Then, blend the fruit puree. Once the pudding is set, assemble the jars and add optional toppings if you'd like.
Chia Seed to Coconut Milk Ratio
I use a 1:4 ratio of chia seeds to coconut milk for my chia pudding. This equates to 2 tablespoons of chia seeds for every ½ cup of coconut milk in one serving.
To make it, stir chia seeds, coconut milk, and vanilla extract (if using) in a container that has a lid. (If you don't have a container with a lid, use a bowl and cover with plastic wrap or reusable beeswax wrap.)
Cover and refrigerate the mixture overnight, or until the it's set. Chia pudding typically takes about four hours to fully set. So, you can also prep it in the morning and then assemble the jars later on in the same day if you want.
Mango Banana Puree
In the meantime, prepare the fruit puree.
Add diced mango (chopped into small pieces) and banana to a blender or food processor. Blend or process on high for 30 seconds, or until smooth.
Transfer to a container with a lid, cover, and refrigerate. (Again, use a bowl covered in plastic wrap if you don't have a container with a lid.)
Hint: To dice a mango, slice vertically, about a quarter-inch from the center on each side. Then, cut the flesh into a grid pattern without going through the skin. Use a spoon to scoop out the flesh. Find detailed instructions for how to cut a mango here.
You can use frozen mango chunks instead of fresh mango if you want. Just thaw the fruit overnight in the fridge first.
The next day (or at least four hours later), the chia pudding should be creamy and not runny. It will look something like this:
I like to top this Banana Mango Chia Pudding with more diced mango and some shredded coconut. This step is totally optional, but adds some extra flavor, texture, and visual appeal.
How to Toast Shredded Coconut in the Oven
To toast shredded coconut, preheat the oven to 350ºF and prepare a baking sheet. (I like to line it with parchment paper for easy cleanup.)
Spread shredded coconut on the baking sheet and bake for 3 minutes, or until golden brown. (You may need to bake a couple of minutes longer for large shreds or coconut flakes.)
This recipe makes two portions, which I like to serve in 8-ounce jars. (It's nice to be able to see the layers of fruit and chia pudding, and the jars are also portable so you can easily take them to go.)
Of course, you can also serve this in a bowl if you want.
To assemble, first spoon a quarter of the fruit puree into the bottom of a jar. Then, add half of the chia pudding on top. Add another quarter of the fruit puree and your toppings (if using).
Then, repeat with the remaining ingredients to assemble the second jar.
This recipe is naturally vegan, dairy-free, soy-free, and gluten-free. Feel free to make any of the following substitutions depending on your preferences or the ingredients in your kitchen.
- Milk - Instead of coconut milk, you can substitute any type of milk you like
- Fruit - use thawed frozen fruit instead of fresh fruit if desired. You can also substitute pureed baby food for the fruit if you're making this for your little one.
- Vanilla - use a vanilla-flavored coconut milk if you don't have any vanilla
- Without Coconut - substitute another type of milk (such as oat milk), and omit the shredded coconut, or top with chopped nuts instead
Want to change up the flavor profile of this recipe? Here are some ideas.
- Chili-lime - add chili powder and lime juice to the fruit puree for Mexican-inspired flavor
- Peach-mango - use peach instead of banana
- Baby friendly - omit the toppings for babies who have just recently started solids. You can also use breast milk, formula, or whole milk instead of coconut milk. (Learn more about serving coconut milk to babies here.)
- More topping ideas - use berries, cacao nibs or chocolate chips, yogurt, nut butter, or chopped nuts.
Wondering if chia pudding is healthy? Chia seeds contain fiber, essential omega-3 fatty acids, and protein. Paired with fruit and your favorite milk, it makes a balanced and nutrient-dense breakfast, dessert, or snack.
You'll need a blender or small food processor to make the fruit puree for this recipe.
I didn't have any trouble blending the mango and banana into a smooth puree with my blender. If it isn't blending well for you, try adding a tablespoon of coconut milk to get the mixture going. You may also need to pause to scrape down the sides of the container with a spatula.
If you don't have a blender or food processor, you can just add diced mango and sliced banana to the jars instead of the puree. This is also a great option if you want to make the prep work a little bit easier!
Store prepared chia pudding in jars with lids in the refrigerator for up to five days.
I've also read that you can freeze chia pudding, but I haven't tried this myself. If you want to give it a go, transfer to a freezer-safe bag or container and freeze for up to three months.
I use dairy-free coconut milk alternative for this recipe, which is typically sold in a box or carton. This coconut milk alternative tends to be thinner and lighter than canned coconut milk. Feel free to swap in canned, full-fat coconut milk if you want your chia pudding to be extra thick and creamy.
Frequently Asked Questions (FAQs)
Use a 1:4 ratio of chia seeds to milk, or 2 tablespoons for every ½ cup of milk.
Chia pudding usually takes about 4 hours to fully set. You can prep it the night before and leave it in the refrigerator to set overnight.
Chia pudding may be runny if you did not wait long enough for it to fully set. You also may have used too much liquid or not enough chia seeds. Try stirring in another tablespoon of chia seeds and allowing the mixture to set for longer in the fridge.
Milk (dairy or dairy-free) gives chia pudding its white color and creamy texture. Chia seeds will soften and thicken when mixed with water, but the result won't be as creamy. Mixing chia seeds with thin yogurt or kefir will create a thick and creamy result.
Overnight Mango Banana Chia Pudding with Coconut Milk
- Knife and cutting board
- blender or food processor
- 2 containers or jars with lids (for preparation)
- 2 (8-ounce) jars with lids (for serving)
- Baking sheet (optional for toasted coconut)
- Oven (optional for toasted coconut)
- ¼ cup chia seeds
- 1 cup coconut milk (dairy-free milk alternative)
- 1 teaspoon vanilla extract (optional)
- 1 cup diced mango (see note)
- 1 large banana, preferably ripe (see note)
- Diced mango or any fresh fruit
- Unsweetened shredded coconut, toasted if desired (see note)
- Stir chia seeds, coconut milk, and vanilla extract (if using) in a container with a lid. Cover and refrigerate overnight (or for at least 4 hours), or until the chia pudding is fully set. The mixture should be creamy and not runny.
- In the meantime, add mango and banana to a blender or food processor. Blend or process on high for 30 seconds, or until smooth. Transfer to a container with a lid, cover, and refrigerate overnight, or until the chia pudding is set.
- Once the chia pudding is set, assemble the jars. Add ¼ of the fruit puree to the bottom of an 8-ounce glass jar. Top with ½ of the chia pudding and another ¼ of the fruit puree. Top with diced mango and coconut if desired. Repeat with the remaining ingredients to assemble the second jar.
Here are a couple of food safety tips to keep in mind for this recipe.
- Don't leave food sitting out at room temperature for extended periods. Make sure you allow the chia mixture to set in the refrigerator.
- Cover the chia mixture and fruit puree while they are in the fridge to prevent contamination.
Meal Prep Ebook
Find more make-ahead tips and recipes in my ebook, Easy Vegetarian Meal Prep.
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