Mango Coconut Chia Pudding 椰香芒果奇異籽布丁杯

My friend shared with me about this quick and simple dessert. No cooking is required and everything can be prepared ahead and kept in the fridge. Just ladle them in dessert glasses and you have a cool dessert for a hot summer.


Mango Coconut Chia Pudding

Makes 8 to 10 120ml-dessert glasses


1/3 cup chia seeds
1 can (400 ml) coconut milk
1/2 cup milk (plus more to adjust pudding consistency)
1 Tbsp (or to taste) honey or agave syrup
1/2 tsp vanilla bean paste or pure vanilla extract
A pinch of pink salt
2 ripe mangoes
1/2 tsp lemon juice
Fresh fruits for garnish


奇異籽  1/3杯
椰漿  1罐(400毫升)
牛奶  半杯(另加少量調節布丁稠度)
蜜糖或龍舌蘭蜜  1湯匙(或依個人口味調節)
雲尼拿醬或純雲尼拿香油  半茶匙
岩鹽  少許
芒果  兩隻
檸檬汁  半茶匙
新鮮生果(裝飾用)  適量

Directions 做法

In a large bowl mix together the chia seeds, coconut milk, milk, salt and vanilla bean paste. Stir well, cover with plastic wrap and refrigerate overnight.

The chia seeds will swell up and become translucent the next day. Stir well to loosen and adjust consistency by adding more milk if necessary. Season with honey or agave syrup according to taste. The mango to be added was sweet enough on its own so I didn’t add additional syrup.

Peel and pit the mangoes and reserve half of a mango for dicing later. Combine the rest of the mango flesh and lemon juice in a food processor and process until smooth. Keep refrigerated.

With a spoon, layer mango purée and chia seed pudding alternately among the dessert glasses. Spoon as many/little and create as many/little layers as you wish.  Finish with a layer of mango purée and top with mango cubes and other fresh fruits. Best serve cold.

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