Tropical Coconut Chia Pudding

Creamy, delicious, super-powered coconut milk, raspberry, fresh mango chia seed pudding.


I created this on the fly the morning after I made my new favorite cake. I had coconut milk leftover, and never one to waste it (I love all things coconut-y), why not make a creamy, rich, super-powered chia seed pudding. Wonderful, energizing, and filling.

Satisfying, with plenty of good plant-protein from chia seeds and nuts, extra fiber from cacao nibs, raspberry, and mango.

This pudding is my new favorite breakfast-on-the-fly. I rummaged around my fridge and added almonds and cacao nibs (little pieces of raw cacao – the plant that makes chocolate). Besides the mango, I had some frozen raspberries, which I defrosted, and then added, plus a tiny pinch of flaky sea salt. The mango really worked well with the coconut milk, as would passion fruit (garandella) or papaya. If you’re looking for a quick, ageless breakfast, chia seeds – high in protein, fiber, and omega-3s – soaked in a nut milk, coconut milk, kefir, or even water, work!

Tropical Coconut Chia Pudding

A rich-tasting, delicious breakfast full of protein, good plant-based fat, omega-3s, and fiber.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Author Tania Van Pelt


  • 3 tablespoons chia seeds
  • ⅓ to ½ cup unsweetened coconut milk from a very well shaken 13.5-ounce can
  • ¼ cup raw almonds
  • 1 tablespoon raw cacao nibs
  • Half a small mango diced
  • ¼ berries of choice
  • Pinch of flaky sea salt


  1. In a bowl add the chia seeds and coconut milk, stir to combine. The chia seeds take 10 to 15 minutes to absorb the liquid and become pudding like. If you want a looser pudding, add more liquid or water, stir and allow another 5 minutes to absorb the liquid.
  2. Top with fresh mango and berries. Garnish with almonds and cacao nibs. And sprinkle a tiny bit of flaky sea salt.
  3. Eat immediately or save for later. Refrigerate if making the night before.

Recipe Notes

If mornings are really hectic for you, soak your chia seeds in coconut milk the night before, refrigerate, add your fruit, nuts, and cacao, and you have breakfast on the go!