We still remember the first time we tasted passion fruit. We were on a tiny island in the Philippines, the kind of place where the sand is so white it almost hurts your eyes, and the air smells like salt and flowers. We’d spent the morning snorkeling through coral gardens so vibrant they looked like someone had spilled a box of crayons into the ocean. By afternoon, we were starving and slightly sunburned, wandering through a local market where women in colorful sarongs were selling everything from fresh coconuts to strange, wrinkled fruits we’d never seen before.

“What’s this?” Eric asked, pointing to a dark purple shell that looked like a small, deflated balloon. The vendor smiled and cracked it open with her thumb, revealing a glistening, seed-filled pulp that was bright orange and smelled like citrus and flowers had a baby. She handed us a spoon and gestured for us to taste. One bite and we were transported. The flavor was electric—tart and sweet at the same time, with this incredible floral aroma that made our mouths water. We bought a whole bag and spent the next hour sitting on the beach, scooping out the pulp and letting the juice run down our chins while watching the sunset paint the sky in shades of mango and papaya.

That trip changed how we thought about food. We realized that the most memorable meals aren’t always the fancy ones with white tablecloths and multiple forks—sometimes they’re the simple ones that capture a place and a moment. This mango coconut chia pudding with passion fruit coulis is our attempt to bottle up that island magic and bring it home. Every spoonful is like a mini vacation: the creamy coconut base infused with sweet mango, the tiny chia seeds that pop between your teeth like caviar, and that brilliant passion fruit coulis that cuts through the richness with its tangy brightness. It’s the kind of breakfast that makes you want to eat slowly, savoring each bite while imagining you’re still on that beach, the waves lapping at your feet.

We’ve made this recipe dozens of times since that trip—for lazy Sunday brunches, for meal prep when we know the week ahead will be crazy, even for dessert when we want something that feels indulgent but won’t leave us in a food coma. The best part? It’s ridiculously easy. The chia seeds do all the work overnight, transforming the coconut milk into this silky, pudding-like texture that’s somehow both rich and refreshing. And that passion fruit coulis? It takes all of five minutes to make but tastes like you spent hours in the kitchen. Trust us, once you try this, you’ll be hooked. It might even inspire you to book that tropical vacation you’ve been dreaming about.

Why You’ll Love This Mango Coconut Chia Pudding

• Make-ahead magic: Prep it the night before and wake up to breakfast that’s ready to go
• Healthy indulgence: Packed with omega-3s, fiber, and tropical fruit goodness
• Diet-friendly: Naturally vegan, gluten-free, and dairy-free
• Restaurant-quality at home: That passion fruit coulis tastes like it came from a fancy brunch spot
• Customizable: Swap in whatever tropical fruits you have on hand
• Perfect for entertaining: Looks impressive but requires zero last-minute effort

Ingredients You’ll Need

For the Chia Pudding Base

• 1 cup full-fat coconut milk (canned, not the refrigerated kind)
• 1 cup unsweetened almond milk (or more coconut milk for extra richness)
• 1/2 cup chia seeds
• 2 ripe mangoes, peeled and diced (about 2 cups)
• 2-3 tablespoons maple syrup (adjust to your sweetness preference)
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

For the Passion Fruit Coulis

• 6-8 fresh passion fruits (or 1/2 cup frozen passion fruit pulp)
• 2 tablespoons honey or agave syrup
• 1 teaspoon fresh lime juice

For Topping (Optional but Recommended)

• Fresh mango slices
• Toasted coconut flakes
• Mint leaves
• Extra passion fruit pulp

Step-by-Step Instructions

Step 1: Prepare Your Mango Base

Start by peeling your ripe mangoes. The easiest way we’ve found is to stand the mango on its narrow end and slice down along the flat seed on each side. Score the flesh in a grid pattern without cutting through the skin, then flip the skin inside out and slice off the cubes. You should have about 2 cups of fresh mango chunks. Set aside a handful for garnish later.

Step 2: Blend the Pudding Mixture

In a high-speed blender, combine the coconut milk, almond milk, diced mango (reserving some for garnish), maple syrup, vanilla extract, and sea salt. Blend on high for 60-90 seconds until completely smooth and creamy. You want to make sure there are no mango chunks left—this will give your pudding the silkiest texture possible.

Step 3: Add the Chia Seeds

Pour the blended mixture into a large bowl or container with a lid. Add the chia seeds and whisk vigorously for about 30 seconds to distribute them evenly. This is crucial—if you don’t whisk well at this stage, you’ll end up with clumps of chia seeds instead of a smooth, even pudding.

Step 4: First Whisk and Rest

Let the mixture sit for 10 minutes, then whisk again thoroughly. The chia seeds will start to absorb the liquid and swell during this time. Whisking after they’ve begun to gel helps prevent clumping and ensures a smooth final texture.

Step 5: Chill Overnight

Cover the bowl with plastic wrap or transfer to individual serving jars. Refrigerate for at least 4 hours, but preferably overnight. During this time, the chia seeds will absorb the liquid and create that signature pudding texture—thick, creamy, and with just a slight tapioca-like consistency.

Step 6: Make the Passion Fruit Coulis

While the pudding sets, prepare your coulis. Cut the passion fruits in half and scoop the pulp into a small saucepan. Add the honey and lime juice. Heat over medium-low, stirring occasionally, until the mixture just begins to simmer—about 3-4 minutes. Don’t let it boil vigorously; you just want to help the flavors meld and the pulp to break down slightly.

Step 7: Strain the Coulis

Place a fine-mesh strainer over a bowl and pour the warm passion fruit mixture through it. Use the back of a spoon to press the pulp against the strainer, extracting as much juice and pulp as possible while leaving the seeds behind. If you love the crunch of passion fruit seeds, feel free to skip this step.

Step 8: Cool the Coulis

Let the strained coulis cool to room temperature, then refrigerate until ready to serve. It will thicken slightly as it cools, creating the perfect sauce consistency for drizzling over your pudding.

Step 9: Check Pudding Consistency

After the pudding has set, give it a good stir. It should be thick and creamy but still pourable. If it’s too thick for your liking, stir in a splash more almond milk until you reach your desired consistency. If it’s too thin, you can add an extra tablespoon of chia seeds, stir well, and let it sit for another 30 minutes.

Step 10: Assemble Your Parfaits

Spoon the chia pudding into serving glasses or bowls. For a beautiful layered effect, you can alternate layers of pudding and coulis. Start with a layer of pudding, add a drizzle of passion fruit coulis, then more pudding, and finish with a generous drizzle of coulis on top.

Step 11: Add Fresh Toppings

Garnish each serving with fresh mango slices, a sprinkle of toasted coconut flakes, and a few mint leaves. If you have extra passion fruit, spoon some fresh pulp over the top for added texture and visual appeal. The contrast of colors—golden mango, white coconut, purple mint, and vibrant orange coulis—makes this almost too pretty to eat.

Step 12: Serve and Enjoy

Serve immediately while the coulis is still cool and the pudding is perfectly chilled. The combination of creamy, tangy, sweet, and refreshing flavors will transport you straight to a tropical paradise with every spoonful.

Recipe Details at a Glance

• Prep Time: 20 minutes (plus overnight chilling)
• Servings: 4 generous portions
• Difficulty: Easy

Substitutions and Variations

Not a fan of mango? No problem! This recipe is incredibly versatile. Try using pineapple for a tangy twist, papaya for a milder tropical flavor, or even berries for a completely different but equally delicious version. If you can’t find passion fruit, you can substitute with mango puree for a double-mango version, raspberry coulis for a berry twist, or even a quick lime syrup made with lime juice and honey.

For the milk base, feel free to experiment. All coconut milk makes it ultra-rich and decadent, while all almond milk creates a lighter version. You could also use oat milk, cashew milk, or even regular dairy milk if you’re not keeping it vegan. The chia seeds are pretty much non-negotiable—they’re what creates the pudding texture—but you can play with the ratio. More chia seeds mean thicker pudding; fewer means a more pourable consistency.

Want to make it extra special? Add a layer of granola between the pudding and coulis for crunch, stir in some lime zest for extra brightness, or even add a splash of rum to the coulis for an adult version (just don’t serve this to the kids!).

Storage and Make-Ahead Tips

This is one of those rare recipes that actually gets better with time. The chia pudding will keep beautifully in the refrigerator for up to 5 days, making it perfect for meal prep. Store it in individual airtight containers for easy grab-and-go breakfasts throughout the week. The passion fruit coulis can be made up to a week ahead and stored separately in the fridge—just give it a good stir before using as it may separate slightly.

If you’re planning to meal prep, we recommend storing the toppings separately and adding them just before serving to maintain their texture. The toasted coconut will stay crisp for about 2-3 days in an airtight container at room temperature. Fresh mango slices are best cut the day you plan to eat them, though they’ll keep for 1-2 days in the fridge if you need to prep ahead.

Freezing isn’t ideal for this recipe since the texture of chia pudding can change when frozen and thawed, becoming somewhat grainy. However, if you absolutely must freeze it, do so without the toppings and coulis, and consume within a month for best quality.

Sam & Eric’s Pro Tips for Perfect Chia Pudding

Tip 1: Quality matters with coconut milk. We’ve found that the creaminess of your pudding is directly related to the quality of coconut milk you use. Look for brands that contain only coconut and water—avoid those with stabilizers or emulsifiers, which can affect the texture. The cream should separate from the liquid when chilled, which is exactly what you want.

Tip 2: Don’t skip the double whisking. The first whisk distributes the chia seeds, but the second whisk after they’ve begun to gel is what prevents those annoying clumps that can ruin the texture. Set a timer if you need to—it’s worth the extra 30 seconds.

Tip 3: Taste and adjust sweetness. Mangoes vary wildly in sweetness depending on their ripeness and variety. Always taste your blended mixture before adding the chia seeds and adjust the maple syrup accordingly. Remember that the flavors will mellow slightly as the pudding sets, so it’s okay if it tastes a bit sweeter than you’d prefer initially.

Frequently Asked Questions

Can I use frozen mango instead of fresh?

Absolutely! Thaw the mango completely and drain any excess liquid before blending. Frozen mango is often picked at peak ripeness and can actually be sweeter than out-of-season fresh mango. Just be sure to use mango that’s been frozen without added sugar.

My pudding is too runny. What went wrong?

This usually happens if the chia seeds didn’t have enough time to absorb the liquid, or if you used a milk with a higher water content. Try adding an extra tablespoon of chia seeds, stir well, and let it sit for another 30-60 minutes. If you’re in a hurry, you can also blend the mixture again—this breaks up the chia seeds slightly and creates a smoother, thicker consistency.

Is this recipe keto-friendly?

With a few modifications, yes! Replace the mango with berries (which are lower in carbs), use full-fat coconut milk only, and substitute the maple syrup with your preferred keto sweetener like monk fruit or stevia. Each serving would then be significantly lower in carbs while still delicious.

Can I make this without a blender?

You can, but the texture won’t be quite as smooth. Mash the mango very well with a fork until almost pureed, then whisk it thoroughly with the other ingredients. You’ll end up with a slightly more rustic pudding with small mango pieces throughout, which some people actually prefer!

Bring a Little Tropical Paradise to Your Table

This mango coconut chia pudding with passion fruit coulis has become one of our most requested recipes among friends and family. There’s something about that combination of creamy coconut, sweet mango, and tangy passion fruit that just hits differently—it’s comfort food and vacation food all rolled into one. We love that it’s equally at home on a weekday breakfast table as it is at a fancy brunch spread.

Every time we make it, we’re transported back to that beach in the Philippines, feeling the warm sand between our toes and tasting that first incredible bite of passion fruit. Food has this magical ability to capture memories and emotions, and this recipe does exactly that for us. We hope it brings a little sunshine to your kitchen, whether you’re enjoying it on a gloomy winter morning or as a refreshing treat on a hot summer day.

Have you tried making this tropical chia pudding? We’d love to hear about your experience! Did you add your own twist with different fruits or toppings? Share your creations in the comments below, and don’t forget to subscribe to our newsletter for more recipes that bring the flavors of our travels right to your table. Until next time, happy cooking and bon appétit!

Sam & Eric

FoodiePair