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This tropical chia pudding tastes like a holiday. The best thing about it? You prep it the night before, ready to serve the next morning. 

  • Serves4
  • Prep time15 minutes, + overnight chilling time
Tropical chia pudding


  • 1 mango, stoned, peeled
  • 1/4 cup (40g) white chia seeds
  • 2 tbs maple syrup
  • 1 cup (250ml) coconut milk
  • 4 passionfruit, halved
  • 1/2 cup (140g) dairy-free coconut yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Finely chop half the mango. Combine the chia seeds, maple syrup, coconut milk, chopped mango and half the passionfruit pulp in a bowl and stir to combine. Cover and place in fridge overnight or until the mixture thickens.

  2. Step 2

    Thinly slice the remaining mango. Spoon chia mixture among serving glasses. Top with yoghurt and sliced mango. Drizzle with remaining passionfruit to serve.

Recipe tip

Store any leftover coconut milk in an airtight container in the fridge for up to 3 days. Use it up in sauces and marinades.