Pandan Coconut Chia Pudding with Mango

ByLemongrass Kitchen
pandan coconut chia pudding with mango

Pandan Coconut Chia Pudding with Mango – A bright, tropical chia pudding built on pandan, coconut milk, and ripe mango. This no‑cook recipe sets into a creamy, lightly fragrant pudding that works for breakfast, snack, or a chilled dessert. Everything comes together in minutes, then chills until thick and spoonable.

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. These small commissions help support the development of new recipes, pantry guides, and cooking resources on Lemongrass Cooking.

Why This Recipe Works

Pandan Coconut Chia Pudding with Mango fits naturally into multiple parts of the day, making it one of the most flexible recipes.

Breakfast A chilled, make‑ahead option that delivers protein, healthy fats, and slow‑release energy. The pandan keeps it fragrant, while the mango adds brightness without weighing the morning down.

Lunch Works as a light mid‑day reset or a sweet finish to a savory bowl. Packs easily into jars for on‑the‑go meals.

Brunch Plays beautifully on a brunch table — vibrant, tropical, and effortless to batch. Serve in small cups or layered parfait‑style for a polished presentation.

Dessert Naturally creamy and aromatic without feeling heavy. The pandan and coconut mimic classic Southeast Asian dessert notes, while the mango adds a fresh, juicy finish.

  • Pandan extract infuses the pudding with a floral, vanilla‑coconut aroma.
  • Coconut milk creates a naturally rich, creamy base without cooking.
  • Chia seeds thicken the mixture into a pudding with clean structure.
  • Fresh mango adds sweetness, acidity, and texture contrast.
  • Make‑ahead friendly for meal prep or entertaining.

Vietnamese Pantry Ingredients You’ll Need

Coconut milk Creates the creamy base of the pudding. Full‑fat coconut milk gives a richer, dessert‑like texture, while light coconut milk keeps it refreshing and breakfast‑friendly. Either works as long as the mixture is whisked well.

Shop Our Favorite Coconut Milk

Chia seeds The natural thickener. As they hydrate, they absorb liquid and form a soft gel, giving the pudding its signature texture. White or black chia seeds both work.

Shop Chia Seeds

Pandan extract A concentrated flavoring that brings floral, vanilla‑coconut notes. A small amount transforms the entire pudding. Start with a conservative amount and build up — pandan becomes overpowering quickly.

pandan aromatic stunner

Maple syrup or sugar Adds sweetness and balances the earthy chia and fragrant pandan. Maple syrup blends easily into cold mixtures, while sugar keeps the flavor more neutral.

Salt Just a pinch sharpens the pandan and rounds out the coconut milk’s richness.

Fresh ripe mango Provides natural sweetness, acidity, and a juicy contrast to the creamy pudding. Ataulfo or champagne mangoes work especially well for their smooth texture.

Toasted coconut flakes (optional) Adds crunch and reinforces the coconut profile. Toast lightly until golden for the best aroma.

Ingredient Summary:

  • Coconut milk
  • Chia seeds
  • Pandan extract
  • Maple syrup or sugar
  • Salt
  • Fresh ripe mango
  • Optional toasted coconut flakes

Recipe Overview: Pandan Coconut Chia Pudding with Mango

1. Mix the base Combine coconut milk, chia seeds, pandan extract, sweetener, and salt. Whisk until fully blended.

2. Rest and whisk again Let the mixture sit for 10 minutes, then whisk again to break up any clumps.

3. Chill until thick Cover and refrigerate for at least 2 hours or overnight. The chia seeds will absorb the liquid and set into a pudding.

4. Prep the mango Dice ripe mango just before serving for the best texture.

5. Assemble Spoon the pandan chia pudding into cups or jars. Top with mango and finish with toasted coconut flakes if desired.

Tips for Succes

  • Start with 1/2 teaspoon pandan extract and increase only if needed; it’s potent.
  • If the pudding becomes too thick, loosen with a splash of coconut milk.
  • Use ripe, sweet mango for the best flavor contrast.
  • Keeps well for up to 3 days in the refrigerator.

Fun Servings Ideas

  • Layer with mango for a parfait-style presentation.
  • Add toasted coconut or chopped nuts for crunch.
  • Serve chilled as a light dessert after a Vietnamese or Southeast Asian meal.
Effortless Hosting

More Effortless Hosting Tips & Ideas:

Variations to Try

  • Lychee topping: Replace mango with fresh or canned lychee.
  • Matcha twist: Add 1/2 teaspoon matcha powder to the base for a green tea version.
  • Coconut‑forward: Use full‑fat coconut milk for a richer, thicker pudding.
  • Low‑sugar: Sweeten lightly and rely on ripe mango for natural sweetness.
  • Mix & Match: Enjoy this pudding with you personal favorite fruits.

Related Recipe: Herb‑Kissed Tropical Fruit Platter

pandan coconut chia pudding with mango

Pandan Coconut Chia Pudding with Mango

Light and refreshing sweet dessert that pulls in the tropics.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, brunch, Dessert
Cuisine Vietnamese
Servings 4

Equipment

  • Mixing bowl
  • Whisk or fork
  • Storage container
  • Servings cups or jars

Ingredients
  

  • 1 cup coconut milk
  • 1/2 cup chia seeds
  • 1/2-1 1 teaspoon pandan extract
  • 2-3 3 tablespoons maple syrup or sugar
  • 1/8 teaspoon salt
  • 2 cups diced ripe mango
  • Optional 1/4 cup toasted coconut flakes

Instructions
 

  • Whisk coconut milk, chia seeds, pandan extract, sweetener, and salt until fully combined.
  • Let the mixture sit for 10 minutes, then whisk again to break up any clumps.
  • Cover and refrigerate for at least 2 hours or overnight until thickened.
  • Dice mango just before serving.
  • Spoon chia pudding into cups or jars and top with mango.
  • Add toasted coconut flakes if desired.

Notes

  • Adjust pandan extract carefully; it is strong and can overpower easily.
  • If the pudding becomes too thick, loosen with 1–2 tablespoons coconut milk.
  • Use ripe, sweet mango for the best flavor.
  • Keeps up to 3 days refrigerated.
Keyword chia pudding breakfast dessert, chia pudding with coconut milk and mango, chia pudding with mango, coconut chia pudding, coconut milk chia pudding, easy Asian dessert recipes, easy pandan coconut chia pudding, healthy chia pudding, healthy pandan dessert recipe, mango chia pudding, no‑cook pandan dessert, overnight chia pudding, pandan chia pudding, pandan coconut chia pudding, pandan coconut recipe, pandan coconut recipes, pandan dessert, pandan extract recipes, tropical chia pudding, tropical Vietnamese flavors, vegan pandan chia pudding, Vietnamese pandan dessert, Vietnamese pantry pandan

FAQ: Pandan Coconut Chia Pudding with Mango

Can this be made dairy‑free? Yes. The recipe is naturally dairy‑free when made with coconut milk.

Can the pudding be made ahead? Yes. It holds well for 2–3 days and thickens further as it chills.

Can frozen mango be used? Frozen mango works, but thaw fully and drain excess liquid for the best texture.

How strong should the pandan flavor be? Pandan should be aromatic, not overpowering. Start small and adjust to taste.

Browse More Vietnamese Chè & Dessert Recipes

Explore More Vietnamese Recipes, Simplified

More to Explore