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pandan coconut chia pudding with mango

Pandan Coconut Chia Pudding with Mango

Light and refreshing sweet dessert that pulls in the tropics.
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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.
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