mango coconut chia breakfast filipino — Mango Coconut Chia Breakfast Filipino Style
If your mornings are anything like mine, you want something filling but you do not want to cook a whole feast at 7 AM. I also get cravings for Filipino flavors, especially anything with ripe mango and coconut. This is where my favorite Mango Coconut Chia Breakfast the Filipino Way comes in. It tastes like a little tropical treat, but it is actually the kind of breakfast that keeps you full for hours. And the best part is you can prep it ahead, so future you will be very grateful. 
What Is Tah?
Okay, quick story. The first time I made this, my cousin looked at my jar and said, “So… taho?” And I laughed because it really does give that soft, comforting vibe. But in my kitchen, I started calling it “tah” as a playful shortcut for this mango coconut chia situation. It is not traditional taho, of course. It is more like a chilled breakfast pudding with Filipino ingredients and that same spoonable comfort.
So what is “tah” in this post?
Tah is my casual nickname for a mango and coconut chia mix that sets in the fridge until thick and creamy. Think of it as a no-cook breakfast jar that feels like a dessert, but it is built from simple, feel good ingredients. And yes, Mango Coconut Chia Breakfast the Filipino Way is basically my “I want taho vibes but also something healthier” solution.
If you like easy tropical breakfasts, you might also want to check out this other one I make when I want something extra cold and spoonable: tropical Filipino smoothie bowl with mango and coconut.
Notes on Ingredients
This recipe is simple, but the ingredients matter because there are only a few of them. When one ingredient is bland, you will notice it right away. Here is what I use and why.
The key ingredients that make it Filipino
- Ripe Philippine mango: Sweet, fragrant, and soft. If you can find carabao mango, that is the dream. If not, use the ripest mango you can get.
- Coconut milk: This gives the creamy, tropical base. I use canned coconut milk for richness, but carton coconut milk works too if that is what you have.
- Chia seeds: These thicken everything without cooking. They also make the breakfast more filling.
- Sweetener: Optional, but I usually add a little honey or maple syrup if the mango is not super sweet.
- Pinch of salt: Sounds boring, but it wakes up the coconut flavor. Do not skip it.
A few extra notes from my own trial and error:
If you want it extra creamy, do half coconut milk and half yogurt. If you want it lighter, do coconut milk plus a bit of water. And if you are the type who likes texture, toasted coconut flakes on top are so good.
When I am in an overnight breakfast mood, I alternate between this and mango coconut overnight oats. Same tropical vibe, different texture, both super easy.
“I made this for my kids before school and they thought it was dessert. My son asked if we can have it again tomorrow. It was creamy, not too sweet, and the mango on top made it feel special.”
How to Make Tah
This is the part where you will love me because it is basically stir, wait, and eat. I usually make two jars at a time so I am set for a couple mornings.
Step by step, no stress
- In a bowl or jar, mix 1 cup coconut milk with 3 tablespoons chia seeds.
- Add a small pinch of salt and 1 to 2 teaspoons honey or maple syrup, only if needed.
- Stir really well for about 30 seconds. Wait 5 minutes, then stir again. This helps stop chia clumps.
- Cover and chill in the fridge for at least 3 hours, but overnight is best.
- Before eating, top with lots of diced ripe mango. Add toasted coconut flakes if you have them.
I like doing a layered jar too. Chia base at the bottom, mango cubes, then a little extra coconut milk drizzle. Sometimes I mash a bit of mango to make a quick “sauce” so every bite tastes fruity.
If you want a slightly different take that is still in the same family, I also make a version closer to pudding here: mango chia pudding Filipino inspired healthy breakfast.
Tips for Success
I have messed this up enough times to know what makes it go from “okay” to “why is this so good.” Here are my best, practical tips.
Stir twice. I know I already said it, but it is the secret to avoiding weird chia clumps. Mix, rest 5 minutes, mix again.
Use ripe mango. This breakfast lives and dies by mango sweetness. If your mango is a little tart, just add a tiny bit more sweetener and it will still be great.
Give it time to set. Three hours works, overnight is perfect. If you try to eat it too soon, it will feel like coconut milk with seeds floating around.
Adjust thickness the next day. Chia keeps thickening. If it gets too thick, add a splash of coconut milk and stir. Problem solved.
Keep toppings fresh. I usually add mango right before eating. If you mix mango in the night before, it is still tasty, but it can get a little watery.
And just to keep it real, Mango Coconut Chia Breakfast the Filipino Way is one of those recipes that gets better once you know your own perfect texture. Some people like it thick like pudding. I like it creamy but spoonable.
Variations
This is where you can have fun. Once you get the base, you can switch things up depending on what is in your kitchen.
Easy swaps and add ons
1. Yogurt swirl version
Add 2 to 3 tablespoons plain or vanilla yogurt on top when serving. It turns into a creamy mango coconut “parfait” vibe.
2. Calamansi twist
A tiny squeeze of calamansi over the mango topping makes the flavor pop. Do not overdo it, just a little brightness.
3. Protein boost
Stir in a spoon of peanut butter or almond butter. It sounds random, but mango and nutty flavors work together really well.
4. Dessert style
Sprinkle crushed graham crackers or toasted pinipig on top if you have it. It gives texture and feels extra Filipino snack like.
5. No coconut milk option
You can use regular milk or almond milk, but keep coconut flakes on top so you still get that tropical hint.
When I am craving a warm breakfast instead, I go for something like pancakes, but on busy days this chilled jar wins. I still keep fun breakfast options in my back pocket like these banana pancakes soft and fluffy Filipino style for weekends.
Common Questions
Can I make Mango Coconut Chia Breakfast the Filipino Way the night before?
Yes, that is actually the best way. Overnight gives it the perfect set and the flavors taste more blended.
How long does it last in the fridge?
About 3 days in a sealed container. I keep the mango topping separate if I want it to stay fresh and not watery.
Why is my chia pudding runny?
Usually it needs more time or a bit more chia. Also make sure your chia seeds are not super old. If it is still runny after chilling overnight, stir in 1 more teaspoon chia and chill again.
Can I blend it?
Totally. If you do not like the chia texture, blend the base after it sets. It becomes smoother, almost like a thick smoothie pudding.
Is it okay for kids?
Yes. Just go easy on the sweetener and make sure the texture is one they will enjoy. My trick is extra mango on top because kids never argue with mango.
A sweet little breakfast to keep on repeat
If you want a simple make ahead breakfast that tastes like the tropics, Mango Coconut Chia Breakfast the Filipino Way is such a good one to keep in your routine. It is creamy, filling, and honestly feels like a treat even when you are eating it on a regular weekday morning. If you want another perspective on this flavor combo, I also enjoyed reading Coconut and Mango Chia Seed Pudding – SweetNSpicyLiving because it is a nice reminder that simple ingredients can still feel exciting. Try this recipe once, adjust the sweetness to your mango, and you will probably find yourself stocking chia seeds like it is a breakfast essential. Tell me how you top yours, because I am always looking for a new excuse to add more mango. 
Mango Coconut Chia Breakfast
Ingredients
Base Ingredients
- 1 cup coconut milk Can use canned or carton coconut milk.
- 3 tablespoons chia seeds Helps thicken the mixture.
- 1-2 teaspoons honey or maple syrup Optional, depending on mango sweetness.
- 1 pinch salt Enhances the coconut flavor.
Topping
- 1 large ripe mango, diced For topping before serving.
- to taste tablespoons toasted coconut flakes Optional for texture.
Instructions
Preparation
- In a bowl or jar, mix coconut milk with chia seeds.
- Add a small pinch of salt and honey or maple syrup, if needed.
- Stir well for about 30 seconds, then wait for 5 minutes and stir again to avoid chia clumps.
- Cover and chill in the fridge for at least 3 hours, preferably overnight.
- Before serving, top with diced ripe mango and optional toasted coconut flakes.