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Mango Coconut Chia Breakfast Filipino Style served in a bowl with fresh mango slices.
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Mango Coconut Chia Breakfast

This creamy and filling mango coconut chia breakfast offers a taste of the tropics while being a simple make-ahead dish that keeps you full for hours.
Prep Time15 minutes
Total Time3 hours
Course: Breakfast, Snack
Cuisine: Filipino
Keyword: Filipino Breakfast, Healthy Chia Pudding, Mango Coconut Chia, No-Cook Breakfast, Tropical Breakfast
Servings: 2 servings
Calories: 250kcal

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.

Notes

For a creamier version, use half coconut milk and half yogurt. Adjust the thickness the next day by adding a splash of coconut milk if it thickens too much.