Mango, Passion Fruit & Coconut Chia Pudding

This mangopassion fruit chia pudding is a fiber-rich, tropical delight!

Coconut milk builds on the tropical vibes, making it a refreshing and satisfying choice for breakfast.

Dream of the tropics and mini umbrellas with ourMango,Passion Fruit & Coconut Chia Pudding.

an image of the ingredients to make the Passion Fruit, Mango & Coconut Chia Pudding

Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

Keep reading for our expert tips on how to double this recipe, smart ingredient substitutions and more.

Transfer to a medium bowl.

Stir in 34 cup chia seeds, 212 tablespoons maple syrup, 1 teaspoon vanilla and 14 teaspoon salt.

an image of the chia seeds being stirred into the mixture

Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

Cover and refrigerate until thickened, at least 12 hours (and up to 3 days).

Stir the pudding thoroughly; divide among 4 bowls (about 114 cups each).

Top with 12 cup thawed mango and 14 cup coconut chips.

an image of the chia pudding in small glasses with coconut shavings to top with

Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

To make ahead

Prepare through Step 1 and refrigerate for up to 3 days.

Spread coconut chips on a small baking sheet and bake at 350F.

Or place them in a clean skillet and cook over medium heat.

Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

For both methods, stir occasionally until the chips are toasted.

Keep a close eye on them to prevent burning.

Chia pudding can be stored in the refrigerator for up to 3 days.

Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.