Mango & Coconut Chia Pudding Cups

The single best thing about these cups is that they're made entirely the day before. Morning of the brunch: pull them from the refrigerator, add the mango and coconut flakes, and they're done. No cooking, no timing, no stress. They look polished, taste tropical, and pair directly with mango or pineapple coconut mimosas in a way that feels deliberate.

The chia pudding itself — full-fat coconut milk, overnight set — is thick, creamy, and rich in a way that lite coconut milk simply can't replicate. Don't substitute.

Ingredients (serves 8 in individual glasses):

Coconut Chia Pudding: - 1 ⅔ cups full-fat coconut milk (one standard can) - ⅞ cup coconut water or plain water - 6 tablespoons white chia seeds - 2 tablespoons honey or agave syrup - 1 teaspoon vanilla extract - Pinch of salt

Mango Layer: - 2 ripe Ataulfo or Alphonso mangoes (the sweetest, creamiest variety available) - 1 tablespoon honey - 1 tablespoon fresh lime juice - Zest of 1 lime

Topping: - 3 tablespoons toasted coconut flakes (large shredded, toasted golden) - Fresh mint sprigs - Extra mango cubes and lime zest for visual finish - Optional: edible flowers for an elevated presentation

Coconut Chia Pudding Instructions: Whisk coconut milk, coconut water, honey, vanilla, and salt together in a large bowl until the honey is fully dissolved. Add chia seeds and whisk vigorously for 1 full minute — this prevents the seeds from clumping at the bottom.

After 5 minutes, whisk again to redistribute the seeds. Cover and refrigerate for a minimum of 6 hours or overnight. The pudding will set to a thick, creamy, spoonable consistency. If it is too thick in the morning, whisk in a tablespoon or two of coconut water.

Mango Purée: Peel and cube the mangoes. Set aside half the mango cubes for topping. Blend the remaining mango with honey, lime juice, and zest until perfectly smooth. Strain through a fine sieve for an ultra-refined result.

Assembly (morning of serving): Spoon or pipe the coconut chia pudding into 8 individual glasses (small tumbler glasses, stemless wine glasses, or 6-oz mason jars all work beautifully). Spoon 2 tablespoons of mango purée over the surface of each pudding. Top with 4–5 fresh mango cubes. Scatter toasted coconut flakes. Garnish with a mint sprig and a pinch of lime zest.

Refrigerate assembled cups for up to 2 hours before serving.

The Mimosa Pairing: These cups pair with extraordinary synergy with tropical mango mimosas, pineapple coconut mimosas, passionfruit mimosas, and yuzu honey mimosas. The coconut's richness softens the champagne's acidity, making the mimosa taste rounder and more tropical.

Pro Tips: Full-fat coconut milk (not "lite") is essential for a rich, creamy pudding — the fat content determines the texture. Ataulfo or Alphonso mangoes are dramatically sweeter and less fibrous than standard commercial mangoes; seek them out at Caribbean or Asian grocery stores when in season. The pudding keeps refrigerated for up to 5 days.