Air Fryer Coconut Mango Chia Seed Pudding Cups

Name: Air Fryer Coconut Mango Chia Seed Pudding Cups
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Tropical
Ingredients: 1 cup canned full-fat coconut milk (shake well before measuring); 1/4 cup chia seeds; 2 tablespoons pure maple syrup or agave nectar; 1 teaspoon vanilla extract; 1 cup fresh ripe mango chunks; 1 tablespoon fresh lime juice; 1 teaspoon coconut flour (optional, for thickening); Shredded coconut flakes, for garnish; Fresh mint leaves, for garnish

By AirFryFeast Editorial TeamPublished Apr 26, 2026 | Updated Jun 19, 2026

Indulge in a tropical delight with these Air Fryer Coconut Mango Chia Seed Pudding Cups. Creamy full-fat coconut milk blends with fresh mango puree and nutrient-packed chia seeds for a naturally sweet dessert that’s quick to prepare. Perfect as a refreshing snack or treat, these pudding cups offer a budget-friendly tropical escape ready in under 30 minutes.

Start cooking

Air fryerTropicalEasyAir Fryer Friendly

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Servings4

Temperature300°F / 150°C

Ingredients

Servings4

1 cup canned full-fat coconut milk (shake well before measuring)
1/4 cup chia seeds
2 tablespoons pure maple syrup or agave nectar
1 teaspoon vanilla extract
1 cup fresh ripe mango chunks
1 tablespoon fresh lime juice
1 teaspoon coconut flour (optional, for thickening)
Shredded coconut flakes, for garnish
Fresh mint leaves, for garnish

Instructions

In a medium bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth and well combined.
Stir in chia seeds and coconut flour if using, mixing thoroughly to prevent clumps.
Pour the pudding mixture evenly into four small ramekins or silicone cups suitable for the air fryer.
Place the ramekins in your air fryer basket and air fry at 300°F (150°C) for 12 minutes to gently warm and activate the chia seeds, thickening the pudding.
While air frying, blend fresh mango chunks with lime juice until smooth but slightly textured.
Remove pudding cups carefully and let cool at room temperature for 5 minutes.
Top each pudding cup with a generous spoonful of mango puree.
Chill the cups in the refrigerator for at least 15 minutes to fully thicken and serve cold.
Before serving, sprinkle shredded coconut flakes and garnish with fresh mint leaves for a vibrant tropical finish.

Recipe guidance

Crispiness Control

Pat the canned full-fat coconut milk dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.