Just-Add-Water Coconut Mango Chia Pudding Jars
Mix chia, coconut milk powder, brown sugar and salt in a jar or bowl, add warm water (heated on a camp stove in about 5 minutes), and shake or stir until smooth. Stir again after 10 minutes, let it thicken for 20 to 25 minutes, then top with chopped dried mango, toasted coconut and lime zest. Total time is about 40 minutes, mostly hands-off.
This is a no-cook snack that comes together from a dry mix you pack at home. You only need warm water at camp. Warm water dissolves the coconut milk powder fast, so you don't get clumps, and it helps the chia gel quicker than cold water.
It's good after a hike, a nice sweet snack at the picnic table, and it packs light. Mix it in the jars you'll eat from, so there's almost nothing to wash.
Just-Add-Water Coconut Mango Chia Pudding Jars
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low flame (warming water only)
- Pack weight
- 1 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- One burner
- Low water
- One-pan cleanup
- Shelf-stable
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- small pot
- 1-burner camp stove
- 4 lidded jars or camp cups
- spoons
- zip bags for packing
- small knife
Steps
-
Pack the dry mix
At home, combine the chia, coconut milk powder, brown sugar, cardamom and salt in a zip bag. Keep the mango and coconut flakes in a separate bag.
-
Warm the water
Heat the water in a small pot over medium-low until it feels warm to the touch, not hot, about 5 minutes. Use water from a treated or safe source, never untreated stream water.
-
Toast the coconut
If you want crunch, toast the flakes in a dry pot or skillet over medium-low for 2 to 3 minutes, stirring constantly. Pull them off as soon as they turn light gold.
-
Mix the base
Divide the dry mix among 4 jars or cups, or use one lidded container. Add the warm water and vanilla, then shake or stir hard for 30 seconds until smooth.
-
Stir and rest
Wait 10 minutes and stir again to break up any chia clumps. Let it sit another 10 to 15 minutes until it's thick and spoonable.
-
Top and serve
Zest the lime over each jar and add a small squeeze of juice. Top with the chopped mango and coconut flakes, then eat.
Trail Notes
Pre-mix the dry ingredients at home and write the water amount on the bag. Everything is shelf-stable until you add water, so no cooler is needed.
Once wet, eat the pudding within 2 hours if it's sitting at air temperature, or sooner on a hot day. Don't save leftovers unless they stay at 40°F or colder in a cooler.
Use dried pineapple, banana chips or chopped dried apricots in place of the mango. Skip the stove and use cool treated water if you prefer. Shake it well and give it 30 minutes.
Scrape jars with a spoon and wipe them with a paper towel before washing. Strain dishwater and pack out the chia and coconut bits, then scatter the water well away from camp and water sources.
Campers ask
Can I make chia pudding at camp with cold water?
Yes, but shake it hard in a lidded jar so the milk powder dissolves, and give it 30 to 40 minutes to thicken. Warm water is faster and smoother.
Why is my chia pudding clumpy?
Chia clumps when it isn't stirred early. Stir again after about 10 minutes to break up the clumps.
Is chia pudding safe to leave out while camping?
Treat it like any other prepared food and eat it within 2 hours of mixing, or within 1 hour on a day above 90°F. If you can keep it at 40°F or below in a cooler, it will keep for a day.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.