Mango Chia Pudding (Print)

Creamy tropical chia with coconut milk and fresh mango—vegan, gluten-free, chilled for breakfast or dessert.

# Ingredients:

→ Chia Pudding

01 - 400 ml (1 can) coconut milk (full fat, unsweetened)
02 - 3 tbsp maple syrup or agave syrup
03 - 1 tsp pure vanilla extract
04 - 6 tbsp chia seeds

→ Mango Topping

05 - 2 large ripe mangoes, peeled and diced
06 - 1 tbsp lime juice (optional)

→ Garnish (optional)

07 - 2 tbsp toasted coconut flakes
08 - Fresh mint leaves

# Instructions:

01 - In a medium bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth.
02 - Stir in the chia seeds until evenly distributed.
03 - Cover and refrigerate for at least 2 hours (or overnight), stirring once after 30 minutes to prevent clumping.
04 - Before serving, peel and dice the mangoes. Toss with lime juice if desired.
05 - Stir the chia pudding to loosen it, then divide evenly among 4 glasses or bowls.
06 - Top each serving with diced mango, and garnish with toasted coconut flakes and mint leaves if using. Serve chilled.

# Pro Tips:

01 -
  • The pudding sets up like a dream with no effort while you get on with your day.
  • It's secretly satisfying to layer fresh mango over that coconut base, as if you're building your own tropical parfait.
02 -
  • I once forgot to stir after 30 minutes and ended up with stubborn chia clumps—don’t skip that halfway mix.
  • Blending the mixture before chilling gives a velvety smooth pudding, especially if you’re not a fan of the traditional tapioca texture.
03 -
  • Always taste the coconut milk before using—it can develop off flavors if stored too long.
  • Add your sweetener gradually, especially if your mangoes are extra ripe and sweet.
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