Mango Chia Pudding (Print Version)

Silky coconut chia, chilled and topped with juicy mango and toasted coconut for a bright vegan treat.

# What You'll Need:

→ 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

# How to Make It:

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.

# Expert Advice:

01 -
  • Tucking into a chilled glass feels like a short holiday to the tropics you can take any time.
  • Having a sweet vegan dessert on hand that doubles as breakfast has saved many of my rushed mornings.
02 -
  • If you rush the soaking step, the chia won’t fully bloom and you’ll end up with gritty bits.
  • Blending the pudding just before chilling creates an impossibly smooth and luscious texture I wish I’d discovered sooner.
03 -
  • Don’t skip the mid-chill stir—it’s the difference between magic and mediocrity.
  • A quick toast of coconut flakes in a dry pan makes the whole kitchen smell like summer and adds unbeatable crunch.
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