Mango Chia Pudding (Print View)

Tropical chia pudding with coconut milk and fresh mango, chilled until set for a creamy, vegan breakfast or dessert.

# Components:

→ 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

# Directions:

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 -
  • No stove needed, and cleanup is a breeze—a secret weapon for tired mornings.
  • The mango and coconut combo tastes like dessert but sneaks in plenty of good-for-you fuel.
02 -
  • If you skip the mid-chill stir, you'll end up with stubborn chia clumps that refuse to blend out later.
  • Switching up the milk changes everything—I once tried oat milk and the pudding was lighter but not as ultra-creamy.
03 -
  • Stirring once after 30 minutes is non-negotiable—that’s when all the chia seeds get evenly suspended for perfect texture.
  • For guaranteed wow-factor, garnish with both toasted coconut and mint; guests always comment on that bright green pop.
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