Mango Chia Pudding (Printer View)

Silky coconut chia topped with ripe mango and toasted coconut for a refreshing vegan, gluten-free snack.

# 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

# Method:

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 -
  • Your fridge does half the work for you and the result is always impressive.
  • This pudding feels like dessert but you can honestly eat it for breakfast without guilt.
02 -
  • If you skip the halfway stir, you risk finding pockets of dry chia at the bottom—trust me, I made that mistake once.
  • Once I tried blending the mixture before chilling, and the silky texture blew me away—now it’s my go-to trick for the creamiest pudding.
03 -
  • If your pudding seems too runny after chilling, let it sit a little longer or stir in an extra spoonful of chia seeds.
  • The real secret is that quick stir after the first 30 minutes—it makes all the difference for that perfectly even, luscious texture.
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