Mango Chia Pudding (Print Version)

Coconut-chia custard layered with fresh mango; chilled and ready for breakfast, dessert, or snack. Vegan and gluten-free.

# 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 Steps:

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 -
  • The coconut milk turns the chia seeds lusciously thick, like a secret shortcut to a velvety treat.
  • This pudding has rescued more than one hurried morning with its make-ahead magic.
02 -
  • Skipping the mid-chill stir can lead to big chia lumps hiding in your pudding.
  • Letting the chia mixture sit overnight truly deepens the flavors—it’s worth the wait.
03 -
  • Chill your serving bowls for a few minutes—cold pudding tastes even dreamier.
  • Blending the pudding mixture creates a texture similar to mousse and is great for impressing guests.
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