Mango Chia Pudding (Printable Version)

Silky coconut chia set with fresh mango and toasted coconut for a bright, vegan, make-ahead breakfast or dessert.

# What You Need:

→ Chia pudding

01 - 13.5 fl oz (1 can) full‑fat unsweetened coconut milk
02 - 3 tablespoons pure maple syrup or agave syrup
03 - 1 teaspoon pure vanilla extract
04 - 6 tablespoons chia seeds

→ Mango topping

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

→ Garnish

07 - 2 tablespoons toasted coconut flakes (optional)
08 - Fresh mint leaves for garnish (optional)

# Step-by-Step Directions:

01 - Whisk together the coconut milk, maple syrup and vanilla in a medium bowl until fully combined and smooth.
02 - Fold in the chia seeds, stirring until they are evenly distributed and there are no dry pockets.
03 - Cover and refrigerate for at least 2 hours to thicken; stir once after 30 minutes to prevent clumping. For best texture, chill overnight.
04 - Peel and dice the mangoes, then toss with lime juice if using to brighten the flavor.
05 - Stir the set pudding to loosen, divide evenly among four glasses or bowls, top with diced mango and finish with toasted coconut and mint as desired. Serve chilled.

# Expert Advice:

01 -
  • If you ever wake up craving something fresh, tropical, and creamy, this pudding is your secret sunshine.
  • This became my go-to because it takes almost no effort—just stir, chill, and layer—yet always feels like a treat.
02 -
  • If you skip the mid-chill stir, you'll end up with a lumpy chia brick (trust me, I’ve been there).
  • Using very ripe mangoes is the secret to a juicy, almost jam-like topping that pairs perfectly with the creamy base.
03 -
  • Let the pudding chill overnight for the creamiest texture—two hours works, but patience pays off.
  • Stir once after the first 30 minutes; even if you’re confident, don’t skip it, as that makes all the difference in avoiding chia clumps.
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