Mango Chia Pudding (Printable)

Silky chia soaked in coconut milk, topped with fresh mango and toasted coconut—vegan, gluten-free and refreshing.

# What You'll Need:

→ Chia pudding

01 - 1 can (13.5 fl oz / 1 2/3 cups) full‑fat unsweetened coconut milk
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 fresh lime juice (optional)

→ Garnish (optional)

07 - 2 tbsp toasted coconut flakes
08 - Fresh mint leaves

# How To Make It:

01 - In a medium mixing bowl, whisk together the coconut milk, maple syrup, and vanilla extract until smooth and homogenous.
02 - Add the chia seeds and stir thoroughly until evenly distributed and the mixture begins to thicken.
03 - Cover the bowl and refrigerate for at least 2 hours (or overnight). Stir once after about 30 minutes to prevent clumping, then return to chill until fully set.
04 - Peel and dice the mangoes; if using, toss the diced mango with the lime juice to brighten the flavor.
05 - Stir the chilled chia mixture to loosen, then divide evenly among 4 serving glasses or bowls.
06 - Top each portion with diced mango and garnish with toasted coconut flakes and mint leaves as desired. Serve chilled.

# Expert Suggestions:

01 -
  • Your fridge will greet you with a chilled, creamy treat ready to go, no fuss in the morning.
  • The layers of coconut and mango taste like sunshine in a bowl, and cleanup is quick.
02 -
  • Stirring the chia pudding after half an hour in the fridge is not optional—otherwise, you'll face a jelly with clumps in odd places.
  • Blending the mixture before chilling makes the texture much silkier, especially if you don't love the feel of whole chia seeds.
03 -
  • Using full-fat coconut milk ensures maximum creaminess—don’t be tempted by lite versions for this recipe.
  • A quick blend before chilling makes an ultra-smooth, almost mousse-like result.
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