Mango Chia Pudding (Printable)

Silky coconut chia topped with fresh mango and toasted coconut — vegan, gluten-free, chilled.

# What You'll Need:

→ Chia base

01 - 1 2/3 cups (13.5 fl oz) full-fat unsweetened coconut milk (one 13.5-oz can)
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
08 - Fresh mint leaves, for garnish

# How to make it:

01 - In a medium mixing bowl, whisk together the coconut milk, maple syrup and vanilla extract until fully homogeneous and smooth.
02 - Stir in the chia seeds thoroughly so they are evenly suspended throughout the liquid.
03 - Cover the bowl and refrigerate for at least 2 hours, stirring once after roughly 30 minutes to break up any forming clumps; overnight refrigeration is acceptable for best texture.
04 - While the pudding chills, peel and dice the mangoes and, if using, toss the fruit with the lime juice to brighten flavor.
05 - Give the chilled pudding a good stir to loosen, then divide evenly among four serving vessels.
06 - Top each portion with the diced mango, sprinkle with toasted coconut flakes and garnish with mint leaves; serve chilled.

# Recipe Expert Tips:

01 -
  • This pudding tastes like a vacation in a bowl but comes together with almost no effort.
  • It became my family's favorite treat for how refreshing and luxuriously creamy it is, even on the busiest days.
02 -
  • Once I forgot to re-stir the chia pudding after 30 minutes, and the seeds clumped together like little islands—don't skip this step.
  • Blending the base before chilling makes it extra creamy, and I wish I'd figured that out sooner.
03 -
  • For the creamiest pudding, try blending everything before adding the chia seeds.
  • A little squeeze of lime on the mango can make even a middling fruit taste like sunshine.
Return