Mango Chia Pudding (Print View)

Coconut chia chilled and layered with juicy mango and toasted coconut—vegan, gluten-free, ready in 2 hours.

# Components:

→ 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

# Directions:

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 -
  • I discovered that making this pudding ahead lets the flavors develop deeper overnight—truly a secret shortcut to better taste.
  • The contrast of cool, meltingly soft mango with creamy chia pudding keeps me coming back for spoonful after spoonful when I crave something refreshing.
02 -
  • I once forgot to stir the chia pudding after the first half hour and ended up with stubborn clumps—now I always set a timer for that mid-chill stir.
  • Blending the pudding before chilling turns it surprisingly velvety and mousse-like—who knew such a simple step could refine the texture so much?
03 -
  • Layering the pudding and fruit just before serving keeps the textures lively and the flavors vibrant.
  • Tossing mango in a hint of lime juice right before topping is the trick for really popping tropical flavor.
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