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Mango Coconut Chia Seed Pudding

Mango Coconut Chia Seed Pudding (Healthy & Vegan)

This vibrant and healthy chia seed pudding features creamy coconut milk, naturally sweetened with maple syrup, and layered with a bright, homemade mango puree, perfect for a grab-and-go breakfast or light dessert.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Tropical, Vegan
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Chia Pudding Base
  • 1 cup full-fat coconut milk or milk of choice
  • 1/4 cup white or black chia seeds
  • 1.5 tablespoons maple syrup or honey/agave, adjust to taste
  • 1/2 teaspoon pure vanilla extract
  • 1 small pinch sea salt optional
For the Mango Puree
  • 1 cup ripe mango, diced fresh or frozen and thawed
  • 1 to 2 tablespoons water or coconut milk only if needed for blending
For Assembly and Topping
  • 1/4 cup toasted shredded coconut
  • 1/2 cup fresh mango cubes for garnish

Equipment

  • Medium Mixing Bowl
  • High-Speed Blender or Food Processor
  • Serving Jars or Glasses

Method
 

Step 1: Prepare the Chia Seed Pudding Base
  1. In a medium-sized bowl, pour in the coconut milk, maple syrup, vanilla extract, and the small pinch of salt. Whisk these wet ingredients together until they are fully combined.
  2. Slowly sprinkle the chia seeds over the liquid mixture while continuing to whisk gently. This prevents the chia seeds from clumping together immediately.
  3. Let the mixture stand for 5 minutes at room temperature, then whisk the pudding thoroughly one more time to ensure the seeds are evenly dispersed and suspended in the liquid.
  4. Divide the mixture evenly into two individual serving jars or glasses. Place the pudding base in the refrigerator to chill for a minimum of 4 hours, or ideally, overnight, until the mixture has thickened substantially into a firm pudding consistency.
Step 2: Make the Mango Puree Layer
  1. Place the diced mango into a high-speed blender or food processor. Blend the mango until it becomes completely smooth and creamy.
  2. If the mango is very thick or frozen, add 1 to 2 tablespoons of water or coconut milk to assist the blending process until you reach a smooth, pourable consistency.
  3. Taste the mango puree and adjust the sweetness if necessary (add a teaspoon of maple syrup if desired). Set the puree aside in the refrigerator until the chia pudding is ready to assemble.
Step 3: Assemble and Layer the Pudding
  1. Retrieve the chilled chia pudding and the mango puree from the refrigerator. If the chia pudding base is too thick, stir in a tiny splash of fresh coconut milk to achieve the perfect, spoonable consistency.
  2. To assemble the dessert, first spoon half of the coconut chia pudding mixture into the bottom of each serving glass or jar.
  3. Next, gently spoon half of the prepared mango puree mixture directly on top of the chia seed layer in each glass, creating a distinct color separation.
  4. Repeat the layering process one more time for each glass: add the remaining chia pudding, followed by the remaining mango puree on top.
Step 4: Garnish and Serve
  1. Garnish the top mango layer with fresh cubes or slices of mango.
  2. Sprinkle a generous amount of toasted shredded coconut over the top of each pudding. Serve the Mango Coconut Chia Seed Pudding immediately, or keep it covered and chilled in the refrigerator for up to 3 days.

Notes

This recipe requires a minimum of 4 hours of chilling time for the chia seeds to absorb the liquid fully. For best results and optimal thickness, prepare the chia pudding base the night before you plan to serve it. To toast the shredded coconut, simply spread it on a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown.