This refreshing Chia seed Pudding with Mango and Coconut milk is a healthy and super easy recipe made using 6 ingredients only. Each delicious serving comes with loads of fiber, vitamins, minerals, and omega-3 fatty acids that will fill you up and keep you in great shape too. Perfect for breakfast, dessert or as a snack!
Vegan Coconut Chia Pudding with Mango Sauce
Whether you are aiming to eat healthier, get in shape faster, or are just looking for a delicious and easy recipe, you should definitely add this vegan chia pudding to your list of must-dos! Aside from Oatmeal and Overnight Oats, I love having this for breakfast because it keeps me full for a long time and makes me feel like I am having dessert first thing in the morning! I make it the night before and let it chill overnight. The coconut chia mixture becomes thick and creamy and the juice from the fresh fruits infuses with the pudding making it so refreshingly delicious!
Are chia seeds healthy?
Chia seeds pack quite a punch in the nutrition department despite their minuscule size! They are considered superfoods because of the many health benefits you get from them. They are fiber-rich, loaded with minerals, high in vitamins, protein and antioxidants, and also provide a good dose of omega-3 fatty acids. All of this can help regulate a person’s blood sugar, can promote heart health, and also can aids in weight loss.
How often should I eat chia pudding?
You can enjoy chia seed pudding regularly for breakfast, as a snack, or dessert. Just keep in mind the high fiber content of the chia seeds. On the packaging of chia seeds you can find the limit of 15 g daily. However, this does not mean that it is harmful to your health if you eat 5 g more, which is equivalent to one serving of chia seed pudding.
Ingredients to Use
- Coconut milk: I prefer using this because of its high fat content which gives the pudding a creamier and richer texture and flavor. However, feel free to use other plant milk like cashew, oat, and almond.
- Chia seeds: are the basis of the pudding!
- Mangoes: look for fresh ripe mangoes for the best result. They should have bright yellow skin with flesh that is tender when pressed. You can also use mangoes that are a bit overripe- they are actually sweeter!
- Desiccated coconut: this will give the pudding mixture more texture and a coconut-y taste.
- Maple syrup: or other sweeteners. Take note though that you might need less of this if your mangoes are sweet enough already.
- Vanilla extract: or other flavors and spices such as tonka bean, cinnamon, lemon, orange, etc.
How to make Mango Coconut Chia Pudding
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you can find the full recipe with the exact quantities in the recipe card below!
- Cut the sides away from the pit.
- Make crosswise cuts in the flesh.
- Cut or peel the segments away.
- Cut away the pit and remove leftover mango flesh from the skin.
Step 2: How to make chia pudding
Combine coconut milk, chia seeds, desiccated coconut, maple syrup and vanilla extract in a jar or bowl and give it a good whisk. Set aside for a minute, then whisk again. Cover with a lid and refrigerate for at least 1 hour (or overnight).
Step 3: Top chia pudding with mango purée
Put the mango pieces in a blender or food processor and blend until smooth. Remove the chia pudding from the fridge. Give it a stir and spoon into dessert jars. Top with desired toppings and enjoy!
Healthy Chia Pudding Toppings
You can use fresh fruits and berries like passion fruit, raspberries, and red currants as I did. Other options are blueberries, strawberries, banana slices, pineapple bits, cherries, pomegranate seeds and blackberries too. Use whatever fruits are in season that you feel will go well with the mango puree. I also added coconut chips and mint for some texture and flavor boost. You can sprinkle some almond flakes, chopped hazelnuts, pistachios, lemon zest and basil too – whatever you like and have in your pantry!
Chia Pudding Variations to Try!
Since it is summer, plump and juicy mangoes are my choice of fruit for this recipe, however, feel free to use other seasonal fruits like kiwi, peaches, strawberries, apples, pears and melon. You can also try making my Blueberry Chia Pudding or my Yellow Chia Smoothie for variation. I pureed the mango, but you can also slice it into cubes instead if you prefer a chunkier pudding.
Tips when Making Chia Seed Pudding
- Use a whisk for mixing the chia pudding to ensure no lumps will form. You also have to stir the mixture a second time once the chia seeds become gel-like and thicker to break them up.
- You can prep the chia pudding the night before and let it thicken in the fridge overnight. Then it’s ready for breakfast the next day!
- If the mangoes are difficult to blend, you can add 1 to 2 tablespoons of water or orange juice to help make a smoother puree.
- If the pudding becomes too thick after chilling it for hours, you can add more coconut milk.
How long can you keep chia seed pudding in the fridge?
Another plus for this recipe is that you can make it ahead of time and add it to your weekly meal prep plan! You can make enough to fill several lidded jars and keep them in the fridge for up to 5 days.
Can you freeze chia pudding?
Yes! You can freeze chia seed pudding for a few weeks up to a month. But since chia pudding is so quick to make, I recommend making it fresh!
This Mango Chia Seed Pudding Recipe is:
- Dairy-free
- Creamy
- Refreshing
- Fruity
- Perfect for meal prep
- Super healthy
- Customizable
- Ideal for breakfast, dessert or snack for any time of the day!
More Recipes for Vegan Desserts in a Jar
- Chocolate Mousse
- Blueberry Chia Pudding
- Blackberry Mousse
- Raspberry Parfait
- Lemon Curd Dessert
- Mango Mousse
- Vanilla Pudding Mousse
- Semolina Pudding with Raspberries
- Caramel Cheesecake Mousse
- Coconut Rice Pudding
- Cherry Tiramisu
- Strawberry Cheesecake Dessert
Recipe Video
If you try this easy vegan mango coconut chia pudding recipe, feel free to leave me a comment and a star rating! And if you take a photo of your healthy dessert and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes. Have fun and enjoy! 🙂
The Best Coconut Chia Pudding with Mango
Author:Ingredients
Chia Pudding
- 14 oz (400 g) coconut milk 1 can
- ¼ cup (40 g) chia seeds
- 2 tbsp desiccated coconut
- 1 tbsp maple syrup
- ½ tsp vanilla extract
Mango Puree
- 2 large ripe mangos
For Garnish (optional)
- passion fruit, raspberries, red currants, coconut chips and mint
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
- Combine coconut milk, chia seeds, desiccated coconut, maple syrup and vanilla extract in a jar or bowl and whisk well. Set aside for a minute, then whisk again.
- Cover with a lid and refrigerate for at least 1 hour (or overnight).
- Peel and cut the mango as instructed here and blend in a food processor or blender until smooth.
- Remove the chia pudding from the fridge, stir again and divide into serving jars. Top with mango sauce and garnish with passion fruit, raspberries, red currants, coconut chips and mint as desired or check out more topping ideas here.
- Enjoy! 🙂
Notes
- Use a whisk for stirring the chia pudding to ensure no lumps form.
- Meal Prep: You can prep the chia pudding the night before and let it thicken in the fridge overnight, then it's ready for breakfast the next day!
- If the mangoes are difficult to blend, you can add 1-2 tbsp of water or orange juice.
- More helpful tips and information about the recipe are mentioned in the blog post above!
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