Mango Coconut Chia Pudding : Tropical Vegan Breakfast or Dessert
This Mango Coconut Chia Pudding is sunshine in a jar—creamy, fruity, and naturally sweet. With rich coconut milk, juicy mango purée, and those signature chia pearls, this treat doubles as a healthy breakfast or dreamy dessert. It’s plant-based, prep-ahead friendly, and bursting with tropical flavor. Whether you layer it up or swirl it together, this pudding is as beautiful as it is delicious.
- Prep Time: 10 minutes
- chill time: 4+ hours
- Total Time: 57 minute
- Yield: 2 1x
Ingredients
1 cup canned coconut milk (full-fat for creaminess)
½ cup almond milk (or any plant-based milk)
¼ cup chia seeds
2 tbsp maple syrup or honey (to taste)
1 tsp vanilla extract
1 ripe mango, peeled and cubed
Pinch of sea salt
Optional toppings: toasted coconut flakes, granola, extra mango, mint leaves
Instructions
Mix the Base: In a bowl or jar, combine coconut milk, almond milk, chia seeds, maple syrup, vanilla, and salt. Stir well to prevent clumping.
Chill & Set: Cover and refrigerate for at least 4 hours or overnight until thickened. Stir again after the first 30 minutes.
Make Mango Purée: Blend mango until smooth. You can leave a few chunks if you like texture.
Layer or Mix: Spoon chia pudding into a jar, add a layer of mango purée, and repeat. Or mix the mango directly into the pudding.
Top & Serve: Garnish with toasted coconut, fresh mango, or granola before serving.
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 29g
- Protein: 5g