Mango Chia Seed Pudding
A creamy, tropical mango chia seed pudding made with coconut milk and layered with mango purée. Naturally vegan and gluten-free, it’s perfect for breakfast, snack, or dessert.
Equipment
- Medium mixing bowl
- Whisk or spoon
- Blender or food processor
- Glass jars or serving bowls
- Measuring cups and spoons
Ingredients
For the Pudding
- 2 cups coconut milk full-fat or light
- ½ cup chia seeds
- 1 tablespoon maple syrup optional, adjust to taste
- 1 teaspoon vanilla extract
For the Mango Purée
- 2 cups mango chunks fresh or frozen and thawed
- 1 tablespoon lime juice optional
For Garnish
- ½ cup mango chunks diced
- 2 tablespoons toasted coconut flakes
Instructions
Step 1: Blend the Mango
- Blend mango chunks and lime juice (if using) until smooth and creamy.
Step 2: Mix the Chia Base
- In a bowl, whisk coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit 10 minutes, then whisk again to prevent clumping.
Step 3: Let It Set
- Cover and refrigerate for at least 4 hours or overnight until thickened.
Step 4: Layer or mix with Mango
- Layer or mix chia pudding and mango purée in serving jars or bowls.
Step 5: Garnish and Serve
- Top with diced mango and toasted coconut flakes just before serving.
Notes
Use ripe mangoes for the sweetest flavor.
Layer in jars for easy grab-and-go servings.
Add other toppings like mint, berries, or granola for extra flair.