This Coconut Mango Chia Pudding recipe is made with 6 simple ingredients for an easy and healthy breakfast. Gluten-free, dairy-free, and vegan.
Making your own homemade chia seed pudding is a breeze. Adding mango and coconut gives this chia pudding a tropical feel and is a great healthy start to the day.
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Why you'll love this recipe
- Great for meal prep
- Prepare in just minutes
- Full of plant-based protein
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Coconut milk or unsweetened almond milk - Use your favorite unsweetened non-dairy milk. Soy milk, cashew milk, or oat milk all work well.
Chia seeds - These tiny seeds are a great pantry staple and are a nutritional powerhouse. The seeds absorb the milk to make a pudding-like texture. Black or white chia seeds can be used.
Mango - You can use fresh mango or frozen mango that has been thawed.
Coconut flakes - I like using unsweetened toasted coconut flakes but regular coconut flakes are delicious too.
Pure maple syrup - This natural sweetener is also vegan-friendly but feel free your sweetener of choice. Other liquid sweeteners like agave nectar, honey (not vegan), and date syrup would all work well.
Vanilla extract - A little bit of this gives a vanilla chia pudding flavor but can be omitted if desired.
Step-by-step instructions
Step 1: In a medium bowl, whisk together your preferred type of milk, chia seeds, maple syrup, and vanilla extract, followed by mango and coconut.
Step 2: Cover with plastic wrap and refrigerate for 4-5 hours, or overnight, until the vegan pudding has thickened.
Recipe tips
- This mango pudding is perfect for meal prep! Make and refrigerate overnight and have pudding ready for breakfast the next day.
- For a thicker pudding, add a little more seeds and allow it to thicken.
- To make a smaller batch, the general ratio is 2 tablespoons of chia seeds to ½ cup of dairy-free milk. You can mix the two ingredients directly in a glass jar or mason jar.
Love chia seed puddings? Try this blueberry chia pudding for breakfast!
More easy breakfast recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Coconut Mango Chia Pudding
Ingredients
- 2 cups unsweetened coconut milk or unsweetened almond milk or any non-dairy milk
- ½ cup black or white chia seeds
- 3-5 tablespoons maple syrup or honey if not vegan
- ¼ teaspoon pure vanilla extract
- 1 cup chopped mango fresh or frozen (thaw if frozen)
- ¼ cup usweetened coconut flakes toasted or untoasted
Instructions
- In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract, followed by mango and coconut flakes.
- Cover with plastic wrap and refrigerate for 4-5 hours, or overnight, until pudding has thickened. Alternatively, you can transfer the mixture into individual lidded jars and refrigerate.
- When ready to eat, stir, serve in small bowls or jars and top with extra mango or coconut or other desired toppings.
Heidi TRUDINGER
Baking soda? ;) ;) :0
Tessa
Haha, oh my goodness, good catch on that photo! Thank you, I will fix that!