Vegan Mango Coconut Chia Seed Pudding | Mango coconut chia pudding | Coconut mango chia pudding with step by step instructions

Just 4 ingredients, easy to make ahead this vegan Mango coconut chia seed pudding is a cold, creamy delight.

Layered with mango puree, mango pieces and chia seeds soaked in homemade 2 ingredient homemade Coconut milk, finished with toasted coconut for extra crunch.

This combination is indeed a match made in heaven. Moreover, Just mix everything together and let it chill overnight in the fridge. It will make your mornings relaxed without fussing what to make for breakfast.

Why we love Vegan Mango coconut chia seed pudding?

Making this easy, creamy, with bright tropical flavour, no fuss pudding couldn’t be easier than this. This could be the best snack or breakfast ticking all the boxes.

In addition to that, with just few ingredients, this turns out to be super refreshing. Here’s why it’s made on repeat in our kitchen.

Moreover, It reignited my love of Chia pudding and Savoury chia seed crackers , so I decided to do a different version with mangoes in this summer season and my favourite coconut.

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Vegan Mango Coconut Chia Seed Pudding

Just 4 ingredients, easy to make ahead this vegan Mango coconut chia seed pudding is a cold, creamy delight.

Prep Time10 minutes mins

Cook Time0 minutes mins

Chilling time8 hours hrs

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chia seed pudding, mango coconut chia seed pudding, vegan breakfast pudding

Servings: 2

Author: Lata Lala

Ingredients

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1/2 cup diced mango
• 1 tablespoon maple syrup
• For garnish
• 2 teaspoon Brown coconut grated
• Mint leaves

Instructions

Prepare the Chia Pudding:

• In a bowl, whisk together the coconut milk, chia seeds and maple syrup.
• Let it sit for 30 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours.

Make mango puree

• Remove the pulp from mango, add this to blender. Blend it well to make puree. Refrigerate for further use.

Assemble

• After soaking cha seeds for 2 hours, you can add mango puree, cover it, and refrigerate overnight. Or keep them separately and add later by layering them.
• Layer the chia coconut milk mix at the bottom. Top it with mango puree and few chopped mango pieces. Sprinkle some grated coconut and repeat the process until it reaches 3/4 of the glass.
• Sprinkle some grated coconut on top, finish with a few mango pieces and a mint leaf.

Notes

You may use 2 ingredient homemade almond milk replacing coconut milk or can use half and half of both.

Chia pudding is perfect for breakfast. Make it a day ahead and store in the fridge. Next morning just grab and go.

This recipe can be easily doubled or tripled. Chia pudding can be refrigerated for up to 3 to 4 days.

If it turns thick after chilling, stir in a few splashes of milk to loosen it up to adjust the consistency.

To sweeten the pudding you may use Maple syrup, honey, or agave.

Step by step instructions and pictorial presentation to make vegan Mango coconut chia seed pudding

Prepare the Chia Pudding:

In a bowl, whisk together the coconut milk, chia seeds and maple syrup.

Let it sit for 30 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours.

Make mango puree

Remove the pulp from mango, add this to blender. Blend it well to make puree. Refrigerate for further use.

Assemble:

After soaking chia seeds for 2 hours, you can add mango puree, cover it, and refrigerate overnight. Or keep them separately and add later by layering them.

Layer the chia coconut milk mix at the bottom. Top it with mango puree and few chopped mango pieces. Sprinkle some grated coconut and repeat the process until it reaches 3/4 of the glass.

Sprinkle some grated coconut on top, finish with a few mango pieces and a mint leaf.

Pro Tips

You may use 2 ingredient homemade almond milk  replacing coconut milk or can use half and half of both.

Chia pudding is perfect for breakfast. Make it a day ahead and store in the fridge. Next morning just grab and go.

This recipe can be easily doubled or tripled. Chia pudding can be refrigerated for up to 3 to 4 days.

If it turns thick after chilling, stir in a few splashes of milk to loosen it up to adjust the consistency.

To sweeten the pudding you may use Maple syrup, honey, or agave.

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