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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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword chia seed pudding, mango coconut chia seed pudding, vegan breakfast pudding
Prep Time 10 minutes
Cook Time 0 minutes
Chilling time 8 hours
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.