Vegan Chia Seed Pudding with Mango
I absolutely adore how this chia pudding transforms from tiny seeds into a luscious, pudding-like consistency overnight. The sweet, juicy mango creates the perfect contrast to the subtly nutty chia base, making each spoonful feel like a tropical vacation. It's the kind of breakfast that makes you look forward to morning, and I love that it's ready to go when I wake up.
Ingredients
- ☐ chia seeds — 1/2 cup, ground or whole
- ☐ coconut milk — 1 can (13.5 oz), full-fat, chilled
- ☐ maple syrup — 3 tablespoons, or to taste
- ☐ vanilla extract — 1 teaspoon
- ☐ mango — 2 large, ripe, diced into 1/2-inch cubes
- ☐ coconut flakes — 2 tablespoons, toasted, for garnish
- ☐ mint leaves — 8-10, fresh, for garnish
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
In a medium bowl, combine chia seeds and coconut milk, whisking vigorously for 2-3 minutes until the seeds are fully incorporated and the mixture begins to thicken.
Add maple syrup and vanilla extract, then whisk again until everything is well combined, about 1 minute more.
Let the mixture sit for 5 minutes, then whisk again to break up any clumps that may have formed.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to your desired consistency.
When ready to serve, give the pudding a good stir as it may have thickened significantly.
Divide the pudding among 4 serving glasses or bowls, then top with diced mango, toasted coconut flakes, and fresh mint leaves.
Enjoy immediately or refrigerate for up to 3 days for a quick, healthy breakfast or dessert.
Recipe notes
For a smoother texture, you can grind half of the chia seeds before adding them to the mixture. If you prefer a thinner consistency, add an extra 2-4 tablespoons of coconut milk when serving.
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