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A glass of mango coconut chia pudding, topped with shredded coconut and chopped mango. Fresh mango slices and a sprinkle of chia seeds are arranged beside the glass, all set on a rustic wooden surface.

Mango Coconut Chia Pudding

A tropical, vegan chia pudding made with coconut milk, chia seeds, and fresh mango. It’s a nutrient-packed, easy-to-make breakfast or snack that’s perfect for meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Course bruncch, Dessert, Snack
Cuisine tropical, vegan
Servings 4
Calories 302 kcal

Equipment

  • - Mixing bowl
  • - Whisk
  • - Airtight containers
  • - Measuring cups
  • - Measuring spoons

Ingredients
  

  • - 1/2 cup chia seeds
  • - 1 can 13.5 oz coconut milk
  • - 4 tablespoons maple syrup or sweetener of choice
  • - 1/4 teaspoon vanilla extract
  • - 1 ripe mango diced or sliced for topping
  • - 2 tablespoons shredded coconut for topping
  • - Optional: plant-based yogurt extra chia seeds, or nuts for garnish

Instructions
 

  • In a mixing bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla extract until well combined.
  • Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
  • Cover the bowl and refrigerate for 4-6 hours (or overnight) until the pudding thickens.
  • Once set, layer the pudding in serving glasses or bowls.
  • Top with diced mango, shredded coconut, and any additional toppings like nuts or chia seeds.
  • Serve immediately or store in airtight containers for up to 5 days.