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Vegan Coconut Mango Chia Seed Pudding

A refreshing and satisfying dessert combining creamy coconut milk, luscious mango, and crunchy chia seeds, perfect for a tropical escape.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup coconut milk Gives the pudding a lovely creamy texture.
  • 1/4 cup chia seeds Provides great omega-3s and helps thicken the pudding.
  • 1 ripe mango diced Adds fresh sweetness to the dish.
  • 1 tablespoon maple syrup or agave nectar Optional, adds a touch of sweetness.
  • 1 teaspoon vanilla extract Optional, enhances fragrance.
  • Coconut flakes for topping Optional, adds texture.

Method
 

Preparation
  1. In a medium-sized bowl, combine the coconut milk and chia seeds. Mix well until the chia seeds are evenly distributed.
  2. If you prefer a sweeter pudding, add the maple syrup or agave nectar and vanilla extract. Stir until thoroughly combined.
  3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the chia seeds to swell.
  4. Once the pudding has set, fold in the diced mango, reserving some for topping if desired.
  5. Spoon the pudding into serving bowls or cups, and garnish with optional coconut flakes. Enjoy chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. Pudding doesn’t freeze well, but can be enjoyed fresh straight from the fridge.