Mango Coconut Chia Seed Pudding
This refreshing mango coconut chia seed pudding uses only 5 ingredients, and can be eaten at any time of the day. It’s vegan, gluten-free, and doesn’t require any baking!
There aren’t many things that can beat a hot summer day and a cool, fruity, chia seed pudding. This mango coconut chia seed pudding is perfect for those extra hot days: the mango is refreshing, the coconut is rich, and the chia seeds give you the energy to get through the day. Plus, no baking is involved, so you don’t have to turn on the oven!
I’m a big fan of chia seed pudding. Chia seeds are super healthy, and a pudding is a great way to take advantage of their thickening qualities. Sometimes I have this pudding for breakfast with a whipped coffee, sometimes as a midday snack, and sometimes for dessert with a pineapple coconut rum cocktail. It’s healthy, flavorful, gluten-free, and vegan, making it a food for any time of the day!
Notes on Ingredients
Make sure to scroll to the recipe card at the end of the article for the exact quantities of all these ingredients.
- Chia seeds
- Silk Nutchello Toasted Coconut + Cashews – You can use other vegan milks, but this is my favorite for this recipe.
- Maple syrup
- Coconut flakes
- Fresh fruit and juice – This is an optional garnish. I like to finish the pudding with fresh lime juice, kiwi slices, and strawberry slices, but it’s up to you.
Can I Use Toasted Coconut?
I prefer to use coconut flakes for this mango coconut chia seed pudding recipe, but you can use toasted coconut if you prefer. The flavor will be a little stronger and more caramely if you use toasted coconut.
How to Make Mango Coconut Chia Seed Pudding
This sweet, mouth-watering pudding is very easy to make.
Mix the seeds and milk. Add the Silk Nutchello Toasted Coconut + Cashews and the chia seeds to a bowl, then whisk until they’re combined.
Chill. Add the maple syrup, cover the mixture, and place it in the fridge. Allow it to set, which will take at least 2 hours.
Put in cups. Once the pudding mixture has set, divide it between your cups.
Puree the mango. Put the mango cubes in a food processor and blend until smooth. Spoon the mango puree into the pudding cups.
Finish. Add the coconut to each cup, then garnish with strawberry and kiwi slices, and lime juice.
Tips for Success
Here are a few tricks and tips to make sure that your mango coconut chia seed pudding is smooth and flavorful each time.
- Chill for a long time. It will take at least 2 hours for the pudding to set, but it will be an even better texture if you let it chill longer. If you have the time, chill the pudding overnight. This will give it the creamiest texture, and also the best flavor.
- Strain the mango. To ensure a smooth pudding, spoon the blended mango through a strainer to make sure there are no fibers in the puree.
- Use fresh juice. These puddings are best served with garnishes, including lime juice. Make sure that you use fresh lime juice, and not pre-squeezed juice, as there’s a large flavor difference.
How to Store Leftovers
Place any leftover mango coconut chia seed pudding in an airtight container, and put it in the fridge. It will last for up to 3 days.
Can I Freeze This Recipe?
Freezing chia seed pudding isn’t ideal, because it messes up the texture a little. It’s still good though, so if you want to try, place the pudding in an airtight container in the freezer for up to 2 months. Thaw in the fridge before eating.
Enjoy friends! If you make this mango coconut chia seed pudding recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
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Mango Coconut Chia Pudding
- 1/4 cup chia seeds
- 1 cup Silk Nutchello Toasted Coconut + Cashews
- 1 1/2 teaspoons maple syrup, to taste
- 1 mango, peeled and cubed
- 2 tablespoons coconut flakes
- For garnish, squeeze of lime and slices of kiwi and strawberries
- In a medium bowl, add the chia seeds and the Silk Nutchello Nut Milk and whisk vigorously until combined. Add the maple syrup to taste. Allow to set in the fridge, covered overnight or for at least 2 hours, until a pudding like consistency is formed.
- When the pudding is set, spoon into the serving cups.
- Puree the mango cubes in a food processor or blender until smooth. Spoon over the tops of the pudding.
- Add equal amounts of the coconut flakes to each pudding. Garnish with lime, kiwis and strawberries.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.