Vegan Coconut Mango Chia Pudding

This Vegan Coconut Mango Chia Pudding recipe is a super quick and healthy breakfast made with just 4 simple ingredients. Combining rich coconut flavors with the natural sweetness of ripe mangoes, this recipe contains no added or refined sugar and plenty of health benefits. 

I am ALL ABOUT minimal effort meals, especially for busy mornings. This recipe delivers!

Similar to overnight oats, chia pudding is the perfect make-ahead breakfast to minimize your morning rush and have a delicious breakfast ready and waiting for you and the whole family!

Top this chia pudding with fresh fruit, coconut flakes, or Nut-Free Pumpkin Flax Granola for some extra crunch.

For more easy vegan make-ahead breakfasts try these Maple Cinnamon Overnight Oats or Coconut Raspberry Chia Seed Pudding.

If you’re looking for more uses for chia seeds, you can add them to your smoothies like this Banana Oat Protein Smoothie or baked oatmeal like this Vegan Apple Cinnamon Baked Oatmeal. 

For more ways to use up your mangoes, try this Easy Mango Salsa.

Why You’ll Love This Recipe

• Heart Health – Chia seeds are an excellent source of healthy fats like Omega-3 and Omega-6 fatty acids which are beneficial for heart health and overall health. 
• Quick & Easy – Chia pudding recipes can be made ahead just like overnight oats. This recipe only requires a few minutes of hands-on prep and some patience to deliver a quick and easy breakfast or healthy snack for the next day. 
• Meal Prep – Once made, this chia pudding will last up to 5 days in the fridge. It can also be frozen for up to 3 months, making it a great option for meal prep. You can easily double the recipe to make a large batch that can serve the whole family for meal prep.

Ingredients 

• Chia Seeds – For such little seeds, they pack a punch! Chia seeds have tons of health benefits. They’re an excellent source of omega-3s, omega-6 fatty acids, and fiber. Chia seeds take on a gelatinous texture when left to soak in any liquid, so you don’t have to worry about crunching on tiny seeds!
• Coconut Milk – You can use any non-dairy milk (like oat milk or almond milk) for this recipe. I do not use full-fat coconut milk for this recipe, but you absolutely can if that is what you prefer. Feel free to increase the amount of non-dairy milk you use in this recipe for a thinner pudding, but be aware that less milk will make this chia pudding too thick.
• Mango chunks – This recipe uses both diced mango and fresh mango purée.
• Coconut shreds – The coconut shreds are used both within the pudding itself as well as sprinkled on top for extra coconut flavors. 
• Optional toppings: fresh fruits, vegan granola, dairy-free chocolate chips

Helpful Equipment 

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Individual glass jars – I prefer wide-mouth mason jars. Most helpful for meal prep.
• Airtight container – You can make and store the entire recipe in one container if desired. 
• High speed blender – To puree the mango

How to Make

Place 1/2 cup of diced mango and 1/2 cup of coconut milk in a blender and mix until smooth. 

Add the chia seeds, mango and coconut milk mixture, and coconut shreds into a mason jar or other airtight container. 

Stir the chia seeds until no clumps are remaining. Place the top on the jar or container and place it in the refrigerator for at least 8 hours or overnight. For best results, you can give the pudding a few extra stirs throughout the 8 hours, but this is not necessary. 

After the chia seeds have soaked, stir the pudding, top it with your choice of toppings, and enjoy!

Variations for Chia Pudding

This Vegan Chia Seed Pudding is my base recipe for all of my chia puddings. Here are just a few of my favorite ways to mix this recipe up:

Adding maple syrup, brown sugar, chocolate chips, or vanilla extract can make this chia pudding an indulgent yet still healthy dessert. 

Stir in some nut butter or top this pudding with pumpkin seeds for added protein and crunch.  Go wild and let me know what you’ve come up with in the comments!

How to Store

• Fridge: Leftovers last 5-7 days in the refrigerator when stored in an airtight container. 
• Freezer: You can freeze this chia pudding for up to 3 months. Thaw fully in the refrigerator before eating. 

More Tips

• Not Vegan? Use dairy milk for this recipe.
• Gluten-Free? When made as described, this chia pudding is naturally gluten-free. Make sure to select a gluten-free certified non-dairy milk.