Slim Mango Coconut Chia Pudding (Printable Version)

Creamy coconut chia pudding layered with fresh mango purée for a light, nutritious morning start.

# What You'll Need:

→ Chia Pudding

01 - 1⅔ cups light coconut milk
02 - 4 tablespoons chia seeds
03 - 1-2 tablespoons maple syrup or agave syrup, to taste
04 - ½ teaspoon pure vanilla extract

→ Mango Layer

05 - 2 ripe mangoes, peeled, pitted, and diced
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon maple syrup, optional based on mango sweetness

→ Toppings

08 - 2 tablespoons unsweetened shredded coconut
09 - 1 tablespoon pumpkin seeds or sunflower seeds
10 - Fresh mint leaves, optional

# Steps to Follow:

01 - Whisk together coconut milk, chia seeds, maple syrup, and vanilla extract in a medium bowl. Let sit for 5 minutes, then whisk again to prevent clumping and ensure even hydration.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture reaches a thick pudding consistency.
03 - Blend the diced mango, lime juice, and optional maple syrup in a blender or food processor until completely smooth.
04 - Divide the chilled chia pudding evenly among four serving glasses or jars. Top each portion with a generous layer of mango purée.
05 - Garnish each cup with shredded coconut, seeds, and fresh mint leaves if desired. Serve immediately or refrigerate until ready to serve.

# Additional Tips::

01 -
  • Plant-Based Goodness: Naturally vegan, dairy-free, and gluten-free.
  • Simple Preparation: Requires only 10 minutes of active time.
  • Refreshing & Light: Uses light coconut milk and fresh lime for a clean finish.
  • Meal Prep Friendly: Can be prepared the night before for a grab-and-go breakfast.
02 -
  • Avoid Clumps: Always whisk twice—once initially and again after 5 minutes—to ensure the chia seeds are evenly distributed.
  • Fruit Swaps: Berries or peaches work perfectly as a substitute for mango.
  • Texture: For maximum crunch, wait to add granola or seeds until the very moment you serve.
  • Storage: These cups keep well in the fridge for up to 3 days, making them excellent for advance prep.
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