Easy & Refreshing Mango Coconut Chia Seed Pudding (Vegan, Gluten-Free, No-Bake)
Prepare to delight your taste buds with this incredibly refreshing and utterly delicious mango coconut chia seed pudding. This vibrant, no-bake dessert or breakfast requires just 5 simple ingredients and offers a burst of tropical flavor in every spoonful. It’s not only vegan and gluten-free but also incredibly easy to prepare, making it a perfect healthy treat for any time of the day.
Few things compare to the joy of a cool, creamy, and intensely fruity chia seed pudding on a scorching summer day. This particular mango coconut chia seed pudding recipe is an absolute lifesaver when the temperatures soar. The succulent mango provides a wonderfully refreshing and tangy kick, while the rich, creamy coconut milk base adds a luxurious depth. And let’s not forget the humble chia seeds, which not only create that delightful pudding texture but also pack a powerful nutritional punch, giving you sustained energy to conquer your day. The best part? No oven required! Keep your kitchen cool and your taste buds happy with this effortless creation.
I’ve long been an ardent enthusiast of chia seed puddings. They are truly an ingenious way to harness the incredible thickening properties of chia seeds, transforming them into a versatile, satisfying meal. Whether I’m kickstarting my morning with a hearty bowl alongside a whipped coffee, enjoying it as a light and energizing midday snack, or indulging in a guilt-free dessert, perhaps paired with a pineapple coconut rum cocktail, this pudding always hits the spot. Its light yet fulfilling nature, combined with its vibrant flavors and dietary benefits (being naturally gluten-free and vegan), makes it a perfect choice for any moment.
Why You’ll Love This Tropical Chia Seed Pudding
Beyond its delicious taste, there are so many reasons to make this mango coconut chia seed pudding a regular in your rotation:
- Effortlessly Simple: With just 5 core ingredients and a few minutes of active prep, this recipe is perfect for beginners and seasoned cooks alike.
- No-Bake Goodness: Keep your kitchen cool! This recipe requires zero baking, making it ideal for warm weather or when you just don’t feel like heating up the house.
- Vegan & Gluten-Free: It’s naturally dairy-free and gluten-free, catering to a variety of dietary needs and preferences without compromising on flavor.
- Nutrient-Packed: Chia seeds are a powerhouse of fiber, omega-3 fatty acids, and protein, while mango adds essential vitamins and antioxidants. Coconut provides healthy fats.
- Versatile Treat: Enjoy it for breakfast, as a satisfying snack, a healthy dessert, or even a pre-workout energy boost.
- Meal Prep Friendly: Prepare a batch ahead of time for quick and easy grab-and-go options throughout the week.
- Tropical Escape: The combination of sweet mango and creamy coconut transports you to a sunny beach with every bite.
Notes on Ingredients
To ensure your mango coconut chia seed pudding turns out perfectly every time, here’s a closer look at the key ingredients and some helpful tips:
Make sure to scroll to the recipe card at the end of the article for the exact quantities of all these ingredients.
- Chia seeds: These tiny powerhouses are the star of the show, responsible for the pudding’s thick and gelatinous texture. They absorb liquid and expand, creating that delightful consistency. Both black and white chia seeds work equally well; the color difference is purely aesthetic. Store them in an airtight container in a cool, dark place to maintain freshness.
- Silk Nutchello Toasted Coconut + Cashews: This is my absolute favorite vegan milk for this recipe, as its toasted coconut and cashew notes perfectly complement the mango. However, feel free to use your preferred vegan milk! Almond milk, oat milk, or full-fat coconut milk (from a can for extra richness) are all excellent alternatives. Just ensure it’s unsweetened if you want more control over the sweetness level.
- Maple syrup: A natural sweetener that adds a lovely warmth to the pudding. You can adjust the amount to your taste. If you prefer a less sweet pudding, start with a smaller amount and add more as needed. Agave nectar or even a few pitted dates blended into the mango puree can also work as alternative sweeteners.
- Mango: Fresh, ripe mango is key for the best flavor and vibrant color. Choose mangoes that are slightly soft to the touch and have a sweet aroma. If fresh mango isn’t available, you can use frozen mango chunks. Thaw them slightly before pureeing, or blend them directly from frozen for an even colder, sorbet-like consistency.
- Coconut flakes: These add a wonderful textural contrast and an extra layer of coconut flavor. I typically use unsweetened shredded coconut or flakes, but if you enjoy a sweeter crunch, toasted coconut flakes can be a delightful addition. See the next section for more on toasted coconut.
- Fresh fruit and juice (optional garnish): While optional, garnishes elevate this pudding from delicious to extraordinary. I love finishing my pudding with a generous squeeze of fresh lime juice for a bright, tangy counterpoint, along with colorful kiwi and strawberry slices. Other fantastic garnish ideas include toasted coconut flakes, a sprinkle of granola, fresh mint, or a few berries. Let your creativity guide you!
Can I Use Toasted Coconut?
Absolutely! While I often opt for regular coconut flakes for a softer texture and milder flavor, using toasted coconut can significantly enhance this mango coconut chia seed pudding. Toasted coconut flakes bring a deeper, more pronounced coconut flavor with lovely caramel notes and a satisfying crunch. If you’re a fan of that rich, nutty essence, don’t hesitate to use toasted coconut. You can buy them pre-toasted or easily toast your own in a dry pan over medium-low heat for a few minutes until golden brown and fragrant, stirring frequently to prevent burning.
How to Make Mango Coconut Chia Seed Pudding
This sweet, mouth-watering pudding is surprisingly simple to create. Just follow these straightforward steps:
Step 1: Combine Chia Seeds and Milk. In a medium-sized mixing bowl, pour in your chosen vegan milk (like Silk Nutchello Toasted Coconut + Cashews) and add the chia seeds. Whisk vigorously for about 30-60 seconds to ensure the chia seeds are evenly distributed and don’t clump together. This initial whisking is crucial for a smooth pudding texture.
Step 2: Sweeten and Chill. Stir in the maple syrup, adjusting the quantity to your desired sweetness level. Once thoroughly mixed, cover the bowl tightly, either with a lid or plastic wrap, and place it in the refrigerator. Allow the mixture to chill and set for a minimum of 2 hours. For the absolute best and creamiest texture, I highly recommend chilling it overnight.
Step 3: Prepare Serving Cups. Once the chia seed pudding has achieved its thick, gelatinous consistency, remove it from the fridge. Give it a quick stir to loosen it slightly, then divide the pudding evenly among your chosen serving cups, glasses, or jars.
Step 4: Puree the Mango. While the pudding is chilling, or once it’s set, take your peeled and cubed mango. Place the mango chunks into a food processor or a high-speed blender. Blend until you achieve a completely smooth, luscious mango puree. Ensure there are no large lumps remaining. Spoon this vibrant mango puree over the top of the chia pudding in each cup.
Step 5: Garnish and Serve. Sprinkle an equal amount of coconut flakes over the mango layer in each cup. For an added flourish of freshness and color, garnish with slices of fresh strawberries and kiwi, and finish with a squeeze of fresh lime juice. Serve immediately and enjoy the tropical bliss!
Tips for Success
Follow these expert tricks and tips to ensure your mango coconut chia seed pudding is perfectly smooth, flavorful, and wonderfully textured every single time:
- Chill for a long time: While the pudding will begin to set in at least 2 hours, patience truly pays off here. For the most luxuriously creamy and thick texture, and to allow the flavors to meld beautifully, I highly recommend chilling the pudding overnight (for 8 hours or more). This extended chill time will result in an incomparably superior pudding.
- Stir the chia pudding during chilling: If you’re aiming for an ultra-smooth consistency and want to prevent any potential clumping, give your chia pudding a good stir about 30 minutes to an hour into its initial chilling time. This helps redistribute the seeds and ensures even hydration.
- Strain the mango puree for ultimate smoothness: To guarantee a silk-smooth mango layer devoid of any fibrous bits, it’s a great idea to spoon your blended mango puree through a fine-mesh strainer after blending. This extra step removes any stringy fibers, resulting in a perfectly velvety topping.
- Use fresh juice for garnish: These puddings are truly elevated by fresh garnishes, and a squeeze of lime juice is no exception. Always opt for freshly squeezed lime juice over pre-bottled varieties. The difference in vibrant, zesty flavor is significant and will brighten the entire dish.
- Adjust consistency: If your pudding seems too thick after chilling, you can easily thin it out by stirring in a tablespoon or two of extra vegan milk until it reaches your desired consistency. If it’s too thin, unfortunately, adding more chia seeds at this stage won’t work perfectly; it’s best to ensure the correct ratio from the start.
- Ripe mango matters: The sweetness and flavor of your pudding largely depend on the ripeness of your mango. Use a mango that is ripe but still firm enough to handle, yielding slightly to gentle pressure and smelling fragrant at the stem end.
How to Store Leftovers
Storing your delicious mango coconut chia seed pudding is simple, making it excellent for meal prepping. Place any leftover pudding in an airtight container or individual jars with lids, and store it in the refrigerator. It will stay fresh and delightful for up to 3 days. For best results, it’s ideal to store the chia pudding and mango puree separately if possible, only combining them right before serving, especially if you’re making a larger batch for the week. This helps maintain the distinct layers and freshness of the mango.
Can I Freeze This Recipe?
While technically possible, freezing chia seed pudding isn’t always ideal. The freezing and thawing process can slightly alter the texture of the chia seeds, making them a little softer or more watery than when fresh. However, if you have an abundance of pudding or simply wish to extend its shelf life, you certainly can. Place the pudding in an airtight, freezer-safe container in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the pudding in the refrigerator overnight. Give it a good stir before serving, and you might want to add a fresh squeeze of lime or a few more coconut flakes to revitalize the flavors and texture. It might not be as perfectly creamy as fresh, but it will still be a tasty, convenient treat.
Creative Variations to Try
This mango coconut chia seed pudding recipe is a fantastic base for experimentation. Here are some ideas to customize it:
- Berry Blast: Instead of mango, use pureed mixed berries (strawberries, raspberries, blueberries) for a different fruity twist.
- Pineapple Paradise: Blend fresh pineapple with a hint of lime for a tangy tropical variation.
- Chocolate Lover’s Dream: Add a tablespoon of cocoa powder to the chia pudding base for a chocolate coconut flavor. Top with chocolate shavings.
- Spiced Sensation: Incorporate a pinch of cardamom or cinnamon into the chia pudding for an exotic aroma and taste.
- Nutty Crunch: Add a layer of chopped nuts (cashews, almonds) or a spoonful of nut butter between the chia pudding and mango puree for extra protein and texture.
- Layer It Up: Create beautiful parfaits by alternating layers of chia pudding, mango puree, and fresh fruit for a stunning presentation.
- Sweetener Swap: Experiment with different sweeteners like agave, date paste, or a natural sugar substitute if preferred.
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
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Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
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.