Mango Coconut Chia Pudding

Ingredients you'll need

Here's everything that goes into this mango coconut chia pudding. Scroll down to the recipe card for exact measurements and a printable version.

• 1/2 cup chia seeds
• 3/4 cup plain unsweetened plant-based yogurt (coconut or soy)
• 1 cup unsweetened coconut milk (from a carton)
• 1 1/4 cups mango chunks, fresh or frozen (about 1 large ripe mango)
• 1/4 cup unsweetened shredded coconut
• 1/2 cup full-fat coconut cream (solid part from a chilled can of coconut milk)
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 pinch sea salt

How to make it

Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.

1. 1

   In a blender, combine the coconut milk, mango chunks, shredded coconut, maple syrup, vanilla extract, and salt. Blend until completely smooth and vibrant.

2. 2

   Add the coconut cream to the blender and blend again briefly, just until combined. Avoid over-blending.

3. 3

   In a medium bowl or large jar, add the plant-based yogurt. Pour in the mango-coconut mixture from the blender and whisk until fully smooth and uniform in color.

4. 4

   Stir in the chia seeds until they are well distributed. Let the mixture sit for 5 minutes, then stir again vigorously to break up any clumps and ensure the seeds are evenly suspended.

5. 5

   Cover the bowl or jar and refrigerate for at least 4 hours, or overnight, until the pudding is thick, creamy, and scoopable.

6. 6

   Stir the pudding once more before serving. Spoon into bowls or jars and top with fresh diced mango, toasted coconut flakes, a dollop of plant-based yogurt, and a sprinkle of lime zest, if desired.