Creamy coconut milk chia seed pudding layered with sweet mango puree, fresh kiwi, and juicy cherries. This tropical treat is easy to make, it's high-fiber, and it makes a delicious gluten-free breakfast or snack!
I love to make chia seed pudding for breakfast because I can prep it the night before and then it's ready to eat the next morning. This mango chia seed pudding is one of my favorite flavor combinations (I also love this acai pudding parfait!) because the combination of mango puree, kiwi slices, and fresh cherries is so tropical and delicious!
This is a high-protein and fiber-rich breakfast or snack that will fill you up and keep you feeling satisfied until your next meal. It's refined sugar-free, oil-free, gluten-free, and a great way to start the day!
How To Make Mango Chia Seed Pudding
Start by combining chia seeds, unsweetened coconut milk, maple syrup, and salt in a medium-sized container and stir it together to combine. Cover the container or put the lid on and put it in the fridge overnight. Chia seeds only take about 30 minutes to absorb the liquid and thicken, but I like to do this step overnight (it's kinda like overnight oats!) so it's ready to go in the morning.
Next, put fresh or frozen mango, unsweetened coconut milk, salt, and lime juice in a small blender cup and blend until the mixture is smooth and creamy. To assemble the pudding cup, put a 1-inch thick layer of chia seed pudding into the bottom of the cup. Then add a layer of mango puree and continue to alternate until you fill the cup.
Leave 1-inch of space at the top of the cup if you want to decorate the cup with slices of kiwi. Place 1 slice of kiwi right against the side of the glass and slowly slide it in with your fingers. Keep the slice pressed tightly against the glass as you slide it so none of the chia pudding gets in between it and the glass so you can see the kiwi through the glass cup. Repeat this step 2-3 times around the cup. Then you can top the pudding cup with fresh cherries or your favorite fruit.
Serving Suggestions
I like to serve the chilled pudding in a glass cup topped with fresh fruit, but it's also delicious to spoon the pudding into a bowl, drizzle mango puree over it, and top it with fresh fruit. You could also add more toppings like pumpkin seeds, hemp seeds, bits of crunchy granola, coconut flakes, or a drizzle of maple syrup or date syrup (low glycemic).
How Long Does it Last in the Refrigerator?
You can store the pudding cup already layered or you can store chia seed pudding separately in an airtight container in the fridge and it should stay fresh for 4-5 days.
Can I Freeze It?
Yes, you can freeze the chia seed pudding in an airtight container for 2-3 months. When you’re ready to eat the chia pudding, remove it from the freezer and put it in the fridge to defrost for 24 hours. You can freeze the chia pudding separately from the mango puree or you can freeze it already layered together and topped with fruit.
Substitutions & FAQ
- Mango Substitutions: Pineapple, strawberries, cherries, blueberries, or peaches can be used instead of mango.
- Coconut Milk Substitutions: I used coconut milk (from a carton, not canned) because it's so creamy, but you can use any plant milk that you like. If you don't want added sugar or flavors, then you should use unsweetened and unflavored (no vanilla) plant milk. My next choices would be almond milk or oat milk.
- Kiwi Substitutions: Instead of kiwi, you can use any fruit that you can cut into thick slices and one that looks pretty on the inside, like sliced strawberries or bananas. I've also decorated cups using slices of pineapple or cantaloupe and used a small cookie cutter to cut out stars or hearts.
- Maple Syrup Substitutions: You can use agave syrup or date syrup (low glycemic) instead of maple syrup.
- Do I have to make a puree? The pureed mango is very easy to make, but if you want to skip that step you can layer fresh fruit in place of the puree.
Success Tips
- Combine the chia seeds and coconut milk in a container and make the mango puree the night before, so it's ready to assemble and eat the next morning. Make sure to mix well so you don't have big clumps of chia seeds.
- You don't have to layer the pudding and puree in the cup, you can simply serve the coconut milk chia pudding in a bowl, drizzle the pureed mango over the pudding, and top it with fresh fruit.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future breakfast.
Want More Vegan Breakfast Recipes?
10 Refreshing Plant-Based Smoothies
Mango Chia Seed Pudding
Equipment
- Medium Container
- Blender
Ingredients
Chia Seed Pudding
- ¼ cup chia seeds
- 1 tbsp maple syrup
- 1 cup unsweetened coconut milk
- pinch of salt
Mango Puree
- 1 cup mango (fresh or frozen)
- ½ cup unsweetened coconut milk
- 1 tbsp lime juice
- pinch of salt
Fruit Garnish
- 12 cherries pitted
- 1 medium kiwi peeled and sliced
Instructions
- Chia Seed Pudding: Combine ¼ cup chia seeds, 1 tbsp maple syrup, 1 cup of coconut milk, and a pinch of salt in a container with a lid. Stir to combine. Cover and store in the fridge for at least 2 hours but I usually leave it overnight.
- Mango Puree: Combine 1 cup mango, 1 tbsp lime juice, a pinch of salt, and ½ cup of coconut milk in a small blender cup and blend until it's smooth and completely pureed.
- In a large glass cup, spoon alternating layers of chia seed pudding and mango puree until you almost reach the top of the glass. Leave ½-inch of space from the top so you have room to slide the kiwi slices in.
- Cut the kiwi into ½-inch slices and slide it in at the top of the cup. Press it firmly against the side of the cup with your fingers and push it down to the middle of the glass, being careful not to let the pudding get in front of it. Repeat this step 2-3 times in different spots around the cup. Top with fresh cherries.
Notes
- Combine the chia seeds and coconut milk in a container and make the mango puree the night before, so it's ready to assemble and eat the next morning. Make sure to mix well so you don't have big clumps of chia seeds.
- The pureed mango is very easy to make, but if you want to skip that step you can layer fresh fruit in place of the puree.
- You don't have to layer the pudding and puree in the cup, you can simply serve the coconut milk chia pudding in a bowl, drizzle the pureed mango over the pudding, and top it with fresh fruit.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future breakfast.
Nutrition
*This recipe was originally shared on 6/2/16, but I updated it on 9/25/20.
I've never had chia seed pudding, but your pictures make it look amazing!
I have got to try chia seeds! Looks like such a delicious and healthy breakfast or snack!
Nellwyn
YUM!! Summer and fresh cherry season is my favorite!!! Plus I love chia pudding so I'll definitely have to make this!
This looks delicious! all my favorite fruits in one!
Greta