Chia Mango Pudding with Coconut Yogurt
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- Medium bowl
- Jars or serving bowls
INGREDIENTS
- ¼ cup/40 grams chia seeds
- 1 cup/240 milliliters canned coconut milk
- ½ cup/120 milliliters milk of choice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Toppings:
- ½ cup/120 grams Greek yogurt, plain or vanilla
- ½ cup/100 grams mango, diced
- 2 tablespoons unsweetened shredded coconut
INSTRUCTIONS
- In a medium bowl, whisk together the chia seeds, coconut milk, milk, maple syrup, and vanilla extract until fully combined. Let the mixture sit for 10 minutes, then whisk again to prevent clumping.
- Cover and refrigerate for 4 to 5 hours, or overnight, until the mixture thickens to a pudding consistency. If too thick, stir in a splash of additional milk before serving.
- Spoon the chia mango pudding into bowls or jars and top with Greek yogurt, fresh mango, and shredded coconut. Serve chilled.
FAQ
How can I make chia mango pudding fully vegan?
To make chia mango pudding fully vegan, use canned coconut milk and plant-based milk such as almond, oat, or soy. Replace Greek yogurt with a dairy-free alternative like coconut yogurt or almond milk yogurt, which will still provide creaminess and tang. Make sure your maple syrup is pure and not blended with honey or additives. All other ingredients in the base recipe—chia seeds, mango, and shredded coconut—are naturally vegan.
Can I make this pudding ahead of time?
Yes, this pudding is ideal for making ahead. The pudding needs to sit for at least 4 to 5 hours or overnight to thicken properly, making it a perfect prep-ahead breakfast or dessert. You can store chia mango pudding in individual jars or airtight containers in the refrigerator for up to five days. Add the fresh mango, yogurt, and shredded coconut toppings just before serving to keep the texture and flavor fresh.
Why is my chia mango pudding too thick or lumpy?
If your pudding turns out too thick or lumpy, it’s usually because the chia seeds weren’t stirred enough at the start or there wasn’t enough liquid. To prevent clumping, whisk the mixture thoroughly when combining and again after 10 minutes. If the pudding thickens too much during chilling, simply stir in a few tablespoons of extra milk before serving to loosen it. Using full-fat coconut milk can also make the texture thicker, so you may need to adjust the liquid ratio depending on your preference.
Can I freeze this pudding?
Freezing chia mango pudding is possible, but the texture may change once thawed. Chia seeds tend to absorb moisture and expand, and freezing can make the mixture watery or separate after defrosting. If you still want to freeze it, store the pudding in freezer-safe containers for up to one month. Thaw it overnight in the refrigerator and stir well before eating. Add the fresh toppings like mango, yogurt, and shredded coconut after thawing.
Can I blend the chia seeds?
Blending the chia seeds is a great option if you prefer a smoother texture. After soaking the chia seeds with the coconut milk mixture and allowing it to thicken, transfer it to a blender and blend until smooth. This creates a pudding-like consistency with no visible seeds, more like a traditional custard. You can also blend in the mango if you’d like the fruit incorporated throughout instead of using it just as a topping. This version of chia mango pudding is especially appealing to those who don’t enjoy the texture of whole chia seeds.
How long does chia mango pudding last in the fridge?
This pudding can last up to 4 to 5 days in the refrigerator when stored in an airtight container. For best results, store the pudding and toppings separately to prevent the fruit and yogurt from affecting the texture of the base. Stir the pudding before each serving in case it has thickened too much or separated slightly. If needed, add a splash of milk to adjust the consistency. Since chia mango pudding is made with fresh ingredients and no preservatives, it’s best to consume it within a few days for optimal taste and texture.
Can I use frozen mango?
Frozen mango works perfectly in chia mango pudding, especially if fresh mango isn’t in season. Let the mango thaw completely before using, and drain off any excess liquid to avoid watering down the pudding. You can dice it and use it as a topping or blend it into a purée to spoon over the chia base. If blending, thawed mango often becomes very soft and smooth, making it ideal for a silky fruit layer.
