Vegan Mango Coconut Chia Pudding

Vegan Mango Coconut Chia Pudding

I’m a breakfast person, I think I’ve mentioned it once or twice already (or more like 20 times). And I like to switch it up: one morning pancakes, the next porridge, then avocado and marmite on sourdough. That’s why I love playing around with dessert recipes that I can breakfast-ify the next morning.

This creamy Mango Coconut Chia Pudding started off as one of those dessert recipes. But food rules are dumb and boring to beginn with, so have it whenever you bloody feel like it!

I had mine, you guessed it, for breakfast and then I had some more for tea time.

Creamy coconut milk and cool, refreshing mango sorbet complement one another rather perfectly. It’s the ideal treat for the hot summer days that we’ve been all waiting for and it makes a great milkshake, too. But lets stick to this recipe for now.

Notes: The coconut milk makes the pudding increadibly rich and creamy, especially if you use a full fat one. Using half coconut milk and half other, thinner plant based milk creates the best consistency for this dessert.
Vegan Mango Coconut Chia Pudding Vegan Mango Coconut Chia Pudding

5.0 from 1 reviews
Vegan Mango Coconut Chia Pudding
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ½ cup coconut milk
  • ½ cup plant based milk of choice (unsweetened)
  • 2 Tbsp maple syrup
  • ½ tsp vanilla extract
  • 3 Tbsp chia seeds
  • 1 large ripe mango
  • 1 Tbsp lime
  • 1 Tbsp desicated coconut
Instructions
  1. Cut up the mango into pieces and leave it in the freezer over night (or for at least 5 hours).
  2. Mix the coconut milk, other plant based milk, maple syrup, vanilla extract and chia seeds in a glass, bowl or jar and let it sit for at least 4 hours to gel.
  3. In a blender or food prossecor blitz the frozen mango chunks until you have a sorbet. I added a Tbsp of lime juice because I like the combination of acidic sorbet and sweet pudding.
  4. Serve the chia pudding and the mango sorbet in layers as you can see in the photos and sprinkle desicated coconut on top. Enjoy!

Vegan Mango Coconut Chia Pudding

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8 Comments

  • Reply
    EIN DEKOHERZAL IN DEN BERGEN
    May 14, 2016 at 9:27 pm

    DA fängt der TAG gut an,,,,

    wünsche noch einen schönen ABEND
    bis bald die BIRGIT aus TIROL

  • Reply
    Natalie | Feasting on Fruit
    May 15, 2016 at 2:27 am

    Hi Alex! I just happened to see one of your recipes on Pinterest, clicked through, and found myself in this beautiful place that is your blog! Wow what amazing and ridiculously mouthwatering creations you have here. I love your style, keep it up and I can’t wait to see more from you 🙂

    • Reply
      myvibrantkitchen@gmail.com
      May 15, 2016 at 1:42 pm

      Hi Natalie! Thank you so much!! And likewise! I’ve been one of your instagram fans for quite a while already.. You’re food always looks divine. XXX

  • Reply
    Meg @ Noming thru Life
    May 16, 2016 at 2:00 am

    Look at this mile high pudding!! And with one of my favorites too… coconut! Oh and then there’s the juicy fresh mango on top. Yep this pudding has it all going on 😉 Great stuff Alex!

    • Reply
      myvibrantkitchen@gmail.com
      May 16, 2016 at 11:13 am

      Thank you so much! Chia puddings are the best! Just had another one for breakfast. Xxx

  • Reply
    Emilie @ Emilie Eats
    May 17, 2016 at 4:36 am

    I love how thick and creamy this is!! I really need to start making chia pudding more. This parfait is beautiful!

  • Reply
    Stefani
    August 13, 2016 at 1:37 pm

    Just had this for breakfast, and I’m glad it makes two servings ‘cos that means leftovers for me! 😀 Thanks, this was just perfect!

    • Reply
      myvibrantkitchen@gmail.com
      August 13, 2016 at 5:11 pm

      I’m glad you enjoyed it! And I can very much relate, I love having a ‘second breakfast’ later in the day, too. X

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