Vegan Mango Coconut Chia Pudding

I reckon I’m a breakfast kind of feller, as y’all might’ve picked up on account of me mentionin’ it a time or two (or more like 20 times).

I do enjoy mixin’ it up: one bright mornin’ pancakes, the next some hearty porridge, then avocado and marmite on sourdough.

That’s why I get such a kick outta transformin’ dessert recipes into breakfast options for the followin’ day.

This here smooth-as-silk Mango Coconut Chia Pudding began its journey as one of them dessert recipes. But let’s be frank, food rules ain’t nothin’ but a heap of dull nonsense to start with, so dig in whenever your heart desires!

I had mine – you guessed it – for breakfast and then I went ahead and helped myself to more round tea time.

Creamy coconut milk paired with cool, rejuvenating mango sorbet blend together just right.

It’s the very thing for them hot summer days we’ve all been pining after and makes a dandy milkshake too. But we’ll stick to this recipe here for now.

Notes: The coconut milk gives this pudding an incredibly rich and creamy texture, especially if you opt for full fat.

Usin’ half coconut milk and half other plant based milks that are thinner results in the finest consistency for this sweet treat.

Vegan Mango Coconut Chia Pudding Recipe

Vegan Mango Coconut Chia Pudding

Prep time

10 mins

Cook time

5 hours

Total time

5 hours 10 mins




  • 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


  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

If the sweet tooth is calling and you want to answer it in a healthier, more cruelty-free way, then check out some of my other favorite vegan dessert recipes that I’ve created.

For the chocolate lovers out there, try my Vegan Nut & Caramel Chocolate Bars (Aka Better Than Snickers Bars) recipe. It’s packed with nuts and caramel, making it a delicious alternative to traditional candy bars.

For something fruity and delightful, my Vegan Blueberry Vanilla Cheesecake Cups (With Blueberry Jam Filling) recipe is a must-try.

If you’re wanting to do indulge in a bit more decadence, my Vegan Chocolate & Salted Caramel Cheesecake recipe will surely satisfy.

Lastly, for those who love earthy flavors with their chocolate fix, give my Vegan Chocolate & Pistachio Mousse recipe a whirl.

Enjoy these guilt-free indulgences!

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