Vegan Mango Chia Pudding Cups (Printable)

Tropical chia pudding layered with mango purée and coconut milk for a creamy, plant-based treat.

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat, well-shaken
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Mango Layer

06 - 2 large ripe mangoes, peeled and diced, approximately 2 cups
07 - 1 to 2 tablespoons fresh lime juice
08 - 1 to 2 tablespoons maple syrup, optional

→ Toppings

09 - 1/2 cup coconut cream from chilled coconut milk can
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional

# Directions:

01 - In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt. Mix thoroughly to prevent clumping.
02 - Cover bowl and refrigerate for at least 2 hours or overnight until pudding reaches desired thickness. Stir once after 30 minutes to break up any clumps.
03 - Blend diced mangoes with lime juice and maple syrup if desired until smooth. Taste and adjust sweetness as needed.
04 - In serving cups or glasses, alternate layers starting with chia pudding on bottom, followed by mango purée. Repeat layers as desired, finishing with mango purée on top.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and mint leaves if using.
06 - Serve chilled immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • Comes together in 15 minutes of actual work, then mostly needs you to forget about it in the fridge.
  • Tastes fancy enough to impress people but simple enough that nothing can go wrong.
  • Every spoonful gives you that playful contrast of creamy and fruity that tropical desserts do best.
  • Naturally vegan and gluten-free without tasting like a compromise.
02 -
  • If your chia pudding is too thick after 2 hours, stir in a splash of milk to loosen it up—they keep absorbing liquid over time, and some coconut milk brands are thicker than others.
  • Mango varies wildly in sweetness depending on season and source, so taste your purée before layering and adjust lime and syrup accordingly.
03 -
  • Chill your serving glasses in the freezer for 15 minutes before layering—it keeps everything cold longer and feels more elegant when you hand them over.
  • Save the hollow mango skin halves after scooping and use them as natural bowls to serve these in for something that stops conversations at dinner parties.
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