Chia Pudding with Coconut Milk and Mango (Dairy Free, High Protein)
There is something genuinely exciting about a breakfast that feels indulgent but is actually doing great things for your body. This chia pudding with coconut milk and mango hits every note: creamy, tropical, naturally sweet, and loaded with nutrients that set you up for a strong morning. It is completely dairy free, vegan, and honestly one of those recipes that feels more like a treat than a health food. The secret is in the ratio of chia seeds to liquid, plus a small but clever addition of hemp seeds stirred right into the base, which quietly boosts the protein content without changing the flavour or texture at all.
Chia seeds are genuinely one of the most impressive things you can add to your breakfast. They are rich in omega-3 fatty acids, soluble fibre, and plant-based protein, and they absorb liquid to form that thick, creamy, pudding-like texture that makes this recipe so satisfying. This version uses light coconut milk blended with a small amount of unsweetened oat milk to keep the calories in check without sacrificing that tropical creaminess you want. A teaspoon of pure vanilla extract and a tiny pinch of sea salt round out the base flavour beautifully. No added sugar in the pudding base itself because the mango brings all the natural sweetness you need.
The mango layer is where the magic happens. Fresh ripe mango is blended smooth with a squeeze of lime juice and a little fresh ginger, which adds a gentle warmth and also supports digestion. Layering the mango puree over the set chia pudding creates a gorgeous visual contrast and means every spoonful delivers both the creamy pudding and that bright, fruity flavour at the same time. If fresh mango is not in season where you are, frozen mango works just as well. Simply thaw it fully before blending and the result is just as vibrant and delicious. The lime and ginger balance the sweetness so it never tips over into sugary territory.
This recipe is genuinely built for busy mornings and meal prep. You can set up four jars on a Sunday evening, pop them in the fridge, and have breakfast sorted for almost the entire week. The chia pudding base keeps beautifully for up to five days, and you can store the mango puree separately if you prefer to add it fresh each morning. The nutritional numbers here are something to feel good about: each serving delivers a solid hit of fibre, a meaningful amount of plant protein from the chia and hemp seeds combined, and a naturally modest calorie count. It is the kind of breakfast that keeps you full well past mid-morning, which makes it a genuinely practical choice for anyone with a hectic schedule. Top each jar with a few cubes of fresh mango, a sprinkle of toasted coconut flakes, and a few extra hemp seeds for texture, and you have a breakfast that looks as good as it tastes.
Ingredients
- 6 tbsp chia seeds (white or black both work)
- 1 cup light coconut milk (canned, well stirred)
- 1 cup unsweetened oat milk (or any plain plant milk)
- 3 tbsp hemp seeds (hulled, for extra protein)
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
- 2 cups fresh mango flesh (about 2 medium ripe mangoes, or frozen and thawed)
- 1 tbsp fresh lime juice (from about half a lime)
- 1 tsp fresh ginger (finely grated)
- 4 tbsp toasted coconut flakes (unsweetened, for topping)
- 2 tsp hemp seeds (extra, for topping)
- half cup fresh mango cubes (for topping)
Instructions
- 1
Combine the light coconut milk, oat milk, vanilla extract, and sea salt in a medium mixing bowl or large jug. Whisk everything together until fully blended.
Make sure your coconut milk is well stirred before measuring. Separation in the can is normal and you want both the cream and the liquid combined.
- 2
Add the chia seeds and hemp seeds to the liquid mixture. Whisk vigorously for about 60 seconds to disperse the seeds evenly. Let the mixture sit for 5 minutes, then whisk again to break up any clumps that have started to form.
That second whisk is the key step. It prevents the chia seeds from settling in a lump at the bottom and gives you a smooth, even pudding texture.
- 3
Divide the chia mixture evenly between four small jars or glasses. Cover each one and refrigerate for at least 4 hours, or overnight for the thickest result.
Mason jars with lids are ideal for this. They make storage easy and look great when you are ready to serve.
- 4
When the pudding is set, prepare the mango layer. Add the mango flesh, lime juice, and grated ginger to a blender. Blend until completely smooth.
Taste the mango puree at this point. If your mango is very sweet you may want a little extra lime juice to balance it out.
- 5
Spoon the mango puree generously over each jar of set chia pudding, dividing it evenly between the four servings.
You can swirl the mango into the pudding for a marbled look or keep it as a clean layer on top, both look and taste wonderful.
- 6
Top each jar with a tablespoon of toasted coconut flakes, a few fresh mango cubes, and a small sprinkle of hemp seeds. Serve immediately or refrigerate until needed.
Add the toppings just before eating rather than during meal prep so the coconut flakes stay crisp.
Nutrition per serving
198kcal
Calories
8g
Protein
21g
Carbs
10g
Fat
9g
Fibre
9g
Sugar
62mg
Sodium
Pro Tips
- ✓
Whisk the chia mixture twice, once right after mixing and again after 5 minutes, to prevent clumping.
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Overnight chilling gives the thickest, creamiest texture. Four hours is the minimum but eight is better.
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Frozen mango is a brilliant year-round alternative to fresh and often cheaper. Thaw it completely and drain any excess liquid before blending.
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Toasting coconut flakes in a dry pan over medium heat for 2 to 3 minutes adds a nutty depth that takes this recipe to another level.
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If you prefer a slightly sweeter pudding base, stir in one teaspoon of pure maple syrup before chilling.
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For a thicker pudding, increase the chia seeds to 7 tablespoons total across the batch.
Frequently Asked Questions
Variations
- •
Pineapple Coconut Chia Pudding
Swap the mango for the same quantity of fresh or frozen pineapple flesh and blend with lime juice and a little fresh mint instead of ginger. The result is equally tropical and refreshing.
- •
Mango Passion Fruit Layer
Blend the mango puree with the pulp of two passion fruits for a more complex, tangy tropical flavour. The seeds add a little textural interest too.
- •
Spiced Mango Chia Pudding
Add a quarter teaspoon of ground cardamom and a pinch of ground turmeric to the chia pudding base before chilling. The warm spice notes complement the mango and give the pudding a golden tint.
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Higher Protein Version
Stir one scoop of unflavoured or vanilla plant-based protein powder into the liquid base before adding the chia seeds. This increases the protein per serving significantly and keeps the texture creamy.
Substitutions
- •Light coconut milk → Full-fat canned coconut milk (Richer and creamier result but higher in calories and saturated fat. Reduce by a quarter cup and top up with extra oat milk if preferred.)
- •Oat milk → Unsweetened almond milk or cashew milk (Both work well and keep the recipe dairy free. Almond milk is lower in calories, cashew milk is creamier. Choose unsweetened to keep sugar low.)
- •Fresh mango → Frozen mango, fully thawed (Works just as well and is often more affordable year-round. Drain any excess liquid from thawed mango before blending.)
- •Hemp seeds → Ground flaxseed (Also provides omega-3 fatty acids and fibre. Ground flaxseed blends into the pudding invisibly and has a similarly mild flavour.)
- •Fresh ginger → Quarter teaspoon ground ginger (Ground ginger is a convenient substitute. Use sparingly as it is more intense than fresh. Adds the same warming note to the mango puree.)
- •Toasted coconut flakes → Crushed toasted pumpkin seeds (A nut-free and equally crunchy topping option that also adds a little extra protein and minerals.)
🧊 Storage
Store sealed jars of chia pudding in the refrigerator for up to 5 days. Keep the mango puree in a separate sealed container for up to 3 days. Add coconut flake toppings just before serving to maintain their crunch. Do not freeze the set pudding as the texture becomes grainy once thawed.
📅 Make Ahead
This recipe is ideal for meal prep. Prepare the full batch on Sunday evening, divide into jars, and refrigerate. Store the mango puree separately in a small jar. Each morning, simply spoon the mango over the pudding and add your toppings. Breakfast is ready in under two minutes for four mornings in a row.
