Dairy Free Chia Pudding with Coconut Milk and Mango
If you want a breakfast that feels indulgent but works hard for your health at the same time, this dairy free chia pudding with coconut milk and mango is exactly what you have been waiting for. It layers thick, creamy coconut chia pudding with a vibrant fresh mango puree, and a subtle protein boost from vanilla pea protein powder that most chia pudding recipes skip entirely. The result is a tropical, spoonable bowl that keeps you genuinely full through a busy morning without any mid-morning energy crash.
Chia seeds are genuinely impressive little things. They swell up overnight by absorbing the coconut milk, creating that satisfying pudding texture without any thickeners, gelatine, or dairy. A single serving packs around 10 grams of fibre, which is nearly a third of your daily target. The healthy omega-3 fats in chia seeds support brain function and help your body absorb the fat-soluble vitamins from the mango. Speaking of mango, fresh or frozen mango is loaded with vitamin C, beta-carotene, and natural digestive enzymes that give your gut a gentle morning kickstart. This recipe uses light coconut milk rather than full-fat to cut down on saturated fat while still delivering that unmistakable creamy tropical flavour you want.
What makes this version stand out nutritionally is the addition of pea protein powder. It bumps the protein per serving up to around 18 grams, which is significantly higher than most chia pudding recipes you will find. Protein in the morning is a well-established strategy for reducing hunger hormones, stabilising blood sugar, and cutting down on unnecessary snacking later in the day. The pea protein blends smoothly into the coconut milk base without any grittiness, and vanilla flavour works beautifully alongside the mango. A small amount of pure maple syrup adds just a touch of sweetness, but honestly, if your mango is ripe and fragrant, you might find you do not even need it. This recipe is completely vegan, gluten free, and egg free on top of being dairy free, so it works for a wide range of dietary needs.
Prep takes about ten minutes the evening before, and breakfast is waiting for you in the fridge when you wake up. You can set up two to four jars at once and have several mornings covered in one go. It travels well in a sealed jar, so it works equally well at your desk or on the way to the gym. Top with a handful of toasted coconut flakes, a few extra fresh mango cubes, and a sprinkle of hemp seeds for extra protein and texture. Every bite tastes like a tropical holiday, and your body gets a genuinely nourishing start to the day.
Ingredients
- 240 ml light coconut milk (canned, well shaken)
- 120 ml unsweetened almond milk (or any dairy free milk)
- 6 tbsp chia seeds (white or black both work)
- 2 scoops vanilla pea protein powder (approximately 40g total, dairy free)
- 1 tsp pure maple syrup (optional, adjust to taste)
- 1 tsp vanilla extract
- 1 pinch ground turmeric (adds golden colour and anti-inflammatory benefit)
- 200 g fresh or frozen mango chunks (thawed if frozen)
- 1 tbsp fresh lime juice (brightens the mango puree)
- 2 tbsp toasted coconut flakes (for topping)
- 1 tbsp hemp seeds (for topping, optional)
- 60 g extra fresh mango cubes (for topping)
Instructions
- 1
Pour the light coconut milk and almond milk into a medium mixing bowl or large jug. Add the vanilla pea protein powder and whisk vigorously for about one minute until the protein powder is fully dissolved and no lumps remain.
Mixing the protein powder into the liquid before adding chia seeds prevents clumping and gives a much smoother pudding.
- 2
Add the chia seeds, maple syrup, vanilla extract, and ground turmeric to the coconut milk mixture. Whisk everything together well, making sure the chia seeds are evenly distributed through the liquid.
- 3
Let the mixture sit on the counter for five minutes, then whisk again firmly. This second stir breaks up any clumps of chia seeds that have started to stick together, which ensures an even, creamy texture after chilling.
This second stir step is the secret to pudding with no gel clumps.
- 4
Divide the chia mixture evenly between two jars or glasses with lids. Seal and refrigerate for at least eight hours, or overnight. The mixture will thicken into a thick, creamy pudding as the chia seeds absorb the liquid.
- 5
When you are ready to serve, make the mango puree. Place the 200g mango chunks and lime juice into a blender or food processor and blend until completely smooth. Taste and adjust lime juice if needed.
If your mango is very sweet you can skip the maple syrup in the pudding base entirely.
- 6
Remove the chia pudding jars from the fridge. Spoon or pour a generous layer of mango puree over the top of each jar.
You can also layer the mango puree halfway through the jar for a striped effect, then add more pudding on top before the final mango layer.
- 7
Top each jar with the extra fresh mango cubes, a tablespoon of toasted coconut flakes, and a sprinkle of hemp seeds. Serve immediately and enjoy cold.
Nutrition per serving
298kcal
Calories
18g
Protein
26g
Carbs
11g
Fat
12g
Fibre
11g
Sugar
105mg
Sodium
Pro Tips
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Always shake your canned coconut milk before measuring, as the cream and liquid separate in the can.
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If your pudding is too thick after chilling, stir in a splash of almond milk until you reach your preferred consistency.
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Use ripe, fragrant mango for the most flavourful puree. Ataulfo or Alphonso varieties are particularly sweet and smooth.
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Frozen mango works just as well as fresh and is often more affordable, making this recipe practical year round.
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For an even colder, more refreshing version, freeze the mango puree layer in ice cube trays and blend just before serving for a semi-frozen mango sauce.
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Taste your pudding base before refrigerating and adjust sweetness at that stage rather than after it has set.
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Glass jars with clip lids are ideal for making multiple servings in advance and storing in the fridge.
Frequently Asked Questions
Variations
- •
Mango Passionfruit Chia Pudding
Stir the seeds and pulp of one passionfruit into the mango puree before spooning over the chia base. The tartness of passionfruit balances the sweetness of mango beautifully.
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Mango Ginger Chia Pudding
Add half a teaspoon of freshly grated ginger to the coconut milk base before refrigerating. Ginger adds warmth and supports digestion, pairing well with the tropical mango.
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Layered Mango Berry Chia Pudding
Add a layer of fresh raspberries or blueberries between the chia pudding base and the mango puree. The berries add extra antioxidants and a pop of colour.
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Chocolate Coconut Chia Pudding with Mango
Replace the vanilla pea protein with chocolate pea protein and add one tablespoon of raw cacao powder to the base. The dark chocolate coconut pudding contrasts strikingly with the bright mango puree on top.
Substitutions
- •Pea protein powder → Hemp protein powder or brown rice protein powder (Both are dairy free and vegan friendly. Hemp protein has a slightly earthier flavour so the vanilla variety works best here.)
- •Light coconut milk → Full-fat coconut milk or coconut cream diluted with water (Use half coconut cream and half water to approximate light coconut milk if that is what you have available.)
- •Almond milk → Oat milk, cashew milk, or rice milk (Any unsweetened dairy free milk works here. Oat milk adds a subtle natural sweetness.)
- •Fresh or frozen mango → Tinned mango in natural juice, drained (Choose mango in juice rather than syrup to keep the sugar content lower. Drain well before blending.)
- •Maple syrup → Raw honey, agave nectar, or a few drops of liquid stevia (For a lower sugar option, a small amount of stevia or monk fruit sweetener works well and does not affect texture.)
- •Lime juice → Lemon juice (Lemon juice works equally well to brighten the mango puree if lime is not available.)
🧊 Storage
Store the chia pudding base in sealed jars in the refrigerator for up to 4 days. Keep the mango puree in a separate airtight container in the fridge for up to 3 days. Add toppings like coconut flakes and hemp seeds only at serving time to maintain their crunch.
📅 Make Ahead
This recipe is perfectly suited to meal prep. Make up to 4 jars of the chia pudding base on Sunday evening and refrigerate. Blend a batch of mango puree and store separately. Each morning, simply top your pudding with mango puree and fresh garnishes for a ready-made breakfast in under two minutes.
