Dairy Free Chia Seed Pudding with Mango and Coconut Milk
There is something genuinely magical about pulling a jar of chia seed pudding out of the fridge on a busy morning. No cooking, no stress, just a creamy, tropical breakfast waiting for you. This dairy free chia seed pudding with mango and coconut milk takes that magic a step further by boosting the protein content with unsweetened hemp seeds and using only the natural sweetness of ripe mango to flavour the base. You skip the added sugar entirely, which is a big win if you are trying to keep your mornings nourishing without feeling deprived.
What makes this recipe stand out from the crowd is the blended mango layer stirred directly into the coconut milk base. Instead of just spooning mango on top as a garnish, you blend half the mango smooth and mix it right into the chia liquid. This gives the pudding a gorgeous golden colour, a naturally fruity sweetness, and a thicker, more luxurious texture once it sets. The second half of the mango is diced fresh and piled on top before serving, giving you that satisfying contrast between the creamy pudding and juicy fruit pieces. A sprinkle of toasted desiccated coconut on top adds a little crunch and a warm, nutty depth that ties everything together beautifully.
From a nutrition standpoint, this pudding really delivers. Chia seeds are an exceptional source of plant-based omega-3 fatty acids, soluble fibre, and minerals like calcium and magnesium. A single serving here gives you over 12 grams of fibre, which is nearly half of many people's daily targets. The hemp seeds quietly add around 6 extra grams of protein per serving without changing the flavour at all. Light coconut milk keeps the fat content more manageable than full-fat versions, while still lending that rich, creamy coconut flavour that makes this pudding feel indulgent. Fresh mango brings vitamin C, vitamin A, and a natural sweetness that means you genuinely do not miss any refined sugar.
This recipe is completely dairy free, vegan, gluten free, and egg free, making it one of those rare breakfasts that works for almost everyone at the table. It is also brilliant for meal prep. Make four jars on a Sunday evening and you have breakfasts sorted through to Thursday with zero effort. The pudding keeps beautifully in the fridge for up to four days, and the texture actually improves after the first night as the chia seeds fully hydrate and the flavours meld together. Add your fresh mango topping each morning so it stays bright and juicy rather than softening in the jar.
Ingredients
- 400 ml light coconut milk (from a tin, shaken well before opening)
- 200 ml unsweetened almond milk (or any other unsweetened plant milk)
- 8 tbsp chia seeds (white or black both work)
- 3 tbsp hemp seeds (shelled, for extra protein)
- 1 tsp pure vanilla extract
- 1 tbsp pure maple syrup (optional, only if your mango is not very sweet)
- 2 large ripe mangoes (peeled and stoned, roughly 600g flesh total)
- 1 tsp fresh lime juice (plus extra zest to serve)
- 3 tbsp desiccated coconut (toasted lightly in a dry pan for topping)
- small handful fresh mint leaves (optional, for garnish)
Instructions
- 1
Peel and stone both mangoes. Roughly chop one full mango and add the pieces to a blender or use a hand blender. Blend until completely smooth. You should have around 250 to 300ml of mango puree. Set the second mango aside and dice it into small cubes for topping.
The riper and more fragrant your mango, the sweeter and more flavourful your pudding base will be. Ataulfo or Alphonso varieties work brilliantly here.
- 2
Pour the light coconut milk and almond milk into a large mixing bowl. Add the smooth mango puree, vanilla extract, and lime juice. Whisk everything together until the mixture is evenly combined and a lovely golden colour.
Taste the liquid at this point. If your mango was very sweet, you likely will not need the maple syrup at all.
- 3
Add the chia seeds and hemp seeds to the bowl. Whisk vigorously for about 60 seconds to distribute the seeds evenly and prevent clumping. Let the mixture sit for 5 minutes, then whisk again. This second whisk is the key step to stopping the chia seeds from all sinking to the bottom.
If you skip the second whisk, you can end up with a dense seed layer at the bottom and thin liquid on top. The double whisk takes 30 extra seconds and makes a real difference.
- 4
Divide the mixture evenly between four jars or airtight containers. Seal each jar with a lid or cover with cling film. Transfer to the fridge and leave to set for at least 8 hours, or ideally overnight.
Smaller jars with wide mouths like 350ml mason jars are perfect here. They are easy to stir in the morning and look great on the table.
- 5
When you are ready to serve, give each jar a good stir to loosen the pudding slightly. Top generously with the reserved fresh diced mango, a sprinkle of toasted desiccated coconut, a little lime zest, and a few fresh mint leaves if using. Serve straight from the fridge.
If the pudding feels thicker than you like after chilling, simply stir in a splash of almond milk to loosen it to your preferred consistency.
Nutrition per serving
218kcal
Calories
9g
Protein
20g
Carbs
12g
Fat
12g
Fibre
10g
Sugar
55mg
Sodium
Pro Tips
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Always shake your tin of coconut milk well before opening. The fat and liquid can separate and shaking ensures an even, creamy consistency.
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Do the double whisk. Stir once right after mixing, then again after 5 minutes sitting at room temperature, before refrigerating. This prevents clumping.
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Use very ripe, fragrant mangoes. The natural sugar content of a perfectly ripe mango means you will not need any added sweetener at all.
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Toast your desiccated coconut in a dry frying pan over medium heat for 2 to 3 minutes, stirring constantly, until golden. It takes the flavour from flat to nutty and delicious.
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Add your fresh mango topping just before eating rather than the night before. This keeps the mango bright, juicy and visually appealing.
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For a thicker, creamier pudding, use full-fat coconut milk instead of light. The calories will be slightly higher but the texture is incredibly luxurious.
Frequently Asked Questions
Variations
- •
Mango Passionfruit Chia Pudding
Replace the lime juice with the pulp of two fresh passionfruits stirred into the base mixture before chilling. Spoon extra passionfruit pulp over the top alongside the mango for a bright, tangy tropical finish.
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Mango Ginger Coconut Chia Pudding
Add half a teaspoon of freshly grated ginger and a pinch of ground turmeric to the coconut milk base before mixing. The ginger adds a gentle warmth that pairs beautifully with the sweet mango and cuts through the richness of the coconut.
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High Protein Mango Chia Pudding
Stir one scoop of unflavoured or vanilla plant-based protein powder into the coconut milk base before adding the chia seeds. This pushes the protein content up to around 20 grams per serving, making it an excellent post-workout breakfast option.
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Layered Mango Coconut Chia Parfait
Make the plain coconut chia base without the blended mango. Alternate layers of plain white chia pudding and blended mango puree in the jar before chilling to create a beautiful striped visual effect. Finish with the diced mango and toasted coconut on top.
Substitutions
- •Light coconut milk → Full-fat coconut milk (Creates a richer, creamier pudding. Increases calories and fat per serving but the texture is noticeably more indulgent.)
- •Almond milk → Oat milk or rice milk (Both work well as the secondary plant milk. Oat milk adds a slightly creamier texture. Rice milk is thinner and keeps the calorie count very low.)
- •Hemp seeds → Ground flaxseed or sunflower seeds (Ground flaxseed adds omega-3 fats and a mild nutty flavour. Use 2 tablespoons as it absorbs liquid. Sunflower seeds add crunch and protein but will not blend into the base.)
- •Fresh mango → Frozen mango, fully thawed (Works well for the blended base. For the topping, drain thoroughly as thawed mango releases a lot of liquid. Fresh mango is always preferable for topping texture.)
- •Maple syrup → A few drops of liquid stevia or one medjool date blended in (For a lower sugar option, liquid stevia adds sweetness with zero calories. A blended medjool date adds natural sweetness plus a little extra fibre.)
- •Desiccated coconut topping → Coconut flakes or granola (Larger coconut flakes give more texture and visual impact. A small sprinkle of low-sugar granola adds crunch and extra fibre if desired.)
🧊 Storage
Store the prepared chia pudding base in sealed jars or airtight containers in the fridge for up to 4 days. Keep the diced fresh mango topping separate in a sealed container and add it each morning just before eating. Do not freeze this pudding as the texture of the chia gel becomes grainy and unpleasant once thawed.
📅 Make Ahead
This recipe is ideal for weekly meal prep. Prepare all four jars on Sunday evening and refrigerate. The pudding base keeps perfectly for 4 days. Dice and store the fresh mango topping separately so it stays vibrant. Each morning takes less than 2 minutes to assemble and serve.
