Dairy Free Overnight Coconut Milk Chia Pudding with Mango

Name: Dairy Free Overnight Coconut Milk Chia Pudding with Mango
Prep time: 12 min
Total time: 8 h 12 min
Yield: 4 servings
Ingredients: 400 ml full-fat canned coconut milk (shake the can well before opening); 200 ml unsweetened coconut water; 8 tbsp white chia seeds (approximately 80g); 4 tbsp hemp seeds (hulled, for extra plant protein); 1 tbsp pure maple syrup (adjust to taste or omit if mango is very sweet); 1 tsp pure vanilla extract; 1 pinch fine sea salt; 2 large ripe mangoes (peeled and diced, roughly 400g flesh total); 1 tbsp fresh lime juice (approximately half a lime); 0.25 tsp ground turmeric (for colour and anti-inflammatory benefits); 3 tbsp unsweetened toasted coconut flakes (to serve); 2 tbsp raw pumpkin seeds (to serve)

VeganDairy-FreeGluten-FreeMeal PrepPaleoNut-FreeEgg-Free

Prep Time12 min

Servings4

Calories312 kcal

Health Score5/10

↓ Jump to recipe

Dairy Free Overnight Coconut Milk Chia Pudding with Mango

There is something genuinely satisfying about opening the fridge in the morning and finding breakfast already done. This dairy free overnight coconut milk chia pudding with mango is exactly that kind of recipe. You spend about ten minutes putting it together the night before, then wake up to a thick, creamy, tropical bowl that feels like a treat but fuels you like a proper meal. It is completely plant-based, naturally dairy free, and built around whole ingredients that your body will actually thank you for.

What makes this version different from a typical chia pudding is the protein boost from hemp seeds stirred directly into the base. Hemp seeds are tiny nutritional powerhouses, adding around 10 grams of plant protein per three tablespoons, and they blend seamlessly into the pudding without altering the texture. Combined with the chia seeds, which swell overnight into a thick, gel-like consistency, you end up with a breakfast that holds you well past mid-morning. Full-fat coconut milk gives the pudding its signature creaminess, but this recipe also adds a splash of unsweetened coconut water to lighten it slightly and bring in natural electrolytes. The result is rich without being heavy, and deeply satisfying.

The mango layer is kept simple and honest. Fresh ripe mango is blended smooth with a little lime juice and a tiny pinch of ground turmeric. The turmeric adds a gorgeous golden colour and a mild anti-inflammatory benefit without changing the flavour at all. The natural sweetness of ripe mango means there is no need for added sugar in this layer. The pudding base itself is sweetened only with a small amount of pure maple syrup, which you can reduce further or skip entirely if your mango is very sweet. Every component of this recipe is doing real nutritional work, not just sitting there for show.

Assembling this ahead is what makes it genuinely practical for busy mornings. You can prep four jars on a Sunday evening and have breakfast sorted for the first half of the week. Each serving comes in at roughly 310 calories with around 12 grams of protein, 11 grams of fibre, and only 9 grams of sugar, which is significantly lower than most store-bought chia pots or cafe versions. Top each jar with fresh mango cubes, a handful of toasted coconut flakes for crunch, and a scatter of pumpkin seeds for extra magnesium and crunch. It is the kind of breakfast that makes you feel like you have your life together, even on a Tuesday.

Ingredients

Serves:4

400 ml full-fat canned coconut milk (shake the can well before opening)
200 ml unsweetened coconut water
8 tbsp white chia seeds (approximately 80g)
4 tbsp hemp seeds (hulled, for extra plant protein)
1 tbsp pure maple syrup (adjust to taste or omit if mango is very sweet)
1 tsp pure vanilla extract
1 pinch fine sea salt
2 large ripe mangoes (peeled and diced, roughly 400g flesh total)
1 tbsp fresh lime juice (approximately half a lime)
0.3 tsp ground turmeric (for colour and anti-inflammatory benefits)
3 tbsp unsweetened toasted coconut flakes (to serve)
2 tbsp raw pumpkin seeds (to serve)

Instructions

1
Combine the coconut milk and coconut water in a large mixing bowl or jug. Whisk them together until smooth and fully combined. The mixture should look creamy and pourable.
If your coconut milk has separated in the can, scoop it all into the bowl and whisk vigorously before adding the coconut water.
2
Add the maple syrup, vanilla extract, and a pinch of sea salt to the coconut mixture. Stir well to dissolve everything evenly.
3
Add the chia seeds and hemp seeds to the bowl. Whisk briskly for about 60 seconds to distribute the seeds evenly and prevent clumping. Let the mixture sit for five minutes, then whisk again. This second stir is important for stopping the chia seeds from clumping at the bottom.
The five-minute rest and second stir is the single most important technique for getting a smooth, even pudding texture overnight.
4
Divide the chia mixture evenly between four clean glass jars or airtight containers. Each jar should be filled to about halfway to leave room for the mango layer. Seal the jars and refrigerate overnight, or for a minimum of six hours.
Mason jars or 400ml clip-top jars work beautifully here and make transport easy if you are taking breakfast to work.
5
When you are ready to prepare the mango layer, add about three-quarters of the diced mango flesh to a blender along with the lime juice and ground turmeric. Blend until completely smooth. Reserve the remaining mango cubes for topping.
If your mango is slightly firm, blending it with the lime juice helps break it down into a silkier puree.
6
The next morning, remove the jars from the fridge. The chia pudding should be thick, set, and creamy. Spoon the mango puree generously over the top of each jar, dividing it equally between all four.
You can add the mango layer the night before if you prefer, but adding it fresh in the morning keeps the colour vibrant and the flavours distinct.
7
Top each jar with a few fresh mango cubes, a sprinkle of toasted coconut flakes, and a scatter of pumpkin seeds. Serve immediately and enjoy straight from the jar.
A small squeeze of extra lime juice over the top just before eating brightens all the flavours beautifully.

Nutrition per serving

312kcal

Calories

12g

Protein

28g

Carbs

18g

Fat

11g

Fibre

Sugar

82mg

Sodium

Pro Tips

✓
Always do the five-minute rest and second stir technique when making chia pudding. It prevents clumping and gives you an even, smooth texture every time.
✓
Use full-fat coconut milk rather than a reduced-fat version for the creamiest result. Light coconut milk produces a thinner, less satisfying pudding.
✓
The ripeness of your mango makes a huge difference. A truly ripe, fragrant mango will be naturally sweet enough that you may not need any maple syrup in the base at all.
✓
If you want to reduce calories further, replace half the full-fat coconut milk with an extra 200ml of coconut water. The texture will be slightly lighter but still delicious.
✓
Stir the chia mixture once more before dividing into jars if it has been sitting for more than ten minutes, just to redistribute any settled seeds.

Frequently Asked Questions

Can I use canned coconut milk from the carton instead of a can?↓

Carton coconut milk, sometimes called coconut milk drink, is much thinner and lower in fat than canned coconut milk. Using it will produce a much thinner pudding that may not set properly overnight. For best results, use canned full-fat coconut milk.

How long does this dairy free overnight chia pudding keep in the fridge?↓

The chia pudding base keeps well in sealed jars for up to four days in the fridge. Store the mango puree separately in a small airtight container and add it fresh each morning for the best colour and flavour.

Can I use frozen mango instead of fresh?↓

Yes, frozen mango works very well for the blended puree layer. Thaw it fully before blending so it becomes completely smooth. For the fresh topping cubes, fresh mango gives a nicer texture, but thawed frozen mango is a perfectly acceptable swap.

Is this recipe suitable for young children?↓

Chia seeds are generally safe for children over 12 months, but the pudding should be smooth and not overly thick for very young children. For toddlers, blend the pudding base with the mango for a completely smooth, spoonable texture.

Why are hemp seeds added to this recipe?↓

Hemp seeds significantly boost the protein content of the pudding without changing the flavour or texture in any noticeable way. Three tablespoons of hulled hemp seeds contain roughly 10 grams of complete plant protein, all nine essential amino acids, and a healthy ratio of omega-3 to omega-6 fatty acids.

Can I make this without maple syrup to reduce sugar further?↓

Absolutely. If your mango is ripe and fragrant, the natural fruit sugars in the mango layer will provide plenty of sweetness. You can skip the maple syrup in the pudding base entirely, which reduces the sugar content per serving by roughly 3 grams.

Variations

•
Pineapple and Ginger Tropical Twist
Swap the mango for fresh or frozen pineapple and replace the turmeric with half a teaspoon of freshly grated ginger in the blended fruit layer. Add a few toasted macadamia pieces on top for a different crunch.
•
Passion Fruit and Mango Layered Pudding
Keep the mango layer as written and add the pulp of two fresh passion fruits spooned directly over the mango puree just before serving. The tartness of passion fruit cuts through the richness of the coconut base beautifully.
•
Chocolate Coconut Base with Mango
Whisk one tablespoon of raw cacao powder into the coconut milk base before adding the chia seeds. The dark chocolate flavour paired with bright mango is a surprisingly wonderful combination and adds extra antioxidants.
•
High Protein Vanilla Protein Pudding
Add one scoop of an unflavoured or vanilla plant-based protein powder to the coconut milk base along with the chia seeds. This pushes the protein content per serving closer to 20 grams, making it ideal as a post-workout breakfast.

Substitutions

•
Full-fat canned coconut milk → Canned oat cream or cashew cream (Both provide a similar creamy texture. Cashew cream is slightly higher in protein. Note that cashew cream is not nut-free.)
•
Hemp seeds → Ground flaxseeds or sunflower seeds (Ground flaxseeds add similar omega-3 benefits. Sunflower seeds keep the recipe nut-free and add a mild, pleasant flavour. Use the same quantity.)
•
Maple syrup → Medjool date paste or raw agave nectar (Blend one soaked Medjool date with a little water for a lower glycaemic sweetener. Agave is a direct swap at the same quantity.)
•
Fresh mango → Frozen mango, thawed (Works equally well for the blended puree layer and is often more affordable year-round. Thaw completely before blending for the smoothest result.)
•
Toasted coconut flakes → Granola or puffed quinoa (Both add crunch without any preparation needed. Use a low-sugar granola to keep the overall sugar content in check.)

🧊 Storage

Store the chia pudding base in sealed jars in the fridge for up to 4 days. Keep the mango puree in a separate airtight container in the fridge for up to 3 days. Add fresh toppings just before serving. Do not freeze the set pudding as the texture becomes grainy once thawed.

📅 Make Ahead

This recipe is designed for meal prep. Prepare four jars of the chia base on Sunday evening and refrigerate. Make the mango puree at the same time and store separately. Each morning, spoon the mango puree over a jar of pudding, add your toppings, and breakfast is done in under two minutes.