Vegan Mango Chia Pudding Cups (Print version)

Tropical layers of creamy chia, ripe mango purée, and coconut milk create a refreshing chilled dessert.

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
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
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 the mixture and refrigerate for at least 2 hours or overnight until thickened to pudding consistency. 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 - Once chia pudding is set, assemble in serving cups by alternating layers: chia pudding on bottom, followed by mango purée, repeating as desired and finishing with mango purée on top.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and fresh mint leaves if using.
06 - Serve chilled immediately.

# Expert Tips:

01 -
  • It tastes like a tropical vacation in a cup but comes together in about 15 minutes of actual work.
  • The layers are Instagram-worthy in the best way, but nobody needs to know how effortless they are.
  • You can make it the night before and look like a dessert genius when guests arrive.
02 -
  • If your chia pudding isn't thickening after 2 hours, your coconut milk might be too thin—next time, use a brand with higher fat content or stir in an extra tablespoon of chia seeds.
  • Don't use a food processor for the mango purée unless you want it slightly warm from friction; a blender is gentler and keeps everything cool and fresh-tasting.
03 -
  • Let your coconut milk can sit in the fridge overnight before opening so the cream separates completely and you can scoop out that luxurious top layer for topping.
  • If your mangoes aren't as ripe as you'd hoped, a tiny squeeze of honey or agave mixed into the purée makes a real difference without making it taste artificially sweet.
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