Vegan Mango Milk Chia Seed Pudding

Emani Corcran

Vegan Mango Milk Chia Seed Pudding

Blitz juicy, sweet mangoes with coconut milk and a touch maple and vanilla for the base of this creamy tropical pudding (or drink it straight, we won’t tell). 

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This tropical mango-infused chia pudding from the Blk Vegan cookbook is healthy enough to eat for breakfast and packed with the nutritional prowess of chia seeds. Each spoonful offers a melody of velvety sweetness and vibrant tropical flavor.

What you need:

½ cup mango, plus more for serving
1 cup sweetened coconut milk
½ cup water
1 tablespoon maple syrup
1 teaspoon vanilla extract
½ cup chia seeds, plus more for serving
Shredded coconut, for serving

What you do:

  1. To a high-speed blender, add mango, coconut milk, water, maple syrup, and vanilla, and purée. 
  2. To a medium-sized bowl, add chia seeds, pour in purée, and mix. Cover and refrigerate for 4 hours or allow to set overnight.
  3. Serve with extra mango, coconut shreds, and chia seeds sprinkled on top.
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