Vegan Mango Chia Pudding Cups (Printable Version)

Tropical chia pudding layered with mango purée and creamy coconut milk, perfect for a refreshing plant-based 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

# Method:

01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt until well combined to prevent clumping.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture reaches a pudding-like consistency. Stir once after 30 minutes to eliminate any clumps.
03 - Blend the diced mangoes with lime juice and maple syrup in a blender or food processor until smooth. Adjust sweetness to taste.
04 - In each serving cup or glass, alternate layers beginning with chia pudding on the bottom, followed by mango purée, repeating as desired and finishing with mango purée as the top layer.
05 - Crown each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and mint leaves if desired.
06 - Refrigerate until ready to serve, maintaining the cold temperature for optimal flavor and texture.

# Expert Hints:

01 -
  • It's completely make-ahead, which means you can stress less and enjoy more when guests arrive.
  • The creamy-fruity balance feels indulgent but tastes light, so you won't feel guilty having seconds.
  • It looks showstopping without requiring any actual cooking skills—just whisking and blending.
02 -
  • Chia seeds need to be stirred partway through chilling or you'll end up with pudding on top and liquid on the bottom—it's a small gesture that makes all the difference.
  • The difference between a mediocre mango and a transcendent one comes down to fragrance and softness; a hard mango will taste floral and disappointing no matter how much you blend it.
03 -
  • Always shake or stir your canned coconut milk before using it—the cream naturally separates, and an unshaken can will give you watery pudding.
  • If your chia pudding tastes slightly bitter, it's likely the vanilla overpowering everything; use pure extract and measure carefully, because a teaspoon is genuinely enough.
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