Slim Mango Coconut Chia Cups (Print View)

Nutritious coconut chia pudding with fresh mango purée, topped with seeds and coconut for a light start.

# What You’ll Need:

→ Chia Pudding

01 - 1⅔ cups light coconut milk
02 - 4 tablespoons chia seeds
03 - 1–2 tablespoons maple syrup or agave syrup
04 - ½ teaspoon pure vanilla extract

→ Mango Layer

05 - 2 ripe mangoes, peeled, pitted, and diced
06 - 1 teaspoon lime juice
07 - 1 teaspoon maple syrup, optional

→ Toppings

08 - 2 tablespoons unsweetened shredded coconut
09 - 1 tablespoon pumpkin seeds or sunflower seeds
10 - Fresh mint leaves

# Method:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit for 5 minutes, then whisk again to prevent clumping.
02 - Cover and refrigerate for at least 4 hours or overnight, until thickened to a pudding consistency.
03 - Blend mango, lime juice, and optional maple syrup in a blender or food processor until smooth.
04 - Divide the chia pudding evenly among 4 serving glasses or jars. Spoon a layer of mango purée over each portion.
05 - Top with shredded coconut, seeds, and fresh mint if desired. Serve immediately or keep refrigerated until ready to eat.

# Expert Advice:

01 -
  • Simple and easy to prepare with only 10 minutes of active time.
  • Naturally vegan, gluten-free, and dairy-free, making it suitable for many diets.
  • Provides a nutritious balance of healthy fats, fiber, and vitamins.
02 -
  • Wait at least 5 minutes before the second whisk to ensure the chia seeds are perfectly suspended without clumping.
  • Letting the pudding sit overnight in the refrigerator results in the best, most consistent texture.
  • Always check seed and syrup labels for allergen cross-contamination to keep the recipe safe.
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