Vegan overnight mango coconut chia pudding

Vegan mango coconut chia pudding (overnight): a creamy breakfast with chia seeds, coconut milk, ripe mango and coconut flakes.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 6 g
• Fat: 16 g
• Carbs: 32 g

Ingredients

• 4 tbsp chia seeds
• 250 ml coconut milk (from a tin)
• 1 tbsp maple syrup
• 1 mango (ripe)
• 2 tbsp coconut flakes
• 1 tsp vanilla extract

Method

You’ll need: stick blender · chopping board · knife · mixing bowl

1. Stir the chia seeds thoroughly with the coconut milk, vanilla extract and maple syrup in a bowl.
2. Leave the mixture to stand briefly, then stir well once more so the chia seeds are evenly distributed and no lumps form.
3. Cover the bowl and leave in the fridge for several hours or overnight to swell until the chia pudding is set and creamy.
4. Peel the mango, remove the stone and dice the flesh or purée it finely.
5. Divide the chia pudding between glasses or bowls and top with the mango.
6. Sprinkle with coconut flakes and serve straight away.

Good to know

A breakfast like this takes the rush out of the morning. Quickly stirred together in the evening, something cool and creamy is already waiting in the fridge the next day.

Swaps

Maple syrup → date paste (less free sugar, plus a little fibre). Mango → berries (usually a little less sugar, with vitamin C and polyphenols). Coconut milk → unsweetened almond butter mixed with water (with some vitamin E). Coconut flakes → chopped walnuts (more omega-3 fatty acids and extra fibre).

Allergens

The recipe is vegan and naturally gluten-free but contains coconut; for small children, chia seeds are only suitable when well soaked because they swell so much, and during pregnancy the ingredients are generally fine in normal kitchen amounts.

Dairy-free recipes