Baked Vegan Coconut-Chia Pudding with Mango and Toasted Almonds
Silky baked chia pudding infused with creamy coconut milk, topped with fresh mango cubes and crunchy toasted almonds for a tropical vegan dessert. This vegan-inspired desserts (vegan) ready in about 55 minutes layers chia seeds, full-fat coconut milk, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup chia seeds
- 1 cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh mango, diced
- 1/4 cup sliced almonds
- 2 tbsp coconut flakes (optional)
Instructions
- Step 1: Preheat oven to 325°F. In a mixing bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
- Step 2: Pour the mixture evenly into two 8-ounce ramekins or small baking dishes.
- Step 3: Place the ramekins in a deep baking pan and fill the pan with hot water halfway up the sides of the ramekins to create a water bath.
- Step 4: Bake for 40-45 minutes until the pudding is set but still slightly jiggly in the center.
- Step 5: Remove from oven and cool to room temperature, then refrigerate for at least 2 hours to chill and thicken further.
- Step 6: Before serving, top each pudding with 1/2 cup diced fresh mango, 2 tbsp toasted sliced almonds, and optionally sprinkle 1 tbsp coconut flakes for extra texture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Vegan Coconut-Chia Pudding with Mango and Toasted Almonds take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Vegan Coconut-Chia Pudding with Mango and Toasted Almonds?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Vegan Coconut-Chia Pudding with Mango and Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Vegan Coconut-Chia Pudding with Mango and Toasted Almonds for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Vegan Coconut-Chia Pudding with Mango and Toasted Almonds vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
