Coconut-Chia Pudding with Mango and Lime Granita
A creamy chia pudding made with coconut milk, layered with a refreshing mango and lime granita for a tropical vegan dessert. This international-inspired desserts (vegan, low-carb) ready in about 20 minutes layers chia seeds, (full-fat) coconut milk, (peeled and diced) mango 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 220 calories and feeds 6, 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
- 100g chia seeds
- 400ml (full-fat) coconut milk
- 200g (peeled and diced) mango
- 50ml lime juice
- 50g (caster) sugar
- 10 ice cubes
- 50g (toasted, for garnish) coconut flakes
- 1 tbsp lime zest
Instructions
- Step 1: In a jar, combine chia seeds, 400ml coconut milk, 50g sugar, and 1 tsp vanilla extract. Stir well, cover, and refrigerate for 4 hours or overnight, shaking occasionally.
- Step 2: In a blender, combine mango, lime juice, and 50ml water. Blend until smooth, then pour into a shallow dish. Freeze for 2 hours, stirring every 30 minutes to create a granita texture.
- Step 3: Layer the chia pudding into serving glasses, top with the mango-lime granita, and garnish with toasted coconut flakes and lime zest. Serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Chia Pudding with Mango and Lime Granita take to make?
Total time is about 20 minutes (20 min prep + 0 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 Coconut-Chia Pudding with Mango and Lime Granita?
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 Coconut-Chia Pudding with Mango and Lime Granita?
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 Coconut-Chia Pudding with Mango and Lime Granita for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Coconut-Chia Pudding with Mango and Lime Granita vegan?
Yes — this recipe is tagged vegan, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
