Mango-Chia Seed Pudding with Coconut Crumble
A refreshing vegan dessert featuring creamy chia pudding swirled with mango puree, topped with a crunchy coconut-almond crumble for perfect texture contrast. This tropical-inspired desserts (vegan, gluten-free) ready in about 20 minutes layers chia seeds, coconut milk, peeled and pitted 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 340 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 coconut milk
- 1, peeled and pitted mango
- 2 tbsp maple syrup
- 3 tbsp unsweetened shredded coconut
- 1/4 cup, finely chopped almonds
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
Instructions
- Step 1: Blend 1 peeled and pitted mango with 2 tbsp maple syrup and 1/2 tsp vanilla extract until smooth. Set aside.
- Step 2: In a bowl, whisk 1/4 cup chia seeds with 1 cup coconut milk until combined. Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
- Step 3: Stir the chia seed mixture until creamy, then divide into serving glasses. Swirl in half of the mango puree, leaving swirls visible.
- Step 4: In a small skillet over medium heat, melt 1 tsp coconut oil. Add 3 tbsp shredded coconut and 1/4 cup chopped almonds, and toast for 3-4 minutes until golden and fragrant, stirring constantly.
- Step 5: Sprinkle toasted coconut mixture over the top of each pudding. Refrigerate for 1 hour before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Chia Seed Pudding with Coconut Crumble take to make?
Total time is about 20 minutes (15 min prep + 5 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 Mango-Chia Seed Pudding with Coconut Crumble?
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 Mango-Chia Seed Pudding with Coconut Crumble?
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 Mango-Chia Seed Pudding with Coconut Crumble 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 Mango-Chia Seed Pudding with Coconut Crumble vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
