Whipped Coconut Chia Pudding with Mango
Light and airy whipped coconut cream blended with chia seeds, layered with fresh mango cubes for a refreshing vegan dessert. This vegan-inspired desserts (vegan) ready in about 15 minutes layers (13.5 oz) canned full-fat coconut milk, chia seeds, 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 250 calories and feeds 4, 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 can (13.5 oz) canned full-fat coconut milk
- 1/3 cup chia seeds
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup ripe mango, diced
- for garnish fresh mint leaves
Instructions
- Step 1: Chill 1 can (13.5 oz) full-fat coconut milk in the refrigerator overnight.
- Step 2: Open chilled coconut milk and scoop out the solidified cream into a large mixing bowl, leaving the liquid behind.
- Step 3: Whip the coconut cream with an electric mixer on high speed for 2-3 minutes until fluffy and light.
- Step 4: In a separate bowl, combine 1/3 cup chia seeds, 3 tbsp maple syrup, 1 tsp vanilla extract, and 1 cup reserved coconut water (from the can). Stir well and let sit for 10 minutes, stirring halfway, until thickened.
- Step 5: Gently fold the whipped coconut cream into the chia pudding until smooth and combined.
- Step 6: Spoon the pudding into 4 serving glasses, layering with 1 cup diced ripe mango evenly divided.
- Step 7: Garnish each glass with fresh mint leaves and refrigerate for at least 1 hour before serving to allow flavors to meld.
Frequently asked questions
How long does Whipped Coconut Chia Pudding with Mango take to make?
Total time is about 15 minutes (15 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 Whipped Coconut Chia Pudding with Mango?
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 Whipped Coconut Chia Pudding with Mango?
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 Whipped Coconut Chia Pudding with Mango for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Whipped Coconut Chia Pudding with Mango 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.
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