Vegan Mango Chia Coconut Cups (Printable Version)

Creamy coconut chia pudding layered with sweet mango purée and topped with coconut cream—a tropical no-bake treat.

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Mango Layer

06 - 2 large ripe mangoes, peeled and diced (approximately 2 cups)
07 - 1 to 2 tablespoons lime juice, to taste
08 - 1 to 2 tablespoons maple syrup, optional

→ Toppings

09 - 1/2 cup coconut cream, skimmed from chilled coconut milk can
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional

# Directions:

01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt until well combined, ensuring no clumping occurs.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture achieves a thick, pudding-like consistency. Stir once after 30 minutes to prevent clump formation.
03 - Blend the diced mangoes with lime juice and maple syrup (if desired) until smooth. Taste and adjust sweetness to preference.
04 - In each serving cup or glass, spoon a layer of chia pudding on the bottom, followed by a generous layer of mango purée. Repeat layering as desired, finishing with mango purée on top.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and fresh mint leaves if using.
06 - Serve the pudding cups chilled.

# Additional Tips::

01 -
  • It's basically a foolproof dessert that requires zero cooking and minimal stress, perfect for when you want to impress without the fuss.
  • The layered texture—creamy, fruity, rich—keeps each spoonful interesting in a way that simple desserts rarely do.
  • You can make it hours ahead or even the night before, which means you're actually relaxing instead of cooking when guests arrive.
02 -
  • Don't skip the initial whisk when combining the chia seeds with liquid—those few minutes of whisking are the difference between smooth pudding and one with annoying grainy pockets.
  • Mango purée that's been blended smooth is non-negotiable here; chunky purée separates during storage and looks less impressive, so really commit to that blender work.
03 -
  • If you're feeling adventurous, fold small fresh mango cubes directly into the chia pudding before layering—it adds textural surprise and makes each spoonful different.
  • For something closer to traditional sago, cook small tapioca pearls according to package directions, cool them completely, and mix them into the chia pudding or layer them separately for that nostalgic chew.
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