Mango Coconut Chia Pudding

About this recipe

Coconut milk instead of yoghurt makes this the dairy-free cousin in our mango-breakfast rotation—richer, faintly tropical, and fully vegan from the first spoonful. The ratio is everything: too much chia and it sets like rubber, too little and it stays soupy, so stick to the measure and stir again after ten minutes to prevent the seeds sinking into an unusable sludge at the bottom. Layered with fresh mango and coconut flakes, this doubles as a dessert nobody feels guilty eating for breakfast or as an afternoon snack. Light coconut milk is thinner than full-fat but still brings creaminess; full-fat will give you something denser and richer. Chia seeds absorb liquid and create a pudding-like texture that's entirely vegan and whole-food; they bring protein, fiber, and omega fatty acids without any processing. Ripe mango puree adds natural sweetness and bright flavour that maple syrup only needs to subtly enhance. Cardamom is the detail that makes this taste Indian rather than just trendy—it's the spice that says 'this comes from a specific kitchen with specific traditions.' Whisk the coconut milk and chia together thoroughly, then rest for ten minutes before whisking again. This prevents the chia from sinking and clumping; the second whisk distributes the seeds evenly. Cover and chill until the mixture thickens, which usually takes at least four hours but develops further overnight. The pudding will continue to thicken as it sits; if it becomes too thick by the next day, thin it with a splash of coconut milk. Layer the pudding with mango puree and diced fresh mango in glasses or jars, finishing with toasted coconut flakes and extra cardamom. Eat it chilled straight from the fridge. This pudding keeps for three days and actually tastes better on day two once the flavours have fully integrated. Make a batch on Sunday and portion into jars for grab-and-go breakfasts through the week. Top with toasted coconut and hemp seeds for extra texture and nutrition.