Chia pudding is like a little tasty miracle. By that, of course, I mean that it takes mere minutes in the kitchen without you really doing anything and the results are always delish, whether you have it for breakfast or a dessert. Mine is a coconut and mango version, but even plain chia seed pudding tastes great.
The absolute best thing about chia pudding is that you leave the chia seeds to work their magic as you go about your business! And there really is no failing this recipe. Put in a bit more milk and you’ll have a slightly softer pudding, put in a few more seeds and you’ll get a well-set almost jelly-like pudding. So don’t sweat it because it will be fine either way.
I usually chuck all my ingredients together before I go to bed, stash it in the fridge overnight, and there’s a yummy breakfast waiting for me in the morning. I’m really not a morning person so this method (if I remember to be organised the night before) is a lifesaver. However, if you aren’t organised then you can either leave it for a couple of hours for the same result, or even wait 20 minutes and have a softer version to munch away on happily.
- 2 tbsp Chia seeds
- 250 ml Coconut milk (one cup)
- 1/2 tsp Maple syrup
- 2 tbsp Chopped dried mango (plus a little extra for decoration)
- 1 tsp Shredded coconut (optional)
In a glass or jar, stir together the seeds, milk, and syrup. Leave for 5 minutes.
Chop the dried mango. I used scissors for this as it seems less fiddly. After the pudding has stood for 5 minutes, add the mango and stir. Make sure the pudding is thick enough to hold the mango pieces. If they sink to the bottom then leave for another five minutes and stir again.
Put in the fridge for two hours or overnight.
Add dried mango and shredded coconut for decoration if you wish. Enjoy!
If you haven’t had chia seeds before then don’t think that this pudding will be crunchy or anything, the seeds really do soften up and go almost jelly-like in the milk.
And speaking of milk, you can use any plant-based milk you choose. I just like coconut because it goes well with the mango.
If you don’t like mango, or don’t have any around, then feel free to use whatever dried fruit you have, or keep it plain. You may find that you need to adjust the amount of maple syrup you use if you change the fruit though; mango is super sweet which means I don’t use as much syrup in mine that you may have seen in other recipes. The dried mango is great at sucking up the milk too, which means it’s all soft, sweet and plumptious by the time you get to eat it.
For a dessert you can of course up the syrup for added sweetness, add some vanilla extract, or even add cocoa or chocolate for a really different version. Either way, chia pudding is a no-nonsense vegan winner!