This refreshing mango coconut chia seed pudding uses only 5 ingredients, and can be eaten at any time of the day. It’s vegan, gluten-free, and doesn’t require any baking!
There aren’t many things that can beat a hot summer day and a cool, fruity, chia seed pudding. This mango coconut chia seed pudding is perfect for those extra hot days: the mango is refreshing, the coconut is rich, and the chia seeds give you the energy to get through the day. Plus, no baking is involved, so you don’t have to turn on the oven!
I’m a big fan of chia seed pudding – it’s a great way to take advantage of the thickening qualities in chia seeds. Sometimes I have this pudding for breakfast with a whipped coffee , sometimes as a midday snack, and sometimes for dessert with a pineapple coconut rum cocktail . It’s light, flavorful, gluten-free, and vegan, making it a food for any time of the day!
Notes on Ingredients
Make sure to scroll to the recipe card at the end of the article for the exact quantities of all these ingredients.
- Chia seeds
- Silk Nutchello Toasted Coconut + Cashews – You can use other vegan milks, but this is my favorite for this recipe.
- Maple syrup
- Mango
- Coconut flakes
- Fresh fruit and juice – This is an optional garnish. I like to finish the pudding with fresh lime juice, kiwi slices, and strawberry slices, but it’s up to you.
Can I Use Toasted Coconut?
I prefer to use coconut flakes for this mango coconut chia seed pudding recipe, but you can use toasted coconut if you prefer. The flavor will be a little stronger and more caramely if you use toasted coconut.
How to Make Mango Coconut Chia Seed Pudding
This sweet, mouth-watering pudding is very easy to make.
Mix the seeds and milk. Add the Silk Nutchello Toasted Coconut + Cashews and the chia seeds to a bowl, then whisk until they’re combined.
Chill. Add the maple syrup, cover the mixture, and place it in the fridge. Allow it to set, which will take at least 2 hours.
Put in cups. Once the pudding mixture has set, divide it between your cups.
Puree the mango. Put the mango cubes in a food processor and blend until smooth. Spoon the mango puree into the pudding cups.
Finish. Add the coconut to each cup, then garnish with strawberry and kiwi slices, and lime juice.
Tips for Success
Here are a few tricks and tips to make sure that your mango coconut chia seed pudding is smooth and flavorful each time.
- Chill for a long time. It will take at least 2 hours for the pudding to set, but it will be an even better texture if you let it chill longer. If you have the time, chill the pudding overnight. This will give it the creamiest texture, and also the best flavor.
- Strain the mango. To ensure a smooth pudding, spoon the blended mango through a strainer to make sure there are no fibers in the puree.
- Use fresh juice. These puddings are best served with garnishes, including lime juice. Make sure that you use fresh lime juice, and not pre-squeezed juice, as there’s a large flavor difference.
How to Store Leftovers
Place any leftover mango coconut chia seed pudding in an airtight container, and put it in the fridge. It will last for up to 3 days.
Can I Freeze This Recipe?
Freezing chia seed pudding isn’t ideal, because it messes up the texture a little. It’s still good though, so if you want to try, place the pudding in an airtight container in the freezer for up to 2 months. Thaw in the fridge before eating.
Ingredients
- 1/4 cup chia seeds
- 1 cup Silk Nutchello Toasted Coconut + Cashews
- 1 1/2 teaspoons maple syrup , to taste
- 1 mango , peeled and cubed
- 2 tablespoons coconut flakes
- For garnish , squeeze of lime and slices of kiwi and strawberries
Instructions
- In a medium bowl, add the chia seeds and the Silk Nutchello Nut Milk and whisk vigorously until combined. Add the maple syrup to taste. Allow to set in the fridge, covered overnight or for at least 2 hours, until a pudding like consistency is formed.
- When the pudding is set, spoon into the serving cups.
- Puree the mango cubes in a food processor or blender until smooth. Spoon over the tops of the pudding.
- Add equal amounts of the coconut flakes to each pudding. Garnish with lime, kiwis and strawberries.
- Enjoy!
Notes
This refreshing mango coconut chia seed pudding uses only 5 ingredients, and can be eaten at any time of the day. It’s vegan, gluten-free, and doesn’t require any baking!
There aren’t many things that can beat a hot summer day and a cool, fruity, chia seed pudding. This mango coconut chia seed pudding is perfect for those extra hot days: the mango is refreshing, the coconut is rich, and the chia seeds give you the energy to get through the day. Plus, no baking is involved, so you don’t have to turn on the oven!
I’m a big fan of chia seed pudding – it’s a great way to take advantage of the thickening qualities in chia seeds. Sometimes I have this pudding for breakfast with a whipped coffee , sometimes as a midday snack, and sometimes for dessert with a pineapple coconut rum cocktail . It’s light, flavorful, gluten-free, and vegan, making it a food for any time of the day!
Notes on Ingredients
Make sure to scroll to the recipe card at the end of the article for the exact quantities of all these ingredients.
- Chia seeds
- Silk Nutchello Toasted Coconut + Cashews – You can use other vegan milks, but this is my favorite for this recipe.
- Maple syrup
- Mango
- Coconut flakes
- Fresh fruit and juice – This is an optional garnish. I like to finish the pudding with fresh lime juice, kiwi slices, and strawberry slices, but it’s up to you.
Can I Use Toasted Coconut?
I prefer to use coconut flakes for this mango coconut chia seed pudding recipe, but you can use toasted coconut if you prefer. The flavor will be a little stronger and more caramely if you use toasted coconut.
How to Make Mango Coconut Chia Seed Pudding
This sweet, mouth-watering pudding is very easy to make.
Mix the seeds and milk. Add the Silk Nutchello Toasted Coconut + Cashews and the chia seeds to a bowl, then whisk until they’re combined.
Chill. Add the maple syrup, cover the mixture, and place it in the fridge. Allow it to set, which will take at least 2 hours.
Put in cups. Once the pudding mixture has set, divide it between your cups.
Puree the mango. Put the mango cubes in a food processor and blend until smooth. Spoon the mango puree into the pudding cups.
Finish. Add the coconut to each cup, then garnish with strawberry and kiwi slices, and lime juice.
Tips for Success
Here are a few tricks and tips to make sure that your mango coconut chia seed pudding is smooth and flavorful each time.
- Chill for a long time. It will take at least 2 hours for the pudding to set, but it will be an even better texture if you let it chill longer. If you have the time, chill the pudding overnight. This will give it the creamiest texture, and also the best flavor.
- Strain the mango. To ensure a smooth pudding, spoon the blended mango through a strainer to make sure there are no fibers in the puree.
- Use fresh juice. These puddings are best served with garnishes, including lime juice. Make sure that you use fresh lime juice, and not pre-squeezed juice, as there’s a large flavor difference.
How to Store Leftovers
Place any leftover mango coconut chia seed pudding in an airtight container, and put it in the fridge. It will last for up to 3 days.
Can I Freeze This Recipe?
Freezing chia seed pudding isn’t ideal, because it messes up the texture a little. It’s still good though, so if you want to try, place the pudding in an airtight container in the freezer for up to 2 months. Thaw in the fridge before eating.
Ingredients
- 1/4 cup chia seeds
- 1 cup Silk Nutchello Toasted Coconut + Cashews
- 1 1/2 teaspoons maple syrup , to taste
- 1 mango , peeled and cubed
- 2 tablespoons coconut flakes
- For garnish , squeeze of lime and slices of kiwi and strawberries
Instructions
- In a medium bowl, add the chia seeds and the Silk Nutchello Nut Milk and whisk vigorously until combined. Add the maple syrup to taste. Allow to set in the fridge, covered overnight or for at least 2 hours, until a pudding like consistency is formed.
- When the pudding is set, spoon into the serving cups.
- Puree the mango cubes in a food processor or blender until smooth. Spoon over the tops of the pudding.
- Add equal amounts of the coconut flakes to each pudding. Garnish with lime, kiwis and strawberries.
- Enjoy!
Notes
Mango Coconut Chia Pudding
Ingredients
- 1/4 cup chia seeds
- 1 cup Silk Nutchello Toasted Coconut + Cashews
- 1 1/2 teaspoons maple syrup to taste
- 1 mango peeled and cubed
- 2 tablespoons coconut flakes
- For garnish squeeze of lime and slices of kiwi and strawberries
Instructions
- In a medium bowl, add the chia seeds and the Silk Nutchello Nut Milk and whisk vigorously until combined. Add the maple syrup to taste. Allow to set in the fridge, covered overnight or for at least 2 hours, until a pudding like consistency is formed.
- When the pudding is set, spoon into the serving cups.
- Puree the mango cubes in a food processor or blender until smooth. Spoon over the tops of the pudding.
- Add equal amounts of the coconut flakes to each pudding. Garnish with lime, kiwis and strawberries.
- Enjoy!
Notes
Nutrition
Mango Coconut Chia Pudding https://jessicainthekitchen.com/no-bake-mango-coconut-chia-pudding/ September 30, 2022
This biscuits and gravy recipe is comforting but still bursting with flavor. It’s sure to make your mouth water with it’s creaminess, and it’s 100% vegan!
Biscuits and gravy are an all-time great comfort food. They’re rich, savory, and tender, with a meaty flavor.
Unfortunately, biscuits and gravy are usually packed full of actual meat. So I came up with this recipe, which is just as delicious as traditional biscuits and gravy, and vegan! But don’t worry: nothing is lost in the flavor or the texture by making this recipe vegan. It’s still creamy, meaty, juicy, and comforting.
You can have vegan biscuits and gravy for any meal, but I prefer to have them for breakfast next to some creamy tofu scramble .
Notes on Ingredients
To see the exact quantities for each ingredient, scroll to the recipe card at the bottom of the page.
- Vegan biscuits – Here’s my recipe for the biscuits .
- Vegan sausage – You can also use vegan ground beef.
- Vegan butter
- Vegan milk – Make sure the milk is unsweetened.
- Flour
- Garlic powder
- Onion powder
- Sea salt
- Ground black pepper
How to Make Vegan Biscuits and Gravy
This is a quick and easy recipe to make. Here’s how to do it.
Make the biscuits. Before making the gravy, make a batch of my vegan biscuits . These can be made ahead of time and warmed up before serving.
Cook the meat. Heat a pan over medium-high heat, then add the sausage. Sauté the meat until it turns brown, adding butter as necessary.
Add flour. Sprinkle the flour over the meat, and stir to combine.
Add milk. Turn the heat down to medium, and slowly pour in the milk while stirring.
Season. Add the garlic powder, onion powder, salt, and pepper to the pan, and stir until everything is combined.
Simmer. Turn the heat down to low, and simmer until the sauce has thickened, while stirring frequently. This should take about 2-3 minutes.
Finish. When the gravy is thickened, remove it from the heat, and serve it on top of the biscuits.
Tips for Success
Here are a few tricks and tips for making the best biscuits and gravy.
- Get some color on the meat. You don’t want to fully sear the sausage, but try to get a little bit of color on it when sautéing it. This will add another layer of meaty flavor to the gravy.
- Add the milk slowly. I can’t stress enough how important it is to add the milk slowly. If you add the milk too fast, the gravy might never emulsify. In order to get that creamy thickness to your gravy, add the milk very slowly.
- Make it to your liking. Some people like thicker gravies, other people like thinner ones. In the final stage of cooking the gravy, tailor it to your liking. If the gravy is too thin, simmer it for another minute or two. If it’s too thick, add a little more milk to thin it out.
How to Store Leftovers
You can keep the gravy in your fridge in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop. Store the biscuits and gravy separately, not together.
Can I Freeze This Recipe?
Yes! You can freeze the gravy in an airtight container for up to 3 months. Thaw before reheating.
Ingredients
- 1 pound vegan sausage , (or even vegan beef like Impossible burger or Beyond burger)
- 2 tablespoons vegan butter
- 2 3/4 – 3 cups vegan milk
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Make a serving of my vegan biscuits. You can make them before the gravy, then pop in the oven as you begin to make the sausage gravy so it’s nice and warm once it’s done.
- In a pan over medium high heat, add the vegan sausage to the pan and sautéed until the colour changes from pink to brown, adding in 2 tablespoons of butter halfway through to help any fond sticking to the pan and to help brown further.
- Sprinkle over the flour and stir into the vegan meat, until fully incorporated, for about 1-2 minutes.
- Lower heat to medium. Start pouring in the milk slowly while stirring it the vegan meat, about 1⁄2 cup at a time every few seconds, until milk is fully stirred into the sausage flour mix.
- Add over the garlic powder, onion powder, sea salt and ground black pepper and stirring vigorously to combine.
- Lower heat to simmer. Stirring frequently, and allow to simmer about 2-3 more minutes until sauce has thickened. Feel free to add some more milk by the tablespoon amount and whisk to get to desired consistency.
- Remove from heat. Serve with hot sauce and biscuits.
