This dairy-free mango chia pudding with coconut and blueberries is fresh, creamy, fruity.......and fun to make and eat! Gluten-Free, Dairy-Free, Paleo, and Vegan Friendly.
Sometimes it's fun to make something pretty that is fresh and full of delicious flavour! The best thing about chia pudding is that it really can be enjoyed any time of day.
My little boy was over the moon when he came home and saw me taking photos of this........he happily enjoyed half a chia pudding as an afternoon snack which was a refreshing reprieve on a hot day.
Yes, chia pudding or chia parfait can make decadent smoothies aka breakfast style....... but if you don't fancy dealing with multiple layers first thing in the morning they make a delicious fresh dessert that is not only healthy but looks impressive!
This coconut mango chia pudding has a surprise special ingredient that adds some extra colour and health benefits…see below....
Additional Recipe Notes
- I decided to have some fun with this chia pudding and add in some natural blue goodness from the butterfly pea powder high in antioxidants from Misty Day Plant Potions. (This is not an affiliate link or ad - I just really love the Misty Day products! If you haven't heard of them before go check them out! )
- Another alternative to add to your blue chia pudding layers is blue spirulina powder on its own or use no powder at all - simply blend ¼ cup blueberries through the coconut milk before mixing the milk through the chia seeds for the top layer. If using blueberries your chia pudding will have a slightly more purple hue but will still taste and look good!
- I used full-fat coconut in this chia pudding, you could use light coconut milk if you prefer or any milk of choice.
- You can use fresh or frozen mango if they are not in season.
How long does chia pudding last for?
It should last up to five days if kept covered in the fridge. If you are adding fruit layers such as in this mango chia pudding recipe then the entire chia pudding including the fruit layers should last up to two days in the fridge without the fruit getting discoloured. If you want to meal prep you can make batches of the chia pudding layer separately and keep it in the fridge covered for up to five days.
Other gluten-free dairy-free no-bake desserts you may like to try:
Strawberry, Acai & Banana Chia Pudding
I hope you enjoy this colourful mango coconut chia pudding recipe! Please let me know how you got on in the comments below, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Have a lovely week!
Hope x
Mango Chia Pudding with Coconut & Blueberries
A delicious layered coconut mango chia pudding topped by coconut and blueberries. This fruity chia pudding makes fun breakfast, snack or no-bake dessert. Vegan, Paleo.
Ingredients
Mango Layer
- 1 medium banana, frozen
- 1 mango, peeled and cubed
- ¼ cup almond milk
- 1 Tbspn almond butter or peanut butter
- ⅛th tspn turmeric* optional
Coconut Chia Layer
- 1 cup coconut milk
- 4 Tbspn chia seeds
- ½ tspn natural vanilla essence
- 2 drops of liquid stevia* optional
Blue Coconut Chia Layer
- 1 cup coconut milk
- 4 Tbspn chia seeds
- ½ tspn natural vanilla essence
- 2 drops of liquid stevia* optional
- 1 tspn of blue spirulina powder or butterfly pea powder or ¼ cup blueberries* see Additional Recipe Notes in blog post.
Top Layer
- ½ cup blueberries, fresh or frozen
- ¼ cup coconut flakes
- Garnish (Optional): I used fresh mint and edible flowers.
Instructions
- In two separate bowls prepare the chia seeds for each layer. It is best to leave the chia seeds to set overnight for optimum digestibility.
- In the first bowl add the chia seeds, coconut milk, vanilla essence and stevia drops to a bowl and gently stir once or twice so the chia seeds are evenly distributed in the milk. Set aside for 15 - 20 min / or overnight until the chia seeds have absorbed the coconut milk and the mixture has a gel-like consistency.
- In the second bowl add the chia seeds, coconut milk, vanilla essence, and stevia drops to a bowl and gently stir once or twice so the chia seeds are evenly distributed in the milk. Set aside for 15 - 20 min / or overnight until the chia seeds have absorbed the coconut milk and the mixture has a gel-like consistency.
- Add the ingredients for the smoothie layer into a blender and blend until smooth.
- Layer the ingredients into a rounded glass or a jar starting with the yellow smoothie layer at the bottom. Then add the coconut chia layer, and top with the blue coconut chia layer.
- Do the same process for the second pudding.
- Top with coconut flakes and blueberries, garnish as desired.
- If using a jar, cover it with a lid and the mango chia puddings can be stored for up to 2 days in the fridge.
Notes
- Instead of using the powder from Misty Day Plant Potions you can use
standard blue spirulina powder on its own or use no powder at all -
simply blend ¼ cup blueberries through the coconut milk before mixing
the milk through the chia seeds for the top layer. If using blueberries
your chia pudding will have a slightly more purple hue but will still
taste and look good! - You can use any preferred milk instead of coconut milk.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 641Total Fat 44gSaturated Fat 28gSodium 141mgCarbohydrates 63gSugar 34gProtein 14g
Disclosure - I have not been paid, sponsored or endorsed for any products I have recommended in this blog post.
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