Creamy Mango Coconut Chia Pudding Recipe

For the Chia Pudding Base:

• 3¾
  cups
  unsweetened almond milk or coconut milk
• ⅔
  cup
  chia seeds
• 3
  scoops vanilla protein powder
  about 75–90 g
• 2
  tbsp
  pure maple syrup or agave
  to taste
• 1½
  tsp
  ground turmeric
• ½
  tsp
  ground cinnamon
• ¼
  tsp
  ground ginger
• ¼
  tsp
  vanilla extract
• Pinch
  black pepper
  helps activate turmeric
• Pinch
  salt

For the Mango Layer:

• 3
  large ripe mangoes
  peeled and diced (half blended into purée, half reserved for topping)
• 1
  tbsp
  fresh lime juice
• 2
  –4 tbsp agave or maple syrup
  to taste

For Topping:

• Reserved fresh mango chunks
• Coconut flakes

• In a large bowl, whisk together the almond or coconut milk, vanilla protein powder, maple syrup (or agave), turmeric, cinnamon, ground ginger, vanilla extract, a pinch of black pepper, and a pinch of salt. Whisk until the protein powder is fully dissolved and the mixture is smooth.
• Stir in the chia seeds and whisk thoroughly to distribute them evenly throughout the liquid.
• Let the mixture sit at room temperature for 10 minutes, then whisk again to break up any early clumps. This second whisk helps create a smooth, consistent pudding rather than uneven pockets of gelled chia.
• Cover and refrigerate for at least 6 hours; overnight chilling gives the best texture.
• While the pudding chills, blend half of the diced mango with the lime juice and 2–4 tablespoons agave or maple syrup to taste until completely smooth. Taste and adjust the sweetness if needed. Keep the reserved mango chunks for topping.
• When ready to serve, stir the chilled chia pudding to loosen it and check texture. If it’s too thick, stir in a tablespoon of almond milk at a time until desired consistency is reached. If it’s too loose, refrigerate another hour or two.
• Assemble by layering chia pudding and mango purée in jars or bowls. Finish each serving with reserved mango chunks and a sprinkle of coconut flakes. Serve chilled.

• Overnight chilling produces the creamiest, most even texture. Six hours works if you’re short on time, but a full night is best.
• A small pinch of black pepper is included to help your body absorb certain compounds in turmeric; it’s used in such a small amount that it won’t make the pudding spicy.
• Make the mango purée the morning you serve, if possible, so the color and flavor stay bright. If needed, the purée can be made up to a day ahead and refrigerated.
• Variations: swap the vanilla protein for unflavored protein or omit it for a vegan option—add a touch more maple syrup if you skip the protein powder. You can also layer with other fruits like berries or kiwi for contrast.
• Storage: keep assembled jars refrigerated for up to 3 days. If storing longer, keep the purée separate and add fresh toppings when serving.