Easy, Mango Coconut Chia Pudding (Vegan Meal Prep Recipe)

This overnight chia seed pudding recipe tastes like a tropical vacation. It is very easy to prepare and it makes 4 servings with 35g protein each in just 20 minutes. You'll love this breakfast recipe because it's super delicious, high in protein and low in carb! Also it is filled with healthy fats which will keep you full for hours.

I've tested this recipe with both fresh and frozen mangoes, so you can make this chia pudding recipe year round. Use frozen mangos for a mango puree that adds a smooth and blend-able texture to the top of your pudding, or you can have them fresh, chopped on top for added texture. Both options are incredibly tasty.

Why You'll Love This Chia Seed Pudding Recipe

• Makes 4 servings in 20 minutes.
• Just 5 simple ingredients.
• Great for your weekly high protein vegan meal prep. 
• High in healthy fats, fibre and protein.
• Packing serious vitamin C. 
• A gut healthy way to start your day.

What You'll Need To Make This Chia Pudding Recipe

Chia seeds. These are the base of this recipe and what gives it that thick and lush texture. You can but them at a discount using my affiliate link, here! (Code: EVANNRYAN)

Light coconut milk. This brings in the tropical flavour and makes the pudding taste like your on vacation!

Vanilla protein powder. To get to that 35g protein per serving you'll need a good quality protein powder. My personal favourite is Vedge Nutrition. You can shop their proteins and vegan supplements using my discount code: EVANNRYAN.

Soy milk. Another reason we get the protein all the way up to 35g per serving is by using soy milk!

Fresh or frozen mango. If mangoes are in season, go fresh! If they're not, grab a frozen bag (which is always in season!) and make the puree.

Substitutions

In place of black chia seeds you could use white chia seeds. 

I don't recommend switching to full fat coconut milk, with the protein powder and soy milk, this pudding is thick and rich enough.

You can skip the protein powder if you prefer, just reduce the soy milk slightly as well. 

Use any fruit you prefer. Cherry and coconut go well together too!

Storing

These chia puddings will last in the fridge in a sealed container for up to 4 days.

If you're looking for new meal prep containers, these are the glass jars I used!

Looking for more delicious mango recipes? Try these:

High Protein Mango Sticky Rice

Mango Tofu Bowl

Please note: all calories and macros have been calculated to the best of my ability but may vary slightly.  

Mango Coconut Chia Pudding 

Recipe makes 4 servings

Macros per serving:

478 cals - 22g fat - 35g carbs - 35g protein

Ingredients:

• 3 cups soy milk
• 1 - 400ml can light coconut milk
• 4 scoops/servings vanilla protein (code: EVANNRYAN)
• ½ cup chia seeds (code: EVANNRYAN)
• 2 cups fresh or frozen mango (see notes)
• optional toasted coconut garnish

Instructions:

1. To a high speed blender add: soy milk, 1 can light coconut milk, and vanilla protein powder. Blend until smooth.
2. Pour the blender mixture into a large mixing bowl and add in chia seeds.
3. Stir the chia seeds through the milk mixture really well.
4. For best and smoothest results place the mixing bowl into the fridge for 1-2 hours so you can stir it every so often. This makes sure none of the chia seeds clump together.
5. Once the chia pudding is thickened you can add it to 4 meal prep containers.
6. ALTERNATIVELY if you’re short on time, just add the chia mixture to the meal prep containers right away, and don’t worry about stirring it. It will still taste delicious!

MANGO TOPPING

1. For a mango puree add 2 cups frozen mango to a blender with ¼ cup water. Blend until smooth.
2. For fresh mango, peel and chop the mangoes.
3. Adding the mango topping to the pudding:
4. If you don’t want the mango topping to sink into the pudding, you’ll have to wait to add it once the chia pudding has set (1-2 hrs in the fridge). 
5. Another option is to add the mango to the bottom of each container *before* the chia pudding mixture so it stays separate and you don’t have to wait for it to set.
6. Last option - just add everything to the container and be okay with it blending together. It will when you eat it anyways!

This Mango Coconut Chia Seed Pudding recipe comes from my weekly high protein vegan meal prep planner! Subscribers get 6 new high protein plant-based meal prep recipes sent to their e-mail every Friday morning. Want to join the club? Check it out here!

The same week members made the mango coconut chia pudding, they also made curried quinoa salad, and a tofu katsu bowl! (Pictured below.)

Let us know in the comments if you made this recipe and how it went for you!