Mango Coconut Yoghurt Chia Pudding

Recipe By: Angelique from The Good Roots

This simple but delicious recipe has got us excited about summer again. It’s light, not too sweet, but super simple to create. Our recipe creator has put together this delicious concoction of all our favourite summer foods; coconut, mango and blueberries. Prepare this the night before, just pop it into a jar with a lid and you have the perfect on-the-go breakfast, snack or dessert in the morning!

Glasses filled with coconut chia mango pudding recipe

Prep time: 10 minutes | Makes 2


1 cup coconut yoghurt (substitute greek yoghurt)

1 mango, peeled and pit removed

2 tbsps vegan pea protein (optional)

4 tbsps chia seeds

1 cup almond milk ( sub any milk)

1 tsp vanilla essence

1 tbsp agave (substitute sweetner of choice)

1/2 cup blueberries (fresh or frozen)

2 tbsps granola (any nuts, seeds or crunch of choice)

Glasses filled with coconut chia mango pudding recipe


Blend the mango, pea protien and yoghurt together until smooth and then set aside.

In a small bowl mix the chia seeds, milk, vanilla essence and sweetner until well combined. Set aside for 5 minutes.

Divide the chia mix into two jars (or glass in enjoying it at home).

Add 1/4 cup blueberries on-top of the chia mix in each jar. And then do the same with the mango yoghurt (1/2 cup of yoghurt into each jar).

Close the lid and put in the fridge overnight.

The next morning add the granola on top and enjoy on-the-go or in the comforts of your bed.

Add any fruit pulp to the chia pudding , just add less liquid.

You can store in the fridge for about 3 days.

Angelique Booyens
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