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Raw Vegan Mango Coconut Passion Fruit Chia Pudding Recipe

Chia seeds are one of the most popular superfoods within the health community. Originally from Mexico, chia seeds are very nutritionally dense, being the second best plant source of Omega 3 ALA (an ounce - 28g - of chia seeds will give you almost 5g of Omega 3) after flax seeds, both better sources than salmon, and an excellent source of protein, Calcium, Phosphorus and dietary fibre (an ounce of chia seeds will give you almost half of the recommended daily intake of fibre). Chia means “strength” in the Mayan language, and it is said that Aztec warriors would travel great distances, carrying the equivalent of just one spoonful of chia seeds, along with their water pouch, and that this would be enough to sustain them for a whole day or running long distances and battles. Chia seed pudding is therefore an excellent choice for breakfast, to easily keep us fuelled until a late lunch. You can prepare enough chia pudding for a few days and keep it refrigerated. Given enough time, chia seeds will soak a lot of liquid, up to 12 times their volume. Adjust the amount of liquid to your preferred consistency and the soaking time available to you. I have included bee pollen in this recipe as some vegans include bee products in their diets, but please leave it out to keep this recipe strictly vegan.

Customer Rating:
4.5 (2 votes)

Posted by: michael




30 - 60 mins

Skill Level




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Nibbles and Snacks
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You will need

4 Tbsp or 1/4 cup or 40g chia seeds More products
2 cups homemade coconut milk made from 1/4 cup desiccated coconut and 2 cups water OR More products
1 can (400ml) coconut milk, plus 100ml water

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2 ripe mangoes

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2 passion fruits

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2 Tbsp bee pollen, optional

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Need help converting measurements? View our recipe measurement conversion tables here.


  • If you are making your own coconut milk, and to keep your chia pudding raw, start by blending the desiccated coconut with the water for about 2 minutes, then strain through a cheese cloth or a very fine sieve.
  • Soak the chia seeds in the coconut milk (or coconut plus water if using canned coconut milk for) for at least half an hour, stirring every now and then to avoid lumps. The longer you allow the chia seeds to soak, the more liquid they will absorb and the more digestible they will be. You can even let them soak overnight, in the fridge. Feel free to add more liquid to get your desired consistency.
  • Just before serving, chop the mangoes and halve the passion fruits. Distribute the coconut chia pudding into 4 pretty bowls, top with the chopped mango. Then, using a small spoon, scoop out the passion fruit flesh, juice and seeds, and add that to the bowls. Finally, top with bee pollen if using.
  • You could also alternate layers of puddings and layers of mango in a tall pretty glass to make mango passion fruit coconut chia parfaits.

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