Vegan
This creamy, tropical chia pudding blends sweet mango, tangy lime, and rich coconut milk for a refreshing breakfast or snack. Packed with fiber, healthy fats, and plant-based omega-3s, it’s the perfect make-ahead meal that’s free of soy, gluten, and dairy—making it gentle on digestion and ideal for those mindful of thyroid medication timing.
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Ingredients
- ~3 cups coconut milk
- 1/2 fresh lime juice (to taste)
- 1 mango, depending on desired mango flavor can add more
- 9 tbsp chia seeds
- 3 tbsp flaxseed meal
- ~2 tbsp agave (or sweetener of choice, to taste)
Steps
- In a mixing bowl, combine coconut milk, chia seeds, flaxseed meal, and sweetener. Stir well.
- In a blender, puree mango with lime juice until smooth (add a splash of coconut milk if needed to blend easily).
- Stir the mango puree into the chia mixture.
- Let sit for 5 minutes, stir again to prevent clumping, then cover and refrigerate overnight.
- Enjoy the next morning with toppings like my almond coconut vanilla granola, fresh fruit, or coconut shreds for added texture.
Wellness Notes
- Mango – rich in vitamin C, supports digestion, and adds natural sweetness.
- Chia + flax – loaded with plant-based omega-3s, fiber, and hormone-supportive nutrients.
Modify This Recipe
- Make-ahead – great for busy mornings; lasts up to 4–5 days in the fridge.
- Toddler-friendly!
- Add toppings like homemade granola, fresh fruit, or coconut shreds for added texture.
- Add dragonfruit to the mango puree to add antioxidants and a tropical bright pink color!
- Add hemp hearts or protein powder for extra protein.
- Find other variations of chia seed pudding here!
Meredith's Kitchen Table 
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