Mango Coconut Chia Pudding Smoothie Bowl

Sara Coleman

This vibrant tropical breakfast bowl features a creamy layer of coconut chia pudding topped with a thick, velvety mango smoothie base. It is a nutrient-dense, refreshing meal that is naturally vegan and high in omega-3 fatty acids.

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Prep Time 15

Total Time 15

Servings 2 servings

Calories 385 kcal

Ingredients

0.25 cup chia seeds black or white seeds
1 cup full-fat coconut milk canned for extra creaminess
1 tbsp maple syrup or honey if not vegan
2 cups frozen mango chunks ensure they are fully frozen for texture
0.5 cup coconut water chilled
1 tsp fresh lime juice adds brightness
0.25 cup shredded coconut toasted for garnish
1 tbsp hemp hearts optional topping
0.5 cup fresh berries for garnish

Notes

For the best results, prepare the chia pudding the night before to save time in the morning. If the smoothie base is too thin, add more frozen mango; if too thick, add a splash of coconut water. Store leftovers in an airtight container for up to 24 hours, though the smoothie layer will soften.