Chia Coconut Pudding with fresh Mango Mousse by Maria Carin Gala

We are thrilled to have vegan chef extraordinaire Carin from Gala’s Organic Kitchen contributing to our website. We’re sure her mouthwatering recipes will inspire you on your cruelty free cooking journey.

Are you bored with toast or muesli for breakfast or looking for a scrumptious dessert for a hot summer evening? This chia pudding is a great recipe to keep up your sleeve. You can adjust the topping to suit the season or use whatever you’ve got on hand. As we all now know chia seeds are a powerful nutritional package that give the bowels a little scrub on their way through and provide plenty of protein to keep you going.

Bon appetit!

Serves 2-4


400ml organic coconut milk

1 cup rice milk or water

1 tsp vanilla extract

1/3- 1/2 cup chia seeds

Optional- pinch cinnamon and nutmeg OR 1 tsp rosewater

– soak all of this over night!


2 ripe mangoes


Coconut flakes

Lime rind

Optional: finely chopped mint


Mix all the pudding ingredients together and let sit 5 min, then stir again and place in the fridge for about 3 hours before serving (but you can also eat it after about 45 minutes). You can of course leave the pudding sitting in the fridge for 2-3 days and have it ready to eat anytime.

To make the topping blend the mango or chop finely. Dry roast the coconut flakes.

Layer the pudding in glasses followed by the topping and garnish with toasted coconut flakes and a touch of lime rind.

Serve as a surprising breakfast or a delightful dessert.

Other variations to try: 

Use almond, coconut or rice milk instead of water.

Try walnuts or macadamias to garnish.

Add inca or goji berries or prunes to the pudding.

Use chopped apple, pear, or papaya as a garnish or even stewed rhubarb and strawberries.

Chia seeds are high in dietary fibre which is good for healthy bowel movements, helps you feel full for longer and stabilise blood sugar levels. They also contain omega 3 fatty acids, all 8 essential amino acids, antioxidants, vitamins, minerals and trace elements.

Lemons, limes, mandarins, oranges and grapefruit: the white meat under the rind contains masses of bio-flavonoids, which insulate our capillaries hence protecting our cells from poisonous free radical attackers!

For more wonderful cruelty-free recipes and to find out more about Carin please visit


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