🥥 Coconut Mango Chia Breakfast Parfait (Easy Vegan Morning Bowl)

You deserve a breakfast that feels like a mini vacation — and this Coconut Mango Chia Breakfast Parfait gives you exactly that.
Imagine smooth coconut-milk chia pudding, bright juicy mango chunks, and crunchy toasted coconut flakes, all layered in a glass jar so it looks as good as it tastes.
It’s ideal when you want something quick, beautiful, and soothing for the morning. Whether you’re prepping ahead for a busy week, or simply want a sweet, nourishing start to your day — this parfait brings tropical vibes and plant-based flair.
Plus, with the warm winter months ahead, those mango and coconut notes will offer the fresh contrast everyone craves.

💚 Why You’ll Love This Recipe

• 🥥 Tropical & Refreshing: Mango + coconut = sunshine in a bowl.
• 🌱 Vegan & Dairy-Free: Pure plant-based goodness.
• ⏱️ Make-Ahead Friendly: Prep tonight, enjoy tomorrow.
• 🍓 Layered & Beautiful: Perfect for Instagram/Pinterest-worthy photos.
• 💛 Light & Satisfying: Great if you want something not too heavy but still nourishing.

Print Recipe

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🥥 Coconut Mango Chia Breakfast Parfait (Easy Vegan Morning Bowl)

Courses: Breakfast

Difficulty: Beginner Prep Time 5 mins Rest Time 3 hrs Total Time 3 hrs 5 mins

Best Season: Fall, Winter

Description

Tropical, creamy, and full of bright flavour — this Coconut Mango Chia Breakfast Parfait is the breakfast your feed loves. 🥭
Layers of coconut chia pudding, juicy mango, and crunchy coconut flakes make it vegan, make-ahead, and irresistibly photogenic.

Ingredients

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Scale

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• ½ cup chia seeds
• 2 cups coconut milk (full or light, depending on preference)
• 2 tbsp maple syrup (or agave)
• 1 tsp vanilla extract
• 1 ripe mango, diced
• 2 tbsp toasted coconut flakes
• 1 Optional: tbsp hemp seeds or crushed nuts for extra texture

Instructions

Make the Chia Pudding:

1. In a bowl or jar, whisk together chia seeds, coconut milk, maple syrup, and vanilla. Ensure no lumps of chia.
   

Chill:

1. Cover and refrigerate for at least 2-3 hours or overnight until thickened.
   

Assemble Parfaits:

1. Once set, layer half the mango into the bottom of each jar. Add chia pudding layer. Top with remaining mango and sprinkle toasted coconut flakes (and optional hemp/nuts).
   

Serve or Store:

1. Serve immediately chilled or cover and keep in fridge up to 3 days for grab-and-go breakfast.
   

Note

🌟 Tips

• Use frozen mango (thawed) if fresh isn’t available — still works beautifully.
• Toast coconut flakes in a dry pan for 1-2 minutes to enhance crunch and flavour.
• For extra protein, stir in a scoop of vanilla vegan protein before chilling.
• If preference is extra sweetness, add more maple syrup or a drizzle of almond butter on top