Baked Vegan Coconut-Chia Pudding with Mango and Toasted Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky baked chia pudding infused with creamy coconut milk, topped with fresh mango cubes and crunchy toasted almonds for a tropical vegan dessert. This recipe (vegan), ready in about 55 minutes, layers chia seeds, full-fat coconut milk, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 2 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a mixing bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
  2. Step 2: Pour the mixture evenly into two 8-ounce ramekins or small baking dishes.
  3. Step 3: Place the ramekins in a deep baking pan and fill the pan with hot water halfway up the sides of the ramekins to create a water bath.
  4. Step 4: Bake for 40-45 minutes until the pudding is set but still slightly jiggly in the center.
  5. Step 5: Remove from oven and cool to room temperature, then refrigerate for at least 2 hours to chill and thicken further.
  6. Step 6: Before serving, top each pudding with 1/2 cup diced fresh mango, 2 tbsp toasted sliced almonds, and optionally sprinkle 1 tbsp coconut flakes for extra texture and flavor.

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