Instant Chia Pudding with Coconut and Mango

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 developed and reviewed.

A quick and easy no-cook vegan chia pudding made with creamy coconut milk and topped with fresh mango for a tropical breakfast or dessert. This Instant Pot recipe (vegan, gluten free), ready in about 5 minutes, pairs chia seeds, full-fat coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 5 min Serves 2 300 cal/serving

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Ingredients

3 tbsp chia seeds
1 cup full-fat coconut milk
1 tbsp maple syrup
1/2 tsp vanilla extract
1/2 cup, diced ripe mango
1 tbsp, toasted unsweetened shredded coconut

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Instructions

Step 1: In a medium bowl or jar, whisk together 3 tbsp chia seeds, 1 cup full-fat coconut milk, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until well combined.
Step 2: Let the mixture sit at room temperature for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 1 hour or overnight until the pudding thickens to a creamy consistency.
Step 3: Before serving, stir the pudding gently to redistribute the chia seeds, then top with 1/2 cup diced ripe mango and sprinkle 1 tbsp toasted unsweetened shredded coconut for texture and tropical flavor.