Lime-Infused Mango Chia Pudding with Toasted Coconut

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A refreshing vegan chia pudding layered with ripe mango puree and topped with toasted coconut flakes and a hint of lime zest. This recipe (vegan), ready in about 15 minutes, layers chia seeds, unsweetened almond 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 220 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.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 large peeled and diced ripe mango
• 1 tsp lime zest
• 2 tbsp toasted coconut flakes
• 1/2 tsp vanilla extract

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a mixing bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract; let sit for 5 minutes, then whisk again to break up clumps.
2. Step 2: Cover and refrigerate the chia mixture for at least 4 hours or overnight until it thickens to a pudding consistency.
3. Step 3: Meanwhile, puree 1 large peeled and diced ripe mango in a blender until smooth.
4. Step 4: Toast 2 tbsp coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; remove from heat.
5. Step 5: To serve, layer the chia pudding with mango puree in glasses or bowls, garnish each with 1 tsp lime zest and sprinkle with toasted coconut flakes.