Mango-Chia Seed Coconut Pudding
A no-bake vegan dessert with creamy chia pudding layered with fresh mango and toasted coconut, set overnight for a silky texture. This tropical-inspired desserts (vegan, gluten-free) ready in about 10 minutes layers chia seeds, (13.5 oz) 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 280 calories and feeds 4, 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
- 1/2 cup chia seeds
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp maple syrup
- 1 cup diced fresh mango
- 1/4 cup toasted coconut flakes
- 1 tsp lime zest
Instructions
- Step 1: In a bowl, whisk 1/2 cup chia seeds with 1 can full-fat coconut milk and 3 tbsp maple syrup until fully combined. Cover and refrigerate for at least 4 hours (or overnight) until thickened to a pudding-like consistency.
- Step 2: Stir in 1 tsp lime zest until evenly distributed. Divide the pudding into 4 glasses, layering with 1/4 cup diced fresh mango and 1/4 cup toasted coconut flakes between layers.
- Step 3: Chill for an additional 30 minutes to allow flavors to meld. Garnish with extra mango and coconut flakes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Chia Seed Coconut Pudding take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mango-Chia Seed Coconut Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mango-Chia Seed Coconut Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Chia Seed Coconut Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango-Chia Seed Coconut Pudding vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect desserts recipe for a weeknight dinner.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
