Mango Coconut Chia Seed Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing, no-bake vegan dessert with creamy chia seeds, sweet mango, and tropical coconut, perfect for hot days or a guilt-free treat. This southeast asian-inspired desserts (vegan) ready in about 5 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 250 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.

★ 4.5 (14 ratings) Prep: 5 min Serves 4 Southeast Asian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup chia seeds, 2 cups unsweetened almond milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
  2. Step 2: Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
  3. Step 3: Before serving, stir the chia seed mixture thoroughly to ensure even consistency.
  4. Step 4: Divide into 4 serving glasses, top each with 1/4 of the diced mango, 1/4 cup coconut flakes, and 1/2 tsp lime zest.

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Frequently asked questions

How long does Mango Coconut Chia Seed Pudding take to make?

Total time is about 5 minutes (5 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 Coconut Chia Seed 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 Coconut Chia Seed 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 Coconut Chia Seed 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 Coconut Chia Seed Pudding vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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