No-Bake Berry and Coconut Chia Pudding

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A light, no-cook dessert blending creamy coconut milk, chia seeds, and fresh summer berries for a naturally sweet treat. This recipe (gluten free, vegan), ready in about 10 minutes, layers chia seeds, unsweetened 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 180 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

• 1/3 cup chia seeds
• 1 1/2 cups unsweetened coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup (blueberries, raspberries, strawberries) mixed fresh berries
• 2 tbsp, for garnish toasted shredded coconut
• for garnish mint leaves

Instructions

1. Step 1: In a medium bowl, whisk together 1 1/2 cups unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until combined.
2. Step 2: Stir in 1/3 cup chia seeds thoroughly, making sure no clumps remain. Cover and refrigerate for at least 4 hours or overnight until the pudding thickens to a creamy consistency.
3. Step 3: Before serving, stir the chia pudding to break up any lumps. Divide pudding evenly into 4 serving glasses or bowls.
4. Step 4: Top each serving with 1/4 cup mixed fresh berries and sprinkle 1/2 tbsp toasted shredded coconut over each.
5. Step 5: Garnish with fresh mint leaves and serve chilled as a light summer dessert or breakfast.