No-Bake Berry Chia Pudding with Coconut Milk

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 light and nutritious no-cook dessert featuring chia seeds soaked in creamy coconut milk, layered with fresh summer berries for natural sweetness. This recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, 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 210 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.

Prep: 10 min Serves 4 International cuisine 210 cal/serving

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Ingredients

1/3 cup chia seeds
1 1/2 cups full-fat coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
1 cup sliced strawberries
1/2 cup blueberries
few for garnish mint leaves

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Instructions

Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/2 cups full-fat coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until combined.
Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until the pudding thickens to a creamy consistency.
Step 3: Before serving, stir the pudding to loosen it. Spoon pudding into 4 serving glasses or bowls.
Step 4: Top each serving with 1/4 cup sliced strawberries and 2 tbsp blueberries. Garnish with fresh mint leaves for a pop of color and flavor.