No-Bake Chia and Coconut Seed Pudding

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A light, effortless pudding made by soaking chia seeds overnight in creamy coconut milk, naturally sweetened and topped with fresh fruit. This American-inspired recipe (vegan, gluten free), ready in about 5 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 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 coconut milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup, for topping fresh berries
• 2 tbsp, for garnish toasted shredded coconut

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until combined.
2. Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency, stirring once after 2 hours to prevent clumps.
3. Step 3: Before serving, stir the pudding well and divide into serving bowls.
4. Step 4: Top each serving with 1/2 cup fresh berries and sprinkle 2 tbsp toasted shredded coconut for added texture and flavor.