No-Bake Chia Pudding with Mango and Coconut
A simple no-cook dessert or breakfast packed with creamy chia seeds soaked in coconut milk, topped with fresh mango for a tropical touch. This recipe, ready in about 5 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 280 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 full-fat coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 cup ripe mango, diced
- 2 tbsp toasted shredded coconut
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until evenly combined.
- Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps, until the mixture thickens into a pudding-like consistency.
- Step 3: Before serving, stir the chia pudding and divide into individual bowls or jars. Top each serving with 1 cup diced ripe mango and sprinkle 2 tbsp toasted shredded coconut for added texture and flavor.
