No-Bake Chia Seed Pudding with Coconut Milk and Mango
A refreshing vegan dessert or breakfast made by soaking chia seeds in creamy coconut milk and topped with fresh mango cubes. This recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, 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
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup diced ripe mango
- 2 tbsp toasted coconut flakes
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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, 2 tbsp maple syrup, and 1 tsp vanilla extract until combined.
- Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight until the chia seeds swell and the mixture thickens to a pudding consistency.
- Step 3: Before serving, stir the pudding well to break up any clumps. Spoon into individual bowls and top each with 1 cup diced ripe mango and 2 tbsp toasted coconut flakes for added texture and flavor.
