No-Bake Chilled Berry and Coconut Chia Pudding

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 refreshing no-cook dessert featuring layers of creamy coconut chia pudding and fresh summer berries. This Caribbean-inspired recipe (vegan, gluten free), 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.

Prep: 10 min Serves 4 Caribbean cuisine 180 cal/serving

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Ingredients

1/3 cup chia seeds
1 1/2 cups unsweetened coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
1 1/2 cups (blueberries, raspberries, strawberries) mixed fresh berries
1/4 cup, for garnish toasted shredded coconut
for garnish, optional fresh mint leaves

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

OXO Good Grips 11-Inch Balloon Whisk
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Instructions

Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/2 cups unsweetened 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 is thick and creamy.
Step 3: When ready to serve, layer the chia pudding with 1 1/2 cups mixed fresh berries in serving glasses or bowls.
Step 4: Sprinkle 1/4 cup toasted shredded coconut over the top and garnish with fresh mint leaves if desired. Serve chilled for a perfect summer dessert.