No-Bake Chilled Mango Coconut Chia Pudding

By AislePrompt Editorial · ·

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 refreshing, creamy chia pudding layered with ripe mango puree and coconut milk, perfect for a light and easy dessert or breakfast. 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 250 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.

Prep: 10 min Serves 2 Caribbean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until fully combined.
  2. Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight until it thickens to a pudding consistency.
  3. Step 3: Meanwhile, in a blender, combine 1 cup diced ripe mango and 1 tsp lime juice. Blend until smooth to make a mango puree.
  4. Step 4: To serve, spoon half of the chia pudding into serving glasses, then add a layer of mango puree. Repeat the layers and top with 2 tbsp toasted coconut flakes for a crunchy finish.

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