No-Bake Coconut and Lime Chia Pudding

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 creamy, tropical chia pudding infused with coconut milk and zesty lime, perfect for a light summer dessert or breakfast. This 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 International cuisine 180 cal/serving

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Ingredients

1/4 cup chia seeds
1 cup unsweetened coconut milk
2 tbsp maple syrup
1 tsp lime zest
1 tbsp fresh lime juice
2 tbsp, for topping toasted shredded coconut
optional, for garnish fresh mint leaves

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Instructions

Step 1: In a medium bowl, whisk together 1 cup unsweetened coconut milk, 2 tbsp maple syrup, 1 tsp lime zest, and 1 tbsp fresh lime juice until well combined.
Step 2: Stir in 1/4 cup chia seeds, mixing thoroughly to prevent clumps. Let the mixture sit for 5 minutes, then whisk again to evenly distribute the chia seeds.
Step 3: Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding thickens to a creamy consistency.
Step 4: Before serving, stir the pudding well and divide into 4 serving glasses. Top each with 2 tbsp toasted shredded coconut and garnish with fresh mint leaves if desired.