No-Bake Coconut and Mango Chia Pudding

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 and creamy no-bake dessert featuring coconut milk and ripe mangoes with chia seeds for natural texture and sweetness. This Caribbean-inspired Mardi Gras recipe (vegan, gluten free), ready in about 10 minutes, pairs chia seeds, coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 220 cal/serving

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Ingredients

1/3 cup chia seeds
1 1/2 cups coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
1 cup ripe mango, diced
2 tbsp toasted shredded coconut

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Instructions

Step 1: In a medium bowl, whisk together 1 1/2 cups coconut milk, 1/3 cup chia seeds, 2 tbsp maple syrup, and 1 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 clumping, until the mixture thickens to a pudding consistency.
Step 3: To serve, layer the chia pudding with 1 cup diced ripe mango in serving glasses or bowls, and sprinkle 2 tbsp toasted shredded coconut on top for added crunch and flavor.