No-Bake Coconut and Mango Chia Pudding Parfaits

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Layered tropical chia pudding parfaits with creamy coconut milk and fresh mango, an easy no-cook summer dessert. This Caribbean-inspired recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, full-fat 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 220 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.

Ingredients

• 1/3 cup chia seeds
• 1 1/4 cups full-fat coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 large, peeled and diced ripe mango
• 1/4 cup, toasted unsweetened shredded coconut
• for garnish fresh mint leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/4 cups full-fat coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until well combined.
2. Step 2: Cover the bowl and refrigerate the chia mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping, until it thickens to a pudding-like consistency.
3. Step 3: To assemble, spoon half of the chia pudding into four serving glasses, then layer with half of 1 large diced ripe mango.
4. Step 4: Repeat the layers with the remaining chia pudding and diced mango, then sprinkle 1/4 cup toasted shredded coconut evenly on top.
5. Step 5: Garnish each parfait with fresh mint leaves and serve chilled for a light, tropical summer dessert.