No-Bake Coconut Chia Pudding with Fresh Summer Berries

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and creamy coconut chia pudding topped with a medley of vibrant summer berries, perfect for a healthy dessert or breakfast. This general-inspired desserts (gluten free, vegetarian) ready in about 10 minutes layers unsweetened coconut milk, chia seeds, pure 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 190 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 4 190 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1 1/2 cups unsweetened coconut milk, 1/3 cup chia seeds, 2 tbsp pure maple syrup, and 1 tsp vanilla extract until well combined.
  2. Step 2: Cover the bowl and refrigerate the mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps, until the pudding thickens to a creamy consistency.
  3. Step 3: When ready to serve, stir the pudding well and divide it evenly among 4 serving glasses or bowls.
  4. Step 4: Top each serving with 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries), sprinkle with 2 tbsp toasted shredded coconut, and garnish with a few fresh mint leaves for a colorful finish.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Coconut Chia Pudding with Fresh Summer Berries take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Coconut Chia Pudding with Fresh Summer Berries?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Coconut Chia Pudding with Fresh Summer Berries?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Coconut Chia Pudding with Fresh Summer Berries for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Bake Coconut Chia Pudding with Fresh Summer Berries gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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