No-Bake Coconut Chia Pudding with Fresh Summer Berries

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 light and creamy coconut chia pudding topped with a medley of vibrant summer berries, perfect for a healthy dessert or breakfast. This recipe (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 International cuisine 190 cal/serving

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Ingredients

1 1/2 cups unsweetened coconut milk
1/3 cup chia seeds
2 tbsp pure maple syrup
1 tsp vanilla extract
1/2 cup, hulled and sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
2 tbsp, for garnish toasted shredded coconut
a few, for garnish fresh mint leaves

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

OXO Good Grips 9-Inch Whisk
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Instructions

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.
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.
Step 3: When ready to serve, stir the pudding well and divide it evenly among 4 serving glasses or bowls.
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.