No-Bake Coconut Chia Pudding with Mango Coulis

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A refreshing vegan coconut chia pudding topped with a bright, mango coulis for a tropical finish. This recipe (vegan), 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 1/2 cups full-fat coconut milk
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 large, peeled and diced ripe mango
• 1 tbsp lime juice
• 2 tbsp water
• 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 1/2 cups full-fat coconut milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until fully combined.
2. Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 3 hours or overnight until thick and pudding-like.
3. Step 3: For the mango coulis, blend 1 large peeled and diced ripe mango with 1 tbsp lime juice and 2 tbsp water until smooth and pourable.
4. Step 4: To serve, spoon the chilled coconut chia pudding into individual glasses or bowls and drizzle generously with mango coulis.
5. Step 5: Garnish with fresh mint leaves for a pop of color and fresh aroma.