No-Bake Coconut Chia Pudding with Pineapple and Lime

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 drafted and published.

A tropical vegan pudding combining creamy coconut milk, nutritious chia seeds, and fresh pineapple with a zesty lime finish. This Caribbean-inspired recipe (vegan), ready in about 10 minutes, layers unsweetened coconut milk, chia seeds, 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 210 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 Caribbean cuisine 210 cal/serving

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Ingredients

1 1/2 cups unsweetened coconut milk
1/3 cup chia seeds
2 tbsp maple syrup
1 tsp vanilla extract
1 cup fresh pineapple chunks
1 tsp fresh lime zest
1 tbsp fresh lime juice
2 tbsp, for garnish toasted shredded coconut
4 small leaves, torn for garnish fresh mint leaves

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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 maple syrup, and 1 tsp vanilla extract until fully combined.
Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to break up any clumps, until the mixture thickens to a pudding consistency.
Step 3: Just before serving, stir in 1 cup fresh pineapple chunks, 1 tsp fresh lime zest, and 1 tbsp fresh lime juice into the chia pudding.
Step 4: Spoon the pudding into 4 serving glasses or bowls. Garnish each serving with 2 tbsp toasted shredded coconut and torn fresh mint leaves. Serve chilled for a light summer dessert.