No-Bake Coconut Chia Pudding with Tropical Fruit

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

A creamy, no-bake chia pudding made with coconut milk and topped with colorful tropical fruits for a light summer dessert. This desserts (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 180 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 4 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup unsweetened coconut milk, 1/4 cup chia seeds, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully 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 it reaches a thick, pudding-like consistency.
  3. Step 3: Before serving, stir the pudding again and divide into 4 serving glasses or bowls.
  4. Step 4: Top each serving with 1/2 cup diced fresh pineapple, 1/2 cup diced fresh mango, and sprinkle 2 tbsp toasted shredded coconut over the top for a tropical finish.

Frequently asked questions

How long does No-Bake Coconut Chia Pudding with Tropical Fruit 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 Tropical Fruit?

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 Tropical Fruit?

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 Tropical Fruit 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 Tropical Fruit vegan?

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

Related recipes