No-Bake Coconut Lime Chia Pudding with Mango Salsa
A tropical, refreshing no-bake dessert featuring creamy coconut lime chia pudding topped with vibrant mango and jalapeño salsa. This caribbean-inspired desserts (vegan, gluten free) 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
- 3 tbsp maple syrup
- 1 tsp lime zest
- 2 tbsp, freshly squeezed lime juice
- 1 medium, diced ripe mango
- 1 small, seeded and finely chopped jalapeño
- 2 tbsp, finely diced red onion
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp salt
Instructions
- Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/2 cups full-fat coconut milk, 3 tbsp maple syrup, 1 tsp lime zest, and 2 tbsp freshly squeezed lime juice until fully combined.
- Step 2: Cover the bowl and refrigerate the chia pudding mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps.
- Step 3: While pudding sets, prepare the mango salsa by combining 1 diced ripe mango, 1 small seeded and finely chopped jalapeño, 2 tbsp finely diced red onion, 2 tbsp chopped fresh cilantro, and 1/4 tsp salt in a small bowl. Mix well and chill until serving.
- Step 4: To serve, stir the chia pudding to smooth it out and divide into 4 serving glasses. Top each with a generous spoonful of mango salsa for a bright, spicy contrast.
- Step 5: Garnish with extra lime zest or cilantro if desired, and enjoy a light, tropical summer dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Lime Chia Pudding with Mango Salsa 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 Lime Chia Pudding with Mango Salsa?
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 Lime Chia Pudding with Mango Salsa?
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 Lime Chia Pudding with Mango Salsa 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 Lime Chia Pudding with Mango Salsa vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
