No-Bake Coconut Lime Chia Pudding with Tropical Fruit

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A light and creamy no-bake chia pudding infused with coconut milk and lime, topped with juicy tropical fruits for a perfect summer dessert. This Caribbean-inspired recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, unsweetened coconut milk, honey 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 unsweetened coconut milk
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 1/2 tsp vanilla extract
• 1/2 cup diced mango
• 1/2 cup diced pineapple
• 2 tbsp toasted shredded coconut
• 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 1/3 cup chia seeds, 1 1/2 cups unsweetened coconut milk, 2 tbsp honey, 2 tbsp fresh lime juice, and 1/2 tsp vanilla extract until combined.
2. Step 2: Let the mixture sit for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight until pudding thickens to a creamy consistency.
3. Step 3: Before serving, stir the pudding well and divide into 4 serving glasses or bowls.
4. Step 4: Top each serving with 1/2 cup combined diced mango and pineapple, sprinkle with 2 tbsp toasted shredded coconut, and garnish with fresh mint leaves for a bright finish.