No-Bake Coconut Mango Chia Pudding

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A creamy, tropical no-bake pudding combining coconut milk and fresh mango, thickened with chia seeds for a nutritious and easy summer dessert. This Caribbean-inspired summer cookout recipe (vegan, gluten free), ready in about 10 minutes, pairs unsweetened coconut milk, chia seeds, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 1/2 cups unsweetened coconut milk
• 1/3 cup chia seeds
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 large, peeled and diced ripe mango
• 2 tbsp toasted shredded coconut
• for garnish fresh mint leaves

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Instructions

1. 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 well combined.
2. Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumps. Cover and refrigerate for at least 4 hours or overnight until the pudding thickens and chia seeds have absorbed the liquid.
3. Step 3: Before serving, stir the pudding thoroughly and divide into 4 serving glasses or bowls.
4. Step 4: Top each serving with 1/4 of the diced ripe mango (about 1/4 large mango per serving) and sprinkle 1/2 tbsp toasted shredded coconut over each.
5. Step 5: Garnish with fresh mint leaves and serve chilled for a light and tropical summer dessert.