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 summer cookout recipe (vegan, gluten free), ready in about 10 minutes, pairs unsweetened coconut milk, chia seeds, and maple syrup for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 ripe mango, peeled and diced
• 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.