No-Bake Coconut Mango Chia Pudding with Toasted Almonds

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, effortless no-cook chia pudding infused with creamy coconut milk and fresh mango, topped with toasted almonds for crunch. This no-cook recipe (vegan), ready in about 10 minutes, pairs chia seeds, coconut milk full fat, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 2 320 cal/serving

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Ingredients

1/4 cup chia seeds
1 cup coconut milk full fat
2 tbsp maple syrup
1 tsp vanilla extract
1 cup diced fresh mango
2 tbsp toasted sliced almonds

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight until it thickens to a creamy pudding consistency.
Step 3: Before serving, stir the pudding well and top with 1 cup diced fresh mango and 2 tbsp toasted sliced almonds for added texture and flavor.