No-Bake Coconut Mango Pudding with Chia Seeds
A refreshing and naturally sweet no-bake pudding combining tropical mango and creamy coconut milk, thickened with chia seeds for a healthy treat. This mediterranean-inspired desserts (vegan, gluten free) ready in about 10 minutes layers full-fat coconut milk, chia seeds, 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 210 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 large, peeled and cubed (about 1 cup) ripe mango
- 1 cup full-fat coconut milk
- 3 tbsp chia seeds
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp, for garnish toasted shredded coconut
- optional, for garnish fresh mint leaves
Instructions
- Step 1: In a blender, combine 1 cup peeled, cubed ripe mango, 1 cup full-fat coconut milk, 2 tbsp honey, and 1 tsp vanilla extract. Blend until smooth and creamy.
- Step 2: Pour the mango-coconut mixture into a bowl and whisk in 3 tbsp chia seeds until evenly distributed.
- Step 3: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb liquid and thicken into pudding.
- Step 4: Before serving, stir the pudding gently to loosen it. Divide into 4 serving glasses or bowls.
- Step 5: Garnish each pudding with 2 tbsp toasted shredded coconut and fresh mint leaves if desired. Serve chilled for a cooling tropical dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Pudding with Chia Seeds 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 Mango Pudding with Chia Seeds?
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 Mango Pudding with Chia Seeds?
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 Mango Pudding with Chia Seeds 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 Mango Pudding with Chia Seeds 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.
