No-Bake Mango and Coconut Chia Pudding
A light and tropical no-bake dessert featuring creamy coconut milk, sweet mango puree, and nutrient-rich chia seeds. This caribbean-inspired desserts (vegan) ready in about 10 minutes layers chia seeds, full-fat 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 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
- 1/4 cup chia seeds
- 1 cup full-fat coconut milk
- 2 tbsp honey
- 1 medium, peeled and chopped ripe mango
- 1/2 tsp vanilla extract
- 2 tbsp, for garnish toasted shredded coconut
- for garnish fresh mint leaves
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp honey, and 1/2 tsp vanilla extract until well combined.
- Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping, until the pudding thickens to a creamy consistency.
- Step 3: Meanwhile, blend 1 peeled and chopped medium ripe mango in a blender until smooth to make mango puree.
- Step 4: To serve, spoon the chia pudding into glasses or bowls, top each with 2 tbsp mango puree, sprinkle with 2 tbsp toasted shredded coconut, and garnish with fresh mint leaves for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango and Coconut Chia Pudding 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 Mango and Coconut Chia Pudding?
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 Mango and Coconut Chia Pudding?
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 Mango and Coconut Chia Pudding 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 Mango and Coconut Chia Pudding vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
