No-Bake Mango Chia Pudding with Coconut

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 and refreshing vegan dessert featuring creamy chia pudding infused with fresh mango and coconut flavors. This recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, coconut milk, maple syrup 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 320 calories and feeds 2, 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.

Prep: 10 min Serves 2 International cuisine 320 cal/serving

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Ingredients

1/4 cup chia seeds
1 cup, full fat coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
1 medium, peeled and diced ripe mango
2 tbsp (optional for garnish) toasted shredded coconut

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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 thoroughly combined.
Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping, until the mixture thickens to a pudding-like consistency.
Step 3: Before serving, gently fold in half of the 1 diced medium ripe mango into the pudding.
Step 4: Spoon the pudding into serving glasses or bowls, top with the remaining diced mango and sprinkle 2 tbsp toasted shredded coconut over each portion for added texture and flavor.