No-Bake Mango Chia Pudding with Coconut and Lime

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A vibrant tropical chia pudding layered with fresh mango, creamy coconut milk, and a hint of zesty lime for a nourishing summer dessert. This recipe (vegan, gluten free), 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 250 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

• 1/3 cup chia seeds
• 1 1/4 cups full-fat coconut milk
• 2 tbsp honey
• 1 large, peeled and diced ripe mango
• 1 tsp lime zest
• 1 tbsp fresh lime juice
• 2 tbsp, for garnish toasted coconut flakes

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Instructions

1. Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/4 cups full-fat coconut milk, and 2 tbsp honey until fully combined. Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
2. Step 2: Cover the bowl and refrigerate the chia pudding for at least 4 hours or overnight until it thickens to a creamy, spoonable consistency.
3. Step 3: Just before serving, fold 1 tbsp fresh lime juice and 1 tsp lime zest into the pudding to add brightness.
4. Step 4: Spoon the chia pudding into 4 serving glasses or bowls. Top each serving with about 1/4 of the diced ripe mango (around 1/4 large mango per serving).
5. Step 5: Garnish with 2 tbsp toasted coconut flakes evenly divided among the servings. Serve chilled for a refreshing summer dessert.