No-Bake Mango Chia Pudding with Coconut Milk

By AislePrompt Editorial · ·

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 drafted and published.

A refreshing and easy no-bake dessert combining creamy coconut milk and chia seeds with fresh mango for natural sweetness. This Caribbean-inspired 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 220 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.

Prep: 10 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 1/2 cups full-fat coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
  2. Step 2: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight, stirring once at the 2-hour mark to prevent clumps and ensure pudding sets evenly.
  3. Step 3: When ready to serve, give the pudding a good stir and spoon into 4 serving glasses or bowls.
  4. Step 4: Top each portion with diced pieces from 1 large ripe mango and sprinkle 2 tbsp toasted coconut flakes for added texture and flavor if desired.

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