No-Bake Mango Chia Pudding with Coconut Milk
A refreshing and easy no-bake dessert combining creamy coconut milk and chia seeds with fresh mango for natural sweetness. This caribbean-inspired desserts (vegan, gluten free) ready in about 10 minutes layers chia seeds, full-fat 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.
Ingredients
- 1/4 cup chia seeds
- 1 1/2 cups full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 large, peeled and diced ripe mango
- 2 tbsp (optional) toasted coconut flakes
Instructions
- 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.
- 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.
- Step 3: When ready to serve, give the pudding a good stir and spoon into 4 serving glasses or bowls.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Chia Pudding with Coconut Milk 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 Chia Pudding with Coconut Milk?
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 Chia Pudding with Coconut Milk?
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 Chia Pudding with Coconut Milk 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 Chia Pudding with Coconut Milk 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.
