No-Bake Mango Coconut Chia Pudding

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 developed and reviewed.

A tropical, naturally sweetened chia pudding layered with fresh mango and creamy coconut milk for a healthy summer dessert. This summer cookout recipe (vegan, gluten free), ready in about 10 minutes, pairs chia seeds, full-fat coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 4 210 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 cup full-fat coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until well combined.
  2. Step 2: Let the mixture sit for 5 minutes, then whisk again to break up any chia seed clumps. Cover and refrigerate for at least 4 hours or overnight until the pudding has thickened to a creamy consistency.
  3. Step 3: Before serving, stir the chia pudding well. Divide half the pudding into 4 serving glasses or bowls.
  4. Step 4: Layer each serving with 1/4 of the diced ripe mango (about 1/4 cup per serving) and then the remaining chia pudding on top.
  5. Step 5: Garnish each portion with 1/2 tbsp toasted shredded coconut and extra mango slices if desired. Serve chilled for a tropical summer treat.

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