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 drafted and published.

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, and maple syrup for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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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