No-Bake Mango Coconut Chia Pudding Cups

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Light and refreshing mango coconut chia pudding cups that come together quickly and make a tropical finish to any meal. This Caribbean-inspired recipe (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.

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

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Ingredients

1/3 cup chia seeds
1 1/2 cups full-fat coconut milk
3 tbsp maple syrup
1 tsp vanilla extract
1 cup ripe mango, diced
2 tbsp toasted shredded coconut
for garnish fresh mint leaves

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Instructions

Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/2 cups full-fat coconut milk, 3 tbsp maple syrup, and 1 tsp vanilla extract until well combined.
Step 2: Cover the bowl and refrigerate the chia mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps and ensure pudding texture.
Step 3: When ready to serve, divide the pudding evenly into 4 serving cups. Top each with 1/4 cup diced ripe mango and sprinkle 1/2 tbsp toasted shredded coconut over each cup.
Step 4: Garnish with fresh mint leaves and serve chilled for a tropical, creamy dessert.