No-Bake Mango Coconut Chia Pudding with Lime Zest

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A tropical, creamy chia pudding blending ripe mango, coconut milk, and a hint of lime zest — a perfect chilled dessert or breakfast for warm days. This recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, full-fat coconut milk, ripe mango 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 250 calories and feeds 2, 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 cup full-fat coconut milk
• 1 cup, diced ripe mango
• 2 tbsp maple syrup
• 1 tsp lime zest
• 1/2 tsp vanilla extract
• 2 tbsp, for garnish toasted shredded coconut

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp maple syrup, 1/2 tsp vanilla extract, and 1 tsp lime zest until well combined.
2. Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding thickens.
3. Step 3: Before serving, gently fold 1 cup diced ripe mango into the pudding to distribute the fruit evenly.
4. Step 4: Spoon the pudding into serving glasses and garnish each with 2 tbsp toasted shredded coconut for added texture and flavor.