No-Bake Mango Coconut Chia Seed Pudding

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A refreshing and light no-bake dessert featuring creamy coconut milk, tropical mango, and nutrient-packed chia seeds for a naturally sweet finish. This Caribbean-inspired recipe (vegan), ready in about 5 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 280 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
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 medium, peeled and diced ripe mango
• 2 tbsp, for topping toasted shredded coconut
• a few, for garnish fresh mint leaves

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 mixing bowl, whisk together 1 cup full-fat coconut milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until smooth.
2. Step 2: Stir in 1/4 cup chia seeds thoroughly to prevent clumping. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding consistency.
3. Step 3: Before serving, stir the chia pudding gently and portion into serving glasses. Top each with 1 medium peeled and diced ripe mango and sprinkle with 2 tbsp toasted shredded coconut.
4. Step 4: Garnish with a few fresh mint leaves for a pop of color and freshness.