No-Bake Tropical Chia Seed Pudding with Coconut and Mango
A refreshing and effortless no-cook chia seed pudding layered with creamy coconut milk and sweet mango chunks. This Caribbean-inspired no-cook recipe (vegan), ready in about 5 minutes, pairs chia seeds, unsweetened coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 unsweetened coconut milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 cup ripe mango, peeled and diced
- 2 tbsp unsweetened shredded coconut
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Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until fully combined.
- Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened to a pudding-like consistency.
- Step 3: Before serving, stir the pudding and divide into serving glasses. Top each with 1/2 cup diced ripe mango and sprinkle with 1 tbsp unsweetened shredded coconut.
- Step 4: Serve chilled as a healthy breakfast or dessert.
