No-Bake Tropical Chia Seed Pudding with Mango and Coconut

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

A light, creamy, no-cook tropical pudding combining chia seeds soaked in coconut milk topped with fresh mango slices. This Caribbean-inspired recipe (vegan), 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 230 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.

Ingredients

• 1/3 cup chia seeds
• 1 1/2 cups full-fat coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 large, peeled and diced ripe mango
• 2 tbsp, toasted unsweetened shredded coconut
• 1 tsp lime zest
• for garnish, optional mint leaves

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Instructions

1. Step 1: In a medium bowl, whisk together 1 1/2 cups full-fat coconut milk, 1/3 cup chia seeds, 2 tbsp maple syrup, and 1 tsp vanilla extract until combined.
2. Step 2: Let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight until thickened to a pudding consistency.
3. Step 3: Before serving, stir the pudding gently and divide into 4 serving glasses.
4. Step 4: Top each serving with 1/4 of the diced large ripe mango, sprinkle 1/2 tbsp toasted unsweetened shredded coconut, and garnish with a pinch of 1 tsp lime zest and fresh mint leaves if desired.