No-Bake Tropical Chia Seed Pudding with Mango and Coconut
A light, creamy, no-cook tropical pudding combining chia seeds soaked in coconut milk topped with fresh mango slices. This caribbean-inspired desserts (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Before serving, stir the pudding gently and divide into 4 serving glasses.
- 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.
Frequently asked questions
How long does No-Bake Tropical Chia Seed Pudding with Mango and Coconut take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Tropical Chia Seed Pudding with Mango and Coconut?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Tropical Chia Seed Pudding with Mango and Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Tropical Chia Seed Pudding with Mango and Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Tropical Chia Seed Pudding with Mango and Coconut vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
