No-Bake Tropical Coconut and Mango Chia Pudding
A light and creamy no-bake dessert featuring tropical mango and coconut milk with chia seeds, perfect for hot summer days. This Caribbean-inspired recipe (vegan, gluten free), 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 1/4 cups full-fat coconut milk
- 2 tbsp maple syrup
- 1 cup diced ripe mango
- 1 tsp vanilla extract
- 2 tbsp for garnish toasted shredded coconut
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk together 1 1/4 cups full-fat coconut milk, 1/3 cup chia seeds, 2 tbsp maple syrup, and 1 tsp vanilla extract until well combined.
- Step 2: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping, until the mixture thickens to a pudding consistency.
- Step 3: Just before serving, fold 1 cup diced ripe mango gently into the chia pudding. Spoon the pudding into serving glasses or bowls and sprinkle each with 2 tbsp toasted shredded coconut for added texture and flavor.
