No-Bake Tropical Coconut Chia Pudding

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, chilled chia pudding infused with coconut milk and topped with fresh tropical fruit for a refreshing dessert or breakfast. This vegan recipe (gluten free), ready in about 10 minutes, pairs chia seeds, full-fat coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Serves 2 International cuisine 280 cal/serving

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Ingredients

1/4 cup chia seeds
1 cup full-fat coconut milk
2 tbsp maple syrup
1/2 tsp vanilla extract
1/2 cup fresh pineapple chunks
1/2 cup fresh mango chunks
2 tbsp toasted coconut flakes

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Instructions

Step 1: In a mixing bowl, whisk together 1 cup full-fat coconut milk, 1/4 cup chia seeds, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until fully combined.
Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping, until the pudding thickens to a creamy consistency.
Step 3: Before serving, stir the pudding gently and divide into 2 serving glasses. Top each with 1/2 cup fresh pineapple chunks, 1/2 cup fresh mango chunks, and sprinkle 2 tbsp toasted coconut flakes for added crunch and tropical flavor.