No-Bake Tropical Coconut Chia Pudding with Pineapple

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A refreshing vegan dessert featuring creamy coconut milk and chia seeds topped with sweet pineapple chunks and toasted coconut flakes. This recipe (vegan), ready in about 10 minutes, layers unsweetened coconut milk, chia seeds, 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 220 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 1/2 cups unsweetened coconut milk
• 1/2 cup chia seeds
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh pineapple, diced
• 1/4 cup toasted coconut flakes
• 1/2 tsp lime zest

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Instructions

1. Step 1: In a medium bowl, whisk together 1 1/2 cups unsweetened coconut milk, 1/2 cup chia seeds, 3 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
2. 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 pudding thickens to a creamy consistency.
3. Step 3: Before serving, gently stir the pudding and portion into individual bowls or glasses.
4. Step 4: Top each serving with 1/4 cup diced fresh pineapple, 1 tbsp toasted coconut flakes, and a sprinkle of 1/2 tsp lime zest for a bright tropical finish.