No-Bake Tropical Fruit and Coconut Chia Pudding

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A refreshing vegan and gluten-free chia pudding with creamy coconut milk and tropical fruits, perfect for a healthy breakfast or snack. This no-cook recipe (vegan, gluten free), ready in about 10 minutes, pairs chia seeds, unsweetened coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.

Ingredients

• 1/3 cup chia seeds
• 1 1/2 cups unsweetened coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh pineapple, diced
• 1/2 cup fresh mango, diced
• 2 tbsp toasted shredded coconut
• for garnish fresh mint leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/2 cups unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until combined.
2. Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent clumping, until the mixture thickens to a creamy pudding consistency.
3. Step 3: Before serving, stir the pudding well and spoon into serving glasses or bowls.
4. Step 4: Top each serving with 1/2 cup diced fresh pineapple, 1/2 cup diced fresh mango, and sprinkle 2 tbsp toasted shredded coconut over the top.
5. Step 5: Garnish with fresh mint leaves for a bright aroma and serve chilled as a light, tropical treat.