No-Bake Tropical Fruit Chia Pudding

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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, naturally sweetened chia pudding layered with fresh tropical fruits for a refreshing summer dessert or breakfast. This Caribbean-inspired recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, 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 250 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.

Prep: 10 min Serves 4 Caribbean cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1/3 cup chia seeds
1 1/4 cups full-fat, canned coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
1 cup diced fresh mango
1 cup diced fresh pineapple
2 tbsp toasted coconut flakes
for garnish, optional fresh mint leaves

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/4 cups full-fat canned coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until well combined.
Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until the pudding thickens to a creamy consistency.
Step 3: Before serving, stir the pudding well and divide into four serving glasses or bowls.
Step 4: Top each portion with 1 cup diced fresh mango and 1 cup diced fresh pineapple evenly distributed.
Step 5: Sprinkle 2 tbsp toasted coconut flakes over the fruit and garnish with fresh mint leaves if desired for a bright, aromatic finish.