No-Bake Tropical Mango and Coconut Chia Pudding
A refreshing vegan chia pudding layered with ripe mango and creamy coconut milk, perfect for an easy, healthy dessert or breakfast. This Mardi Gras 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 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.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 medium, peeled and diced ripe mango
- 2 tbsp toasted shredded coconut
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Equipment for this recipe
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Instructions
- Step 1: In a mixing bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
- Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight until the chia seeds swell and the mixture thickens into a pudding-like consistency.
- Step 3: Before serving, stir the pudding gently and layer it with 1 diced medium ripe mango in serving glasses or bowls.
- Step 4: Top each serving with 2 tbsp toasted shredded coconut to add crunch and a nutty flavor.
