No-Bake Tropical Mango and Coconut Chia Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing vegan chia pudding layered with ripe mango and creamy coconut milk, perfect for an easy, healthy dessert or breakfast. This mardi gras (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 a quick salad or grain on the side. 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 2 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Before serving, stir the pudding gently and layer it with 1 diced medium ripe mango in serving glasses or bowls.
  4. Step 4: Top each serving with 2 tbsp toasted shredded coconut to add crunch and a nutty flavor.

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Frequently asked questions

How long does No-Bake Tropical Mango and Coconut Chia Pudding take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Bake Tropical Mango and Coconut Chia Pudding?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chia seeds from drying out.

Can I substitute ingredients in No-Bake Tropical Mango and Coconut Chia Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Tropical Mango and Coconut Chia Pudding for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Bake Tropical Mango and Coconut Chia Pudding vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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