No-Bake Tropical Mango Coconut Chia Pudding

By AislePrompt Editorial · ·

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 refreshing, no-cook chia pudding layered with tropical mango and creamy coconut milk for a healthy dessert or breakfast. This Caribbean-inspired no-cook recipe (vegan), ready in about 10 minutes, pairs chia seeds, coconut milk, honey 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 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp honey, and 1 tsp vanilla extract until well combined.
  2. Step 2: Let the mixture sit at room temperature for 10 minutes, then whisk again to prevent clumping.
  3. Step 3: Cover and refrigerate for at least 4 hours or overnight until the chia seeds absorb the liquid and the pudding thickens.
  4. Step 4: Before serving, stir the pudding and layer with 1 diced medium ripe mango and sprinkle 2 tbsp toasted coconut flakes on top for added texture and flavor.
  5. Step 5: Serve chilled as a refreshing dessert or nutritious breakfast.

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