No-Bake Vegan Mango Coconut Chia Pudding

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

A refreshing and creamy vegan chia pudding layered with tropical mango puree and coconut milk, perfect for a light breakfast or dessert. This asian fusion-inspired vegan (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 220 calories and feeds 3, 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 3 Asian Fusion cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/4 cups unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until well combined. Let the mixture sit for 5 minutes and whisk again to avoid clumps.
  2. Step 2: Cover and refrigerate the chia pudding for at least 4 hours or overnight until it thickens to a creamy consistency.
  3. Step 3: While the pudding sets, place 1 cup diced ripe mango and 1 tbsp fresh lime juice in a blender. Blend until smooth and set aside.
  4. Step 4: To serve, spoon the coconut chia pudding into glasses or bowls, layer with mango puree, and sprinkle 2 tbsp toasted shredded coconut on top for added texture and flavor.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Vegan Mango 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 Vegan Mango 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 Vegan Mango 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 Vegan Mango Coconut Chia Pudding for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegan Mango 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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