Quick No-Bake Mango Coconut Chia Pudding
A refreshing tropical chia pudding layered with ripe mango and creamy coconut milk, ready in under 30 minutes. This vegan-inspired desserts (vegan) ready in about 5 minutes layers chia seeds, unsweetened 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 210 calories and feeds 2, 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.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk
- 2 tbsp maple syrup
- 1 cup, diced ripe mango
- 2 tbsp toasted shredded coconut
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, and 2 tbsp maple syrup until well combined.
- Step 2: Let the mixture sit for 10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 20 minutes or until the chia seeds swell and pudding thickens.
- Step 3: Once thickened, spoon half of the chia pudding into two serving glasses.
- Step 4: Top each glass with 1/2 cup diced ripe mango, then add the remaining chia pudding on top.
- Step 5: Garnish with 1 tbsp toasted shredded coconut per glass and serve immediately or chilled for a refreshing dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick No-Bake Mango Coconut Chia Pudding take to make?
Total time is about 5 minutes (5 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Quick No-Bake Mango Coconut Chia Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Quick No-Bake 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 Quick No-Bake Mango 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 Quick No-Bake Mango Coconut Chia Pudding vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
