Simple No-Bake 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 and creamy no-bake pudding made with chia seeds, coconut milk, and fresh mango for a wholesome dessert or breakfast. This Caribbean-inspired recipe (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 220 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.

Prep: 5 min Serves 2 Caribbean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until well combined.
  2. Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps and ensure even thickening.
  3. Step 3: Before serving, stir the pudding to check consistency—it should be thick and creamy. Spoon into serving glasses and top each with 1/2 cup diced fresh mango and sprinkle 2 tbsp toasted shredded coconut.
  4. Step 4: Serve chilled as a light dessert or a nutritious breakfast option.

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