Speedy Coconut Mango Chia Pudding
A light and refreshing chia pudding blended with creamy coconut milk and topped with fresh mango for a tropical twist ready in under 30 minutes. This vegan-inspired desserts (vegan, gluten-free) 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.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 cup, diced ripe mango
- 2 tbsp for garnish toasted shredded coconut
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until well combined.
- Step 2: Let the mixture sit for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 15 minutes until the pudding thickens.
- Step 3: Meanwhile, peel and dice 1 cup ripe mango into small cubes.
- Step 4: Once pudding is set, stir it gently and spoon into serving glasses. Top each with diced mango and sprinkle 2 tbsp toasted shredded coconut for a crunchy finish.
- Step 5: Serve immediately or keep chilled until ready to enjoy for a quick, healthy dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Speedy Coconut Mango 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 Speedy Coconut Mango 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 Speedy Coconut Mango 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 Speedy Coconut Mango 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 Speedy Coconut Mango 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.
