Velvety Coconut Mango Chia Pudding

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A refreshing vegan chia pudding infused with creamy coconut milk and topped with ripe mango chunks for a tropical flavor burst. This recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, full-fat 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 4, 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 full-fat coconut milk
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 medium, peeled and diced ripe mango
• 2 tbsp, for garnish toasted coconut flakes

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 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 clumping, until the mixture thickens to a pudding-like consistency.
3. Step 3: Before serving, gently stir the pudding and divide it into 4 serving glasses or bowls.
4. Step 4: Top each serving with 1/4 of the diced ripe mango and sprinkle 1/2 tbsp toasted coconut flakes over the top for added texture and flavor.
5. Step 5: Serve chilled for a creamy, tropical dessert or snack.