This no-bake coconut chia pudding combines creamy coconut milk with nutrient-rich chia seeds for a delicious and healthy dessert.
Topped with fresh mango, it's a tropical treat that's simple to prepare and perfect for warm days or anytime you want a light, refreshing dessert.
The pudding requires minimal preparation and sets in the refrigerator, making it ideal for make-ahead meals or a quick snack.
Why You’ll Love This Recipe
- Chia seeds soak up the coconut milk and thicken naturally, creating a creamy pudding texture without any cooking.
- The natural sweetness of ripe mango complements the rich coconut flavor, adding a fresh and fruity contrast.
- No baking or stove time means it's fast and easy to make with minimal cleanup.
No-Bake Coconut Chia Pudding with Mango
Enjoy a refreshing and healthy no-bake dessert with creamy coconut chia pudding topped with fresh mango slices, perfect for a quick treat.
- Prep time
- 10 minutes
- Cook time
- 0 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup (240 ml) canned full-fat coconut milk
- 1/4 cup (40 g) chia seeds
- 2 tablespoons (30 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup (165 g) fresh mango, peeled and diced
- Optional toppings: shredded coconut, chopped nuts, or mint leaves
Instructions
- Prepare the Chia Pudding In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until combined.
- Refrigerate the Mixture Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 4 hours or overnight. Stir the mixture once or twice during the first hour to prevent clumping.
- Serve with Fresh Mango After chilling, the pudding will have thickened to a creamy consistency. Spoon the chia pudding into serving glasses or bowls.
- Add Toppings and Enjoy Top each serving with fresh diced mango and, if desired, sprinkle with shredded coconut, chopped nuts, or mint leaves.
Helpful Tips
- Use full-fat canned coconut milk for creamier texture and richer flavor.
- Ripe mangoes should give slightly to gentle pressure and have a sweet aroma near the stem for best taste.
- Stir the pudding mixture once during the first hour of chilling to help prevent chia seeds from clumping together.
- For a lower-sugar version, adjust the amount of maple syrup or honey to taste or omit it altogether if mangoes are very sweet.
Storage and Make-Ahead
Store leftover pudding tightly covered in the refrigerator for up to 3 days.
Fresh mango topping is best added just before serving to maintain freshness and texture.
Do not freeze the pudding as the texture of the coconut milk and chia seeds may change upon thawing.
Frequently Asked Questions
Can I use almond milk instead of coconut milk?
Yes, you can substitute almond milk or other plant-based milks, but the pudding will be less creamy and may have a different flavor.
How do I know when the pudding is ready to eat?
When the mixture has thickened to a creamy, spoonable consistency and the chia seeds have absorbed most of the liquid, it is ready.
Can I prepare this pudding in advance?
Absolutely, prepare the pudding the night before and store it in the refrigerator. It tastes even better after chilling overnight.
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