Mango Coconut Chia Pudding – Creamy Tropical No-Bake Treat
This Mango Coconut Chia Pudding is a creamy, tropical Summer Dessert and one of the easiest No-Bake Desserts to brighten your table. I love how its rich coconut base and vibrant mango layers come together in a healthy, make-ahead treat that’s perfect for any occasion.
Ingredients
FOR THE CHIA PUDDING
- 1/2 cup chia seeds
- 2 cups full-fat coconut milk from a can for the creamiest texture
- 2 tablespoons pure maple syrup adjust to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
FOR THE MANGO LAYERS
- 2 large ripe mangoes cubed, with some blended for the puree
- 1/4 cup mango puree you can use fresh or frozen mango, blended until smooth
- 2 tablespoons lime juice optional, for extra brightness
FOR THE TOPPING
- 1/4 cup coconut flakes or shavings toasted for extra crunch
- Mint leaves optional, for garnish
Instructions
- MAKE THE CHIA PUDDING: In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt until fully combined. Stir in the chia seeds, mixing well to distribute evenly. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight, until thick and pudding-like.
- PREPARE THE MANGO LAYERS: Peel and dice both mangoes. Set aside half of the diced mango for layering. Combine the remaining diced mango with the mango puree and lime juice (if using) in a blender. Blend until smooth and creamy. Set aside.
- TOAST THE COCONUT FLAKES: Place a dry skillet over medium-low heat. Add the coconut flakes and toast them, stirring constantly for 3 to 4 minutes, until golden brown and aromatic. Remove from heat and let cool.
- ASSEMBLE THE PARFAITS: Divide the chia pudding evenly between four serving glasses, filling each glass about halfway. Add a layer of diced mango over the pudding. Spoon the mango puree over the mango layer to create a smooth top. Finish with a sprinkle of toasted coconut flakes and garnish with fresh mint leaves if desired. Serve chilled.
Notes
- Chia pudding can be made 1–2 days in advance and stored in the refrigerator. Use ripe, fragrant mangoes for the best flavor. If using frozen mango, thaw before blending.