Name: No-Bake Tropical Cottage Cheese Coconut Pudding
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Tropical
Ingredients: 1 1/2 cups cottage cheese; 1 cup coconut milk or coconut cream; 2–3 tablespoons honey or maple syrup (optional); 2 tablespoons chia seeds; 1/2 cup pineapple chunks (fresh or canned, drained); 1/2 cup mango pieces (fresh or thawed); 2 tablespoons shredded coconut (unsweetened or lightly sweetened); 1 tablespoon lime juice; 1/2 teaspoon vanilla extract; Pinch of salt

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This No-Bake Tropical Cottage Cheese Coconut Pudding is a creamy, refreshing dessert that brings together the rich texture of cottage cheese, the exotic sweetness of tropical fruits, and the delicate flavor of coconut. It’s the kind of treat I whip up when I want something easy yet satisfying without ever touching the oven. Light, nourishing, and incredibly simple, this pudding is a sunny escape in a bowl.

Why You’ll Love This Recipe

I love that this dessert is so versatile and quick to prepare. There’s no baking involved, which makes it perfect for warm weather or lazy evenings. It’s packed with protein from cottage cheese, naturally sweetened if I want, and loaded with tropical vibes from fruits and coconut. Whether I'm entertaining or just treating myself, this pudding never disappoints.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cottage cheese
coconut milk (or coconut cream for a richer version)
honey or maple syrup (optional, for sweetness)
chia seeds (for thickening)
pineapple chunks (fresh or canned, drained)
mango pieces (fresh or frozen and thawed)
shredded coconut (unsweetened or lightly sweetened)
lime juice
vanilla extract
salt

directions

I blend the cottage cheese, coconut milk, honey or syrup, lime juice, vanilla extract, and a pinch of salt in a blender until smooth and creamy.
I stir in the chia seeds and let the mixture rest for 10–15 minutes to allow the chia to start thickening.
I fold in the pineapple and mango chunks gently.
I transfer the pudding to serving bowls or jars and refrigerate for at least 2 hours or until fully set.
Right before serving, I top it with a sprinkle of shredded coconut and, if I feel fancy, some extra chopped tropical fruit.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prepare and needs at least 2 hours in the fridge to set. No baking required—just chill and enjoy.

Variations

Sometimes I add banana slices for extra creaminess, or I swap the tropical fruit for berries when I’m in the mood for something tangier. A touch of cinnamon or cardamom also brings a warm, spiced note. For a vegan version, I use dairy-free cottage cheese or thick coconut yogurt.

storage/reheating

I store the pudding in an airtight container in the refrigerator for up to 3 days. It keeps its texture well, though the chia seeds continue to thicken slightly. I don’t recommend freezing it, as the texture changes. Reheating isn’t needed—it’s best enjoyed cold.

FAQs

How do I make this pudding smoother?

I blend the mixture thoroughly to make it extra creamy. If I want it ultra-smooth, I strain it after blending to remove any leftover curds from the cottage cheese.

Can I make this recipe ahead of time?

Absolutely. I often prepare it the night before and let it chill overnight. It’s ready to go the next day and tastes even better as the flavors meld.

Is there a substitute for chia seeds?

If I don’t have chia seeds, I use ground flaxseed or simply let the mixture thicken naturally in the fridge—it won’t be as thick but still delicious.

Can I use canned fruit?

Yes, I sometimes use canned pineapple or mango when fresh isn't available. I always make sure to drain them well to avoid excess liquid in the pudding.

Is this pudding kid-friendly?

Definitely. Kids love the sweet, fruity flavors. I usually skip the added sweetener if the fruit is ripe enough and make mini portions for fun.

Conclusion

This No-Bake Tropical Cottage Cheese Coconut Pudding is the ultimate quick dessert for when I want something light, luscious, and full of flavor. With wholesome ingredients and no oven time, it’s a tropical escape I can enjoy any day of the week.

No-Bake Tropical Cottage Cheese Coconut Pudding

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 4 servings
Category: Dessert
Method: No-Bake
Cuisine: Tropical
Diet: Vegetarian

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Description

A refreshing, no-bake dessert combining creamy cottage cheese, tropical fruits, and coconut for a light yet satisfying treat perfect for warm days or lazy evenings.

Instructions

Blend cottage cheese, coconut milk, honey or maple syrup, lime juice, vanilla extract, and a pinch of salt until smooth and creamy.
Stir in chia seeds and let rest for 10–15 minutes to thicken slightly.
Fold in pineapple and mango chunks gently.
Transfer mixture to serving bowls or jars and refrigerate for at least 2 hours until set.
Before serving, top with shredded coconut and optional extra fruit.

Notes

Use canned fruit if fresh is unavailable—just drain well.
For a vegan version, use dairy-free cottage cheese or thick coconut yogurt.
Store in the fridge for up to 3 days; do not freeze.
Optional add-ins include banana slices, berries, or warm spices like cinnamon or cardamom.