Description
A refreshing and healthy Coconut Chia Seed Pudding topped with a vibrant mix of tropical fruits including mango, pineapple, and kiwi. This vegan and gluten-free breakfast is creamy, naturally sweetened, and packed with fiber and nutrients, perfect for a nutritious start to your day or a light snack.
Ingredients
Scale
Pudding Base
- 1 cup canned full-fat coconut milk
- 1/2 cup unsweetened coconut milk or water
- 3 tablespoons chia seeds
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- 1/2 cup fresh mango, peeled and diced
- 1/2 cup fresh pineapple, peeled and diced
- 1/2 cup kiwi, peeled and diced
- 2 tablespoons shredded coconut
Instructions
- Mix Liquids and Sweetener: In a mixing bowl, whisk together the canned coconut milk, unsweetened coconut milk or water, honey or maple syrup, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Add Chia Seeds: Stir in the chia seeds thoroughly, whisking to prevent any clumps from forming and ensuring even distribution throughout the liquid.
- Refrigerate: Cover the bowl and refrigerate the mixture for at least 4 hours, or ideally overnight, allowing the chia seeds to absorb the liquid and form a thick, pudding-like consistency.
- Prepare Fruit: While the pudding is setting, peel and dice the fresh mango, pineapple, and kiwi into bite-sized pieces for topping.
- Serve: Before serving, give the pudding a gentle stir to smooth out its texture. Spoon the pudding into bowls or jars, then top generously with the prepared tropical fruit and sprinkle with shredded coconut.
Notes
- For a thicker pudding, increase the amount of chia seeds slightly.
- To achieve a lighter texture, add extra coconut milk or water before refrigerating.
- This pudding can be prepared up to three days in advance, making it ideal for meal prep.
- Any combination of tropical fruits such as papaya, passion fruit, or banana can be used as toppings.
