Description

This Coconut Chia Seed Pudding with Tropical Fruit is a delicious, creamy, and nutritious no-bake recipe perfect for breakfast or a healthy snack. Made with full-fat coconut milk and naturally sweetened with maple syrup or honey, this pudding is packed with chia seeds and topped with a vibrant mix of fresh tropical fruits like mango, pineapple, and kiwi. It’s a refreshing, vegan and gluten-free dish that can be prepared ahead of time and enjoyed chilled.

Ingredients

Chia Pudding Base

1 (13.5 oz) can full-fat coconut milk
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
½ cup chia seeds
Pinch of salt

Toppings

1 cup diced mango
1 cup diced pineapple
1 kiwi, peeled and sliced
2 tablespoons toasted shredded coconut (optional)
Fresh mint for garnish (optional)

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Instructions

Mix Coconut Milk and Sweeteners: In a mixing bowl, whisk together the full-fat coconut milk, maple syrup or honey, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
Add Chia Seeds: Stir in the chia seeds thoroughly to evenly distribute them throughout the liquid.
Refrigerate: Cover the bowl and refrigerate for at least 4 hours or overnight. Stir the pudding once after the first 30 minutes to prevent clumping and ensure an even texture.
Prepare to Serve: When ready to serve, stir the pudding well to break up any clumps. Portion the pudding into bowls or jars.
Add Toppings: Top each serving with diced mango, pineapple, and sliced kiwi. Sprinkle with toasted shredded coconut and garnish with fresh mint leaves if desired.

Notes

For a thinner texture, add a few tablespoons of almond milk or coconut water before refrigerating.
This recipe can be prepared up to 3 days in advance, making it perfect for meal prep.
Feel free to substitute the tropical fruit with other favorites, such as papaya, passionfruit, or banana.