Description
Creamy coconut chia pudding layered with juicy tropical fruit — a refreshing, make-ahead breakfast or light dessert that’s naturally dairy-free and full of fiber, perfect for a healthy start or guilt-free treat.
Ingredients
Chia Pudding Base
- ½ cup chia seeds
- 2 cups coconut milk (canned or carton)
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Pinch of salt
Toppings
- Fresh mango, diced
- Fresh pineapple, diced
- Fresh kiwi, sliced
Instructions
- Mix Ingredients: In a bowl, whisk together chia seeds, coconut milk, sweetener (maple syrup or honey), vanilla extract, and a pinch of salt until fully combined.
- Initial Set: Let the mixture sit for 10 minutes to allow the chia seeds to absorb liquid and begin forming a gel-like consistency, then stir again thoroughly to break up any clumps.
- Chill: Cover the bowl and refrigerate for at least 4 hours or preferably overnight to let the pudding fully thicken and develop creamy texture.
- Serve: Before serving, stir the pudding to loosen it if needed, then layer or top with fresh tropical fruit such as mango, pineapple, and kiwi for a vibrant, flavorful finish.
Notes
- Use full-fat coconut milk for a richer and creamier pudding texture.
- Chia pudding can be stored covered in the refrigerator for 3 to 4 days, making it convenient for meal prep.
- Sweetener can be adjusted or omitted depending on preference and dietary needs.
- Ensure stirring 10 minutes after mixing prevents clumping of chia seeds.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast / Snack
- Method: No-Cook
- Cuisine: Tropical / Fusion
