
Tropical Chia Pudding
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- Serves 2
- Cooks in 10 mins (10m prep + 0m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
raw breakfast vegan no oil
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a bowl, combine the chia seeds and coconut milk. Stir well to ensure the chia seeds are evenly distributed.
- 2.Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a gel-like consistency.
- 3.Once the chia pudding has set, give it a good stir to break up any clumps.
- 4.Divide the chia pudding into serving bowls or glasses.
- 5.Top each serving with diced mango, pineapple, sliced banana, and a sprinkle of toasted shredded coconut.
- 6.Garnish with fresh mint leaves for a pop of color and extra freshness.
- 7.Serve chilled and enjoy your tropical chia pudding!
lightbulb_outline Tips
- For a creamier consistency, use canned full-fat coconut milk.
- Feel free to customize your toppings with your favorite tropical fruits or nuts.
- If you prefer a sweeter pudding, drizzle a little maple syrup or agave nectar on top.
- Make a big batch of chia pudding and store it in the refrigerator for a quick and easy breakfast throughout the week.