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Tropical Chia Pudding



  • Serves 2
  • Cooks in 10 mins (10m prep + 0m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

raw breakfast vegan no oil

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a bowl, combine the chia seeds and coconut milk. Stir well to ensure the chia seeds are evenly distributed.
  2. 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. 3.Once the chia pudding has set, give it a good stir to break up any clumps.
  4. 4.Divide the chia pudding into serving bowls or glasses.
  5. 5.Top each serving with diced mango, pineapple, sliced banana, and a sprinkle of toasted shredded coconut.
  6. 6.Garnish with fresh mint leaves for a pop of color and extra freshness.
  7. 7.Serve chilled and enjoy your tropical chia pudding!

lightbulb_outline Tips

  • chevron_rightFor a creamier consistency, use canned full-fat coconut milk.
  • chevron_rightFeel free to customize your toppings with your favorite tropical fruits or nuts.
  • chevron_rightIf you prefer a sweeter pudding, drizzle a little maple syrup or agave nectar on top.
  • chevron_rightMake a big batch of chia pudding and store it in the refrigerator for a quick and easy breakfast throughout the week.