New Year’s Chia Pudding with Tropical Fruits

Kick off your New Year resolutions with this healthy and refreshing chia pudding. Packed with nutrients and vibrant flavors, it’s a breakfast that feels like a tropical getaway.

Ingredients

For the Chia Pudding:

  • ⅓ cup chia seeds
  • 1 cup coconut milk (canned)
  • ½ cup almond milk (or any plant-based milk)
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Tropical Fruit Topping:

  • 1 mango, diced
  • 1 cup fresh pineapple, diced
  • 1 kiwi, sliced
  • ½ cup passion fruit pulp (optional)
  • ¼ cup toasted coconut flakes
  • Fresh mint leaves for garnish

Instructions

Make the Chia Pudding:

  1. In a medium bowl, whisk together coconut milk, almond milk, honey, vanilla extract, and salt
  2. Add chia seeds and whisk thoroughly to combine
  3. Wait 5 minutes, then whisk again to prevent clumping
  4. Cover the bowl and refrigerate for at least 4 hours or overnight

Prepare the Fruit:

  1. Peel and dice the mango into small cubes
  2. Cut the pineapple into similar-sized pieces
  3. Peel and slice the kiwi
  4. If using passion fruit, cut in half and scoop out the pulp

Assembly:

  1. Give the chia pudding a good stir before serving
  2. Divide the pudding between serving bowls
  3. Top with prepared tropical fruits
  4. Sprinkle with toasted coconut flakes
  5. Add passion fruit pulp if using
  6. Garnish with fresh mint leaves

Note: Makes 2-3 servings

Pro Tips:

  • For a smoother pudding, blend the base mixture before adding chia seeds
  • Check pudding consistency after 4 hours – if too thick, thin with a little milk; if too thin, add more chia seeds
  • Prepare extra fruit topping to store separately for later use
  • Can be stored in the refrigerator for up to 5 days without toppings

Nutrition Note: High in fiber, omega-3 fatty acids, and antioxidants