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:
- In a medium bowl, whisk together coconut milk, almond milk, honey, vanilla extract, and salt
- Add chia seeds and whisk thoroughly to combine
- Wait 5 minutes, then whisk again to prevent clumping
- Cover the bowl and refrigerate for at least 4 hours or overnight
Prepare the Fruit:
- Peel and dice the mango into small cubes
- Cut the pineapple into similar-sized pieces
- Peel and slice the kiwi
- If using passion fruit, cut in half and scoop out the pulp
Assembly:
- Give the chia pudding a good stir before serving
- Divide the pudding between serving bowls
- Top with prepared tropical fruits
- Sprinkle with toasted coconut flakes
- Add passion fruit pulp if using
- 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