Description
Indulge in the tropical flavors and creamy texture of this Coconut Chia Seed Pudding topped with a vibrant assortment of fresh fruits. This vegan and gluten-free delight is perfect for a wholesome breakfast or a satisfying snack.
Ingredients
Scale
Pudding:
- 1 cup canned full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon vanilla extract
Toppings:
- 1/2 cup diced mango
- 1/2 cup diced pineapple
- 1/4 cup sliced kiwi
- 2 tablespoons shredded coconut (toasted or raw)
- optional: lime zest for garnish
Instructions
- In a medium bowl or jar, whisk together coconut milk, almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
- Cover and refrigerate for at least 4 hours or overnight, stirring once after the first 30 minutes to prevent clumping.
- When ready to serve, stir the pudding again to ensure it’s creamy.
- Spoon into serving dishes or jars and top with mango, pineapple, kiwi, and shredded coconut.
- Garnish with lime zest if desired. Serve chilled.
Notes
- Adjust sweetness to taste by adding more maple syrup.
- For a thicker consistency, use all coconut milk.
- This pudding keeps well in the fridge for up to 4 days—perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Method: No-Cook
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 jar
- Calories: 280
- Sugar: 14g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
