Description
This Coconut Chia Seed Pudding with Tropical Fruit is a creamy, nutritious, and refreshing vegan dessert or breakfast option. Made with full-fat coconut milk, chia seeds, and a medley of fresh tropical fruits like mango, pineapple, and kiwi, it’s naturally gluten-free and packed with fiber and healthy fats. The pudding is easy to prepare with no cooking required, making it perfect for make-ahead meals to enjoy chilled and guilt-free.
Ingredients
Scale
Liquid Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Seeds
- ¼ cup chia seeds
Fruits
- 1 cup diced mango
- 1 cup diced pineapple
- 1 kiwi (peeled and sliced)
Other
- Pinch of salt
- Shredded coconut or mint leaves for garnish (optional)
Instructions
- Mix the liquids and chia seeds: In a medium bowl or jar, whisk together the full-fat coconut milk, unsweetened almond milk, chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt until well combined.
- Refrigerate and thicken: Cover the mixture and refrigerate for at least 4 hours or overnight. During the first hour, stir once or twice to prevent the chia seeds from clumping together.
- Prepare to serve: Once the pudding has thickened and set, stir it again to achieve a smooth consistency. Divide the pudding evenly into serving glasses or bowls.
- Add tropical fruit toppings: Top each serving with diced mango, pineapple, and sliced kiwi for a fresh and vibrant finish.
- Garnish and serve: Optionally, garnish with shredded coconut or fresh mint leaves for extra flavor and presentation. Serve chilled and enjoy.
Notes
- This recipe can be prepared 2–3 days in advance and stored in the refrigerator.
- Use canned light coconut milk for a lower-fat version, or increase coconut milk amount for a richer pudding.
- Feel free to swap the tropical fruits for alternatives such as papaya, banana, or passion fruit based on your preference and availability.
