Ingredients
Creating this tropical masterpiece requires only a handful of ingredients. Here’s what you’ll need:
- Chia Seeds: ½ cup
- Coconut Milk: 2 cups (preferably full-fat for extra creaminess)
- Maple Syrup or Honey: 2 tablespoons (adjust to taste)
- Vanilla Extract: 1 teaspoon
- Fresh Pineapple: 1 cup, diced
- Fresh Mango: 1 cup, diced
- Shredded Coconut: ¼ cup (for garnish)
- Mint Leaves: Optional, for garnish
Instructions
Making Tropical Coconut Chia Pudding is incredibly simple and requires minimal effort. Follow these steps:
- Prepare the Chia Base: In a medium-sized bowl, whisk together chia seeds, coconut milk, maple syrup (or honey), and vanilla extract until well combined.
- Refrigerate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the mixture to sit for at least 4 hours, or overnight. This gives the chia seeds time to absorb the liquid and thicken into a pudding-like consistency.
- Prep the Toppings: While the chia pudding is setting, dice the fresh pineapple and mango into small, bite-sized pieces. Store them in the refrigerator until you’re ready to serve.
- Assemble the Pudding: Once the chia pudding has set, give it a good stir. Spoon the pudding into serving bowls or jars, then top generously with pineapple and mango.
- Garnish: Sprinkle shredded coconut on top for added texture and flavor. If desired, add a few mint leaves for a refreshing touch.
- Serve: Enjoy your Tropical Coconut Chia Pudding immediately, or store it in the refrigerator for up to 3 days.