TROPICAL FRUIT CHIA PUDDING
This Tropical Fruit Chia Pudding brings a taste of the islands to your table with lush coconut milk, chewy chia seeds and fresh cubes of pineapple and mango. The creamy base, lightly sweetened with pure maple syrup, balances the tart-sweet fruit perfectly. This tropical fruit chia pudding is rich in fibre, healthy fats and antioxidants, which offer sustained energy and hydration, making it ideal for breakfast, a midday snack or a lighter dessert. This pudding is completely uncooked and ready in five minutes, plus an overnight chill. It’s perfect for meal preparation or last-minute entertaining. Each spoonful of this Tropical Fruit Chia Pudding delivers a velvety texture and bursts of tropical brightness, proving that simple ingredients can create an exotic and nourishing treat any day of the week.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Caribbean
PREPARATION/TECHNIQUES
No‑Cook, Prepared in Advance
OCCASION/HOLIDAY
Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Raw, Low Cholesterol, Low Fat, Low/No Sugar, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Custard, Frozen Dessert
INGREDIENTS
- ½ cup coconut milk (about 120 ml)
- 1 tablespoon chia seeds
- ¼ cup diced pineapple (25 g)
- ¼ cup mango (25 g)
- 1 teaspoon maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 328.7 kilocalories
- Fat: 28.2 grams
- Saturated Fat: 22.1 grams
- Carbohydrate: 19.7 grams
- Sugar: 9.9 grams
- Sodium: 18.1 milligrams
- Fibre: 4.9 grams
- Protein: 4.6 grams
- Calcium: 109 milligrams
- Iron: 4.8 milligrams
- Potassium: 384.2 milligrams
PREPARATION
- Combine Chia And Milk: In a small jar or bowl, pour ½ cup coconut milk over 1 tablespoon chia seeds. Stir vigorously for 30 seconds to prevent clumping and ensure each seed is coated.
- Sweeten: Drizzle 1 teaspoon maple syrup over the mixture. Stir again to distribute the sweetness evenly.
- Initial Rest Stir: Let rest at room temperature for two minutes, then stir once more to break up any settling and promote an even gel.
- Refrigerate Overnight: Cover and place in the fridge for at least four hours or overnight. During this time, the chia seeds will absorb liquid and expand, creating a smooth, pudding-like consistency.
- Prepare Fruit: Just before serving, dice fresh pineapple and mango into 1 cm cubes. Pat dry with kitchen paper to remove excess juice and prevent dilution.
- Assemble The Cup: Scoop the chilled chia pudding into a serving glass or bowl. Spoon the diced pineapple and mango on top, arranging attractively.
- Serve: Enjoy immediately for the freshest texture.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Use Full-Fat Coconut Milk: For the creamiest texture and richest flavour, choose the canned full-fat variety.
- Prevent Clumps: Whisk chia seeds into milk thoroughly, so repeat stirring after two minutes to avoid clumps.
- Jar Preparation: Use a small jar with a tight-fitting lid for easy shaking instead of stirring.
- Adjust Sweetness: Taste before chilling, if you prefer sweeter pudding, add another half teaspoon of maple syrup.
- Fruit Drying: Pat the diced fruit dry to maintain thick puddings and avoid watery layers.
- Make Ahead: Prepare multiple jars for grab-and-go breakfasts, and they store well for up to two days.
- Optional Garnish: Top with a mint sprig, shredded coconut or chia‑seed granola for extra flair.
VARIATIONS
- Berry Blend: Replace mango and pineapple with a mix of fresh berries for a tangy contrast.
- Citrus Twist: Stir in ½ teaspoon lime zest into the pudding before chilling for brightness.
- Chocolate Pudding: Add 1 teaspoon cocoa powder at step 1 for a mocha‑mango fusion.
- Nutty Crunch: Sprinkle 1 tablespoon chopped almonds or walnuts on top just before serving.
- Protein Boost: Stir in 1 tablespoon plant-based protein powder at step 1 for extra protein.
PREPPING AND STORAGE
- Fridge: Store covered chia pudding in a sealed container for up to two days. Stir before serving if separation occurs.
- Freezer: Freezing is not recommended because freezing disrupts the gelled texture of chia seeds, and ice crystals form.