TROPICAL FRUIT CHIA PUDDING WITH COCONUT
The Tropical Fruit Chia Pudding With Coconut is a vibrant and nourishing dish that delivers the taste of the tropics in every spoonful. The creamy base of coconut milk envelopes chia seeds, which swell into a luscious pudding texture after an overnight rest. A drizzle of maple syrup lends a natural sweetness that balances the bright and juicy cubes of pineapple and mango layered on top. This pudding provides a satisfying blend of fibre, healthy fats, antioxidants and plant-based protein, offering sustained energy and hydration throughout the day. It is completely uncooked and requires just five minutes of preparation. It is as convenient as it is indulgent, making it perfect for busy mornings, meal preparation or light entertaining. Each serving of Tropical Fruit Chia Pudding With Coconut feels like a mini island escape, proving that wholesome ingredients can create a simple yet exotic breakfast, snack or dessert.
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, Raw, Low Cholesterol, Low Fat, Low/No Sugar, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Custard
INGREDIENTS
There are the following ingredients for Tropical Fruit Chia Pudding With Coconut:
- 125 milliliters | 4.23 fluid ounces | ½ cup coconut milk
- 12 grams | 0.42 ounces | 1 tablespoon chia seeds
- 40 grams | 1.41 ounces | ¼ cup pineapple and mango, diced
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 385 kilocalories
- Fat: 33.7 grams
- Saturated Fat: 26.7 grams
- Carbohydrate: 21.1 grams
- Sugar: 13.1 grams
- Fibre: 4.5 grams
- Sodium: 23 milligrams
- Protein: 5.2 grams
- Calcium: 102 milligrams
- Potassium: 435 milligrams
- Iron: 3.0 milligrams
PREPARATION
These steps are followed for the preparation of Tropical Fruit Chia Pudding With Coconut:
- Combine Chia And Milk: In a small jar or bowl, pour ½ cup of coconut milk over 1 tablespoon of chia seeds. Stir vigorously for 30 seconds to prevent clumping and ensure each seed is coated.
- Sweeten: Drizzle 1 teaspoon of 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 refrigerator for at least four hours or overnight. During this time, the chia seeds will absorb liquid and expand, creating a smooth and pudding-like consistency.
- Prepare Fruit: Just before serving, dice fresh pineapple and mango into 1-centimetre 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 and arrange them attractively.
- Serve: Enjoy immediately for the freshest texture.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Tropical Fruit Chia Pudding With Coconut:
- 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 and 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 of 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
- Refrigerator: 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.