Tropical Breakfast Chia Pudding with Vanilla Yogurt
15min
10min
4
420
Chef's Note
This tropical twist on a breakfast parfait uses regular yogurt instead of Greek for a smoother texture. The chia seeds add thickness and a nutritional boost. For best results, prepare the chia-yogurt mixture the night before to allow it to fully set. Feel free to use any tropical fruits in season - papaya, starfruit, or dragon fruit would all work beautifully in this recipe.
Tags
Ingredients
3 cups regular plain yogurt
3 tablespoons honey
1 teaspoon vanilla extract
1/3 cup chia seeds
1 large mango
1 cup pineapple
3 medium kiwi
2 medium passion fruit
1/2 cup coconut flakes
1/3 cup macadamia nuts
1 cup granola
1 tablespoon coconut oil
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lime juice
1/4 cup fresh basil leaves
Instructions
- 1
In a medium bowl, whisk together 2 1/2 cups of regular plain yogurt with 2 tablespoons of honey, 1 teaspoon of vanilla extract, and 1/3 cup of chia seeds until well combined. Let sit for 5 minutes, stir again, then refrigerate for at least 30 minutes (or overnight).
- 2
Peel and dice 1 large mango, 1 cup of pineapple, and 3 medium kiwis. Cut 2 passion fruits in half and scoop out the pulp. Toss the diced fruits with 1 tablespoon of lime juice to maintain freshness.
- 3
In a dry skillet over medium heat, toast 1/2 cup of coconut flakes until lightly golden, about 2-3 minutes. Remove from heat and set aside.
- 4
In the same skillet, toast 1/3 cup of macadamia nuts until fragrant, about 3-4 minutes. Remove from heat, let cool, then roughly chop.
- 5
In the skillet, heat 1 tablespoon of coconut oil over medium heat. Add 1 cup of granola, 2 tablespoons of maple syrup, 1/2 teaspoon of cinnamon, and 1/8 teaspoon of salt.
- 6
Cook the granola mixture, stirring frequently, until caramelized and extra crispy, about 5-6 minutes. Remove from heat and let cool completely.
- 7
To assemble each pudding, start with a layer of the chia-yogurt mixture at the bottom of each serving glass.
- 8
Add a layer of the tropical fruit mix, followed by a sprinkle of the toasted coconut flakes, macadamia nuts, and caramelized granola.
- 9
Repeat the layers, finishing with the remaining 1/2 cup of plain yogurt on top, some fresh fruit, and a final sprinkle of the granola mixture.
- 10
Drizzle the remaining 1 tablespoon of honey over the puddings and garnish with fresh basil leaves.
- 11
Serve immediately or refrigerate for up to 4 hours.
Nutrition Information (per serving)
420
15g
48g
20g
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