Coconut Chia Seed Pudding with Tropical Fruit
10min
1h
1
444
Chef's Note
For the best texture, stir the pudding 30 minutes after refrigerating to break up any clumps. The pudding will continue to thicken over time, so if making it overnight, you might want to add a splash more liquid in the morning. You can also blend half the fruit into the pudding for a more intense tropical flavor.
Tags
Ingredients
3 tablespoons chia seeds
1/2 cup unsweetened coconut milk (canned, light)
1 scoop (25g) vanilla protein powder (plant-based)
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla extract
1/3 cup fresh mango
1/3 cup fresh pineapple
1/2 medium kiwi
1 tablespoon unsweetened coconut flakes
1 teaspoon honey
Instructions
- 1
In a bowl, whisk together 1/2 cup coconut milk, 1/4 cup almond milk, 1 scoop protein powder, and 1/4 teaspoon vanilla extract until smooth.
- 2
Add 3 tablespoons chia seeds to the liquid mixture and stir well to combine, making sure there are no clumps.
- 3
Cover the bowl and refrigerate for at least 1 hour, stirring after 30 minutes to prevent clumping. For best results, refrigerate overnight.
- 4
While the pudding sets, dice 1/3 cup mango, 1/3 cup pineapple, and 1/2 kiwi into small, uniform pieces and set aside.
- 5
Toast 1 tablespoon coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly golden. Remove from heat immediately to prevent burning.
- 6
Once the pudding has set, check the consistency - it should be thick and creamy. If too thick, add a splash of almond milk; if too thin, add more chia seeds and let sit for another 15 minutes.
- 7
Transfer the pudding to a serving bowl and top with the diced tropical fruits.
- 8
Drizzle 1 teaspoon honey over the fruits and pudding.
- 9
Sprinkle the toasted coconut flakes on top as a garnish.
- 10
Serve immediately, or cover and refrigerate for up to 24 hours.
Nutrition Information (per serving)
444
28g
50g
15g
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