Chia Seed Pudding with Tropical Fruits

🕒 Prep: 5 min
🔥 Cook:
🍽 Serves: 8

If you’re looking for a breakfast that’s as refreshing as a morning breeze, this Chia Seed Pudding with Tropical Fruits is your go-to. It's creamy, fruity, and packed with nutrients to kickstart your day. Plus, it feels like a mini-vacation in a bowl.

Why You'll Love This Recipe

  • Effortless to prepare with just a handful of ingredients.
  • Perfectly customizable with your favorite fruits.
  • Rich in omega-3s and fiber, making it a healthy choice.
  • Naturally sweetened by the fruit, no added sugar needed.

Ingredients

1/2 cup chia seeds
2 cups almond milk
1 tsp vanilla extract
1/2 cup diced mango
1/2 cup diced pineapple
2 tbsp coconut flakes

Step-by-step Instructions

Start by grabbing a medium-sized bowl. Pour in your 1/2 cup of chia seeds and 2 cups of almond milk. Add a dash of vanilla extract — about a teaspoon should do. Give it all a good stir, making sure those chia seeds are evenly distributed and not clumping together.

Next, cover the bowl with a lid or plastic wrap. Pop it into the fridge and let it sit overnight, or at least for 4 hours. This is when the magic happens — the chia seeds absorb the liquid and swell up, creating a pudding-like texture.

Once your pudding is set, take it out of the fridge. You might notice some clumps; don’t worry, this is normal. Just give it another good stir to break them up and make it smooth.

Now it's time to serve. Spoon the pudding into individual bowls. Top each serving with 1/2 cup of diced mango and 1/2 cup of diced pineapple. Sprinkle 2 tablespoons of coconut flakes over the top, and you’re ready to enjoy!

Tips & Tricks

  • For a creamier texture, try using coconut milk instead of almond milk.
  • If you prefer a sweeter pudding, add a touch of honey or maple syrup to the mix before chilling.
  • Make sure to stir the pudding well after it sets to ensure even consistency.

Serving Suggestions

This pudding pairs excellently with a side of toasted nuts for added crunch and protein. If you’re feeling indulgent, a dollop of Greek yogurt on top can add a nice tangy contrast. Consider serving it with a freshly brewed herbal tea, which complements the tropical flavors beautifully.

Frequently Asked Questions

Can I use a different milk?
Absolutely! Feel free to experiment with coconut milk, soy milk, or even regular cow’s milk if you prefer.
How long does it keep?
Stored in an airtight container, this pudding will keep in the fridge for about 3-4 days.
Can I add other fruits?
Yes, you can use any fruit you love! Strawberries, kiwi, or passion fruit are all excellent choices.

Ingredients Explained

Chia seeds are the star of this dish, known for their ability to absorb liquid and transform into a thick, pudding-like consistency. They’re tiny, but mighty when it comes to nutrition. Almond milk adds a creamy base without the heaviness of dairy, and it’s a great canvas for the vanilla extract, which infuses a subtle sweetness and fragrant aroma. The diced mango and pineapple bring in that tropical vibe with their juicy, sweet-tart flavors. Finally, coconut flakes add a delightful crunch and extra island flair.

Simplified Instructions

1. In a medium-sized bowl, combine chia seeds, almond milk, and vanilla extract. Stir well.
2. Cover and refrigerate overnight or for at least 4 hours until the mixture thickens.
3. In the morning, give the pudding a good stir to distribute any clumped seeds.
4. Divide the pudding into serving bowls and top with diced mango, pineapple, and coconut flakes.
5. Serve immediately and enjoy your tropical breakfast treat.

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