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Tropical Chia Seed Pudding

5 from 1 vote
So, you've been searching for that perfect dessert that’s not just scrumptious but also health-packed? Meet the Tropical Chia Seed Pudding. A taste so tropical, it practically teleports you to a beach with each spoonful!
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Prep Time 10 minutes
break 4 hours
Total Time 4 hours 10 minutes
Servings: 2 people
Calories: 310
Ingredients Method Notes

Ingredients
  

  • * 4 tablespoons Chia seeds 60 grams if you're a metric person
  • * 1 cup Coconut milk that's 240 ml for my precise chefs
  • * Half a Mango. Dice it don't slice it. (100 grams-ish)
  • * An equal half of Pineapple also diced (another 100 grams thereabouts)
  • * 2 tablespoons of the sweet stuff - Agave syrup or honey 30 ml if you're counting
  • * A tiny 1/2 teaspoon Vanilla extract 2.5 ml, it makes a difference!
  • * 2 tablespoons of shredded unsweetened Coconut (30 grams for the curious)
  • * A single Kiwi. Slice it don’t dice it! (around 100 grams)
  • * One Passionfruit. We just want the pulpy bit.

Method
 

  1. Grab a bowl. Toss in chia seeds and that creamy coconut milk.
  2. Agave syrup and vanilla extract? Yup, pour them in too. Mix it all up.
  3. Let it sit. 10 minutes. Maybe dance to a song in the meantime.
  4. Stir again. Those chia seeds can be sneaky and clump together.
  5. Into the serving bowls or fancy glasses they go.
  6. Pop them in the fridge. 4 hours or a full night. Patience is key!
  7. All set? Top with those juicy mango and pineapple pieces.
  8. Passionfruit pulp? Drizzle it like it’s golden sunshine.
  9. Kiwi slices and coconut sprinkles are the final tropical touch.

Notes

1. Want it smoother? Whiz the mix in a blender before its fridge vacation.
2. Too thick? A dash more of coconut milk does the trick.
3. Craving a crunch? Granola has got your back.