Coconut Chia Pudding with Mango and Pineapple Recipe:
Ingredients:
- 1 cup coconut milk (canned or carton)
- 1/2 cup unsweetened almond milk (or any milk of your choice)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey (optional for sweetness)
- 1 teaspoon vanilla extract
- 1 cup fresh mango, diced
- 1 cup fresh pineapple, diced
- Optional toppings: shredded coconut, mint leaves, or a sprinkle of granola
Instructions:
- Prepare the Chia Pudding:
- In a medium bowl, combine the coconut milk, almond milk, chia seeds, maple syrup or honey (if using), and vanilla extract.
- Stir well to ensure the chia seeds are evenly distributed and not clumping together.
- Refrigerate:
- Cover the bowl with plastic wrap or transfer the mixture to mason jars or containers with lids.
- Refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and form a thick, pudding-like consistency.
- Prepare the Fruit:
- While the chia pudding is setting, dice the fresh mango and pineapple into bite-sized pieces.
- Assemble the Pudding:
- Once the chia pudding has set, give it a good stir to ensure an even texture.
- Divide the chia pudding into serving bowls or jars.
- Top each serving with a generous amount of diced mango and pineapple.
- Add Optional Toppings:
- For added flavor and texture, sprinkle with shredded coconut, mint leaves, or a bit of granola.
- Serve:
- Serve immediately or keep in the refrigerator for up to 3 days for a quick and easy breakfast or snack.
Conclusion: This Coconut Chia Pudding with Mango and Pineapple is a delicious and nutritious way to enjoy a taste of the tropics. Rich in omega-3 fatty acids, fiber, and vitamins, this pudding is perfect for a refreshing start to your day or a healthy snack. Easy to make and full of flavor, it’s a great addition to your meal prep routine. Enjoy your tropical treat!
