Tropical chia pudding is like summer in a glass. It’s fresh, vibrant and full of healthy ingredients. I love chia pudding because it looks impressive but couldn’t be simpler to make! Add milk to chia seeds and let time do the rest, it’s that easy. After a couple hours refrigeration the chia seeds will transform into a creamy, smooth pudding. You can then layer up into a glass and add toppings.
Tropical chia pudding ingredients
This recipe is simple to make and uses a handful of fresh, healthy ingredients. Here’s what you need:
- Chia seeds: The star ingredient! You can use black or white chia seeds interchangeably. The only difference is the colour. White chia seeds are said to look better in a chia pudding but it really doesn’t matter. Some people don’t like chia seeds because they get stuck in their teeth! Others don’t like the consistency. If either apply to you, just use ground chia instead. It will work in the same way, it just won’t look as pretty. Sigh!
- Milk: Use a milk of your choice. If you’re using a plant milk, remember to look for a brand with minimal ingredients (ideally just two – the nut/grain and water!), avoiding sunflower oil, emulsifiers and sweeteners. I used almond milk, you could also use coconut to go with the tropical theme, if you do I recommend a thicker coconut milk from a can (just make sure you whisk it before use).
- Maple syrup: For sweetening, use pure maple syrup rather than maple flavoured syrup. You can use honey instead if you prefer.
- Pure vanilla extract: For a hint of vanilla flavour. Make sure you use pure vanilla extract, not vanilla flavouring, which isn’t the same.
- Mango: The other star ingredient. You can use fresh or frozen mango. I find it easier to use thawed frozen mango which has already been peeled and diced – time-saver!
- Fresh lime juice: The juice of one lime gives a fresh burst of citrus flavour and helps balance out the sweetness of the mango.
- Fresh root ginger: For a hint of warmth – don’t skip this it really does add to the recipe.
- Toppings: Top your chia pudding with unsweetened and unsulphured coconut flakes and fresh raspberries.
How to make tropical chia pudding
You can make this chia seed pudding in three simple steps. I like to prep the chia and the mango (tropical) layers of this pudding in the evening and then quickly layer up into a jam jar the following morning for an easy, portable breakfast. You can use any glass or jam jar to layer up your pudding, but if you’re taking it on-the-go, then a Kilner clip top jar is perfect for this.
- Prep the chia: Place the chia seeds, almond milk, maple syrup and vanilla extract in a bowl, mix together, cover and refrigerate until thick (allow at least 2 hours, up to overnight).
- Prep the mango: Place the mango, lime and ginger in a high-speed blender and blend until smooth.
- Layer up: Remove the chia from the fridge and stir, then layer into your serving glass (jam jars work well), cover the chia with a layer of mango, then repeat with a layer of chia, and finish with a layer of mango. Top with coconut flakes and fresh raspberries.
Other chia seed recipes to try
I hope you enjoy this tropical chia pudding recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Tropical chia pudding
Ingredients
- 120 ml coconut milk from a tin
- 360 ml almond milk
- 80 g chia seeds
- 2 tbsp maple syrup or honey
- 2 tsp pure vanilla extract
- 250 g chopped mango
- Juice of 1 lime
- 2 tsp freshly grated ginger
To serve
- Fresh raspberries
- Coconut flakes unsweetened
Instructions
- Place the chia seeds, milks, maple syrup and vanilla extract in a bowl, mix together, cover and refrigerate until thick (allow at least 2 hours, up to overnight).
- Place the mango, lime and ginger in a high-speed blend and blend until smooth.
- Remove the chia from the fridge and stir, then layer into your serving glass (jam jars work well), cover the chia with a layer of mango, then repeat with a layer of chia, and finish with a layer of mango. Top with coconut flakes and fresh raspberries to serve.
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