Irresistibly Creamy Chia Pudding with Coconut Milk
A delightful, creamy chia pudding made with coconut milk, perfect for breakfast or a light dessert, packed with tropical flavors of mango and pineapple.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 250 minutes
- Yield: 5 servings 1x
- Category: Breakfast
- Method: Chilling
- Cuisine: Tropical
- Diet: Vegan
Ingredients
Scale
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 3 tsp maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup chia seeds
- 1 cup cubed mango
- 1 cup pineapple chunks
Instructions
- Combine the coconut milk, almond milk, maple syrup, vanilla extract, and salt in a blender or food processor. Blend until smooth.
- Add the chia seeds to the blended mixture and pulse a few times until well mixed.
- Divide the mixture evenly into five half-pint mason jars. Seal and store in the fridge overnight or for at least 4 hours.
- Once set, top each jar with fresh mango and pineapple cubes.
Notes
Ensure all ingredients are at room temperature before blending for best texture. For a thicker pudding, you can increase chia seeds to 3/4 cup.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/chia-pudding-with-coconut-milk/
