This Tropical Chia Pudding is easy to whip up the night before breakfast and is vibrantly delicious (and healthy!).
So, how’s eating healthy going for everyone? This is one of my favourite new breakfasts. The base is a pudding made from chia seeds, coconut milk, and yogurt … so good. And the top is blended fruit. Yes, this truly is delicious and a healthy to start your day. It’s also incredibly easy to make. The hardest part is letting sit in the fridge without eating it.
Feel free to cut this recipe in half, it will still work. Also, feel good about serving it to your kids. Full of iron, fibre, vitamins from the fruit … and they’ll want to eat it. No joke.
If you’re not into coconut or tropical flavours, adapting this recipe is great too. Try a berry purée on top or maple syrup with an apple or pear purée on top; both using milk in lieu of coconut milk. Any lactose free milk and yogurt will also work here.
The pudding will keep in the fridge for up to 5 days. The purée for 2 days.
Other great brunch recipes include this Peaches and Cinnamon Granola Yogurt Panna Cotta or these Eggs Baked in Buns.
This Tropical Chia Pudding is easy to whip up the night before breakfast and is vibrantly delicious (and healthy!).
- 1/4 cup honey
- 1 cup coconut milk (normal or light is ok), divided
- 1 cup plain Greek yogurt (any percentage is ok)
- 1 tsp vanilla extract
- 1/4 cup chia seeds (I used black, but white would work too)
- 1 1/2 cups roughly chopped mango
- 1/2 cup roughly chopped pineapple
- 1 tbsp sugar
- 1 tbsp fresh lime juice
- 1 tbsp shredded coconut
- 1 tsp lime zest
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Whisk honey and 1/4 cup of coconut milk together until honey is dissolved. Whisk in remaining ingredients. Cover and chill for 1 hour. Whisk again. Cover and chill for 48 hour.
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Place all ingredients in a blender and process until smooth.
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To serve place pudding in the bottom of a dish and top with purée (and additional garnishes if desired).
Recipe adapted from: House & Home, January 2015, page 92
Enjoy! xo
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