This chia seed pudding lets you indulge your sweet tooth in a better-for-you way. Fresh pineapple and mango sweeten things naturally, while the chia seeds thicken the coconut milk into a filling custard that makes just as good a snack or breakfast as dessert.
Tropical Chia Seed Pudding
Recipe by: The Corner Kitchen
Makes: 4 servings
Ready in: 15 minutes
2 cups low-fat coconut milk
1/2 cup roughly diced pineapple
1/2 cup roughly diced mango
1/4 cup unsweetened coconut flakes
1/2 cup chia seeds
1 tablespoon agave syrup (optional)
2-3 tablespoons additional chopped fruit (we used pineapple, mango, and strawberries)
Coconut flakes, for garnish
1. Combine coconut milk, pineapple, mango, and coconut flakes in a blender or food processor until smooth.
2. In a medium bowl, combine chia seeds, coconut milk mixture, and agave syrup, if using, and stir until fully combine. Cover and refrigerate for a couple hours up to overnight.
3. When ready to serve, garnish with additional diced fruit and coconut flakes.