Tropical Bliss in a Jar

Tropical Bliss in a Jar – Coconut Pineapple & Mango Chia Pudding

Looking for a delicious, nutrient-packed treat? This Coconut Pineapple & Mango Chia Pudding is your new go-to.

Perfect for a quick breakfast or a sweet snack, it’s gluten-free, refined sugar-free, and easily dairy-free & vegan.

Here is why you'll love it:

• Loaded with fibre, protein, calcium & magnesium

• No refined sugars, naturally sweetened with honey or maple syrup

• Customizable with your favorite milk – dairy, almond, coconut, soy, or rice

Serves: 4  /  Prep Time: 10 mins  /  Set Time: 3-5 hours  /  Recipe inspired by: With Two Spoons https://withtwospoons.com/

Ingredients:

8 tbsp white or black chia seeds

1 cup water

1 cup milk (dairy, almond, coconut, soy or rice)

4 tbsp pure maple syrup or liquid honey

1 tsp vanilla essence

For the Pineapple & Mango Puree:

1 cup chopped pineapple

1/2 cup chopped mango

Other:

Coconut creme to serve

Coconut chips to serve

Instructions:

• Place chia seeds in a bowl with water, milk, maple syrup and vanilla essence and whisk for 3-5 minutes until the mixture has slightly thickened. Whisking ensures the chia seeds don't clump together when the pudding sets. Cover with a lid and leave to set in the fridge for 3-5 hours, or overnight.

• Using a high powered blender or small food processor, puree the pineapple and mango until smooth.

• Divide the pudding between four jars/bowls. Top with a generous amount of pineapple mango puree.

• Add fresh pineapple, mango, coconut chips and coconut creme to taste.

• Serve immediately or refrigerate in airtight containers up to 3 days.

 

Recipe Notes:

 

This recipe is gluten-free, refined sugar free and can be made dairy free  and vegan if you don't use dairy milk.