Tropical Overnight Chia Pudding

Why You’ll Love This Recipe

This Tropical Overnight Chia Pudding combines the exotic flavors of tropical fruits like kiwi and mango with the smooth, creamy texture of coconut milk. The chia seeds work their magic overnight to thicken the pudding, giving it a satisfying texture that’s perfect for a breakfast or dessert. Naturally sweetened with maple syrup and topped with desiccated coconut for an extra tropical touch, this pudding is a great way to start your day or enjoy as a refreshing snack. It’s vegan, gluten-free, and full of healthy fats and fiber, making it a balanced and delicious option for your diet.

Ingredients

• 1 can coconut milk
• ½ cup chia seeds
• Maple syrup to taste
• 4 kiwis, peeled and chopped
• 2 ataulfo mangos (or 1 paraíso mango), peeled and chopped
• Desiccated coconut for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium bowl, combine the coconut milk and chia seeds. Stir well to ensure the chia seeds are evenly distributed in the milk.
2. Add maple syrup to taste, depending on how sweet you prefer your pudding. Stir until the sweetener is fully dissolved.
3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, or ideally overnight, allowing the chia seeds to absorb the coconut milk and thicken.
4. The next morning, stir the chia pudding to ensure it has thickened evenly. If it’s too thick, you can add a little more coconut milk to reach your desired consistency.
5. While the pudding is setting, prepare the tropical fruit. Peel and chop the kiwis and mangos into bite-sized pieces.
6. When ready to serve, spoon the chia pudding into bowls or jars. Top with the chopped kiwis and mangos, and sprinkle with desiccated coconut for extra texture and flavor.
7. Serve immediately or refrigerate for up to 2 days.

Servings and Timing

This recipe yields about 2 to 4 servings, depending on portion size. It takes about 10 minutes of preparation time and requires at least 4 hours (or overnight) of chilling time in the refrigerator.

Variations

• Add-ins: Feel free to add other tropical fruits like pineapple or papaya, or mix in a handful of granola for a bit of crunch.
• Sweeteners: You can swap maple syrup with honey, agave nectar, or a sugar substitute like stevia if you prefer a different sweetener.
• Nuts and Seeds: Add some chopped almonds, pistachios, or sunflower seeds for added texture and a nutritional boost.
• Dairy-Free: Use any plant-based milk in place of coconut milk for a variation in flavor. Almond, cashew, or oat milk are great options.

Storage/Reheating

• Storage: Store any leftover pudding in an airtight container in the refrigerator for up to 2 days. The pudding thickens slightly as it sits, so stir in a little more milk if needed before serving.
• Reheating: This pudding is best served cold and is not intended to be reheated. Simply enjoy it straight from the fridge!

FAQs

Can I use any type of coconut milk for this recipe?

Yes, you can use full-fat or light coconut milk depending on your preference. Full-fat coconut milk will make the pudding richer, while light coconut milk will give a lighter version.

Can I substitute the chia seeds with something else?

Chia seeds are essential for the pudding’s texture, but you could try using flaxseeds as an alternative. Just keep in mind the texture may vary.

How do I know if the chia pudding is ready?

The chia seeds will absorb the liquid and the mixture should thicken overnight. If it’s still too runny after chilling, stir it and add more chia seeds, then chill it for a few more hours.

Can I make this pudding ahead of time?

Yes, this pudding is great for meal prep. You can prepare it the night before and enjoy it the following day, making it an easy breakfast or snack option.

Can I use frozen fruit instead of fresh fruit?

You can use frozen mango and kiwi if fresh fruit is unavailable. Just thaw the fruit before topping the pudding, but be aware it may release more juice.

Can I use a different sweetener besides maple syrup?

Yes, you can use honey, agave nectar, or a low-carb sweetener like stevia, depending on your taste preferences and dietary restrictions.

Is this recipe vegan?

Yes, this Tropical Overnight Chia Pudding is completely vegan as long as you use a plant-based sweetener like maple syrup and coconut milk.

Can I make this pudding without fruit?

Yes, if you prefer a simpler chia pudding, you can enjoy it without the fruit. You could also add a bit of cinnamon, vanilla, or cocoa powder for flavor.

Can I make this pudding with other non-dairy milk?

Definitely! If you prefer a different non-dairy milk, options like almond milk, oat milk, or cashew milk will work just as well as coconut milk, though the flavor will be slightly different.

How long does this pudding keep?

This pudding lasts for about 2 days in the refrigerator. Be sure to top with fresh fruit just before serving for the best flavor and texture.

Conclusion

This Tropical Overnight Chia Pudding is a refreshing and wholesome treat that combines the creamy richness of coconut milk with the bright flavors of fresh tropical fruit. It’s easy to prepare, packed with nutrients, and makes for the perfect breakfast or snack. Whether you’re following a vegan or gluten-free diet, or simply love tropical flavors, this chia pudding is sure to become a go-to favorite!

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