As the warmer weather rolls around, I begin to crave more bright and nourishing tropical flavors. One of my all time favorite easy-prep snack or dessert is chia seed pudding. If you like tapioca or rice pudding, the consistency may seem similar- thick and gelatinous. Chia seeds can take on the flavor of anything you add to it which is why I chose fresh ripened mangoes and coconut to satisfy my tropical flavor cravings. Not only is this a delicious snack or dessert choice, but it also is incredibly nutrient dense. Chia seeds provide high soluble fiber content to support gut health, essential omega-3 fats, as well as nutrients like calcium, magnesium, and protein.
Enjoy the warmer weather with this nourishing tropical chia seed pudding recipe!
Tropical Chia Seed Pudding Recipe
Servings: 1 serving
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes ( not including fridge time)
1/2 cup of milk of choice (low-fat dairy, almond, coconut, soy milk etc.)
3 tbsp. chia seeds
1/2 cup ripe mangoes, diced
1/4 cup granola
1 tbsp. unsweetened coconut flakes
1 tbsp. choice of sweetener(optional)
In a bowl or glass jar, pour milk, chia seeds, and choice of sweetener. Mix everything with a whisk or if you have a lid to close the jar, place the lid on and shake the jar. Let it sit in the fridge for about 5-10 minutes till the chia seeds swell up.
Take the pudding mix out of the fridge when ready and stir it to break any chia clumps. Then add the chia pudding to the serving glass, top it with granola, mango chunks, and sprinkle over coconut flakes. Serve chilled & enjoy!!
If you do not like the thick consistency, you can try smoothing it out by blending the chia and milk mix after you let it set in the fridge.
If you want the pudding consistency to be thicker, use canned coconut milk or add some more chia seeds and leave it in fridge for an hour or overnight.
You can store extra chia pudding in an airtight container in the fridge for about 5 days.
Use certified gluten-free granola for a gluten-free diet.