I have a bad habit of skipping breakfast when I’m busy, which is also becoming a habit. So, I’m trying to come up with an easy, healthy breakfast for crazy mornings and snacks to take with me when I’m on the go.
There have been more days than I care to admit over the last couple of years, where I didn’t eat a single thing until dinner time. Now… how does that even happen? I mean, I really love food and I don’t think it’s healthy to get wrapped up in what I’m doing, and forget to eat. I always have a big dinner, but that doesn’t make up for my bad (erratic) behavior. It’s a lot like working out once a week and expecting great results – not going to happen.
I’m on a mission to change my ways, and these Tropical Coconut Chia Pudding Jars are a great start. They’re assembled the night before, so they make the perfect grab and go breakfast. As much as I’d like to be the kind of person who has a full breakfast, I don’t actually make the time, and I’m not super hungry in the morning. I love having something already made that’s ready for me when the mid-morning hunger finally strikes.
I portion this recipe 2 different ways before I place it in the fridge for our breakfasts. For my husband, I’ll portion out 1 cup of pudding and 1 cup of fruit in pint jars, and for myself I use the 1 cup mason jars with 1/2 cup pudding and 1/2 cup of fruit.
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Tropical Coconut Chia Pudding Jars
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2-4 1x
Ingredients
- 1 can coconut milk, 13.66 ounces
- 1/4 cup maple syrup, Grade A
- 1 Teaspoon vanilla
- 1 Teaspoon ground cardamom, freshly ground if possible
- pinch of salt
- 1/2 cup water
- 4 Tablespoons chia seeds, (6 Tablespoons for really thick pudding)
- 1 cup chopped pineapple, oranges, and bananas
- 2 – mason jars, the 1 pint size
Instructions
- Mix together the coconut milk, maple syrup, vanilla, cardamom, and water until fully combined, I used a blender for mine.
- Place 2 Tablespoons of chia seeds in each of the 2 jars.
- Pour the coconut mixture evenly into each jar. Stir to fully mix in the chia seeds and secure the lids on the jars.
- Refrigerate overnight before serving.
- Serve with your choice of chopped fruit.
Notes
Also, I like to add more or less salt to taste depending on how much I work out. If you can’t find cardamom, cinnamon is really good too!
38 Comments on “Tropical Coconut Chia Pudding Jars”
Hi there. I’ve been making this for some time! Thank you again for the recipe. I’ve noticed recently that my coconut milk (organic and full fat) is perfect when I open the can but that after blending with cardamom and syrup, the milk curdles. It’s weird. One time I blended all the curdles away for a smooth mixture but then it re-curdled. It tasted fine but obviously very weird. I ended up tossing. The cans are not old, maybe purchased in the last 2 weeks. Any thoughts?
Thank you!
How long do they last once there made? Looking to do some breakfast meal prep for as many days as possible
These last really well for 4-5 days, I’ve never had them in the fridge for longer since they always get eaten. I sure hope you enjoy them, and be sure and let me know if you have anymore questions!
I mixed everything in the blender at a low speed which seemed to incorporate some air, making it mousse-like. Wonderful flavor and texture. I ate half the recipe for breakfast but was famished two hours later (I’m a big guy) despite using full-fat canned coconut milk. I’ll definitely make it again and throw in pistachios for added caloric density!
I’m so glad to hear you enjoyed it, and I think pistachios sound like an amazing flavor combination!