This Coconut Chia Pudding is the perfect pairing for tropical fruit in the winter and all sorts of berries in summer!
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
1/2 cup chia seeds
1 1/2 cups chopped pineapple
1 1/2 cups frozen mango chunks
Mix together the coconut milk, maple syrup, vanilla, cardamom, and water until fully combined, I used a blender for mine.
Add the chia seeds to the coconut mixture and mix just to combine.
Pour the chia pudding into 6 – 1 cup mason jars, 1/2 cup of pudding per jar.
Refrigerate for 2-3 hours to allow the pudding to thicken. Then top each pudding evenly with the fruit and refrigerate again.
This chia pudding will keep 4-5 days. If you top it with another fruit the time it keeps will vary. Berries tend to keep 2-3 days, and you can also top the pudding with fresh fruit right before serving as another option too.
If you don’t have or can’t find cardamom, cinnamon is really good too!
- Category: Snack
- Method: Mixing
- Cuisine: American
Keywords: Coconut Chia Pudding, Tropical Chia Pudding, Pineapple Coconut Chia Pudding, Pina Colada Chia Pudding