1 1/2cupschopped pineappleor 3 cups fresh berries, see notes
1 1/2cupsfrozen mango chunks
Instructions
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.
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Notes
If you don't have or can't find cardamom, cinnamon is really good too!Instead of the tropical fruit, you can use fresh berries, or make my Berry Sauce with frozen berries.The serving size is 1/2 cup chia pudding with 1/2 cup fruit.