Tropical Chia Pudding
Vegan, gluten free and refined sugar free
To match our current heatwave, I’ve created this tropical chia pudding that’s packed with protein and perfect for a summery breakfast or snack
Tropical flavours from the pineapple, mango and coconut, with a zesty tang from the lime and balancing sweetness from the honey/agave
Very spoonie (chronic illness) friendly, it’s ready in minutes and serves 3-4 so you can make it in a batch for a few days ahead, or halve it if you want less
3/4 cup chia seeds
1.5 cups coconut milk
2 tbsp honey or agave
1 tbsp fresh lime juice
1/2 cup diced pineapple
1/2 cup diced mango
[Optional] pinch salt
[Optional] Additional superfood powders e.g. collagen or Unicorn Superfoods 'Tropicana Blend'
~1/2 cup plant based yoghurt
Pulp & seeds from 2-3 Fresh Passionfruits
Top with fresh mango, fresh pineapple, fresh passionfruit, toasted coconut flakes and dried mango and pineapple
In a bowl add the chia seeds, coconut milk, lime and honey and stir to combine
Dice the flesh from a mango and pineapple. Aim for ~1/2 cup of each. Whilst you dice this the chia pudding will begin to thicken.
Stir in the mango and pineapple and allow to thicken for ~10 minutes.
To serve, aim for glasses or jars so you can see the layers. Divide each ingredient across 3-4 jars.
Add plant based yoghurt as the first layer.
Scoop out the flesh from 2-3 passion fruits as the next layer ~ 1cm deep
Add the chia pudding as the next layer.
Top with extra fresh fruit, coconut flakes and enjoy!
Store in the fridge for ~2 days in an airtight container
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