Positively Chronic Travels
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
Serves 3-4
INGREDIENTS:
Chia Pudding:
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'
To Serve:
~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

METHOD:
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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