Elevated Tropical Mango Chia Seed Pudding
Elevate Tropical Mango Chia Seed Pudding to something special with delicious layers of coconut chia seed pudding, mango compote, fresh kiwi, pineapple, toasted coconut, and macadamia nuts. It’s all gluten-free, nutrient-dense, and naturally sweetened!
Prepare to transport your taste buds to a tropical paradise with gluten-free tropical mango chia seed pudding! This divine creation combines the luscious sweetness of mangoes with the refreshing tang of kiwi and the tropical burst of pineapple, all crowned with the delightful crunch of macadamia nuts. Each spoonful is like taking a vacation for your palate!
But that’s not all—this pudding isn’t just about the irresistible flavors; it’s also a wholesome treat for your well-being. Loaded with nutrient-rich chia seeds, it’s a fantastic source of fiber, protein, and omega-3 fatty acids. Plus, with the vibrant array of fruits and the satisfying crunch of macadamia nuts, this pudding is a delightful medley of textures. So, whether you’re enjoying it as a healthy breakfast, a light dessert, or a refreshing snack, this gluten-free tropical mango chia seed pudding with kiwi, pineapple, and macadamia nuts is a true tropical delight that will transport you to an island paradise with every delicious bite. Indulge yourself and savor the flavors of this irresistible creation—it’s like a vacation for your taste buds!
Why You’ll Love This Tropical Mango Chia Seed Pudding Recipe:
- It’s naturally sweetened with fresh fruit, honey, and maple syrup.
- All the simple ingredients are easily digestible for a gentle tummy.
- You can make them ahead of time to streamline your morning.
- It’s a delicious way to incorporate superfoods into breakfast.
How Do You Make My Healthy Tropical Mango Chia Seed Pudding Recipe?
Step 1.Make your coconut chia seed pudding
Combine coconut milk, chia seeds, maple syrup, vanilla extract, and salt in a jar. Stir it with a fork and allow it to sit and soak for about 5 minutes.
Stir it again with a fork to break up any clumps of chia seeds. Cover with a lid and store in the fridge for at least 4 hours or overnight.
Step 2. Make the honey greek yogurt
Combine the greek yogurt, honey, vanilla extract, and salt in a bowl and mix with a spatula until well combined.
Step 3. Prep the fresh fruit
Peel and slice a kiwi. You can slice a fresh pineapple or buy canned pineapple in natural pineapple juice.
Step 4. Make the fruit compote sauce
Add 1 cup of fresh or frozen mangos, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a shallow bowl to cool.
OPTIONAL: I like to use the chopper cup with my immersion blender to blend the compote to a smooth and creamy consistency. Pour the sauce into the cup and blend until smooth.
Step 5. toast the coconut
Melt one teaspoon of butter in a frying pan on medium heat. Drop 1/4 cup of shredded coconut into the pan. Stir the coconut continuously until lightly toasted..
Step 6. layer the pudding
Spoon 1/2 cup of coconut chia seed pudding into your glass. Add a layer of sliced kiwi halves. Gently push them down into the pudding against the edge of the glass. Add a layer of cooled mango compote. Pour in a layer of honey greek yogurt. Spread a layer of chopped pineapple. Top with toasted coconut, macadamia nuts, and a couple more kiwi slices.
Ste 7. ENJOY!
You can make my Tropical Mango Chia Seed Pudding ahead of time and store it in the fridge. The macadamia nuts can get a little soft after a day or two. Before eating, you could wait to add the macadamia nuts to the top.
Emotionally Satisfying Too!
Eating to nourish our minds is equally as important as nourishing our bodies. I feel emotionally satisfied when I eat my healthy gluten-free double chocolate chip cookies. It satisfies my craving for something sweet and brings me peace of mind. Because I know my family and I are eating something with clean, naturally sweet, nutritionally supercharged ingredients. And I can still enjoy one of my favorite flavors from childhood that is anti-inflammatory and easily digestible.
Elevated Tropical Mango Chia Seed Pudding
Ingredients
Chia Seed Pudding:
- 1 cup coconut milk (from a can)
- 4 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- dash salt
Honey Greek Yogurt:
- 1 cup plain greek yogurt
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- dash salt
Mango Compote:
- 1 cup fresh or frozen mango cubes
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- dash salt
Additional Toppings:
- 1/2 cup pineapple chunks
- 2 kiwi fruits
- 1/4 cup toasted coconut
- 1/4 cup macadamia nuts
Instructions
Chia Seed Pudding:
- Combine milk, chia seeds, maple syrup, vanilla extract, and salt in a jar. Stir it with a fork and allow it to sit and soak for about 5 minutes. Stir it again with a fork to break up any clumps of chia seeds. Cover with a lid and store in the fridge for at least 4 hours or overnight.
Honey Greek Yogurt:
- Combine the greek yogurt, honey, vanilla extract, and salt in a bowl and mix with a spatula until well combined.
Extra Toppings:
- Peel and slice a kiwi. You can slice a fresh pineapple or buy canned pineapple in natural juice.
Mango Compote:
- Add 1 cup of fresh or frozen mangos, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a shallow bowl to cool.OPTIONAL: I like to use the chopper cup with my immersion blender to blend the compote to a smooth and creamy consistency. Pour the sauce into the cup and blend until smooth.Â
Toasted Coconut:
- Melt one teaspoon of butter in a frying pan on medium heat. Drop 1/4 cup of shredded coconut into the pan. Stir the coconut continuously until lightly toasted.Â
Pudding Layers:
- Spoon 1/2 cup of coconut chia seed pudding into your glass. Add a layer of sliced kiwi halves. Gently push them down into the pudding against the edge of the glass. Add a layer of cooled mango compote. Pour in a layer of honey greek yogurt. Spread a layer of chopped pineapple. Top with toasted coconut, macadamia nuts, and a couple more kiwi slices.
- You can make my Tropical Mango Chia Seed Pudding ahead of time and store it in the fridge. The macadamia nuts can get a little soft after a day or two. Before eating, you could wait to add the macadamia nuts to the top.
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