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–+ servings

Tropical Mango Chia Seed Pudding

Gentle Tummy
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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:

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. 

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. 

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.

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)