Tropical Chia Pudding
This tropical chia pudding is a creamy, high-protein breakfast bowl packed with tropical flavors from mango and kiwi, making it a healthy, satisfying, and customizable recipe for all diets.
Ingredients
- ΒΌ cup chia seeds
- 1 cup unsweetened almond milk, vanilla
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon monk fruit sweetener, stevia, maple syrup, or honey
- 1 medium kiwi, peeled and sliced
- 1 cup cubed mango (from 1 small mango)
- 2 tablespoons dried unsweetened coconut, shredded
Instructions
- In a large mason jar or container, combine chia seeds, almond milk, yogurt, and your choice of sweetener. Whisk until everything is fully incorporated, scraping down the sides as needed to mix all the seeds.
- Refrigerate the mixture for at least 2 hours or overnight to let the chia seeds absorb the liquid and thicken. Stir once after 30 minutes for even texture.
- While the pudding chills, toast the coconut in a small skillet over medium-low heat for about 4 minutes, stirring frequently to prevent burning. Let it cool and store it in an airtight container until ready to use.
- When ready to serve, divide the chia pudding into two bowls (about 1 cup per bowl).
- Top each bowl with sliced kiwi, cubed mango, and the toasted coconut. Drizzle with extra honey or maple syrup if desired and enjoy!