In a bowl or jar, combine the coconut milk, chia seeds, maple syrup (if using), and vanilla extract.
Stir well to ensure the chia seeds are evenly distributed.
Cover and refrigerate for at least 4 hours, or overnight, until the mixture thickens into a pudding-like texture.
Once set, stir again and top with fresh mango, pineapple, and a sprinkle of shredded coconut.
Serve chilled and enjoy!
Serving and Storage Tips:
Serve cold straight from the fridge for a refreshing treat.
Store in an airtight container for up to 5 days—perfect for meal prep.
Stir before each serving, as chia seeds may settle.
Variations:
Berry Boost: Swap tropical fruits for blueberries and raspberries.
Chocolate Twist: Add 1 tablespoon cocoa powder to the chia mix before setting.
Nutty Crunch: Top with chopped almonds, walnuts, or a spoonful of almond butter.
FAQ:
Q: Why avoid bananas?
A: Some people with kidney issues, diabetes, or latex allergies may need to avoid bananas due to high potassium or natural sugar content.
Q: Can I use dairy milk instead?
A: Yes, but using plant-based milk keeps it lighter and dairy-free.
Q: Can I blend the pudding for a smoother texture?
A: Absolutely. Blend it after setting for a creamier, mousse-like consistency.
ADVERTISEMENT
