This Tropical Chia Pudding with coconut milk and tropical fruit can be eaten any time of the day since it is so healthy.
This healthy chia pudding with tropical flavors can be eaten for breakfast or dessert. I included it in my breakfast category because it felt more like a breakfast to me.
For the tropical flavors of this vegan chia pudding, I used fresh mango and banana. I mixed the chia seeds with coconut milk and layered it with the fresh tropical fruit.
I also layered in some coconut chips for even more coconut flavor. The end result will sweep you away to the tropics.
Just like overnight oats, this easy chia pudding can be made the night before. Let the mixture soak overnight, and add the fresh mangoes and banana slices in the morning.
❤️ Why You'll Love It
- It is healthy and flavorful.
- It can be eaten for breakfast, dessert, or as a snack.
- It is simple to make and it's made in minutes.
- Coconut milk: I used full-fat coconut milk, but you could also use coconut milk from a carton, almond milk, oat milk, or your favorite dairy-free milk.
- Chia seeds: Get gelatinous when you add liquid to them.
- Mango: You could use fresh or frozen mango. Just make sure to thaw the mango first. You could also other tropical fruit like papaya, pineapple, or kiwi.
- Banana: You could use fresh or frozen banana. Just make sure to thaw the banana first.
- Maple syrup: Adds sweetness. You could also use agave syrup or your favorite sweetener.
- Vanilla extract: Enhances flavors.
- Coconut chips: You could also use shredded coconut.
- Salt: Enhances sweetness.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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Step 1: Add coconut milk and chia seeds to a bowl.
Step 2: Stir to combine. Let it sit for an hour.
Step 3: Add maple syrup, vanilla extract, and salt.
Step 4: Stir to combine.
Step 5: Add mango, sliced banana, and coconut chips.
- Chia seeds need time to become gelatinous when you add liquid to them. They need at least 10-15 minutes to do so. I usually soak mine for an hour to overnight.
- Use a fork or whisk to get all the clumps out. Chia seeds tend to stick together.
- For a lighter version, use coconut milk from the carton or a can of light coconut milk.
- If you prefer a traditional pudding consistency, blend the coconut milk and chia seeds in a Nutribullet or high speed blender until chia seeds break down.
- If you prefer toasted coconut, put coconut chips in the oven at 325° for 5 minutes on a parchment-lined baking sheet.
- To make parfaits, add some coconut milk yogurt and crunchy Coconut Granola into the layers.
- Add macadamia nuts for even more crunch.
👩🏻🍳 Recipe FAQs
This chia pudding recipe will last 5 days in an airtight container in the fridge.
Chia pudding is creamy and nutty-flavored. It takes on the flavors you add to it. This tropical chia pudding has a sweet coconut flavor, with hints of vanilla from vanilla extract. There's also a fruity flavor from mango and banana.
Other Chia Pudding Recipes
If you tried this Tropical Chia Pudding Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Tropical Chia Pudding
- Mix chia seeds and coconut milk. Let sit for about an hour.
- Add vanilla extract, maple syrup or stevia, and salt. Mix with a fork or whisk to get all the clumps out.
- Layer coconut chia pudding with chopped mango and sliced banana into two bowls.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.