Summertime calls for something refreshing, so here’s a little somethin’ somethin’ to cool you down. Chia pudding is one of those fun food fads that’s making the rounds on social media right now and I’m totally cool with it. It’s just so easy and delicious. Chia seeds are like magic little pods of awesomeness that transform the texture of whatever they’re added to…you can even use them to make jam!
Do you guys like how much of a mess I made with my chia pudding here? I slightly overestimated the viscosity of the frozen mango-banana puree and it led to a chia pudding and fruit puree explosion. Oh well, you can’t win them all! But all you really need is a sufficiently large glass or dish and you’ll be totally good lol.
I couldn’t actually tell you why I added a dragonfruit ball on top of here except for the fact that they’re just so pretty. So sue me!
Tropical Chia Pudding
- 1 can light coconut milk
- 1 cup mango chopped and frozen
- 1/2 medium banana sliced and frozen
- 1/4 cup unsweetened coconut flakes
- 3 tbsp chia seeds
- 1 tbsp honey
- 1/2 tsp vanilla
- Dragonfruit cut using a melon baller
- Banana slices
- Kiwi slices
Whisk chia pudding ingredients except mango and banana and set aside in refrigerator. Allow to set up for 4 hours or overnight.
Once chia pudding is set up, add frozen mango and banana to blender and puree until smooth (add a little coconut milk if needed).
Layer chia pudding with mango mixture. If desired, top chia pudding with fresh fruit before serving.