Tropical Fruit Chia Pudding

Chia and coconut milk marry in a creamy pudding that pairs beautifully with fruit.

August 3, 2017
Tropical Fruit Chia Pudding
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Adapted from Dr. Kellyann's Bone Broth Cookbook

Chia and coconut milk marry in a creamy pudding that pairs beautifully with fruit. In this recipe, I've gone tropical—but experiment with any fruits you like.

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Tropical Fruit Chia Pudding
(Makes 2 servings)
Prep time: 15 minutes
Chill time: 1 hour
Portions: 1 fat, 1 fruit

Ingredients: 

  • 2/3–1 cup canned coconut milk, well stirred
  • 3 Tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 mango, chopped
  • 1/4 cup chopped fresh pineapple
  • 1/4 cup chopped fresh papaya
  • Unsweetened coconut flakes, toasted (optional)

Directions:
1. In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight.

2. Divide the pudding between 2 small bowls. Top with the mango, pineapple, papaya, and coconut flakes* (if using).

*1 tablespoon coconut flakes will increase fat to 1 1/2 portions.

Tags: Recipes