5.0 from 42 votes
Tropical Chia Pudding
A coconut milk base along with mango and pineapple make this breakfast a taste of the tropics. A creamy, tasty, nutritious grab & go breakfast or snack.
Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 5
Calories: 353 kcal
Course:
Breakfast
Cuisine:
Vegan
Ingredients
- 14 oz coconut milk one can
- ½ cup oat milk
- 3 teaspoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chia seeds
- 1 cup cubed mango fresh or frozen
- 1 cup pineapple chunks fresh or frozen
Instructions
- In a blender or food processor, put all ingredients except the mango and pineapple
- Process until the coconut cream is smoothly blended in.
- Divide evenly into five half-pint mason jars (each jar will be about half full)
- Top each jar with mango & pineapple
- Put lids on the jars and store in the fridge overnight or at least 4 hours
Cup of Yum
Notes
- Coconut milk will be separated between the coconut cream and coconut water in the can. A blender or food processor makes it easy to reincorporate it, but you can also use a whisk, or an electric mixer.
Nutrition Information
Serving
1g
Calories
353kcal
(18%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Sodium
143mg
(6%)
Potassium
461mg
(13%)
Fiber
8g
(32%)
Sugar
25g
(50%)
Vitamin A
463IU
(9%)
Vitamin C
24mg
(27%)
Calcium
182mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 353
% Daily Value*
| Serving | 1g | |
| Calories | 353kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Sodium | 143mg | 6% |
| Potassium | 461mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 25g | 50% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 182mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.