Yields
4 servings
An assortment of tropical fruit acts as the perfect topping along with a sprinkling of coconut.
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ingredients
For the Chia Pudding
1
cup unsweetened plain almond milk
1
cup full-fat coconut milk (thick, canned)
2
Tbsp maple syrup
1
tsp lime juice
1
tsp vanilla extract
1
pinch sea salt
⅓
cup chia seeds
For Serving
⅓
cup unsweetened coconut flakes or shredded coconut
2
cups cubed tropical fruit (dragonfruit, mango, pineapple, etc.)
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directions
Notes
Make Ahead Chia Pudding: 1 weekToasted coconut: 6 months
Step 1
In a large bowl, whisk together all pudding ingredients except chia seeds. Whisk in chia seeds; continue to whisk for 1 minute. Rest at room temperature for 20 minutes, whisking every so often. Cover and chill for at least 3 hours (overnight best).
Step 2
To a large non-stick skillet, add coconut, toasting over medium for 1 to 2 minutes until light brown; immediately transfer to a plate.
Step 3
Stir pudding vigorously. To bowls, add chilled pudding; top with fruit and toasted coconut. Serve.