Ingredients
Scale
- 1/2 cup Black Chia Seeds: These tiny powerhouses are the star of the show, creating the signature thick, pudding-like texture when soaked.
- 2 cups Full-Fat Canned Coconut Milk: This is the key to an ultra-creamy, rich, and decadent-tasting pudding. The fat content is crucial for the best texture.
- 1/4 cup Pure Maple Syrup: A natural and delicious sweetener that pairs beautifully with coconut. You can adjust the amount to your personal preference.
- 1 teaspoon Pure Vanilla Extract: Adds a layer of warm, aromatic flavor that complements the tropical notes of the dish.
- 1 cup Diced Fresh Mango: Use a ripe, sweet mango for a burst of vibrant color and classic tropical flavor.
- 1 cup Diced Fresh Pineapple: Provides a juicy, tangy counterpoint to the sweet mango and creamy coconut base.
- 1/4 cup Toasted Coconut Flakes: Adds a delightful crunch and intensifies the coconut flavor, providing a wonderful textural contrast.
- Optional Garnish: Fresh Mint Leaves: A few leaves add a pop of green color and a refreshing, aromatic finish.
Instructions
- Combine the Pudding Base: In a medium-sized mixing bowl or a large glass jar with a lid (a 32-ounce mason jar works perfectly), add the chia seeds, full-fat coconut milk, maple syrup, and vanilla extract.
- The First Whisk: Vigorously whisk the ingredients together for about a minute. Your goal is to ensure all the chia seeds are submerged in the liquid and to break up any initial clumps that have formed. Make sure to scrape the bottom and sides of the bowl or jar.
- The Crucial Rest and Second Whisk: Let the mixture sit at room temperature for 10-15 minutes. During this time, the chia seeds will begin to absorb the liquid and start the gelling process. After the rest period, give the mixture another thorough whisking. This second whisk is the secret to preventing clumps and achieving a perfectly smooth, homogenous pudding.
- Chill and Thicken: Cover the bowl with plastic wrap or seal the lid on your jar. Place the mixture in the refrigerator to chill for at least 4 hours, but for the best results, let it chill overnight. This extended time allows the chia seeds to fully hydrate and the pudding to set to its ideal thick and creamy consistency.
- Prepare the Toppings: Just before you are ready to serve, wash and dice your fresh mango and pineapple into bite-sized chunks. If your coconut flakes are not already toasted, you can toast them by spreading them in a dry skillet over medium-low heat for 2-3 minutes, stirring frequently until they are fragrant and lightly golden.
- Assemble the Bowls: Once the chia pudding has fully set, give it one final stir to loosen it up. Spoon the pudding evenly into two serving bowls.
- Garnish and Serve: Artfully arrange the fresh mango and pineapple chunks over the top of the chia pudding. Sprinkle generously with the toasted coconut flakes. For a final touch of elegance, add a few fresh mint leaves. Serve immediately and enjoy your tropical escape.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 40g
- Fiber: 18g
- Protein: 10g