Tropical Coconut Chia Seed Pudding Recipe

There’s something about tropical flavors that instantly transports you to a sun-soaked paradise, and this Tropical Coconut Chia Seed Pudding does exactly that. It’s a beautiful blend of creamy coconut milk, sweet mango curd, and a vibrant strawberry-cherry chia seed jam – each bite is a burst of freshness and indulgence. Whether you’re looking for a healthy breakfast, a nourishing snack, or a guilt-free dessert, this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

Chia seed pudding is not only delicious but also incredibly nutritious. Chia seeds are packed with fiber, protein, omega-3 fatty acids, and antioxidants, making them a powerhouse ingredient. Pair them with creamy coconut milk and natural sweeteners like honey or maple syrup, and you have a wholesome treat that feels decadent. Plus, the addition of mango curd and strawberry cherry chia seed jam elevates this pudding to the next level, offering a delightful contrast of flavors and textures.

The Base: Coconut Chia Seed Pudding

Ingredients:

• 250ml coconut milk
• 2 tbsp chia seeds
• 35g honey or maple syrup

Method:

1. In a medium-sized glass bowl, whisk together the coconut milk, chia seeds, and honey (or maple syrup) until well combined.
2. Let the mixture sit for about 15 minutes, then whisk again to prevent the chia seeds from clumping together.
3. Cover the bowl and refrigerate overnight. This allows the chia seeds to absorb the liquid and form a thick, pudding-like consistency.
4. Before serving, give the pudding another quick whisk to ensure it’s smooth and well-mixed.

Pro Tip: If you prefer a smoother texture, blend the pudding after it has set overnight for a velvety finish

The Star: Mango Curd

The mango curd is what gives this pudding its tropical flair. It’s sweet, tangy, and luxuriously smooth.

Ingredients:

• 180g fresh mango puree
• 75g sugar
• 2 tbsp cornflour
• Pinch of salt
• 1/4 tsp agar agar
• Juice of 2 limes
• 2 tbsp ghee

Method:

1. In a heavy-bottomed saucepan, whisk together the mango puree, sugar, cornflour, salt, and agar agar until smooth.
2. Place the pan over low heat and simmer for 3-5 minutes, stirring constantly. The mixture will begin to thicken.
3. Remove the pan from the heat and add the lime juice and ghee. Whisk well until the ghee is fully incorporated, leaving you with a glossy, rich curd.
4. Allow the curd to cool completely before transferring it to a jar. Refrigerate until needed. This can be made a day in advance, and you should give it a good whisk before using.

Pro Tip: Use ripe, sweet mangoes for the best flavor. Alphonso or Ataulfo varieties work beautifully in this curd.

The Finishing Touch: Strawberry Cherry Chia Seed Jam

This jam adds a hint of tartness and a pop of color to the dish, making it both visually stunning and incredibly tasty.

Ingredients:

• 100g strawberries, diced
• 100g cherries, pitted
• 2-3 tbsp brown sugar
• 1 tbsp chia seeds
• 1/4 cup water
• Juice of 1 lime
• Pinch of salt

Method:

1. Blend the strawberries and cherries in a blender or hand chopper until roughly combined.
2. Transfer the mixture to a heavy-bottomed pan and add the brown sugar, chia seeds, water, lime juice, and salt. Stir to combine.
3. Simmer the mixture over low heat until it reaches a jam-like consistency. Taste and adjust the sweetness if necessary.
4. Let the jam cool completely before transferring it to a jar. Refrigerate until needed.

Pro Tip: This jam also works great on toast, yogurt, or even as a topping for pancakes

Now that you have all the components ready, it’s time to assemble this tropical delight.

1. Give the chia seed pudding one final whisk to ensure a smooth consistency.
2. In serving glasses or jars, begin layering the pudding, followed by a generous spoonful of mango curd and a dollop of strawberry cherry chia seed jam.
3. Repeat the layers as desired.
4. Top with fresh seasonal fruit, a sprig of mint, and perhaps a sprinkle of toasted coconut flakes for added texture.

Presentation Tip: Use clear glasses to show off the beautiful layers – it makes the dessert look as good as it tastes.

Serving and Storing

This Tropical Coconut Chia Seed Pudding is best enjoyed fresh, but it also keeps well in the fridge for 2-3 days, making it a fantastic make-ahead option. Store the components separately and assemble just before serving for the freshest taste.

Final Thoughts

This pudding isn’t just a treat for your taste buds; it’s a celebration of vibrant tropical flavors and nourishing ingredients. The creamy coconut base, luscious mango curd, and fruity jam come together in perfect harmony, making each spoonful pure bliss.

Whether you’re savoring it as a quick breakfast, a post-workout snack, or a light dessert, this Tropical Coconut Chia Seed Pudding is bound to become a favorite. Give it a try and let each bite transport you to a tropical paradise – no passport required!

Enjoy your tropical creation, and happy cooking!

Recipe By cravewavekitchen

Course: Dessert/Breakfast Cusine: Tropical Difficulty: :

Servings

3 minutes

Preparing Time

15 minutes

Cooking Time

5 minutes

Calories

300 kcal

INGREDIENTS

1. 250ml coconut milk

2. 2 tbsp chia seeds

3. 35g honey or maple syrup

4. 180g fresh mango puree

5. 75g sugar

6. 2 tbsp cornflour

7. Pinch of salt

8. 1/4 tsp agar agar

9. Juice of 2 limes

10. 2 tbsp ghee

11. 100g strawberries, diced

12. 100g cherries, pitted

13. 2-3 tbsp brown sugar

14. 1 tbsp chia seeds

15. Juice of 1 lime

DIRECTION

1. In a medium-sized glass bowl, whisk together the coconut milk, chia seeds, and honey (or maple syrup) until well combined.

2. Let the mixture sit for about 15 minutes, then whisk again to prevent the chia seeds from clumping together.

3. Cover the bowl and refrigerate overnight. This allows the chia seeds to absorb the liquid and form a thick, pudding-like consistency.

4. Before serving, give the pudding another quick whisk to ensure it’s smooth and well-mixed.

NOTES