Tropical Chia Pudding is a perfect breakfast for a winter day. A taste of the tropics is a magical cure for the winter blues. If you can’t go there, at least you can have it for breakfast.
What is Chia Pudding?
Chia pudding is simply the result of soaking chia seeds in liquid. When chia seeds get wet, they expand and become gel-like in texture. Because this causes the liquid to thicken, it’s like a perfect instant pudding. This particular tropical chia pudding is delicious, but, you can add anything you like to customize your chia pudding. I previously posted this Chocolate Chia Pudding, and I’m listing a few other great combos below:
- Apple Cinnamon
- Peanut Butter & Jelly
- Mixed Berries
- Maple Walnut
- Blueberry Lemon
- Strawberry Almond
- Pumpkin Spice
- Gingerbread Spice
- Orange Grapefruit
- Matcha Honey
Your imagination is the only limit when it comes to chia pudding flavours.
Are Chia Seeds Healthy?
The answer is yes, chia seeds are insanely healthy. Although these seeds are tiny, they are loaded with nutrition. Chia seeds are high in fiber and protein, as well as antioxidants. In addition, they are an excellent source of omega 3 fatty acids. Finally, they are high in many nutrients, in particular, calcium, but also phosphorus and potassium, among others.
You can find more detailed information on the nutritional benefits of chia seeds here: What are Chia Seeds?
Black or White Chia, What’s the Difference?
It doesn’t matter whether you use black chia or white chia. There is no real nutritional difference between the two, and they can be used interchangeably. It really comes down to aesthetics However, be sure to steer clear of brown chia. Brown chia is not a mature seed, and it does not match the nutritional benefits of the mature black and white seeds.
How Long Will Chia Pudding Keep?
These individual chia puddings will keep in the fridge for 4-5 days, which is one of the reasons that I love this recipe. It makes five servings, so there’s one for each weekday. (For just me 🙂 These delicious & healthy breakfast jars are also perfect for meal prepping. You can also freeze them for up to several weeks. Just take one out of the freezer and place it in the fridge overnight, and it should be thawed in the morning.
What Kind of Milk Should You Use to Make Chia Pudding?
You can use any kind of milk to make these tropical chia puddings, but I used coconut milk because of the tropical theme. I also used some oat milk (my new favourite) to keep the pudding from being too thick. Here are some examples of other kinds of milk that you can use:
- Soy milk
- Rice milk
- Cashew milk
- Almond milk
- Hemp milk
- Dairy milk
Milk gives your chia pudding a creamy texture. However, you don’t even have to use milk. You can also use coconut water, juice, tea, or even plain water.
When to Add Your Toppings and Add-Ins
Some additions can be combined in the chia puddings at the beginning. Others should be added right before eating or serving. I used frozen fruit in this recipe, so I added it at the beginning. You can do the same with fresh fruit, with a few exceptions. Apples and Pears can end up soggy and brown, so they are best saved for serving time. Nuts and seeds, or anything else that you want to retain some crunch, are also best added at serving time.
Chia Pudding Isn’t Just for Breakfast
These little jars are a perfect snack for any time of day. They can even go into the lunch box. Kids love these, and you even can make smaller, snack-sized portions in plastic containers for them.
How to Make Tropical Chia Pudding
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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.
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
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.