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Breakfast,  Kid Approved,  Plant Powered,  Snacks

Tropical chia pudding

I could have sworn I read somewhere that we were supposed to have a mild winter…the last week or so and the upcoming two weeks are NOT mild, ugh.  I got really accustomed to the warm sunny days we were having.

But, since I don’t plan on moving I’m stuck here as I imagine many of you are; so instead of complaining (well just a little) I made a tropical chia pudding to warm my heart and transport me to a beach with palm trees next to the ocean with fruity drinks served with little umbrellas.

This recipe will probably become one of your go tos, especially if you have kids – I promise you they will love it.  It’s sweet, fruity, creamy and oh so delicious.  It also happens to be gluten-free, refined sugar-free, and vegan, so it’s a great healthy option for you and your whole family.

Plus the fact that you can make it ahead of time and keep it in the fridge for a week makes it that much more appealing.

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Yield – 4 servings

INGREDIENTS

  • 1 3/4 cups of full fat coconut milk
  • 1/4 cup fresh pineapple juice, *(see notes)
  • 5 tbsp. white chia seeds
  • 3/4 cup finely diced pineapple
  • juice from 1 lime
  • 2 sprigs of mint

*Special note: I cut my pineapple into slices as soon as I get it and keep them in an airtight container in the fridge.  As the pineapple sits, the fresh juice leaches out and this is what I use.

DIRECTIONS

  1. Mix together coconut milk, pineapple juice and chia seeds in a medium-sized bowl using a whisk. Let it sit for 5-10 minutes and whisk again.

  2. Cover the bowl and refrigerate for at least 6 hours or overnight.

  3. In the meantime, finely chop the fresh mint leaves and mix together with the pineapple and lime juice.
  4. Once the chia pudding is ready scoop into serving bowl and top with the pineapple mix.

That’s it!  Besides the time that it takes for the chia pudding to sit, it takes only a few minutes to put together.  You can leave it in the fridge for at least 5 days, so you’ve got breakfast for the week.

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If you’re not a fan of pineapple, mango makes a great tropical substitute; but feel free to substitute with whatever fruit you like.

I hope this recipe makes your day warmer and brighter and your breakfast easier.

Till the next recipe,

 

Kristen xo

 

 

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