Name: Tropical Chia Seed Pudding
Prep time: 10 min
Total time: 10 min
Ingredients: 0.25 cups Chia Seeds; 1 cup Coconut Milk (canned, full-fat); 0.5 cups Pineapple Juice; 1 tbsp Maple Syrup or Honey; 0.5 tsp Vanilla Extract; 0.5 cups Fresh Mango, diced; 1 tbsp Toasted Coconut Flakes

BreakfastVeganGluten-FreeMeal Prep

Ingredients (7)

Ingredient	Qty	Cal	P	C	F
Chia Seeds	0.25 cups	104	4g	9g	7g
Coconut Milk (canned, full-fat)	1 cup	276	3g	7g	29g
Pineapple Juice	0.5 cups	32	0g	8g	0g
Maple Syrup or Honey	1 tbsp	27	0g	7g	0g
Vanilla Extract	0.5 tsp	3	0g	0g	0g
Fresh Mango, diced	0.5 cups	25	0g	6g	0g
Toasted Coconut Flakes	1 tbsp	17	0g	1g	2g

Ingredients (7)

Ingredient	Qty	Cal	P	C	F
Chia Seeds	0.25 cups	104	4g	9g	7g
Coconut Milk (canned, full-fat)	1 cup	276	3g	7g	29g
Pineapple Juice	0.5 cups	32	0g	8g	0g
Maple Syrup or Honey	1 tbsp	27	0g	7g	0g
Vanilla Extract	0.5 tsp	3	0g	0g	0g
Fresh Mango, diced	0.5 cups	25	0g	6g	0g
Toasted Coconut Flakes	1 tbsp	17	0g	1g	2g

Directions

Step 1
In a jar or airtight container, combine chia seeds, coconut milk, pineapple juice, maple syrup (or honey), and vanilla extract.
Step 2
Stir well to ensure there are no clumps of chia seeds. Cover and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened.
Step 3
Before serving, give the pudding a good stir. If it's too thick, add a splash more coconut milk or pineapple juice until desired consistency is reached.
Step 4
Divide into serving bowls or glasses. Top with fresh diced mango and toasted coconut flakes.
Step 5
Serve chilled. This can be made ahead and stored in the fridge for up to 3 days.