Protein and fiber-rich chia seed pudding layered with sweet coconut mango puree, fresh kiwi and topped with juicy cherries. You can make this tropical treat a quick breakfast, snack or healthy dessert! Gluten-free and vegan.
I absolutely love chia seed pudding! It’s such a quick and easy recipe to make for breakfast (or a fast snack) and there are so many different ways to make it! I especially love a tropical flavored fruit-loaded chia pudding or chocolate chia seed pudding when I feel like a treat. If you’re not a chocolate fan you could make vanilla chia seed pudding with vanilla flavored almond milk!
This version of easy chia seed pudding tastes tropical, fresh, light, and healthy. The only sweetness comes from a tiny bit of maple syrup and the fresh fruit, so you’re eating a protein and fiber-rich snack that’s good for you and it’s going to fill you up. If you’re not a fan of mangos, cherries, or kiwis you could sub any fruit that you enjoy!
How To Make Chia Seed Pudding
Chia fruit pudding is super simple to make. I’m talking like 1 minute of prep time to make the pudding, and then you just pop it into the fridge for a few hours (or overnight if you have time) and it works its magic. You end up with a thick and creamy pudding-like filling that tastes like a decadent treat!
Start by putting the 1/4 cup of chia seeds, 1 cup of unsweetened coconut milk (from a carton, not a can), and maple syrup into a container and mix it together. Cover it and let it sit in the fridge overnight. In the morning, use a small blender cup (I use my Nutribullet) or food processor to blend 1 cup of frozen mango and 1/2 cup of unsweetened coconut milk together to create a creamy mango filling. It almost tastes like nice cream, it’s so creamy! Now it’s time to build your pudding cup. Start with a layer of chia pudding then add a layer of mango puree and continue to alternate until you fill the cup. Top the chia pudding cup with fresh cherries (or frozen) and kiwi.
Chia Seed Pudding Ratio
The chia seed pudding ratio of seeds to liquid is very important because the chia seeds should turn out soft and puffy so there needs to be enough liquid for the seeds to absorb. I’ve found that the ratio of 1/4 cup of seeds to 1 cup of liquid works best for my desired consistency.
Chia Seed Pudding Almond Milk
Can you use almond milk to make this chia seed pudding recipe? Sure! You can use your favorite plant-based milk, it won’t change the consistency or flavor at all. Almond milk, cashew milk, oat milk, rice milk, and pea milk are all good options. I made this chia pudding with coconut milk because it seemed the most tropical option to me but almond milk would be my next choice.
How Long Can You Keep Chia Seed Pudding in The Fridge?
You can keep pudding in the fridge for up to 5 days. I usually end up eating it within 2-3 days but it should still keep its consistency for up to 5 days. However, always smell it before eating it and if there’s any doubt throw it out.
Is Chia Seed Pudding Good For You?
Chia pudding is so good for you! It’s loaded with antioxidants, fiber, omega 3 fatty acids, protein, calcium, and healthy fats that your body needs! You can read more about chia seed pudding nutrition, here.
Is Chia Seed Pudding Keto Friendly?
It definitely can be! To make this chia seed pudding keto friendly, I would recommend skipping the mango puree and the maple syrup. Also, sub blueberries and strawberry slices for the cherries and kiwi slices.
Check this list out for more vegan keto recipes!
Tips For Making The Best Chia Seed Pudding
- Make sure you use enough liquid so the chia seeds have something to absorb.
- Give the pudding at least two hours to set up and absorb all the liquid. I prefer to leave it overnight in the fridge but two hours will work too.
- If you don’t want to make the pureed layers you can just use the fresh or frozen fruit instead. It will still be delicious!
- How to get the kiwis into the cup: 1) Fill up your cup with the layers of chia pudding and puree 2) Leave 1 inch of room at the top of the cup. 3) Place a slice of kiwi right against the side of the glass and slowly slide it in with your fingers. Keep the slice pressed tightly against the glass as you slide it so none of the pudding gets around it. You want to see the kiwi design!
More Chia Seed Pudding Recipes You’ll Love!
Kiwi Mango Cherry Chia Seed Pudding Recipe
Mango Puree -
- 1 cup frozen mango
- 1/2 cup unsweetened coconut milk
Fruit Topping -
- 5-6 cherries for garnish
- 1 kiwi, thinly sliced
- Combine the chia seeds, maple syrup, and 1 cup of coconut milk in a container. Stir to fully combine the seeds with the milk and maple syrup. Cover it and store in the fridge for at least 2 hours but I usually leave it overnight.
- When you're ready to serve the pudding, blend the mango chunks and 1/2 cup of coconut milk in a small blender cup until it's a smooth puree.
- Make alternating layers of the chia seed pudding and the mango puree until you reach the top of the glass. Garnish with fresh cherries and kiwi slices.
- You can substitute almond milk, soy milk, cashew milk for the coconut milk.
- The leftover chia pudding will last in the fridge for 2-3 days.