Protein and fiber rich chia seed pudding layered with sweet coconut mango puree, fresh kiwi and topped with juicy cherries. You can make this for breakfast, a snack or for dessert! Dairy-free.
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Kiwi Mango Cherry Chia Seed Pudding Recipe

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Resting Time 2 hours
Total Time 5 minutes
Servings 2 cups
Calories 358kcal
Author Stacey Eckert

Ingredients

Chia Seed Pudding -

Mango Puree -

Fruit Topping -

  • 5-6 cherries for garnish
  • 1 kiwi, thinly sliced

Instructions

  • 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. 

Notes

  • 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.

Nutrition

Calories: 358kcal