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.
Servings 2 cups
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.