TROPICAL CHIA PUDDING

 

A breakfast of tropical chia pudding is ideal on a chilly winter morning. The winter blues can be magically cured with a taste of the tropics. At least you can have it for breakfast if you can't travel there.

WHAT IS CHIA PUDDING?

Simply soaking chia seeds in liquid yields chia pudding. Chia seeds swell and take on a gel-like feel when they are wet. This makes the liquid thicken, making it similar to a perfect instant pudding. This specific tropical chia pudding is excellent (I also enjoy mango and pineapple in smoothies). To personalize your chia pudding, however, you can add anything. I previously shared this recipe for chocolate chia pudding, and below I've listed some other fantastic pairings:

• Apple Cinnamon
• Peanut Butter & Jelly
• Mixed Berries
• Maple Walnut
• Blueberry Lemon
• Strawberry Almond
• Mocha
• Pumpkin Spice
• Gingerbread Spice
• Orange Grapefruit
• Matcha Honey
  

your imagination is the only limit when it comes to chia pudding flavors.

ARE CHIA SEEDS HEALTHY?

Yes, chia seeds are quite nutritious. These little seeds are incredibly nutritious despite their size. Chia seeds are rich in antioxidants, fiber, and protein. They are also a fantastic source of omega-3 fatty acids. Finally, they contain a lot of nutrients, especially calcium, but also phosphorus, potassium, and other elements.

More thorough details on the chia seed's nutritional advantages can be found here: How do Chia Seeds work?

BLACK OR WHITE CHIA, WHAT'S THE DIFFERENCE?

Using white or black chia is equally as effective. The two can be combined because there is little nutritional difference between them. Really, it all comes down to appearance. Be careful to avoid brown chia, though. The nutritional advantages of the mature black and white seeds are superior to those of the brown chia, which is an immature seed.

HOW LONG WILL CHIA PUDDING KEEP?

One of the reasons I adore this recipe is that each of the individual chia puddings can be stored for 4-5 days in the refrigerator. There is one dish for each day of the week because it yields five. (Just for me  These scrumptious and healthful breakfast jars are excellent for prepping meals. They can also be frozen for up to a few weeks. Simply remove one from the freezer and store it in the refrigerator overnight; in the morning, it should be defrosted.

WHAT KIND OF MILK SHOULD YOU USE TO MAKE CHIA PUDDING?

Because of the tropical theme, I used coconut milk even though you can make these tropical chia puddings with any sort of milk. In order to prevent the pudding from being too thick, I also added some of my new favorite oat milk. Here are some examples of additional milk varieties you could use:

• Soy milk
• Rice milk
• Cashew milk
• Almond milk
• Hemp milk
• Dairy milk

Milk gives your chia pudding a creamy texture. However, you don't even have to use milk. You can also use coconut water, juice, tea, or even plain water.

WHEN TO ADD YOUR TOPPINGS AND ADD-INS

The chia puddings can be made with a few additives mixed in at the start. Others ought to be included just before serving or eating. In this dish, I used frozen fruit, so I added it first. Generally speaking, you can do the same with fresh fruit. Apples and pears should be preserved for serving since they can become soggy and browned. The best time to add nuts, seeds, or anything else you want to keep crunchy is right before serving.

CHIA PUDDING ISN'T JUST FOR BREAKFAST

These tiny jars are the ideal snack at any moment of the day. They could even be placed in the lunchbox. Kids adore these, and you can also prepare smaller quantities for them to eat as snacks in plastic containers.

RECIPE 

Equipment

• ▢
  blender
• ▢
  half pint mason jars & lids

• Ingredients

  • ▢14 oz coconut milk one can
  • ▢½ cup oat milk
  • ▢3 teaspoon maple syrup
  • ▢1 teaspoon vanilla extract
  • ▢¼ teaspoon salt
  • ▢½ cup chia seeds
  • ▢1 cup cubed mango fresh or frozen
  • ▢1 cup pineapple chunks fresh or frozen

  Instructions

  • In a blender or food processor, put all ingredients except the mango and pineapple
  • Process until the coconut cream is smoothly blended in.
  • Divide evenly into five half-pint mason jars (each jar will be about half full)
  • Top each jar with mango & pineapple
  • Put lids on the jars and store in the fridge overnight or for at least 4 hours
    
    

    Notes

    Coconut milk will be separated between the coconut cream and coconut water in the can. A blender or food processor makes it easy to reincorporate it, but you can also use a whisk or an electric mixer.

    Nutrition

    Serving: 1g | Calories: 353kcal | Carbohydrates: 37g | Protein: 6g | Fat: 23g | Saturated Fat: 16g | Sodium: 143mg | Potassium: 461mg | Fiber: 8g | Sugar: 25g | Vitamin A: 463IU | Vitamin C: 24mg | Calcium: 182mg | Iron: 4mg