Tropical Pineapple Coconut Chia Pudding with Mango Star Boba
Tropical Pineapple Coconut Chia Pudding with Mango Star Boba
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 1 1/2 cups full-fat coconut milk, canned, unsweetened
- 1 cup pineapple juice
- 1/4 cup maple syrup, or to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Topping and Garnish
- 1 cup fresh pineapple, diced into small pieces
- 1 fresh mango, large, peeled and cut into star shapes or small dice
- 1/2 cup mango star boba
- 1/4 cup toasted coconut flakes, for garnish
- 1/4 cup fresh mint leaves, chopped, for garnish
Instructions
- 1
In a large bowl, whisk together the chia seeds, full-fat coconut milk, pineapple juice, maple syrup, vanilla extract, and salt until well combined and no lumps of chia seeds remain.
⏱️ 3 min
- 2
Cover the bowl and refrigerate the mixture for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken. Stir the pudding after about 30 minutes of chilling to break up any clumps and ensure even thickening.
⏱️ 2 min
- 3
Once the chia pudding is thick and creamy, prepare your serving glasses or bowls. Divide the chia pudding evenly among four serving dishes.
⏱️ 2 min
- 4
Top each serving with the diced fresh pineapple, mango stars (or diced mango), and mango star boba. Arrange them attractively on top of the pudding.
⏱️ 5 min
- 5
Garnish each serving with toasted coconut flakes and fresh mint leaves for an extra touch of flavor and visual appeal. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Pineapple Coconut Chia Pudding with Mango Star Boba
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 1 1/2 cups full-fat coconut milk, canned, unsweetened
- 1 cup pineapple juice
- 1/4 cup maple syrup, or to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Topping and Garnish
- 1 cup fresh pineapple, diced into small pieces
- 1 fresh mango, large, peeled and cut into star shapes or small dice
- 1/2 cup mango star boba
- 1/4 cup toasted coconut flakes, for garnish
- 1/4 cup fresh mint leaves, chopped, for garnish
Instructions
- 1
In a large bowl, whisk together the chia seeds, full-fat coconut milk, pineapple juice, maple syrup, vanilla extract, and salt until well combined and no lumps of chia seeds remain.
⏱️ 3 min - 2
Cover the bowl and refrigerate the mixture for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken. Stir the pudding after about 30 minutes of chilling to break up any clumps and ensure even thickening.
⏱️ 2 min - 3
Once the chia pudding is thick and creamy, prepare your serving glasses or bowls. Divide the chia pudding evenly among four serving dishes.
⏱️ 2 min - 4
Top each serving with the diced fresh pineapple, mango stars (or diced mango), and mango star boba. Arrange them attractively on top of the pudding.
⏱️ 5 min - 5
Garnish each serving with toasted coconut flakes and fresh mint leaves for an extra touch of flavor and visual appeal. Serve immediately and enjoy!
⏱️ 3 min