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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.

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.

Once the chia pudding is thick and creamy, prepare your serving glasses or bowls. Divide the chia pudding evenly among four serving dishes.

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.

Garnish each serving with toasted coconut flakes and fresh mint leaves for an extra touch of flavor and visual appeal. Serve immediately and enjoy!


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.

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.

Once the chia pudding is thick and creamy, prepare your serving glasses or bowls. Divide the chia pudding evenly among four serving dishes.

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.

Garnish each serving with toasted coconut flakes and fresh mint leaves for an extra touch of flavor and visual appeal. Serve immediately and enjoy!
