Tropical chia pudding pots
Busy mornings need energy boosting breakfasts. These flower-powered tropical chia pudding pots are bright and fresh. Pudding pots hardly sounds like breakfast but here’s what you’re getting. Layers of creamy chia, tangy mango coulis, Greek yoghurt and juicy kiwis.
A quick word on Chia
Chia seeds are high in protien, fibre and and Omega-3 fatty acids. With their unique ability to absorb up to 10 times their weight, an overnight soaking in creamy coconut milk delivers a silky soft pudding-textured consistency. This makes them ideal absorbers of flavourings, too. For these tropical chia puddings I’ve added honey and vanilla seeds which complement the tang of mango, kiwi and pineapple. For crunch, a handful of toasted coconut flakes goes on top. To get ahead of the morning rush, which is what most of us are aiming for, prepare the puddings the night before. An overnight rest yields a soft-set pudding. Chia puddings are perfect to pack for work if you’re not an earlier morning eater.
Tropical chia pudding pots
For the chia puddings
- 5 tablespoons chia seeds
- 1 x 400g tin (about 400ml) coconut milk
- pinch of salt
- 2 tablespoons agave syrup or honey
- 1 teaspoon vanilla extract
Fruit coulis
- 2 mangoes, chilled, peeled and roughly chopped
- generous squeeze of lemon juice
- 1 teaspoon honey
Toppings
- 1/4 cup fresh pineapple, small diced
- 3 kiwi fruit, peeled
- 2-3 granadillas
- 1 cup Greek yoghurt
- 2 tablespoons honey
- 1/4 cup coconut flakes, toasted
- Place all the ingredients for the chia puddings in a bowl and whisk to combine. Cover and refrigerate for several hours or preferably, overnight.
- For the fruit coulis, blitz the mango flesh, lemon juice and honey in a food processor.
- Slice two of the kiwi fruits into thin rounds. Cut the remaining kiwi into cubes and set aside.
- In a small bowl, combine the Greek yoghurt and honey.
- Layer up the pudding pots in 4 glass tumblers, starting with the mango puree.
- Place slices of kiwi fruit around the outer edges. Carefully fill three quarters of the way up with the chia pudding.
- Top with a spoonful of Greek yoghurt and finish with the pineapple, kiwi and granadilla pulp. Scatter with coconut shavings and serve immediately.
For more chia pudding inspiration these chocolate cinnamon chia puds are indulgently good.
6 Comments. Leave new
These breakfast pots look so delicious. I’m kinda bummed that this isn’t my breakfast right now!
Thanks Alida. While summer fruit is still happening here, I’m just throwing it in everywhere. I’m sure your breakfast looks super-yum!
These look so refreshing, the kiwi flowers are so cute too! I love these so much Dianne.
So kind of you Angela. Isn’t playing with food just the best? So much fun making and equally good to eat. Loving all the summer fruits now.
These have to be the prettiest pudding pots I’ve ever seen Di!! I love the kiwi flowers and the bright colors! They sound just delicious and look absolutely dreamy!
Ah, thanks Mary Ann. These colours just scream summer. The zingy taste of mango and kiwi is a real wake-up for your taste buds. So good together.