Easy Mango Pineapple Chia Pudding
Easy Mango Pineapple Chia Pudding is a make-ahead, filling breakfast. Vegan, paleo, gluten-free, dairy-free, Whole30 compliant, and clean, this recipe will fit easily into your diet plan.
Ingredients
- 2 cups unsweetened almond milk (or another unsweetened non-dairy milk)
- 1/2 cup chia seeds
- 2 cups frozen mango chunks
- 1 cup frozen pineapple chunks
- 2-6 tbsp water
- almond slivers, coconut flakes
Instructions
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In a glass jar or other reusable container, combine chia seeds and almond milk. Stir well, cover, and place in the refrigerator for at least 1-2 hours. The pudding should become thick, but may have some clumps. Stir well to break them up. Set aside.
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While the pudding is setting, start on the fruit compote. In a small saucepan, add the mango, pineapple, and 2 tbsp water. Heat over medium until the mixture begins to boil, then reduce to medium-low, stirring occasionally, until the fruit falls apart. Add more water if needed to achieve a thick, spoonable consistency. You can use a fork to mash some of the pieces. It's okay if some of the fruit is still chunky. Cool to room temperature, then refrigerate.
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To serve, place about half of the chia pudding in a glass. Top with half of the mango pineapple compote. Sprinkle slivered almonds and coconut flakes on top before serving.
Recipe Notes
The recipe is for two large servings; this could be divided up into 3-4 smaller servings.
Chia pudding keeps for at least a few days in the refrigerator. The compote, on its own, can keep for at least 4-5 days in the refrigerator.