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.
I’m one week into my clean eating January. What a week! I can sum it all up in one word: cravings. I want ALL the junk. Marshmallows. Crispy Chicken Deluxe. Egg rolls. My brain and my stomach seem to be on different planets, and I’m not really loving it.
Just because I’m resetting my body with this “diet” (is it a diet, really? I don’t think it is), doesn’t mean everything has to change. Chia pudding is one of my go-to breakfasts, so you can imagine how happy I was that it could stay in the breakfast rotation. It’s seriously SO easy: put some chia seeds and non-dairy milk in a jar, shake it, let it sit, and enjoy. I usually top it with some fresh fruit, and breakfast is served.
Since I’m avoiding all added sugar, I found a natural way to sweeten this pudding: fruit compote. To make it tropical, I mixed frozen mango and pineapple, and just stewed them until they turned into a thick puree. I left a few chunks in there so I wouldn’t have to actually puree the mixture (because, dishes). Slivered almonds at some crunch, and coconut flakes add a little extra sunshine/general tropicalness.
Easy Mango Pineapple Chia Pudding is tasty, sweet, satisfying, and easy to make-ahead. It’s also vegan, paleo, kept, gluten-free, dairy-free, Whole30 compliant, and clean. It’s full of fiber (19 g per serving), and protein (8 g per serving).
Looking for another easy parfait? Try Peach and Apricot Parfaits.
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.
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