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.
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.
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.
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.
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.