This Mango, Passion Fruit & Coconut Chia Pudding is a vibrant, fiber-packed breakfast that brings a taste of the tropics to your morning. Sweet mango and tangy passion fruit create a naturally bright flavor, while creamy coconut milk ties everything together. Chia seeds, small but mighty, add omega-3 fatty acids and fiber to support digestion and overall wellness. It’s easy to prepare, makes a satisfying breakfast or snack, and can be prepped ahead for busy mornings.
If you’re looking for a nourishing, make-ahead breakfast that’s both indulgent and healthy, this chia pudding is a perfect choice. Its tropical flavors, creamy texture, and nutrient-rich ingredients make it a treat you can feel good about.
Why You’ll Love This Recipe
Chia pudding has become a go-to for anyone who wants a convenient and healthy breakfast. The seeds absorb liquid to form a creamy, almost custard-like texture, while also providing a boost of fiber and plant-based omega-3s. Using coconut milk as the base makes this version extra smooth and rich without adding dairy.
Passion fruit adds a natural tartness, balancing the sweetness of mango, while a touch of turmeric enhances the golden hue and brings antioxidant benefits. Maple syrup lightly sweetens the pudding, and a hint of vanilla elevates the tropical flavors without overpowering them. The result is a bright, refreshing breakfast that’s full of flavor and texture, from the smooth pudding to the tender fruit and crunchy toasted coconut topping.
Tips for the Perfect Pudding
Making this pudding is simple, but a few tips will take it to the next level:
- Chia seeds: Black or white chia seeds work equally well. Both provide the same nutrients and create the signature gel-like texture.
- Fruit: Fresh or frozen mango and passion fruit can be used interchangeably. If using frozen, simply let the mixture thaw slightly before blending for a smooth consistency.
- Texture: For a chunkier pudding with small pieces of fruit, pulse the blender for a shorter time. For a silky, uniform texture, blend longer.
- Coconut flavor: For an extra tropical touch, you can replace vanilla with a small amount of coconut extract.
- Make-ahead convenience: Prepare the pudding the night before or up to three days in advance. Store in airtight containers in the fridge for a quick grab-and-go breakfast.
Nutritional Benefits
This tropical pudding is more than just a delicious breakfast—it’s packed with nutrients:
- Chia seeds provide fiber for gut health, plant-based protein, and omega-3 fatty acids that support heart and brain health.
- Mango is rich in beta-carotene, which converts to vitamin A in the body, supporting immune function and eye health.
- Passion fruit adds antioxidants, potassium, and magnesium, which benefit heart health.
- Coconut milk is a good source of essential vitamins and minerals, including calcium, potassium, and vitamin D when fortified.
- Turmeric contains anti-inflammatory compounds that can help protect cells from oxidative stress.
A Versatile, Crowd-Pleasing Dish
This pudding works well for breakfast, a healthy snack, or even a light dessert. It’s naturally vegan, gluten-free, and free from major allergens like dairy and nuts, making it accessible to many diets. You can double the recipe for meal prep, serve in individual jars for a party, or layer with granola for added crunch.
Whether you’re craving something creamy, sweet, and slightly tangy or simply want a nourishing start to your day, this Mango, Passion Fruit & Coconut Chia Pudding is a colorful, satisfying choice. Its tropical flavors, ease of preparation, and nutrient-rich ingredients make it a go-to recipe for anyone looking to combine flavor with health benefits.
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Mango, Passion Fruit & Coconut Chia Pudding: A Tropical Breakfast Delight
- Total Time: 12 hrs 10 min
Ingredients
3 cups unsweetened coconut milk beverage
1 cup frozen passion fruit
1 cup frozen mango chunks, divided
1 teaspoon ground turmeric
¾ cup chia seeds
2½ tablespoons pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup toasted unsweetened coconut chips
Instructions
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In a blender, combine 3 cups coconut milk, 1 cup frozen passion fruit, ½ cup frozen mango, and 1 teaspoon turmeric. Blend until smooth, about 30 seconds.
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Transfer mixture to a medium bowl. Stir in chia seeds, maple syrup, vanilla extract, and salt until well combined.
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Cover and refrigerate for at least 12 hours or up to 3 days, allowing the pudding to thicken.
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Before serving, stir the pudding thoroughly. Divide among 4 bowls (about 1¼ cups each).
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Top with the remaining ½ cup mango and ¼ cup toasted coconut chips. Serve chilled.
- Prep Time: 10 min
