Tropical Chia Pudding Recipe for an Exotic Taste of Paradise

My tropical chia pudding recipe is a firecracker of tart, sweet, and juicy flavors, and is perfect for a filling yet fruity dish to enjoy in the heat of summer.

Tropical Chia Pudding Recipe

If you’re craving some exotic, juicy flavors that instantly transport you to a white sandy beach in the Caribbean, add my tropical chia pudding to your next shopping list.

You’ve got some iconic tropical flavors in this chia pudding. There’s juicy pineapple, refreshing coconut, tart passion fruit, and fleshy sweet kiwi, the flavors bursting from the creamy, milky pudding.

I’ve not held back with this chia pudding. So much so, I’ve even served it in a large cocktail glass and garnished it to the nines to really make you feel like you’re in a beach bar overlooking the ocean.

This chia pudding, chilled from the fridge, is such a great choice during the summer. You know those hot summer evenings when you need to eat, but you just can’t face turning the hobs on? That’s when this little bad boy thrives!

Ingredients

To make my tropical chia pudding recipe, you’ll need the following ingredients:

• Carton Coconut Milk (Coconut Drink)* – 2 cups
• Chia Seeds – 8 tbsp
• Kiwi – 1, peeled and diced
• Pineapple – 1 cup cubed pineapple (about 1/4 medium pineapple)
• Passion Fruit – 1
• Sweetener (Honey or Agave) – 2 tbsp, or to taste
• Desiccated Coconut (or Coconut Flakes) – 2 tbsp

* In the United States, use the coconut milk sold in cartons. In the UK or EU, you’ll find the carton of coconut milk under the name ‘coconut drink.’ Just don’t use the canned coconut milk.

Step-by-Step Instructions

Step 1 – Combine the coconut milk with the peeled and diced kiwi, cubed pineapple, honey (or agave or sweetener of choice), and the passion fruit pulp in a small blender. Mix until it’s all fully blended.

Step 2 – Divide the liquid up between two glass containers.

Step 3 – Add 4 tbsp of chia seeds to each glass.

Step 4 – Mix the chia seeds in, wait 15 minutes, and mix it again. We’re trying to prevent the chia puddings from becoming lumpy.

Step 5 – Add 1 tbsp of desiccated coconut (or coconut flakes) to each glass/container and mix it in.

Step 6 – Refrigerate overnight (or for at least 8 hours). Make sure to cover them with some cling film/saran wrap or a lid if using jars.

Step 7 – Finally, for the fun part. Garnish it with fruit and desiccated coconut, and serve it cocktail-style out on the patio with family and friends.

I absolutely adore this chia pudding. It’s so colorful and packed with bold, sweet, and juicy flavors. Even just looking at it puts a smile on my face.

There is nothing subtle about this chia pudding. It’s tart, sweet, fleshy, and juicy, with a whole lot of creaminess and a little crunch for good measure. It’s a dish with fun vibes, and it always reminds me of the good times. I hope you enjoy it as much as I do!

Tropical Chia Pudding Recipe Card

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Save and Pin for Later

Keep my tropical chia pudding recipe handy for those glorious warm summer evenings by saving it to one of your recipe ideas Pinterest boards.