This tropical chia pudding made with a coconut milk based is easy to make and extra pretty with the colors from the pomegranate, mango and kiwi. Eat this festive chia pudding for breakfast, snack or dessert.
Eat it for breakfast, snack or dessert this coconut milk based chia pudding is easy to make and extra pretty with the colors from the pomegranate, mango and kiwi.
1 can organic coconut milk
2 oz. coconut kefir or coconut water
2 heaping tsp. fruit juice sweetened apricot jam
1 tsp. vanilla powder
1/3 cup chia seeds
1 ripe mango, diced
1 kiwi, sliced into half moons
1. Blend coconut milk, coconut kefir or water, vanilla powder, apricot jam and chia seeds together in a bowl making sure to fully integrate the chia seeds in the liquid.
2. Place in fridge to set and periodically go back and stir it all up to avoid the chia seeds from clumping.
3. Arrange the coconut chia pudding in a bowl or in parfait glasses and spoon in the fruit however you like.