Fresh, fruity, coconutty and just delicious! This tropical coconut chia pudding will take you away to an island dream!
I am digging anything coconut at the moment! Evident by my recent rant about coconut a few posts back! Seriously though, just thinking about coconuts transports me to another place, one where the beaches are white, the water is clear and the margaritas are flowing! Note – need to go on a tropical holiday asap!
We’ve been looking at potential honeymoon destinations lately, I think I’ve mentioned this before, but I would love to go somewhere tropical that we’ve never been before! I’ve been thinking something along the lines of Puerto Rico or Mexico! Any suggestions??? We want somewhere close to the States, because we’ll be back in Portland after our wedding! So if anyone has any idea on where the ideal honeymoon destination would be let me know!!!
To update you guys on wedding planning (or if you didn’t know, FYI we’re planning our wedding atm!), we are doing pretty well! We had an epic day planning the other day and got so much stuff done! So far we’ve organised the hair and makeup, venue/time/date, photographer, band, guest book (note to self, make sure Etsy currency is in AUD next time 🙁 ), have booked the two nights accommodation, finalised the draft of the invites and theme, and have started planning the fun stuff like music and the DRESS!!!!!!!!
Thus far, I’m pretty surprised at how calm I’ve actually been about organising our wedding! I guess trying to organise a wedding from overseas doesn’t really give me much time to dwell over small problems and I think (Adam would disagree) that I’ve managed to make decisions pretty quickly!! We will see if this holds up closer to the date! So, so SO excited!
But I digress…
Linking back to todays recipe (there was a link somewhere – tropical, honeymoon, wedding, coconuts, crazy like a coconut?) I’ve made quite a few versions of chia pudding before – vanilla and chocolate and an attempt at Neapolitan, but I must admit, our tropical coconut chia pudding is my new summer favourite! I chose to top this with fresh mango, strawberries and mint because I think it paired beautifully with the full coconut flavour! This recipe uses around about 3/4 – 1 cups of coconut milk. I say this because it depends on how thick you want your pudding! I did 1 cup and found it quite thick, but I still really enjoyed it!
If you’re worried about using half a tin of coconut milk, then we have a tonne of other recipes on the blog that you can make with the remaining milk! If you’re not too keen on opening a tin of coconut milk, I reckon just plain old coconut beverage milk would work just fine! But I’d probably use at least a cup because the consistency isn’t as thick as tinned coconut milk! Other than that, this recipe is super easy to make, fresh, delicious, creamy and can be made the night before for a quick breakfast on the run! In other words, it rocks!
Happy breakfast making!
- ¼ cup black chia seeds
- ¾ - 1 cup coconut milk*
- 1 tablespoon honey**
- 2 mango cheeks diced
- 2 strawberries quartered
- 2 mint leaves finely sliced
- Combine coconut milk, honey and chia seeds in a bowl and stir well.
- Cover and leave to set 30 minutes.
- After 30 minutes, stir chia pudding again.
- Recover and leave 2 hours or overnight until nice and thick.
- Top with mango, strawberry and mint leaves to serve.
** I put my honey in the microwave for 10 seconds before using to make it easier to pour and combine but BE CAREFUL as it can be hot and spit when it comes out of the microwave! We warned you! Prior experience!!
Join the Discussion
Honeymoon destinations close to the USA? GO!
What is your favourite summer fruit?