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Chia Pudding Breakfast Jars - Tropical

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/2 cup chia seeds (black or white)
  • 2 cups coconut milk (from a carton for lighter texture, or canned for extra rich)
  • 1/2 cup Greek yogurt (plain or coconut-flavored; use dairy-free yogurt if needed)
  • 2–3 tablespoons maple syrup or honey (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 cup diced mango (fresh or thawed from frozen)
  • 1 cup diced pineapple (fresh or thawed)
  • 1 kiwi, peeled and sliced (optional but lovely)
  • 2 tablespoons toasted shredded coconut (unsweetened)
  • Lime zest (from half a lime, optional for brightness)
  • 2 tablespoons chopped macadamia nuts (or cashews, optional for crunch)
  • Fresh mint leaves (optional for garnish)

Method
 

  1. Mix the base. In a bowl or large measuring cup, whisk together coconut milk, Greek yogurt, maple syrup (or honey), vanilla, and a pinch of salt until smooth.
  2. Add chia seeds. Stir in the chia seeds. Whisk well for 30–45 seconds to evenly distribute the seeds and prevent clumps.
  3. Let it thicken briefly. Rest the mixture for 10 minutes, then whisk again. This second stir helps keep the pudding smooth.
  4. Chill. Cover and refrigerate for at least 2 hours, ideally overnight, until it reaches a thick, pudding-like consistency.
  5. Prep the fruit. Dice mango and pineapple into small cubes. Slice kiwi if using. Pat fruit dry if very juicy to avoid watery layers.
  6. Layer the jars. Add a spoonful of fruit to the bottom of each jar, then a generous layer of chia pudding. Repeat to create two layers. Top with remaining fruit.
  7. Add finishing touches. Sprinkle toasted coconut, chopped macadamias, and a little lime zest over the top. Add a mint leaf if you like.
  8. Serve or store. Enjoy right away, or seal and refrigerate for grab-and-go breakfasts for the next few days.