Tropical chia pudding with mango, pineapple, papaya, coconut, passion fruit, and lime
Prep Time 10 minutesmins
Cook Time 0 minutesmins
Overnight soaking 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Course Breakfast, Dessert
Cuisine Thai
Servings 2250g portions
Calories 379kcal
Equipment
Weighing scales
Chopping board
Chefs knife
Mixing bowl
Whisk
Spoon
Serving bowl
Ingredients
For the tropical chia pudding mix
100gChia seeds
200mlCoconut milk
300mlPlant milk
1eachOrange(juice and zest to taste)
1eachLime (juice and zest to taste)
To garnish
100gMango(small dice )
100gPineapple(small dice )
100gPapaya (small dice)
1each Passion fruit(seeds to garnish)
Method
Assemble all ingredients.
To make the chia seed pudding mix
Measure the chia seeds, coconut milk and plants milk into a large bowl.
Whisk for 10 seconds to incorporate the seeds and liquids.
Allow to stand for 5-10 minutes. Whisk again for 10 seconds.
Transfer to the fridge to activate for at least 2 hours or ideally overnight. You can stir the chia seeds a couple of times throughout so they are evenly absorbed by the liquid.
To finish and serve
Zest the citrus and then add the orange juice and lime juice into the bowl - whisk well to incorporate. If the mix is a little thick, add a splash more plant milk or coconut milk.
Cut the pineapple, papaya and mango into small dice. Mix all together in a bowl with the passion fruit.
Add half of the fruit dice to the chia seed mix, along with some orange and lime zest to season.
Give the Tropical Chia Seed mix a final stir and transfer to serving bowls or glasses.
Garnish with the remaining mango, pineapple, banana, papaya, and passion fruit seeds.