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Coconut Chia Pudding with Tropical Fruits –

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Prep Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings 4

Ingredients
  

  • Coconut Chia Pudding:
  • 1½ cups 360ml full-fat coconut milk, shaken well
  • ½ cup 120ml coconut water or plain water
  • 6 tablespoons chia seeds
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Tropical Fruit Topping:
  • 1 ripe mango peeled and diced
  • 1 cup 165g fresh pineapple, diced
  • 1 dragon fruit cubed or scooped into balls
  • 2 kiwi fruits peeled and sliced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or maple syrup optional
  • Garnish:
  • Toasted coconut flakes
  • Fresh mint leaves
  • Lime zest
  • Edible flowers optional
  • Drizzle of honey or maple syrup

Instructions
 

  • Whisk coconut milk, coconut water, maple syrup, vanilla, and salt together in a large bowl or jug. Add chia seeds and whisk vigorously for 30 seconds until evenly distributed.
  • Rest at room temperature for 10 minutes then whisk again thoroughly to break up any clumps.
  • Divide evenly between four sealed jars. Refrigerate for at least 6 hours or overnight.
  • When ready to serve, dice all fruit and toss gently with lime juice and honey if using.
  • Check pudding consistency — stir in a splash of coconut milk if too thick.
  • Spoon fruit generously over each jar. Top with toasted coconut flakes, mint, lime zest, and a drizzle of honey. Serve immediately.

Notes

  • Always use full-fat canned coconut milk — light versions do not set as thick and creamy
  • Shake the can well before opening to combine the cream and liquid evenly
  • The second stir after 10 minutes is essential — it prevents lumpy, unevenly set pudding
  • Sweeten slightly more than needed before chilling as cold dulls the perception of sweetness
  • Use deeply ripe, fragrant fruit for the best topping — underripe fruit tastes flat
  • Prep fruit fresh on the morning of eating rather than overnight for the best texture
  • Pudding base keeps in the fridge for up to 5 days — add fruit fresh each morning
  • For a thinner pudding reduce chia seeds to 5 tablespoons per batch
  • Frozen tropical fruit works — thaw overnight and pat dry before using
  • Dragon fruit is optional — passion fruit or papaya make equally beautiful substitutes