Ingredients

The following ingredients have 6 Servings
  • 1 can coconut milk, 13.66 ounces
  • 1/4 cup maple syrup, Grade A
  • 1 Teaspoon vanilla
  • 1 Teaspoon ground cardamom, freshly ground if possible
  • pinch of salt
  • 1/2 cup water
  • 1/2 cup chia seeds
  • 1 1/2 cups chopped pineapple
  • 1 1/2 cups frozen mango chunks

Instruction

  • Mix together the coconut milk, maple syrup, vanilla, cardamom, and water until fully combined, I used a blender for mine.
  • Add the chia seeds to the coconut mixture and mix just to combine.
  • Pour the chia pudding into 6 – 1 cup mason jars, 1/2 cup of pudding per jar.
  • Refrigerate for 2-3 hours to allow the pudding to thicken. Then top each pudding evenly with the fruit and refrigerate again.
  • This chia pudding will keep 4-5 days. If you top it with another fruit the time it keeps will vary. Berries tend to keep 2-3 days, and you can also top the pudding with fresh fruit right before serving as another option too.