Mango and Pineapple Chia Pudding (Vegan)
Thick creamy and delicious Mango, Pineapple and Passionfruit Chia Pudding that tastes like a tropical holiday in every bite. These pots are easy and quick to make for a great meal prep vegan and gluten-free breakfast.
I love chia pudding and this new tropical blend is a current favourite. It feels and tastes like sunshine in a breakfast. It’s easy to make in a few steps and is even easier as I am using frozen fruits, too. I love the Pack’d range of pre-chopped and prepared frozen organic fruits, and it makes this breakfast so simple. Blend it all up, add the chia seeds and allow to sit overnight. I love these with some more fruit, yoghurt and granola on top, but you can add your favourite toppings.
Why will I love them?
These are so yummy:
- Fruity, fresh and topical
- Zesty, vibrant and refreshing
- Creamy, thick and delicious
- Naturally high in protein and fibre
- From the chia seeds
- Made with frozen fruit for ease
- You can use fresh fruit, too
- Great for a grab and go breakfast
- Delicious as a snack
- Ideal for meal prep
- Naturally high in fibre
- Great for the gut with live bacteria in the yoghurt
- Full of healthy fats
- Naturally dairy-free, egg-free and vegan
- Gluten-free and nut-free
- Requires no baking
- Made with lots of wholefoods
- Packs in at least 6 different plant points
- Everyone will love them
If you already love the sound of these pots, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the puddings:
- Mango: I use frozen mango chunks from Pack’d, but you can also use fresh.
- Pineapple: as above.
- Passionfruit: these are also from Pack’d and come as cubes. But you can use fresh passionfruit, too, simply scoop out the seeds from the fresh fruit.
- Dairy-free milk: I like soya milk.
- Thick coconut yoghurt: to keep the tropical vibe, oi love using Cocos organic coconut yoghurt. Make sure your yoghurt is thick and creamy for the best texture.
- Chia seeds: these absorb all of the liquid and turn really creamy overnight.
- Vanilla extract: for flavour.
And to serve, I love to add some extra fruit, yoghurt and granola (see my homemade granola recipes here).
Are these gluten-free and nut-free?
These are gluten-free and nut-free.
How do I make them?
These are ready in a few steps:
- Blend the tropical fruit, milk, yoghurt and vanilla: until smooth.
- Stir in the chia seeds: and leave overnight to thicken.
- Layer up with some fruit: and top with granola.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container.
What other recipes can I try?
For more breakfast ideas:
- Matcha and Blueberry Overnights
- Baked Rhubarb and Ginger Date Granola Yoghurt Bowls
- Creamy Apple Chia (No) Overnight Oats
- PB&J Overnight Oats
- Matcha Pistachio Coconut Chia Oat Pudding
Mango and Pineapple Chia Pudding (Vegan)
Thick creamy and delicious Mango, Pineapple and Passionfruit Chia Pudding that tastes like a tropical holiday in every bite. These pots are easy and quick to make for a great meal prep vegan and gluten-free breakfast.
Ingredients
For the Chia Puddings:
- 80g frozen mango cubes (or fresh)
- 80g frozen chopped pineapple (or fresh)
- 80g frozen cubed passionfruit (or use 4 whole passionfruit, scooped out)
- 180ml dairy-free milk (e.g. soya or almond)
- 60g thick coconut yoghurt
- ½ tsp vanilla extract
- 60g chia seeds
To Serve:
- Frozen/fresh mango chunks
- Frozen/fresh pineapple chunks
- Coconut yoghurt
- Granola or coconut flakes
Instructions
- If using frozen fruit, remove them from the freezer and allow to thaw for 20 minutes.
- Add the fruits to a blender with the milk, yoghurt and vanilla and blend until smooth and creamy.
- Pour into a sealable container and stir in the chia seeds. Stir well, leave for 30 minutes and stir again.
- Now seal the container and place in the fridge overnight to thicken.
- When ready to serve, remove the fruits from the freezer and allow to thaw for 10 minutes.
- Into glasses or bowls, add some fruit, yoghurt and top with the chia pudding.
- Finish off with more yoghurt and fruits with some granola or coconut flakes.
- The chia pudding will keep in the fridge in a sealed container for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Mango, Pineapple and Passionfruit Chia Pudding pots so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chia love x
p.s. this recipe was first made with Pack’d who I love and this blog post is not sponsored.
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