This Tropical Chia Pudding is like a one-way foodie ticket to Maui! It’s topped with chunks of fresh mango, pineapple and slices of kiwi fruit for a healthy, beautiful and quick breakfast.

As far as breakfast is concerned, it’s not so important to eat before you’re ready (we once preached this in the nutrition world).  However, starting your day with a healthy choice is important.  Fibre and protein are key components to a healthy meal, and this Tropical Chia Pudding checks both those boxes. Oh, and is off the charts delish.

Health Benefits of Chia Seeds

Chia seeds may not look like much, but they pack a big nutrition punch.  Just one ounce has 11 grams of fibre, and nearly 5 grams each of protein and anti-inflammatory omega-3 fats.  They are also a good source of calcium, phosphorus and manganese used for maintaining healthy bones and teeth.  Quite the tall order for a little seed

How Do You Make Vegan Chia Pudding?

I like to use coconut, soy or almond milk (soy milk has more protein but either will work). If you use an unsweetened variety of milk you can add a tablespoon or two of maple syrup if you wish but the natural sweetness here was great on it’s own! You can use whatever fruit you want of course, the options are endless!

No-Cook Breakfast Recipes

I love a quick breakfast that makes mornings easy and healthy. Add a spoonful of granola (make your own with my favourite recipe here) and a sprinkle of shredded coconut for added texture and coconut flavour.

Besides this recipe, some of my other favourite no-cook breakfast (many including chia seeds!) are these Cafè au Lait overnight oats, this Chocolate Peanut Butter Chia Pudding and who could forget abut this dynamic duo : Peanut Butter & Jam Chia Pudding

Tropical Chia Pudding

This Tropical Chia Pudding is SO easy to make! It’s topped with chunks of fresh mango, pineapple and slices of kiwi fruit for a healthy, beautiful and quick breakfast.

 Servings 2


  • 2 cups light canned coconut milk
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla
  • maple syrup to taste
  • 1 fresh mango peeled and cut into 1/2″ chunks
  • 1 fresh kiwi fruit peeled and sliced
  • 1/2 cup diced pineapple
  • granola (optional)
  • shredded coconut (optional)


  1. In a medium bowl, whisk together the milk, chia seeds and vanilla.  Let sit for 1o minutes, whisk again, and let it sit for at least another 3 hours or overnight in the refrigerator (so easy to make the night before so it’s ready for breakfast).

  2. Once thickened, portion the pudding into cups and top with the fresh fruit.  It will store in the fridge for a couple of days.