Creamy Lime-Coconut Chia Pudding with Tropical Fruit Salad

This creamy lime- and coconut-scented pudding takes little or no effort and is totally dairy-free. Chia seeds swell to a tapioca-like consistency. It’s topped with a diced mango and pineapple accented with coconut and dried cherries.

See different associated recipes in Chewing on Chia Seeds

Yield: 6 parts
Prep time: 40 minutes
Shelf life: at the least three days for pudding; fruit topping greatest in 1 day


1½ cups canned coconut milk
½ cup white chia seeds
5 tablespoons agave nectar
four tablespoons freshly squeezed lime juice, divided, plus grated zest of 1 lime
6 ounces mango, diced
four ounces pineapple, diced
three tablespoons dried tart cherries
½ ounce flaked or shredded dried coconut
12 small mint or basil leaves, to garnish


  1. In a medium bowl, stir the coconut milk, chia seeds, 4½ tablespoons of agave nectar, three tablespoons of the lime juice and the zest; soak for at the least 20 to 30 minutes, stirring sometimes.
  2. In the meantime, in a bowl, mix the mango, pineapple, dried cherries, coconut, the remaining tablespoon of lime juice, and the remaining ½ tablespoon of agave. Stir gently, cowl, and refrigerate.
  3. To serve: Stir the pudding with a silicone scraper. Scoop ⅓ cup into every bowl. Spoon the fruit round it, prime with mint or basil leaves, and serve.

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