Summer Snacktime: Coconut and Tropical Fruit Chia Pudding Recipe

This week’s Summer Snacktime recipe features something you may not have heard of before today — but after trying this recipe, we’re sure it’ll soon become a staple in your diet!

Chia seeds, the edible seeds of the flowering Salvia hispanica plant (and yes, the basis of your old Chia Pet’s “fur” coat!), are actually a great source of fiber and the omega 3 fatty acid ALA and fiber. They’re also high in protein, manganese, calcium and phosphorous, and can be used as an egg substitute and a thickener, making it a versatile and healthy addition to many meals.

Coconut and Tropical Fruit Chia Pudding Recipe

This week’s recipe from our friends at the John Theurer Cancer Center calls for turning the seeds into a lightly sweet pudding topped with tropical fruit that’s sure to cool you down as we head into peak summertime heat. Give this recipe a try and don’t forget to share your creations with #CURESummerSnacktime on social!

Chia Pudding Ingredients:

Makes: 4 servings

• 1 ¾ cup light coconut milk
• 1 cup coconut yogurt
• 2-3 tablespoon honey, maple syrup or agave syrup
• 1 teaspoon vanilla
• ¼ teaspoon kosher salt
• ½ cup chia seeds
• ¼ cup fresh pineapple
• ¼ cup mango
• 1 teaspoon lime zest
• Unsweetened coconut flakes

Chia Pudding Instructions:

1. In a medium bowl combine all ingredients except for toppers.
2. Whisk until well blended.
3. Cover and refrigerate 8 hours or overnight.
4. To make fruit topping, combine pineapple, mango and lime zest.
5. Serve by topping with fruit and unsweetened coconut flakes.

Inspired to try our other Summer Snacktime creations? Check out our recipes for Patriot Yogurt Pops and Quinoa and Kale Cakes!