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Pineapple Mango Chia Pudding

A tropical treat that is perfect for breakfast on the go or a sweet afternoon snack. Whole30 compliant, vegan, and all around tasty.

Course Breakfast
Prep Time 15 minutes
Cook Time 23 hours 45 minutes
Servings 3 servings


For the Pudding

  • 1/2 cup chia seeds
  • 1.5 cups unsweetened vanilla almond milk
  • 1/2 teaspoon vanilla extract

For the Pineapple Mango Puree

  • 1 cup chopped pineapple
  • 1/2 cup chopped mango


  • unsweetened coconut chips
  • fresh fruit


For The Pudding

  1. In a medium sized bowl, add the chia seeds, almond milk, and vanilla. Stir well to combine. 

  2. Cover and place in the refrigerator overnight (or for at least 6 hours).

For the Puree

  1. Using a high powered blender (like a Vitamin or Blendtec) or small food processor, puree the pineapple and mango until smooth.

To Assemble the Cups

  1. Divide the chia pudding between three small jars.

  2. Top with a generous amount of pineapple mango puree

  3. Add fresh pineapple, mango, and coconut chips to taste.

  4. Serve immediately or refrigerate in airtight containers up to 3 days.