Tropical Sunrise Chia Pudding (vg) Recipe

Mix and hydrate

In a medium bowl or jar, whisk together 1 cup coconut milk, 3 tablespoons chia seeds, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt until evenly combined and no clumps remain.

Cover the bowl or seal the jar and refrigerate for at least 3 hours, preferably overnight. Stir or shake once after 15 minutes to prevent clumping, then return to chill until fully set and pudding-like in texture.

Prepare fruit purée

Place 3/4 cup diced ripe mango and 1/2 cup diced fresh pineapple into a blender or food processor. Add 1/2 teaspoon lime juice and, if needed for sweetness, 1/2 teaspoon honey or agave. Blend until smooth but still slightly textured, about 15–25 seconds. Taste and adjust lime or sweetener.

Transfer the purée to a small bowl and chill briefly if it warmed during blending.

If using coconut yogurt or extra coconut milk, stir or whisk until smooth. This will be used as a thin white layer to emulate the sunrise effect and add creaminess.

Layer the pudding

Spoon or pipe 1/3 of the chilled chia pudding into the bottom of two serving glasses or bowls (about 1/4 cup pudding per serving).

Add 1–2 tablespoons of the coconut layer (or a thin spoonful of extra coconut milk/yogurt) on top of the chia layer to create a pale band.

Spoon 2–3 tablespoons of the mango-pineapple purée over the coconut band to create the bright tropical layer (about 2–3 tablespoons per serving).

Top each serving with 2 tablespoons granola, 1/4 cup sliced banana, and 1/2 tablespoon toasted shredded coconut if using. Finish by garnishing with 2 fresh mint leaves per serving.

Serve immediately for crunchy granola, or refrigerate assembled cups up to 2 hours if you prefer the granola slightly softened. Consume within 24 hours for best texture.