Talk about the taste of the Caribbean in a cup! Pineapple, mango, banana and coconut…does it get any more dreamy?
This pudding is very versatile as it can be eaten as a dessert, a snack, or for a quick grab and go breakfast. I love great tasting recipes like this that can be prepared the night before for the next day.
Warning: If you sample this pudding before placing in the fridge overnight, you may have to make another batch as it is sooo tasty and Sansational!
Serves 2 to 3
1/2 cup pineapple, fresh or frozen
1/2 cup mango, fresh or frozen
1 cup coconut milk or almond milk
1/4 cup chia seeds
2 tbsp coconut flakes, unsweetened
1/2 tsp vanilla
1 tbsp maple syrup, or to taste
Extra fruit for serving
Blend the first eight ingredients in a food processor. Add a bit more milk if looks too thick. Refrigerate overnight and serve with fresh fruit, if you like.
There are many times where I buy fresh fruit and don’t use it in time. So, now I keep various types of frozen fruit in my freezer (mangoes, banana, pineapple, strawberries, blueberries, cherries, watermelon pieces, raspberries) to have on hand for recipes like this and for smoothies. When thawed, tastes as good as fresh!