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Ultrafresh Tropical Breakfast Chia Pudding

  • Prep
    20 MIN + overnight rest
  • Total
    6 - 8
  • Servings
    6 - 8

Ultrafresh Tropical Breakfast Chia Pudding

20 min
6 - 8

Ingredients

  • 500 mL (2 cups) Joyya Ultrafiltered Milk
  • 125 mL (1/2 cup) chia seeds
  • 45 mL (3 tbsp) honey or agave syrup
  • 250 mL (1 cup) peeled, chopped mango (frozen or fresh)
  • 125 mL (1/2 cup) diced pineapple
  • 1/2 ripe banana, sliced
  • 15 mL (1 tbsp) fresh lime juice

 

To serve

  • Diced kiwi
  • Toasted grated coconut
  • Honey (optional)

Directions

  1. In a bowl or measuring cup, whisk together the milk, chia seeds, and honey to create the pudding. Cover and refrigerate overnight.
  2. Combine the mango, pineapple, banana, and lime juice in a blender and process until smooth.
  3. To assemble, vigorously stir the chia pudding. Layer the chia pudding, tropical fruit puree, diced kiwi, and toasted coconut in small glasses or jars. Garnish with a drizzle of honey, if desired. The assembled puddings can be refrigerated for up to 3 days.

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