Tropical Peanut Coconut Chia Pudding with Fresh Fruit

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling)

Quick Ingredients

• 1 1/2 cups canned full-fat coconut milk, well shaken
• 1 cup unsweetened almond milk (or other milk)
• 1/2 cup chia seeds
• 1/3 cup creamy peanut butter
• 3 tbsp maple syrup or honey
• 1 tsp vanilla extract + pinch of salt
• 1 large ripe mango, diced
• 1 cup fresh pineapple, diced
• 2 kiwis, peeled and diced
• 1 tbsp lime juice + 1–2 tsp sugar or honey (optional)
• 1/4 cup toasted shredded coconut (optional)
• 2 tbsp chopped roasted peanuts (optional)

Do This

• 1. In a bowl, whisk coconut milk, almond milk, peanut butter, maple syrup, vanilla, and salt until smooth.
• 2. Stir in chia seeds, whisking well so they do not clump; let sit 10 minutes, then whisk again.
• 3. Cover and chill at least 2 hours (or overnight) until thick and pudding-like.
• 4. Toss mango, pineapple, and kiwi with lime juice (and sugar or honey if using); chill until ready to layer.
• 5. Spoon a layer of tropical fruit into 4 glasses or jars, then add a generous layer of peanut-coconut chia pudding.
• 6. Repeat layers if you like, then top with remaining fruit, toasted coconut, and chopped peanuts.
• 7. Serve chilled, or cover and refrigerate for up to 3 days.

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Why You’ll Love This Recipe

• Creamy, nutty peanut-coconut chia pudding paired with bright, juicy tropical fruit for a satisfying contrast.
• No-cook, mostly hands-off recipe that is perfect for meal prep breakfasts, snacks, or light desserts.
• Naturally gluten-free and easy to adapt for vegan, dairy-free, or refined-sugar-free diets.
• Beautiful layers in clear glasses make this simple recipe feel restaurant-worthy.

Grocery List

• Produce: 1 large ripe mango, 1 cup fresh pineapple (about 1/4 of a small pineapple), 2 kiwis, 1 lime (for juice), fresh mint (optional, for garnish).
• Dairy: None required. Optional: plain or vanilla Greek yogurt or coconut yogurt for serving.
• Pantry: Canned full-fat coconut milk, unsweetened almond milk (or other milk), chia seeds, creamy peanut butter, maple syrup or honey, vanilla extract, salt, sugar (optional), toasted shredded coconut (or regular shredded coconut to toast), roasted peanuts (salted or unsalted).

Full Ingredients

Peanut-Coconut Chia Pudding Base

• 1 1/2 cups canned full-fat coconut milk, well shaken
• 1 cup unsweetened almond milk (or other milk of your choice)
• 1/2 cup chia seeds
• 1/3 cup creamy peanut butter (natural style is ideal, well stirred)
• 3 tbsp pure maple syrup or honey (more to taste)
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt or table salt (a small pinch; adjust to taste)

Tropical Fruit Layer

• 1 large ripe mango, peeled, pitted, and diced (about 1 1/2 cups)
• 1 cup fresh pineapple, diced (from about 1/4 small pineapple)
• 2 medium kiwis, peeled and diced
• 1 tbsp fresh lime juice
• 1–2 tsp sugar, maple syrup, or honey (optional, to lightly sweeten the fruit if needed)

Toppings & Garnish (Optional but Recommended)

• 1/4 cup unsweetened shredded coconut or coconut flakes, lightly toasted
• 2 tbsp roasted peanuts, roughly chopped (salted or unsalted)
• Fresh mint leaves, for garnish
• Additional drizzle of peanut butter or maple syrup, for serving

Step-by-Step Instructions

Step 1: Mix the creamy peanut-coconut base

In a medium mixing bowl, combine the coconut milk, almond milk, peanut butter, maple syrup (or honey), vanilla extract, and salt. Whisk thoroughly until the peanut butter is fully incorporated and the mixture looks smooth and uniform, with no streaks of nut butter. If the peanut butter is very thick or cold, you can microwave it in a small bowl for 10–15 seconds to loosen it before adding, which makes whisking easier.

Step 2: Add chia seeds and let them begin to thicken

Sprinkle the chia seeds evenly over the liquid mixture. Whisk vigorously for 30–60 seconds to make sure every seed is coated and there are no clumps sinking to the bottom. Let the mixture sit at room temperature for about 10 minutes, then whisk again. This second stir breaks up any seeds that started to stick together and helps ensure an even, pudding-like texture later.

Step 3: Chill the pudding until set

After the second whisk, cover the bowl tightly with plastic wrap, a reusable cover, or a lid. Place it in the refrigerator and chill for at least 2 hours, or up to overnight. The chia seeds will absorb the liquid and thicken into a creamy pudding. When fully chilled, the mixture should be thick but spoonable, with the consistency of a loose yogurt or rice pudding. If it seems too thick for your liking, whisk in 1–3 tablespoons of extra milk until it reaches your desired texture.

Step 4: Prep the tropical fruit

While the pudding chills, prepare the fruit. Peel and dice the mango, dice the pineapple, and peel and dice the kiwis into small bite-sized pieces. Place the fruit in a medium bowl. Add the lime juice and gently toss to coat. Taste a piece of each type of fruit; if they are very tart or you prefer sweeter fruit, sprinkle with 1–2 teaspoons of sugar, maple syrup, or honey and toss again. Cover and refrigerate the fruit until you are ready to assemble the pudding cups.

Step 5: Toast the coconut and prep garnishes

If using untoasted coconut, place the shredded coconut or coconut flakes in a dry skillet over medium-low heat. Cook, stirring frequently, for 3–5 minutes until lightly golden and fragrant; watch closely because coconut can burn quickly. Transfer to a plate to cool. Roughly chop the roasted peanuts. Rinse and dry a few mint leaves if you plan to use them for garnish. Set all garnishes aside.

Step 6: Layer the chia pudding and tropical fruit

Once the chia pudding is fully chilled and set, give it a good stir. Taste and add a touch more maple syrup or honey if you like it sweeter. To assemble, choose 4 clear glasses, jars, or dessert bowls so the layers are visible. Spoon 2–3 tablespoons of the fruit mixture into the bottom of each glass. Add a generous layer of peanut-coconut chia pudding (about 1/3–1/2 cup), then another layer of fruit. Depending on the size of your containers, you can repeat the layers once more, finishing with fruit on top.

Sprinkle each serving with toasted coconut and chopped peanuts. Drizzle a little extra peanut butter or maple syrup over the top if desired, and tuck in a small sprig of mint for a fresh, colorful finish.

Step 7: Chill briefly and serve

If you like your chia pudding very cold and the fruit refreshing, you can cover the assembled cups and refrigerate them for another 20–30 minutes before serving. Otherwise, serve immediately while the pudding is well chilled and the fruit is still juicy. Enjoy as a hearty breakfast, a satisfying snack, or a light dessert.

Pro Tips

• Prevent clumps: Always whisk the chia mixture twice: once right after adding the seeds, and again after a 10-minute rest. This is the best way to avoid dense, gummy clumps.
• Adjust thickness: If the pudding is too thick after chilling, whisk in extra milk 1 tablespoon at a time until it is as creamy or loose as you prefer.
• Balance the sweetness: Taste both the pudding and the fruit separately before layering. You can lightly sweeten the fruit with a bit of sugar or honey and the pudding with extra maple syrup so they complement each other.
• Use very ripe fruit: Ripe mango and pineapple give you the most flavor, sweetness, and juice, which soak beautifully into the chia layer.
• Choose clear containers: Glass jars, tumblers, or parfait glasses showcase the contrasting layers of pale peanut-coconut pudding and vibrant tropical fruit.

Variations

• Chocolate-peanut twist: Add 2 tbsp unsweetened cocoa powder to the peanut-coconut base while whisking, and increase the sweetener by 1–2 tsp to balance the bitterness of the cocoa.
• Extra protein version: Replace 1/2 cup of the almond milk with 1/2 cup plain or vanilla Greek yogurt (or a thick plant-based yogurt) and whisk it into the base for a higher-protein, tangier pudding.
• Nut-free option: Substitute sunflower seed butter or tahini for the peanut butter, and use toasted pumpkin seeds instead of peanuts on top.

Storage & Make-Ahead

The peanut-coconut chia pudding base can be made up to 4 days in advance and stored in an airtight container in the refrigerator. It may thicken slightly as it sits; just stir and add a splash of milk to loosen if needed. The diced fruit mixture is best prepared up to 24 hours ahead for maximum freshness and texture, though it will stay acceptable for about 2 days in the refrigerator. For the prettiest layers, assemble the parfaits up to 1 day ahead, cover each glass or jar tightly, and refrigerate until serving. If packing for grab-and-go breakfasts, assemble in lidded jars, leaving space for stirring; add crunchy toppings such as toasted coconut and peanuts just before eating so they stay crisp.

Nutrition (per serving)

Approximate values per serving (1 of 4), including toppings: about 530 calories, 30 g fat, 50 g carbohydrates, 11 g protein, 11 g fiber, and 24 g sugars (mostly from fruit and maple syrup/honey). Actual values will vary based on the exact brands of coconut milk, peanut butter, and sweetener you use, as well as the ripeness and amount of fruit and any optional garnishes.