This Tropical Overnight Chia Pudding is the best chia pudding breakfast ever! Creamy, fresh, and filling. Everything you’d want to wake up to.
How to Make Creamy Chia Pudding
So the thicker and fattier the liquid you use, the creamier the chia pudding. If you use regular cow’s milk or plant milk from a carton your overnight chia pudding will taste great but the consistency won’t be creamy. It will be rather slobbery.
However, if you mix full-fat Greek yogurt with some milk or you use cream, OR better yet, canned coconut milk, you make the creamiest Chia Pudding breakfast ever!
How long to store Overnight Chia Pudding in the fridge
You will want to let the chia seeds really hydrate so leave your pudding in the fridge for the very least 6 hours. The longer the better.
You can keep your chia pudding breakfast in the fridge for as long as the fruit will keep. So it mainly depends on the ripeness of the fruit. If you are using super ripe already on the verge to rotting strawberries, you won’t be able to keep them in the fridge for longer than one night.
But if you use freshly ripe berries or stone fruit, your overnight chia pudding can last up to 3 days in the fridge.
A way to make it last even longer is to leave the fruit out completely and add the morning of consumption instead of ahead of time.
Best fruit for Chia Pudding Breakfast
For this recipe, I’m using mango and kiwi because they taste absolutely amazing in that combination with coconut milk in my opinion but the possibilities are ENDLESS.
For the tropical flavor I recommend one or a combination of the following:
- desiccated coconut
- dragon fruit
- passion fruit
For Chocolate, Vanilla and regular Coconut Chia Pudding and even a video check out my Failproof Chia Seed Pudding recipe post.
Tropical Overnight Chia Pudding
- 1 can coconut milk
- 1/2 cup chia seeds
- Maple syrup to taste
- 4 kiwis
- 2 ataulfo mangos or 1 paraíso
- desiccated coconut
- Pour coconut milk into a bowl and sweeten with maple syrup to taste. I used 3 Tbsp. Whisk well.
- Add chia seeds and whisk. Set aside.
- Peel and chop kiwi and peel and chop mango/s.
- Now either find several small containers or one big one, the important thing is that they/it has lids/a lid. Layer chopped kiwi, then some chia pudding, then some mango, then some chia pudding.
- Refrigerate for at least 4 hours or over night for the chia to gell and transform the coconut milk into pudding.
- Sprinkle some desiccated coconut over it and serve.