Tropical Pineapple Macadamia Chia Seed Pudding
Try this Tropical Pineapple Macadamia Chia Seed Pudding recipe, or contribute your own.
Try this Tropical Pineapple Macadamia Chia Seed Pudding recipe, or contribute your own.
- Carbohydrate 15.6057562368638 g
- Cholesterol 0 mg
- Fat 10.8973462407882 g
- Fiber 13.3599377590728 g
- Protein 5.5356524953207 g
- Saturated Fat 1.12554749904856 g
- Serving Size 1 1 Serving (36g)
- Sodium 6.78037499430815 mg
- Sugar 2.24581847779097 g
- Trans Fat 0.75288149936371 g
- Calories 175 calories
Step-by-step
- Mix the coconut almond milk, pineapple juice, and vanilla until combined.
- Stir in the chia seeds.
- Refrigerate for at least 4 hours or overnight.
- Stir well to loosen any clumps.
- Layer or top with diced pineapple and macadamia nuts.
A dense network of plumped seeds holds the liquid tightly while yielding a thick, gelatinous consistency that counters the bright snap of fresh fruit and rich, buttery nuts.
- Stir the liquid and seeds thoroughly after ten minutes of initial resting to prevent the black seeds from sinking entirely to the bottom of the container.
- Store the covered mixture in the refrigerator for up to four days, noting that the starches continue to absorb moisture and create an even firmer texture by the second day.
- Substitute regular unsweetened almond milk or oat milk at a one-to-one ratio for the coconut almond blend, though the fat content will alter the final mouthfeel.
- Drain canned pineapple thoroughly through a fine-mesh sieve before dicing to prevent excess liquid from thinning the set pudding.
- Keep roasted macadamia nuts in a separate airtight container at room temperature until serving time to preserve their crisp crunch.
Transforming leftover portions into new breakfast bowls requires merely spooning the chilled base into a wide glass and layering it with fresh citrus segments. Proper sealing in an airtight glass jar prevents refrigerator odors from permeating the delicate vanilla aromatics.
