Tropical Kiwi Chia Pudding

This vegan chia pudding is bright and tropical with coconut flakes, coconut milk, and kiwi. It’s the perfect plant-based breakfast that can be prepped in advance as the perfect grab-and-go option for a busy week.

My tropical kiwi chia pudding puts me right into summer-mode.

When I started to make the effort to eat more plant-based meals, breakfast turned out to be one of my biggest struggles. It took some creativity to find breakfast options that could be made in advance and stored in the fridge for an easy option throughout the week.

Not only is this chia pudding a time-saver on busy mornings, it feels like such a tropical treat!

I love it because:

• The recipe can be adapted for meal prep or made daily

• You can use fresh or frozen fruit

• Substitute any of the fruit with your favorites, and the options are endless

• Can be prepped in advance and saves you time in the morning

• It can double as a great afternoon snack

In this post I’ll break down the ingredients for you, offer up some substitutions so that you can make this recipe work with what you have on hand, and show you how you can adapt this recipe for your week’s schedule. There are some modifications for if you’re prepping this chia pudding in advance, or if you’re making it the morning of. Hope you enjoy!

tropical kiwi chia pudding ingredients:

You’ll find the full ingredient list below—but here’s what to expect in this plant-based recipe!

• Chia seeds

• Coconut milk

• Coconut flakes

• Frozen pineapple

• Fresh kiwis

• Vanilla extract

• Maple syrup

keep it simple - ingredient substitutions:

There are two delicious layers to this tropical breakfast, and they’re flexible to what you have on hand at the moment.

Chia seed pudding: The bottom layer is the chia seed pudding, and it is made by mixing together chia seeds and a liquid. The chia seeds then soak up the liquid over time, and create a jelly-like texture. It’s enjoyed in a similar fashion to a yogurt breakfast.

I use canned coconut milk for this recipe, as it creates a thicker pudding and I just love the slight coconut flavor. You can definitely use whatever plant-based milk you have on hand, though. I also enjoy using almond milk in my other chia seed pudding recipes.

The second layer is a blended mix of frozen pineapple and fresh kiwi. I LOVE this combination, and the flavors pair wonderfully when stirred together with the coconuty chia pudding. Of course, if you have frozen mango, peaches, or even strawberries, I’d imagine those would all be delicious as well.

I’ll break down when to use frozen or fresh fruit when I walk through the prep process below.

I then top this tropical treat with fresh diced kiwis and coconut flakes. I also think adding a sprinkle of your favorite granola would add some awesome crunch and be the cherry on top to this dish.

vegan meal prep and serving tips:

Tropical kiwi chia pudding can be prepped in the advance or day-of, but you may have to keep a few things in mind. This is a pretty straight-forward recipe, but it is also be super flexible.

You can prep the full four servings of chia pudding (the chia seeds, coconut milk, vanilla, and maple syrup) in advance and it will keep in your fridge for up to 4 days.

If you plan to make the frozen fruit layer, this will have to be done individually each morning before serving. This makes sense since no one wants a melted mess!

That said, if you’re looking to be more hands-off in the morning, then I’d make the following adjustments.

Skip the frozen fruit, and dice up fresh fruit—no blending needed. Separate your chia pudding into four containers, and top each with fresh diced kiwi, pineapple, or whatever your fruit of choice is.

If you plan to top your breakfast with shredded coconut or granola, store these items separately so they don’t get soggy.

If you are new to meal prep, making your breakfasts in advance is one of the easiest ways to get started. It will save you time as you begin your day, and ensure you’re nourished for those morning Zoom calls. With breakfast prepped and waiting for you, you might even find yourself making time for that morning routine you’ve been trying to lock down.

I hope you love this easy plant-based breakfast as much as I do, and it simplifies your meal prep and planning.

Be sure to follow along for more plant-based goodness on Pinterest and Instagram.

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tropical kiwi chia pudding

Ingredients:

• Chia Seed Pudding (serves 4):

  prep this part in advance - see notes below:

  • 1 can of coconut milk, just the liquid (about 1.5 cups)

  • 6 tbsp. of chia seeds

  • 2 tbsp. pure maple syrup

  • 1 tsp. of vanilla extract

• Tropical Kiwi & Pineapple Layer (serves 1*):

  • 1/2 cup frozen pineapple

  • 2-3 kiwis (two to blend, one for fresh topping)

  • Unsweetened shredded coconut flakes for topping

Instructions:

1. Make the chia seed pudding by combining all ingredients. Give the mixture a good stir and let sit in the fridge for 2+ hours or overnight.

2. For the kiwi & pineapple layer, add frozen pineapple and two kiwis to the blender and blend to combine until smooth.

3. Dice the remaining kiwi and set aside.

4. Assemble everything together by layering the chia pudding, then the frozen kiwi & pineapple layer. Top with the diced kiwi and coconut flakes (optional). Enjoy!

Notes:

*The frozen pineapple and kiwi layer is only measured to serve one, as it should not be prepped in advance. I recommend making the four servings of chia pudding at the start of your week, and storing them in your fridge until needed. Each morning, you can then prepare the frozen layer when ready to serve and enjoy.

If you want to fully prep these breakfasts and be hands-off on your busy mornings, then I suggest not using frozen fruit. Replace the frozen fruit layer with diced fresh fruit (like pineapple and kiwi), and you can store both layers together in the fridge without worrying about a melted mess.