Dreaming of island days with this quick and easy breakfast filled with mango, pineapple, coconut, and macadamia nuts. You can use fresh or frozen mango depending on what you have available. I also used pineapple greek yogurt to get the sweet pineapple flavor without having to cut up a whole pineapple. It’s the perfect way to start out your day with some of my favorite tropical flavors and takes me back to the beautiful Hawaiian islands
Tropical Chia Pudding
Easy overnight chia pudding bursting with tropical flavors
Ingredients
- 1 Tbsp shredded coconut
- 1/2 cup toasted coconut almond milk
- 2 Tbsp chia seeds
- 1 container Greek pineapple yogurt (roughly 1/2 cup)
- 1/2 cup diced mango fresh or frozen
- 1/2 tsp agave
- 2 Tbsp macadamia nut pieces
Instructions
- Add coconut, chia seeds, yogurt, milk, and agave to a 16z ball jar. Stir all the ingredients together so they are well combined. Add the mango to the top of the mixture.
- Place lid on jar and keep in refrigerator over night or up to 3 days.
- When ready to eat top with macadamia nuts and enjoy.
