Tropical chia fruit cups

This morning for breakfast we had these colourful chia tropical fruit cups. Not only were they tasty, but just looking at them cheered me up, something we can all use during this difficult time with the coronavirus.

I made these healthy tropical fruit cups with almond milk, a large mango, a large orange, chia seeds and few tablespoons of maple syrup. I then topped them up with pomegranate seeds.

Packed with fibre, vitamins and other good things, they are great to have at breakfast, for dessert or as a mid-day snack. And, they are SO EASY to put together. You can even add your own personal touch by substituting the mango and orange with other fresh fruit or berries that you prefer or have.

And for a positive boost, make them look pretty. Create a special topping with chopped fruit, cream, nuts or edible flowers, because when it comes to food, you eat with your eyes first!

Enjoy and think positive thoughts!

Tropical chia puddings
Tropical chia puddings

Tropical chia fruit cups

5 to 6 servings

Ingredients

  • 2 cups unsweetened almond milk (preferably at room temperature); homemade or store-bought
  • 2 tablespoons (tbsp) pure maple syrup
  • 1 teaspoon orange zest (finely grated orange peel)
  • 1/2 cup + 2 tbsps chia seeds

Fruit purée (enough fruit to make 2 cups of purée):

  • 1 ripe large mango, peeled and sliced in chunks
  • 1 large or 2 medium-size oranges, peeled and sliced in chunks

Topping:

  • Pomegranate seeds or as desired

Procedure

Give your almond milk container a REALLY good shake and measure 2 cups.

In a bowl, hand mix together the almond milk, maple syrup, orange zest and chia seeds. Mix well so that the chia seeds are evenly dispersed. Put this in the refrigerator for 15-20 minutes to gel. If using chilled almond milk, put in fridge for 10 minutes. Time it so it doesn’t over gel.

Meanwhile, peel and slice the mango and orange and purée in a small blender or NutriBullet. Measure 2 full cups of the purée.

Give the refrigerated almond/chia mixture a good stir with a fork. This second stir is important so that the chia seeds are evenly dispersed. Add the fruit purée and stir/mix well with fork.

Note: If you have some leftover fruit purée, keep it and mix it in with some fresh fruit and add this later to each topping.

Pour the mixture equally into 5 or 6 ramekins, glasses or jars. Cover with lids or foil and chill in fridge for an hour or overnight.

They taste even better the next day!

Enjoy as is or with toppings of choice.

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

4 thoughts on “Tropical chia fruit cups

  1. Thank you Julie, this pudding looks fabulous … I will do my best to track down a fresh mango and a pomegranate… or get creative and find some substitutes! Best to you and the family.

  2. Looks very tempting! 😉
    Should the chia seeds be soaked from the night before? Or it’s not necessary?
    Thank you! 😊

    1. Hi Mariyana, There’s no need to soak the chia seeds the night before. If you follow this recipe, you should get it right! Hope you enjoy these delicious fruit cups packed with fibre. I made these as I was pulling my hair out trying to figure out how to set up all of my lessons for home schooling. Making these was my therapy! 😊

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