Culinary creator Nabula El Mourid exclaims in her book The Weekly Grocery Shop that these luscious chia puddings are “summer in a jar!” We’re inclined to agree that the citrusy, sweet flavor profile is particularly sunny — but we should add that this breakfast is also a super simple treat that you’ll be able to effortlessly fold into your routine.
To make the dish, you’ll prep a handful of ingredients for about 10 minutes before you turn in for the night. Simply blend an apple, a banana, and some coconut milk in a food processor until smooth. If your fruit basket is overflowing with in-season strawberries or your favorite golden kiwis, feel free to toss ’em in: This brekkie is completely customizable.
After blending, you’ll add chia seeds, chopped mango, lime zest, and lime juice. Mix it all up, divide into jars (or just use one big, airtight container), and pop the goods into the fridge. In the morning, you’ll be greeted with a fruity, fiber-rich breakfast that will transport you straight to the tropics.
Tropical Overnight Chia
Prep: 10 minutes (plus overnight soaking)
Makes: 6 cups (51 fl oz / 1 ½ liters)
Ingredients
- 1 apple, peeled and chopped
- 1 banana, sliced
- 3 cups (25½ fl oz/750 ml) unsweetened coconut milk (from a carton)
- 1 cup (5½ oz/155 g) chia seeds
- ½ cup (3¼ oz/95 g) mango, chopped
- Zest and juice of 1 lime, plus extra zest to serve
- Sea salt
- Toasted coconut flakes, to serve
- Coconut yogurt, to serve
Instructions
- Use a food processor to blend the apple, banana, and coconut milk until smooth.
- Pour the mixture into a large bowl, add the chia seeds, mango, and lime zest and juice. Stir well to combine.
- Transfer the mixture into four individual jars or a large airtight container. Cover and refrigerate overnight.
- In the morning, serve the puddings topped with toasted coconut flakes, a dollop of coconut yogurt, a little extra lime zest, and a small pinch of salt.
Excerpted with permission from The Weekly Grocery Shop: Plan Better. Eat Better. Spend Less. by: Nabula El Mourid, published by Hardie Grant Books, September 2025, RRP $27.99. Hardcover.
