Ambrosia is one of our favorite breakfast treats when there's lots of fresh fruit, especially during strawberry season. You can variate the fruit–you aren't stuck with pineapple, grapes and strawberries. I've used bananas, oranges, blueberries, canned fruit, frozen fruit, and any variety that you enjoy! Just keep in mind color variety and make sure the flavors blend well. Choose two or three kinds of fruit and have fun! The texture is like a tapioca pudding, because all the chia seeds swell up into little beads. Try it! You're in for a real treat! 🙂
MIX ahead in a quart jar:
- 1/4 cup chia seeds (white works best)
- 1 tsp vanilla
- 1/4 cup pineapple juice concentrate OR any other sweetener
- 14 oz coconut milk
SHORTLY before serving, prepare your fruit.
- 1 can pineapple chunks
- 2 cups seedless grapes cut in half
- 4 cups strawberries sliced
MIX ahead of time in a quart jar:
MIX the coconut milk, pineapple juice concentrate, and vanilla.
ADD the chia seeds and mix well with a fork OR a wire whisk.
WAIT 5 minutes and mix again.
REPEAT this a few times until all the chia seeds are well mixed without any lumps.
REFRIGERATE for at least 4 hours OR overnight.
JUST before serving:
CUT the fruit in bite-size chunks.
MIX the fruit with the coconut-chia pudding.
SERVE it cold in a nice glass bowl. You can top it with fresh strawberries for more color.
This makes a nice holiday dish for breakfast, supper, or dessert.