Dessert 4 breakfast
, and pineapple. This recipe calls for white chia seeds, which is really so the pudding looks uniform without any big black speckles. If you can’t find white chia seeds, the black ones will still provide texture: a little subtle pop each time you bite into one. And the pineapple is acidic and a little sharper, but it’s also still pretty sweet. You do have to find fresh coconut—I think that texture really makes the dessert.
After adding all those delicious toppings, the pudding just needs to chill until thickened and cold. Just before serving, give it a good stir and top each bowl with mango, shredded coconut, more pineapple, and a drizzle of agave. If you love coconut and tapioca, you will love this. It’s a really refreshing dessert, and so easy to make ahead because it’s served cold. Keep this in your back pocket for the next time you have people over—or when you want a big batch of something sweet for yourself.
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