Tropical Chia Breakfast Pudding

By TWS resident Nutritionist Quincey Cummings

Chia pudding is a delicious, filling, high-fiber, high-protein breakfast that is best-made 12-hours in advance or the night before. Since chia pudding can last for one week in the fridge, consider making a few batches for easy breakfast options to save on time and dishes. Chia seeds are a great source of anti-inflammatory Omega-3 fats and a variety of minerals, like selenium, that are important for detoxification.

Tropical Chia Breakfast Pudding


4 tablespoons chia seeds

1 cup full-fat canned coconut milk

1/4 teaspoon ground cardamom

1 tablespoon maple syrup (optional)

1 very ripe mango

2 tablespoons chopped pistachios

2 tablespoons freeze-dried raspberries


  1. Combine chia seeds, coconut milk, cardamom, and optional maple syrup into a bowl. Once combined, divide equally into two 6oz mason jars. Let sit in the fridge overnight

  2. Slice mango and scoop out the flesh, add to a blender or food processor or blender, and blitz until smooth. Store in a container in the fridge and add on top of chia pudding once that has firmed up (4-8 hours)

  3. Layer the mango purée on top of the chia puddings, and top with chopped pistachios and crushed freeze-dried raspberries

Serves 2

There are many variations of chia pudding. The canvas is a base of chia seeds soaked overnight in coconut milk (or any other plant-based milk). Dress it up with a variety of nuts, seeds, and seasonal fruit for a really satisfying and filling breakfast that you can literally grab from the fridge as you prepare for your next watch rotation. Or, better yet, take time to sit down, enjoy the slow morning at anchor with this delicious chia pudding, and transport yourself to a tropical paradise (if you’re not already there!)

Quincey Cummings​

Quincey is a holistic nutritionist and a co-captain aboard her Kelly Peterson 46, Esprit. She spent much of her childhood in Southeast Asia and she's had the great fortune to travel to many countries. Her culinary tastes reflect a fusion of worldly cuisines. She holds a degree in Nutrition and Human Development and is a certified Nutritionist. She delights in sharing two of her greatest passions; sailing and great food! Her desire is to inspire other cruisers to nourish themselves everyday with delicious meals they can create in small, moving spaces.

Together with her partner they currently liveaboard and cruise the Southern California coast and the Channel Islands, with plans to venture further south and into the Trade Winds.

You can find more delicious, cruising-friendly recipes on her Galley Blog


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