Cambodian Paleo Brunch: Scrumptious Tropical Fruit Salad with Coconut Mango Chia Pudding
This Cambodian-inspired Paleo brunch recipe combines a creamy coconut mango chia pudding with a refreshing tropical fruit salad for an exotic and delicious meal that will transport your taste buds to the tropics. Perfect for those following a Paleo or gluten-free lifestyle, this dish is not only healthy but also packed with flavor and visual appeal.
Allergens
N/A (excluding potential allergens in fruits or honey)
Ingredients
- 2 cups fresh mixed tropical fruits (e.g., pineapple, mango, papaya, banana)
- 1/4 cup chia seeds
- 1 cup full
- fat coconut milk
- 1 ripe mango, peeled and diced
- 2 tbsp raw honey
- 1 tsp vanilla extract
- A pinch of sea salt
- Fresh mint leaves for garnish
Instructions
- In a medium sized bowl, combine the chia seeds, coconut milk, half of the diced mango, honey, vanilla extract, and a pinch of sea salt. Mix well and let it sit for 5 minutes to allow the chia seeds to expand and soften.
- Stir the mixture again, then cover and refrigerate for at least 30 minutes or overnight until the chia pudding has set.
- When ready to serve, prepare the tropical fruit salad by combining the remaining mixed fruits in a large bowl. Toss gently to mix.
- To assemble, spoon the coconut mango chia pudding onto individual plates or shallow bowls, and top with the prepared tropical fruit salad. Garnish with fresh mint leaves for an extra burst of flavor and color.
Chef’s Insight
The combination of flavors and textures in this dish truly transports you to a tropical paradise. The chia pudding adds a wonderful creaminess while the fresh fruits bring a burst of bright flavor.
Notes
Feel free to experiment with different tropical fruits depending on what is available and in season.