This creamy chia pudding features a refreshing combination of strawberries and guava. The guava strawberry puree can also be spooned onto yogurt, added to smoothies, or eaten straight off the spoon.
Mix: Whisk together chia seeds, milk, maple syrup, vanilla. Let sit on the counter for 10 minutes, whisking occasionally to prevent clumping. Cover and transfer to the fridge to thicken (about 40 minutes or overnight).
Guava Strawberry Puree
Cook guava: Wash guava and trim ends, then thinly slice or chop. Add guava and water to a medium saucepan. Cover with a lid, bring to a boil over medium high. Reduce heat to medium-low and simmer for 20 minutes, or until guava is soft. Remove lid, cook uncovered, stirring frequently, until most of the liquid has evaporated, 5 to 10 minutes.
Strain guava: Transfer guava to a fine mesh sieve placed over a heatproof bowl. Use the back of a spoon to mash the guava through the sieve, until just the seeds are held back (this should take about 5 minutes). Discard the seeds.
Cook strawberries: Give the saucepan a quick rinse, add the berries. Cook on medium-low heat until the berries begin to release their juices, about 5 minutes.
Blend: Combine guava, strawberries, vanilla seeds, and maple syrup to a blender. Blend until smooth. Taste and add more maple syrup if needed. Transfer to a jar or airtight container and refrigerate.
To Serve
Assemble: Spoon the thickened chia pudding into cups or bowls. Add a generous serving of guava strawberry puree. Top with mango and coconut.
Notes
How to deseed a vanilla bean: To remove the seeds from a vanilla bean, slice the bean lengthwise. Press down on the hooked end of the bean to hold it in place, then run the back of your knife against the cut side of the bean. Small black seeds will accumulate on your knife, and these are what you need for this recipe!