Coconut Chia and Shredded Wheat Crumbs Pudding

Coconut Chia and Shredded Wheat Pudding in mason jars on a wooden cutting board with kiwi slices, a jar of honey and diced fruit in the background.

Pudding for breakfast?! Count us in. This tropical pudding with the goodness of Shredded Wheat will start any morning on the right foot.

Made With Icon

Made With:

Prep Time Icon

Prep Time:

15 min

Cook Time Icon

Total Time:

135 min

Servings Icon


2 Servings


  • 1/3 cup (75 mL) Shredded Wheat Crumbs, divided
  • 1 cup (250 mL) milk
  • 1/4 cup (60 mL) toasted sweetened shredded coconut, divided
  • 3 tbsp (45 mL) chia seeds
  • 1 tbsp (15 mL) liquid honey
  • 1 kiwi, peeled and diced
  • 1/4 cup (60 mL) chopped fresh mango
  • 1/4 cup (60 mL) chopped fresh pineapple


  1. In a medium bowl, whisk together 1/4 cup (60 mL) Shredded Wheat Crumbs, milk, 3 tbsp (45 mL) coconut, chia seeds and honey. Cover and refrigerate until thickened and chilled at least 2 hours or up to overnight.
  2. Divide one-third of pudding between 2 cups or bowls, followed by half the kiwi, mango and pineapple. Top with another one-third of pudding, the remaining kiwi, mango and pineapple, and the remaining pudding.
  3. Sprinkle with the remaining 1 tbsp (15 mL) Shredded Wheat Crumbs and remaining 1 tbsp (15 mL) coconut before serving.


Replace milk with coconut milk or another milk alternative.