Coconut Pandan Chia Breakfast Bowl (Printable Version)

A refreshing tropical breakfast with creamy coconut, aromatic pandan, and nutritious chia seeds, topped with seasonal fruits and crunchy nuts for an energizing start.

# What You'll Need:

→ Chia Pudding Base

01 - 3 tablespoons chia seeds
02 - 1 cup full-fat canned coconut milk
03 - 1 tablespoon maple syrup or honey
04 - 1/2 teaspoon pandan extract

→ Fresh Fruit Toppings

05 - 1/2 cup fresh diced mango
06 - 1/2 cup fresh diced kiwi

→ Crunchy Garnishes

07 - 2 tablespoons toasted coconut flakes
08 - 2 tablespoons chopped roasted cashews or almonds
09 - 1 tablespoon chia seeds for garnish
10 - Fresh mint leaves (optional)

# How To Make:

01 - Combine 3 tablespoons chia seeds, 1 cup coconut milk, 1 tablespoon maple syrup, and 1/2 teaspoon pandan extract in a medium mixing bowl. Whisk vigorously until thoroughly combined and no clumps remain.
02 - Allow the mixture to rest at room temperature for 5 minutes to begin the gelatinization process. Whisk again to break up any emerging clumps and ensure even distribution.
03 - Cover the bowl and refrigerate for a minimum of 4 hours, preferably overnight. The pudding is ready when it achieves a thick, creamy consistency similar to traditional pudding.
04 - Remove the chilled chia pudding from the refrigerator. Stir thoroughly to loosen the texture and ensure uniform consistency before portioning.
05 - Divide the chia pudding evenly between two serving bowls, creating a smooth bed for the toppings.
06 - Arrange 1/2 cup diced mango and 1/2 cup diced kiwi over each pudding portion, distributing evenly for visual appeal and balanced flavor.
07 - Sprinkle 1 tablespoon toasted coconut flakes, 1 tablespoon chopped cashews or almonds, and 1/2 teaspoon chia seeds over each bowl. Garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • It tastes like a tropical vacation without leaving your kitchen
  • The pudding comes together in minutes but feels fancy enough for brunch guests
  • You can make it ahead and have luxurious breakfasts ready all week
02 -
  • The pudding keeps beautifully for 5 days in the refrigerator, making it perfect for meal prep
  • If you cannot find pandan extract, vanilla works but you will miss that signature floral note
03 -
  • Use a Mason jar to make individual servings that you can grab and go
  • The pudding is thick enough to eat with a spoon, but thin enough to sip from a jar on rushed mornings

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