Coconut Strawberry Hibiscus Chia Bowl (Printable Version)
Coconut chia pudding with hibiscus syrup, strawberries, toasted coconut and almonds — vibrant dairy-free start.
# What You'll Need:
→ Chia Pudding
01 - 1 1/2 cups unsweetened coconut milk
02 - 1/3 cup chia seeds
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon vanilla extract
→ Hibiscus Syrup
05 - 2 tablespoons dried hibiscus flowers
06 - 1/4 cup boiling water
07 - 1 tablespoon honey or maple syrup
→ Toppings
08 - 1 cup fresh strawberries, sliced
09 - 1/4 cup toasted coconut flakes
10 - 2 tablespoons sliced almonds, optional
11 - 2 teaspoons chia seeds
12 - Fresh mint leaves, optional
# How To Make:
01 - Combine dried hibiscus flowers with boiling water in a small bowl and let steep for 5 minutes. Strain out the flowers and stir in the honey or maple syrup. Allow syrup to cool.
02 - In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until combined. Let the mixture sit for 5 minutes, whisk again to break up clumps, then cover and refrigerate for at least 2 hours until thickened.
03 - Divide the chilled coconut chia pudding evenly between two bowls. Swirl 1–2 teaspoons of hibiscus syrup into each portion.
04 - Top each bowl with sliced strawberries, toasted coconut flakes, sliced almonds, extra chia seeds, and fresh mint leaves if desired.
05 - Serve immediately, or cover and refrigerate for up to 1 day for a chilled breakfast option.
# Expert Advice:
01 -
- It tastes like a mini vacation on a spoon, thanks to the subtle coconut and tangy hibiscus swirl.
- No stove required—just a little planning ahead and you wake up to a chilled, creamy treat.
02 -
- If you don’t stir the pudding after five minutes, the chia seeds stick together in little islands—it’s worth the extra mix.
- Straining the hibiscus syrup thoroughly ensures no chewy flower bits sneak into your final bowl.
03 -
- Rinse your bowl before chilling so chia seeds don’t stick and make cleanup tough.
- For the prettiest hibiscus swirl, drizzle syrup in a spiral then feather it out with a chopstick or thin spoon.