Dragon Fruit Coconut Chia Bowl (Printable Version)
A refreshing tropical breakfast with creamy coconut chia pudding and fresh dragon fruit.
# What You'll Need:
→ Chia Pudding Base
01 - 1 cup unsweetened coconut milk
02 - 3 tablespoons chia seeds
03 - 1 tablespoon maple syrup or honey (optional)
→ Fruit & Toppings
04 - 1 small dragon fruit (pitaya), peeled and diced
05 - ½ cup fresh mango, diced
06 - ½ cup fresh pineapple, diced
07 - 2 tablespoons unsweetened shredded coconut
08 - 2 tablespoons granola (gluten-free if desired)
09 - 2 teaspoons chia seeds
10 - Fresh mint leaves (optional)
# How To Make:
01 - Whisk together coconut milk, 3 tablespoons chia seeds, and maple syrup in a medium bowl. Let sit for 10 minutes, then stir again to prevent clumping.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight until thickened to pudding-like consistency.
03 - Stir the chilled chia pudding once more and divide evenly between two serving bowls.
04 - Arrange diced dragon fruit, mango, and pineapple on top of the chia pudding in each bowl.
05 - Top with shredded coconut, granola, and additional 2 teaspoons chia seeds.
06 - Garnish with fresh mint leaves if desired and serve immediately.
# Expert Advice:
01 -
- You can make the pudding base the night before and wake up to breakfast already waiting for you
- The contrast between creamy coconut pudding and juicy tropical fruit hits every single texture craving imaginable
02 -
- The pudding needs those full four hours to properly thicken, otherwise you will be eating sweetened coconut milk with weird seeds floating in it
- Dragon fruit is surprisingly subtle in flavor, so do not expect it to carry the bowl like more assertive fruits would
03 -
- Give the chia pudding a stir every hour for the first few hours if you remember, which prevents any seeds from settling into a hard layer at the bottom
- Let the fruit come to room temperature for ten minutes before serving so the flavors pop more than they would straight from the fridge