Dragonfruit Coconut Chia Bowl (Printable Version)
Creamy coconut chia pudding topped with fresh dragonfruit, berries, and toasted coconut for a tropical morning treat.
# What You'll Need:
→ Chia Pudding Base
01 - 1 cup coconut milk, full-fat or light
02 - 3 tablespoons chia seeds
03 - 1 to 2 tablespoons maple syrup or agave syrup, adjusted to taste
04 - 1/2 teaspoon ground cardamom
05 - Pinch of sea salt
→ Toppings
06 - 1 small ripe dragonfruit (about 7 oz), peeled and diced or sliced
07 - 1/4 cup unsweetened shredded coconut (about 0.7 oz)
08 - 1/4 cup fresh berries such as blueberries or raspberries (about 1.4 oz)
09 - 1 tablespoon pumpkin seeds or chopped pistachios
10 - Fresh mint leaves, optional
11 - Extra maple syrup for drizzling, optional
# How To Make:
01 - In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, ground cardamom, and sea salt until thoroughly combined.
02 - Allow the mixture to sit for 5 minutes, then whisk again vigorously to break up any clumps forming in the chia gel.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture reaches a thick, pudding-like consistency.
04 - Stir the chilled chia pudding well, then divide it evenly between two serving bowls.
05 - Arrange the diced dragonfruit, shredded coconut, fresh berries, and pumpkin seeds or pistachios attractively over each bowl.
06 - Finish with fresh mint leaves and a light drizzle of maple syrup if desired. Serve immediately.
# Expert Advice:
01 -
- The cardamom does something sneaky and warm against the bright tropical fruit that makes you pause mid bite.
- Zero cooking means you can throw it together at midnight and wake up to breakfast already done.
02 -
- That second whisk after five minutes is not optional, because skipping it means you will be fishing out rubbery chia clumps later.
- Dragonfruit looks stunning but is very mild, so the cardamom and berries are doing important work to keep the bowl from tasting flat.
03 -
- Make a double batch of the chia base and keep it in the fridge for up to three days, adding fresh toppings each morning.
- Lightly toasting the shredded coconut in a dry pan for two minutes takes this from great to unforgettable.