Dragonfruit Pineapple Coconut Chia Bowl (Printable Version)
Creamy coconut chia pudding topped with vibrant dragonfruit, sweet pineapple, and crunchy toppings for a refreshing tropical breakfast.
# What You'll Need:
→ Chia Pudding
01 - 1 cup coconut milk, unsweetened
02 - 3 tablespoons chia seeds
03 - 1 tablespoon maple syrup or agave nectar
04 - 1/2 teaspoon vanilla extract
→ Toppings
05 - 1/2 cup fresh dragonfruit, cubed
06 - 1/2 cup fresh pineapple, diced
07 - 1/4 cup unsweetened coconut flakes
08 - 2 tablespoons granola
09 - 1 tablespoon pumpkin seeds
10 - 2 teaspoons toasted sesame seeds
11 - 2 teaspoons honey or agave nectar
12 - Fresh mint leaves for garnish
# How To Make:
01 - Whisk together coconut milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until fully combined.
02 - Cover the mixture and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent clumping and ensure proper thickening.
03 - Stir the chilled chia pudding well and divide evenly between two serving bowls.
04 - Arrange cubed dragonfruit and diced pineapple on top of each bowl.
05 - Add coconut flakes, granola, pumpkin seeds, and toasted sesame seeds over the fruit.
06 - Drizzle with honey or agave nectar if desired, garnish with fresh mint leaves, and serve immediately.
# Expert Advice:
01 -
- Its like having a tropical vacation waiting in your refrigerator every single morning
- The make-ahead nature means breakfast is ready when your brain definitely is not
02 -
- Stirring the chia mixture once during the first 30 minutes prevents those annoying clumps that form when the seeds settle
- Room temperature coconut milk mixes more easily than cold straight from the fridge
03 -
- Let your toppings come to room temperature while the pudding chills for the best temperature contrast
- Experiment with different drizzles like tahini mixed with maple for a sophisticated twist