Guava Coconut Turmeric Chia Bowl (Printable Version)
Tropical chia pudding topped with fresh guava, toasted coconut and turmeric-infused goodness for a nourishing morning meal.
# What You'll Need:
→ Chia Pudding
01 - 1 cup coconut milk, full-fat or light, unsweetened
02 - 3 tablespoons chia seeds
03 - 2 teaspoons pure maple syrup or agave nectar
04 - 1/2 teaspoon ground turmeric
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt
→ Toppings
07 - 1 ripe guava, peeled, seeded, and diced
08 - 1/4 cup toasted coconut flakes
09 - 1/2 small banana, sliced
10 - 2 tablespoons pomegranate seeds
11 - 1 tablespoon pumpkin seeds (pepitas)
12 - Extra maple syrup, for drizzling
# How To Make:
01 - In a medium bowl or jar, whisk together the coconut milk, chia seeds, maple syrup, ground turmeric, vanilla extract, and a pinch of salt until thoroughly combined and no clumps remain.
02 - Cover the mixture and refrigerate for at least 2 hours or overnight. Stir once after the first 30 minutes to break up any chia seed clusters and ensure even thickening.
03 - Remove the chia pudding from the refrigerator and give it a thorough stir to confirm it has thickened uniformly throughout.
04 - Evenly distribute the chia pudding between two serving bowls.
05 - Top each bowl with diced guava, toasted coconut flakes, banana slices, pomegranate seeds, and pumpkin seeds, arranging them in sections for a vibrant presentation.
06 - Drizzle with additional maple syrup if desired and serve immediately while chilled.
# Expert Advice:
01 -
- Zero cooking required, which means you can practically assemble it in your sleep on a groggy weekday morning.
- The turmeric adds this warm, earthy undertone that makes the tropical fruit taste even more vibrant and surprising.
- It sits in the fridge overnight, so mornings are just open, stir, top, and eat.
02 -
- That thirty minute stir is not optional, because once chia seeds settle into a solid clump at the bottom of the jar they are nearly impossible to fix without starting over.
- Turmeric stains everything it touches, so use a glass jar rather than your favorite plastic one unless you love the color yellow permanently.
03 -
- Toast your own coconut flakes in a dry skillet for about two minutes, because the store bought pre toasted ones lose their crunch fast and taste flat by comparison.
- Make a double batch of the pudding base and keep it in the fridge for up to four days, topping each portion fresh when you are ready to eat.