Kiwi Mango Coconut Chia Bowl (Printable Version)
Creamy coconut chia pudding with mango, kiwi, shredded coconut and granola for a bright, nourishing vegan breakfast.
# What You'll Need:
→ Chia Pudding
01 - 1/4 cup chia seeds
02 - 1 cup canned coconut milk
03 - 1 tablespoon maple syrup or agave nectar
04 - 1/2 teaspoon vanilla extract
→ Fruit Topping
05 - 1 ripe mango, peeled and diced
06 - 2 kiwis, peeled and sliced
→ Crunchy Toppings
07 - 2 tablespoons unsweetened shredded coconut
08 - 2 tablespoons granola, gluten-free if necessary
09 - 1 tablespoon pumpkin seeds or chopped nuts
# How To Make:
01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup or agave nectar, and vanilla extract until thoroughly blended.
02 - Cover the bowl and refrigerate for a minimum of 4 hours or overnight, stirring after 30 minutes to ensure even seed distribution and to avoid clumping.
03 - Once the chia pudding has set and is thickened, evenly divide it between two serving bowls.
04 - Garnish each bowl with diced mango, sliced kiwi, shredded coconut, gluten-free granola, and pumpkin seeds or nuts as desired.
05 - Serve immediately for optimal freshness, or refrigerate for up to 2 hours before serving for an extra chilled breakfast.
# Expert Advice:
01 -
- It’s honestly like eating dessert for breakfast but somehow leaves you feeling supercharged instead of sluggish.
- This bowl is so versatile that I’ve used whatever fruit I have on hand and never been disappointed.
02 -
- If you forget to stir the chia mixture after 30 minutes, it will get clumpy and uneven—a rookie mistake I’ve made more than once.
- Switching up the fruit instantly changes the vibe; pineapple or papaya can make this feel even more tropical.
03 -
- For a luxuriously smooth pudding, use a small whisk to break up chia clumps after the first 30 minutes of soaking.
- A sprinkle of flaky salt on top tightens the flavors and surprises everyone in the best way.