Lychee Rose Coconut Chia Bowl (Printable Version)

A refreshing floral breakfast bowl with sweet lychee, rose, and creamy coconut chia pudding.

# What You'll Need:

→ Chia Pudding

01 - 1/4 cup chia seeds
02 - 1 cup unsweetened coconut milk
03 - 1 tablespoon maple syrup or agave nectar
04 - 1/2 teaspoon rose water
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings

07 - 1/2 cup fresh lychees, peeled, pitted, and chopped
08 - 1/4 cup coconut flakes, toasted
09 - 2 tablespoons pistachios, roughly chopped
10 - 2 tablespoons pomegranate arils
11 - Edible rose petals, for garnish
12 - Extra drizzle of coconut milk

# How To Make:

01 - Combine chia seeds, coconut milk, maple syrup, rose water, vanilla extract, and salt in a medium bowl or jar. Whisk vigorously to ensure seeds are evenly distributed and prevent clumping.
02 - Let mixture stand at room temperature for 10 minutes to allow seeds to begin absorbing liquid. Stir again to redistribute any seeds that may have settled.
03 - Cover container and refrigerate for minimum 2 hours or overnight. Pudding is ready when mixture has thickened to a creamy, gelatinous consistency similar to traditional pudding.
04 - Remove from refrigeration and give chia pudding a final stir to ensure uniform texture. Divide evenly between two serving bowls.
05 - Arrange chopped lychees, toasted coconut flakes, pistachios, pomegranate arils, and edible rose petals attractively over each portion. Finish with a light drizzle of coconut milk if desired.
06 - Serve immediately while chilled. Enjoy the refreshing combination of tropical sweetness and delicate floral notes.

# Expert Advice:

01 -
  • The rose water adds this ethereal floral note that makes breakfast feel like a spa treatment
  • It comes together in ten minutes but tastes like something you would order at an upscale cafe
02 -
  • The first time I made this, I added too much rose water and it tasted like soap, so definitely start with the recommended amount
  • Chia pudding keeps in the fridge for days, so I always double the recipe for easy weekday breakfasts
03 -
  • Buy food-grade rose water from Middle Eastern grocers or specialty stores, as the floral intensity varies by brand
  • If your lychees are very sweet, you can reduce or skip the maple syrup entirely

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