Papaya Coconut Ginger Chia Bowl (Printable Version)
Tropical chia pudding with papaya, coconut and ginger; topped with banana, granola and seeds for a bright vegan breakfast.
# What You'll Need:
→ Chia Pudding
01 - 4 tablespoons chia seeds
02 - 1 cup unsweetened coconut milk
03 - 1 tablespoon maple syrup or agave nectar (optional)
04 - 1/2 teaspoon freshly grated ginger
→ Toppings
05 - 1 cup ripe papaya, diced
06 - 2 tablespoons unsweetened shredded coconut
07 - 1/2 banana, sliced
08 - 2 tablespoons gluten-free granola
09 - 1 tablespoon pumpkin seeds
10 - 1 tablespoon pomegranate seeds (optional)
11 - Fresh mint leaves, for garnish
# How To Make:
01 - Combine chia seeds, coconut milk, maple syrup or agave nectar if desired, and freshly grated ginger in a medium mixing bowl. Mix thoroughly to ensure there are no clumps.
02 - Let the mixture sit for 5 minutes, then stir again to separate any lumps. Cover and refrigerate for at least 2 hours, or overnight, until a thick consistency is achieved.
03 - Once set, divide the chia pudding evenly between two serving bowls.
04 - Top each portion with diced papaya, sliced banana, shredded coconut, gluten-free granola, pumpkin seeds, pomegranate seeds if using, and fresh mint leaves.
05 - Serve immediately with additional shredded coconut or mint as garnish if desired.
# Expert Advice:
01 -
- The creamy chia base secretly packs serious staying power through the morning.
- You can customize the fruit lineup for whatever looks ripe and irresistible on your counter.
02 -
- I once skipped the second stir, and my pudding had stubborn clumps—don’t make my mistake.
- Letting the chia soak overnight yields an ultra-creamy, almost dessert-like bowl if you can wait.
03 -
- If you're craving extra protein, a spoonful of nut butter stirred in changes everything.
- Don’t forget to check your coconut milk for separation and give it a strong shake.