Papaya Coconut Vanilla Bean Chia Bowl (Printable Version)
A refreshing tropical bowl featuring ripe papaya, creamy coconut pudding, and aromatic vanilla chia.
# What You'll Need:
→ Chia Pudding Base
01 - 1 cup coconut milk
02 - 3 tbsp chia seeds
03 - 1 tbsp maple syrup or agave nectar
04 - 1/2 vanilla bean seeds scraped
→ Toppings
05 - 1 small ripe papaya, peeled, seeded, and diced
06 - 2 tbsp unsweetened shredded coconut
07 - 1/4 cup fresh raspberries
08 - 2 tbsp granola
09 - 1 tbsp pumpkin seeds
10 - Mint leaves for garnish
# How To Make:
01 - Whisk together the coconut milk, chia seeds, maple syrup, and vanilla bean seeds in a medium bowl. Mix thoroughly to ensure the seeds do not clump together.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to redistribute the seeds evenly.
03 - Stir the chilled chia pudding to loosen the consistency. Divide the pudding evenly between two serving bowls.
04 - Top each bowl with the diced papaya, shredded coconut, raspberries, granola, and pumpkin seeds. Garnish with fresh mint leaves if using.
# Expert Advice:
01 -
- It tastes like a tropical vacation but requires zero cooking heat.
- The prep is mostly hands-off, giving you more time to snooze.
02 -
- If you forget to stir it after thirty minutes, you might end up with a solid clump at the bottom, so set a timer.
- The pudding keeps well in the fridge for days, so doubling the recipe is a smart move for busy weekdays.
03 -
- Warm the maple syrup slightly before mixing to help it dissolve into the cold milk.
- Buy ripe papaya and cut it immediately to save time in the morning.