Papaya Lime Coconut Chia Bowl (Printable Version)
Creamy coconut chia pudding topped with fresh papaya and zesty lime for a tropical morning boost.
# What You'll Need:
→ Chia Pudding
01 - 1 2/3 cups coconut milk, full fat canned
02 - 4 tablespoons chia seeds
03 - 1-2 tablespoons maple syrup, to taste
04 - 1/2 teaspoon vanilla extract
→ Toppings
05 - 1 medium ripe papaya, peeled, seeded, and diced
06 - Zest and juice of 1 lime
07 - 2 tablespoons unsweetened shredded coconut
08 - 2 tablespoons granola, gluten-free if needed
09 - 1 tablespoon pumpkin seeds, optional
10 - Fresh mint leaves for garnish, optional
# How To Make:
01 - Whisk together coconut milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until thoroughly combined and no clumps remain.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture thickens to a pudding-like consistency.
03 - Remove from refrigeration and stir the chia pudding well to redistribute any settled seeds and ensure smooth texture.
04 - Divide the chia pudding evenly between two serving bowls.
05 - Arrange diced papaya on top of each bowl.
06 - Sprinkle with lime zest and drizzle each bowl with fresh lime juice.
07 - Top with shredded coconut, granola, pumpkin seeds if using, and fresh mint leaves. Serve immediately while chilled.
# Expert Advice:
01 -
- The chia pudding keeps in the fridge for days, making busy mornings feel genuinely luxurious
- Something about tropical fruit before noon tricks your brain into thinking youre somewhere far from your commute
02 -
- The first time I made this I skipped refrigerating the mixture and the seeds stayed crunchy and unpleasant
- Lime juice loses its brightness quickly, add it right before serving rather than stirring it into the pudding
03 -
- Double the batch and portion into mason jars for grab and go breakfasts all week
- A pinch of sea salt intensifies all the flavors without making it taste savory