Passionfruit Coconut Vanilla Chia Bowl (Printable Version)
Creamy coconut-vanilla chia topped with passionfruit, mango and toasted coconut for a bright vegan breakfast.
# What You'll Need:
→ Chia Pudding
01 - 1/3 cup chia seeds
02 - 1 1/2 cups unsweetened coconut milk
03 - 1 1/2 tablespoons maple syrup or agave nectar
04 - 1 teaspoon pure vanilla extract
05 - Pinch sea salt
→ Toppings
06 - 2 passionfruits, halved and pulp scooped
07 - 1/2 cup diced fresh mango (optional)
08 - 2 tablespoons unsweetened shredded coconut
09 - 1 tablespoon toasted coconut flakes (optional)
10 - 2 teaspoons hemp seeds or chopped nuts (optional)
# How To Make:
01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is fully incorporated.
02 - Cover and refrigerate for at least 4 hours or overnight. Stir the mixture thoroughly after the first 30 minutes to prevent clumping and ensure even hydration.
03 - Once fully chilled, stir the chia pudding to achieve a creamy, uniform texture.
04 - Divide the prepared chia pudding evenly into two serving bowls.
05 - Top each bowl with passionfruit pulp, fresh mango, shredded coconut, toasted coconut flakes, and hemp seeds or nuts according to preference.
06 - Enjoy the finished bowl chilled for optimal flavor and texture.
# Expert Advice:
01 -
- The way passionfruit cuts through creamy coconut makes every bite feel like a tropical reward you made yourself.
- It’s the quickest way to start the day feeling refreshed, even if you barely made it out of bed on time.
02 -
- Seriously, if you skip stirring after 30 minutes, your chia seeds will settle into a gelatinous block (personal experience talking).
- Trying full-fat coconut milk once changed everything—it’s a dessert-for-breakfast level upgrade.
03 -
- If your pudding’s too runny, add another tablespoon of chia seeds and wait 20 minutes—the texture will catch up.
- Cracking open a fresh passionfruit is worth the effort for full tropical flavor.