Pineapple Coconut Lavender Chia Bowl (Printable Version)
Tropical chia pudding with coconut, pineapple, and lavender for a vibrant morning start.
# What You'll Need:
→ Chia Pudding Base
01 - ¼ cup chia seeds
02 - 1 cup unsweetened coconut milk
03 - 1 tablespoon pure maple syrup
04 - ½ teaspoon dried culinary lavender buds (food grade), lightly crushed
05 - ½ teaspoon vanilla extract
06 - Pinch of salt
→ Toppings
07 - 1 cup fresh pineapple, diced
08 - ¼ cup unsweetened shredded coconut
09 - 2 tablespoons toasted coconut chips (optional)
10 - 2 tablespoons chopped macadamia nuts or almonds (optional)
11 - 1 tablespoon dried edible lavender petals, for garnish (optional)
12 - 2 teaspoons chia seeds, for garnish (optional)
# How To Make:
01 - In a medium mixing bowl, whisk together the chia seeds, coconut milk, maple syrup, crushed lavender buds, vanilla extract, and a pinch of salt until the seeds are evenly distributed throughout the liquid.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir the mixture once after the first 30 minutes to prevent the chia seeds from clumping together.
03 - Once the chia pudding has thickened to a creamy consistency, give it a thorough stir to ensure a smooth, uniform texture throughout.
04 - Spoon the chia pudding evenly between two serving bowls, smoothing the surface with the back of a spoon.
05 - Arrange the diced pineapple and shredded coconut over each bowl. Finish with toasted coconut chips, chopped nuts, dried lavender petals, and an extra sprinkle of chia seeds if desired. Serve immediately or cover and chill until ready to enjoy.
# Expert Advice:
01 -
- The lavender adds a floral calmness that makes breakfast feel like a small luxury rather than a chore.
- Chia pudding thickens while you sleep, so morning prep is basically five minutes of assembly.
- It is vegan, gluten free, and dairy free without tasting like any of those things are missing.
02 -
- Too much lavender turns the pudding soapy and bitter, so start with half a teaspoon and taste before adding more.
- The thirty minute stir is not optional because once chia seeds settle and clump together they are nearly impossible to smooth out later.
03 -
- Infuse the coconut milk with lavender overnight in the fridge, then strain out the buds before mixing with chia seeds for a smoother, more refined floral flavor.
- Toasting the shredded coconut in a dry skillet for two minutes transforms it from a afterthought into the best part of the bowl.