Pineapple Matcha Coconut Chia Bowl (Printable Version)
A vibrant tropical breakfast bowl with creamy coconut chia pudding, sweet pineapple, and energizing matcha for a refreshing start to your day.
# What You'll Need:
→ Chia Pudding
01 - 1 cup unsweetened coconut milk
02 - 3 tablespoons chia seeds
03 - 1 tablespoon maple syrup or agave nectar
04 - 1/2 teaspoon vanilla extract
→ Matcha Layer
05 - 1/2 teaspoon matcha green tea powder
06 - 2 tablespoons coconut yogurt or plain non-dairy yogurt
07 - 1 teaspoon maple syrup
→ Toppings
08 - 1 cup fresh pineapple, diced
09 - 2 tablespoons unsweetened shredded coconut
10 - 1 tablespoon pumpkin seeds
11 - 1 tablespoon fresh mint leaves
12 - 1 teaspoon chia seeds
# How To Make:
01 - Whisk together coconut milk, chia seeds, maple syrup, and vanilla extract in a medium bowl. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours or overnight until thickened.
02 - Mix matcha powder with coconut yogurt and maple syrup in a small bowl until smooth and vibrant green.
03 - Divide the set chia pudding between two serving bowls. Spoon the matcha yogurt layer on top of each portion.
04 - Top with diced pineapple, shredded coconut, pumpkin seeds, mint leaves, and a sprinkle of chia seeds.
05 - Serve chilled and enjoy immediately.
# Expert Advice:
01 -
- The combination of earthy matcha and sweet pineapple creates a flavor profile you didnt know you needed
- It comes together in minutes but feels like something youd order at a fancy café
02 -
- Chia pudding needs those full two hours in the fridge, or it will taste like watery seeds instead of creamy pudding
- The matcha layer can separate if you make it too far ahead, so mix it right before serving
03 -
- Let your chia pudding come to room temperature for five minutes before eating if you hate cold breakfast
- A small pinch of salt in the matcha layer makes all the flavors pop