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Tropical Coconut Chia Pudding Bowls

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Colorful, fruity chia pudding served in natural coconut bowls, layered with pitaya, blueberry, and strawberry bases, and topped with fresh tropical fruit and edible flowers for a vibrant and refreshing breakfast or snack.

Ingredients

Units Scale
  • Chia Pudding Base:
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1–2 tbsp maple syrup (to taste)
  • 1/2 tsp vanilla extract
  • Fruit Variations:
  • 1/4 cup blended dragon fruit (for pink layer)
  • 1/4 cup blended blueberries (for blue layer)
  • 1/4 cup blended strawberries (for red layer)
  • Toppings (as desired):
  • Fresh banana slices
  • Kiwi, green grapes
  • Blueberries, raspberries, cherries, strawberries
  • Edible flowers
  • Mint leaves
  • Coconut flakes
  • Sliced peaches or nectarines

Instructions

  1. In a bowl, mix coconut milk, chia seeds, maple syrup, and vanilla. Stir well and let sit for 5 minutes.
  2. Stir again to break clumps, then refrigerate for 4 hours or overnight to thicken.
  3. Divide chia mixture into separate bowls. Add blended dragon fruit to one, blueberry puree to another, and strawberry puree to the third. Stir each until fully colored.
  4. Scoop each pudding into cleaned coconut shells (or small bowls), layering as desired.
  5. Garnish generously with fresh fruits, coconut flakes, mint leaves, and edible flowers.
  6. Serve chilled and enjoy immediately.

Notes

  • Use full-fat coconut milk for creamier texture.
  • Adjust sweetness by varying the amount of maple syrup.
  • Layer fruit blends in any order for a custom color pattern.
  • Best served the same day to retain vibrant color and texture.

Nutrition

Find it online: https://yumfoodusa.com/tropical-coconut-chia-pudding-bowls/