Ingredients
Equipment
Method
Make the Chia Seed Pudding Base
- Add chia seeds to a large mixing bowl.
- Pour in the coconut milk, plant milk, and orange juice.
- Whisk vigorously for 20 seconds to combine.
- Let the mixture rest for 5–10 minutes, then whisk again to prevent clumping.
- Refrigerate for at least 3 hours, or ideally overnight. Stir once or twice during activation to ensure an even gel.
Prepare the Morning Mix-In
- Remove chia pudding from the fridge.
- Grate some fresh lime zest for extra flavor.
- Add in the coconut yogurt.
- Add in enough plant milk to reach a smooth, spoonable consistency.
- Add in some vanilla paste (optional) and any other seasonings you like!
- Whisk well to incorporate everything. The mix should be a nice spoonable consistency - not too thick and not too thin!
- Prepare your fruit toppings.
To Garnish & Serve
- Dice mango, pineapple, dragon fruit, and papaya.
- Cut the passion fruit in half.
- Spoon the chia pudding into serving bowls.
- Top with the tropical fruit mix.
- Add the Coconut Granola, Mango Jam, and Coconut Yogurt to complete the Totally Tropical Coconut Chia Seed Pudding Bowl!
Nutrition
Notes
Sub Recipes
Add a spoonful of Passion Mango Jam, a sprinkle of Coconut Granola to take this breakfast bowl to another level! Passion Mango Jam (Small Batch):Peel and dice 600 g mango, add to a saucepan with 100 ml fresh orange juice & zest, 2 passion fruits (scooped pulp), ⅛ teaspoon turmeric, 1 cinnamon stick, and 1 star anise. Simmer gently for 15–20 minutes until thick and jammy. Cool, remove spices, and store chilled. Coconut Granola (Crunchy Cluster Version):
Mix 175g oats, 30g pumpkin seeds, 30g sunflower seeds, 15g ground chia, ¼ teaspoon cinnamon, ¼ teaspoon turmeric, and a pinch of salt. Heat 30ml coconut oil + 70ml honey (or syrup) until melted, then pour over dry mix and stir to coat. Bake flat at 165°C for ~20 mins. Add 30g of desiccated coconut 4 mins before the end. Cool fully before storing in an airtight jar.
