Pink Dragon Fruit Chia Bowl Recipe
Ultra-creamy pitaya chia pudding, naturally pink, tropical flavor. The ultimate healthy summer breakfast.
Ingredients
- For the pink chia pudding base
- ⅓ cup (55g) whole chia seeds
- 1 ½ cups (360ml) unsweetened carton coconut milk (oat or almond milk works too)
- 1 packet (100g) frozen pink pitaya puree, thawed (Pitaya Foods® – available at Trader Joe’s, Whole Foods, Target, Walmart)
- 2-3 tbsp pure maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- In a bowl or jar, combine chia seeds and milk. Whisk vigorously for 60 seconds (this starts chia seed hydration and prevents clumps).
- Wait 5 minutes, whisk again.
- Add thawed pink pitaya puree, maple syrup, vanilla, and salt. Stir until the mixture turns bright pink.
- Cover and refrigerate overnight (8+ hours) for perfect pudding consistency.
- In the morning: stir well, add a splash of milk if you like it softer, top generously, and enjoy cold.