Chia Coconut Pudding Smoothie Bowl
A creamy, nutrient-packed breakfast bowl featuring a chia coconut pudding base topped with fresh fruits and crunchy seeds. This make-ahead dish is perfect for busy mornings and offers a delightful blend of textures and tropical flavors.
Ingredients
Ingredients
- 1/2 cup chia seeds
- 1 cup coconut milk full-fat, canned
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup frozen mango chunks
- 1 cup frozen banana slices
- 1/4 cup coconut water or almond milk, as needed for blending
- 1/2 cup fresh berries such as strawberries or blueberries
- 2 tbsp shredded coconut unsweetened
- 2 tbsp sliced almonds
- 1 tbsp hemp seeds
Notes
Storage: Assemble just before serving for best texture. Leftover chia pudding can be stored covered in the refrigerator for up to 3 days. Make-ahead: Prepare the chia pudding up to 2 days in advance. Variations: Swap fruits based on season—try pineapple, kiwi, or peaches. For a nut-free option, replace almonds with pumpkin seeds. Add a drizzle of nut butter or a sprinkle of cinnamon for extra flavor.