Chia bowls are my breakfast of choice during the warmer months. I love the deep nourishment I get from these little seeds, and the simple base of coconut milk means it’s a super versatile recipe too. Sometimes I serve with pumpkin spice things, sometimes with chocolate, and sometimes just with fresh bananas and homemade coconut yogurt. Today, I’m pairing it with some of our most delicious local fruits: fresh pineapple and dried mango.
I used dried mango here because it’s not quite mango season yet, so there are not yet fresh mangos on the trees. But no worries here—the dried mango soaks up the coconut milk and tastes incredible. If you have fresh mango on hand, absolutely choose that, but add at the end as a topping.
Tropical Fruit & Coconut Chia Bowls
1 ¼ cup coconut milk (I love the So Delicious Unsweetened Vanilla)
¼ cup chia seeds
1 Tablespoon shredded coconut
1-2 Tablespoons chopped dried mango
Pinch sea salt
To make the Pineapple Topping
2 teaspoons coconut oil
1 cup chopped fresh pineapple
1 Tablespoon coconut sugar
- Add milk, chia, mango, coconut and salt to a jar. Cover with a lid and shake vigorously. Wait a few seconds, then shake again; then wait some more, and shake again (this helps distribute the seeds evenly as they soak up the liquid.
- Let the chia rest overnight in the refrigerator for the best texture.
- To make the pineapple, add the coconut oil to a small skillet, and warm over medium heat. Add pineapple, and stir to distribute. Let cook for five minutes, but do not stir to allow for browning. Once browned on the bottom, then stir to brown the other sides.
- Add coconut sugar and toss to coat; it should dissolve fully in the oil and pineapple juice. Enjoy immediately or store in the fridge.
To build your bowl:
Chia pudding
Pineapple Topping
½ – 1 cup vegan yogurt of choice, for serving
A few Tablespoons of homemade granola
1-2 freeze-dried raspberries, crumbled
Fresh chopped banana
A drizzle of honey, just because
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