Dragonfruit (Pitaya) Chia Pudding
This chia pudding is my favorite one yet! It reminds me of the beautiful dragonfruit I get from my neighbor down the street with a huge cactus plant that’s wildly abundant every year. Unfortunately, many of us don’t have this luxury. Luckily, you can get your dragonfruit from the frozen aisle, and you too can have all those bright colors and nutrients.
The bright purple red from the dragonfruit make this chia pudding the most colorful meal prep you’ll have all year. Packed with vitamins, minerals, and topped off with a perfect mix of fats, carbs, and protein. Add in some probiotics from the coconut yogurt which promotes healthy gut bacteria, and you got yourself a super nutritious breakfast on the go. Or late night snack in the case of my husband.
This recipe is super easy and simple to make, and great to get the kids involved when you have a meal prepping day ahead. Feel free to layer them any way you want. This is just a guide, but in the end its your chia pudding and you know what you like better than anyone. Enjoy within 4-5 days latest.
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Makes 4 chia puddings
The Goods:
1 cup chia seeds
3 1/2 cups favorite choice of plant milk or homemade cashew milk
1 tbsp maple syrup
1/2 cup frozen dragonfruit
1 package raspberries, whole
1/2 box of strawberries, sliced
Coconut yogurt
Optional: Add mixed berry jam layer
The Method:
Into a high powered blender, add plant milk, maple syrup, dragonfruit, blend on high until fully mixed. Should be a bright pink color!
Add your pink milk into a 32oz jar along with your chia seeds, stir with a spoon for about a minute. Cap the jar with a lid and let it sit for 30-40 minutes in the fridge. Come back every 10 minutes and give the jar a shake to keep all the chia from gelatinizing down at the bottom
Once the chia is soft and ready, grab 4 (160z) mason jars, coconut yogurt, and prepped fruit. Start to build your chia puddings.
Layer chia pudding how ever it feels fun! My way of doing it is I start with a few spoonfuls of coconut yogurt at the bottom of each jar, then I divide the chia into all four jars. Optional to add extra layers of yogurt or mixed berry jam.
Toss in a few slices of strawberries, few raspberries, and any extra fruit of choice. Top with favorite stovetop granola.
Viola! Mason jar meal prep is done for breakfast the next four days. Enjoy!
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