A pink chia pudding made using dragon fruit powder, this brilliantly colorful tropical breakfast is a treat to eat that can be enjoyed any time of year! It goes great with Tropical Granola. This recipe is dairy-free, vegan, gluten-free, oil-free, refined sugar-free, and satisfies a whole food plant-based lifestyle.
In a bowl or jar, stir together the chia seeds, dragonfruit powder, lime juice and zest, and maple syrup with about ½ cup of milk. Once incorporated, stir in the remaining milk until well combined.
Eat after letting it set 5 minutes, or, for a thicker consistency, chill covered in the fridge for about a half an hour. Stir well again and serve. For firmer chia pudding, refrigerate for another hour or more. An easy way to do this is to make it in the evening so it can chill overnight.
Add toppings and serve. Can be stored in the fridge for up to a few days.
Notes
While it’s possible to have this ready within 5 minutes, the texture is best if you wait the 30 minutes.I like to make this for weekday mornings so that it’s my easy grab-and-go breakfast.