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Tropical Mango Dragon Fruit Chia Pudding

A visually stunning, healthy layered breakfast or dessert featuring vibrant pink dragon fruit, creamy coconut chia pudding, fresh mango, and a glossy passion fruit drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 2 hours 15 minutes
Servings: 3 servings
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Tropical
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Fruit Base & Topping
  • 1 cup frozen or fresh pink dragon fruit (pitaya) thawed if frozen, mashed
  • 1 large ripe mango peeled and diced
  • 2 tbsp passion fruit pulp or syrup
  • 3 small edible flowers optional, for garnish
Chia Pudding
  • 0.25 cup chia seeds
  • 1 cup light coconut milk or almond milk
  • 1 tbsp maple syrup or agave nectar
  • 0.5 tsp pure vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Clear glass cups or jars

Method
 

  1. Mash the pink dragon fruit in a bowl. Divide evenly into the bottom of three clear glass cups.
  2. In a separate bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla extract until well combined.
  3. Let the chia mixture sit for 5 minutes, then whisk vigorously again to prevent clumps.
  4. Cover and refrigerate the chia pudding for at least 2 hours, or overnight until thick and set.
  5. Spoon the set chia pudding evenly over the pink dragon fruit layer in the glasses.
  6. Top each cup generously with fresh diced mango.
  7. Drizzle with passion fruit pulp or syrup and garnish with an edible flower if desired. Serve chilled.

Notes

For meal prep, layer the dragon fruit and chia pudding in sealed jars for up to 3 days, adding the fresh mango and passion fruit right before eating.