Coconut Chia Breakfast Bowl
This is a high-fibre breakfast that keeps you full without feeling heavy. Coconut gives richness, calamansi keeps it bright, and cashew gives crunch so it feels satisfying.
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring Cup
- 1 Measuring Spoon
- 1 Kitchen Scale
- 1 Blender
- 1 Spatula
- 1 Serving Bowl or Jar with Lid
- 1 Knife
- 1 Chopping Board
- 1 Small Container for Puree
- 1 Refrigerator
Ingredients
- 30 g chia seeds
- 120 ml unsweetened coconut milk
- 150 g plain Greek yogurt
- 1/2 tbsp calamansi juice or lime juice
- 1 tsp vanilla extract
- Pinch of sea salt
- 80 g ripe mango flesh
- 80 g pineapple flesh
- 60 ml unsweetened coconut milk to blend
- 1 tsp calamansi juice optional, for brightness
- 80 g mixed berries sliced/halved
- 1 g fresh mint leaves
- 15 g toasted cashews roughly chopped
- 1 tsp honey or maple syrup
Instructions
- I whisk the chia seeds, coconut milk, yoghurt, calamansi, vanilla, and salt until the chia is fully dispersed and there are no dry clumps. I let it sit for five minutes, then whisk again so it sets evenly. I cover and chill until thick.
- For the puree, I blend the mango and pineapple until smooth. If the fruit is very fibrous or the puree is too thick, I loosen it with a teaspoon or two of water or coconut milk. If I want extra brightness, I add a small squeeze of calamansi or lime.
- To assemble, I spoon the chia base into a bowl, then layer the mango–pineapple puree on top. I finish with sliced berries and a few mint leaves. If the fruit is not sweet enough, I add a very small amount of honey, but I prefer letting the ripe fruit carry the sweetness.
- Storage
- The chia base holds well in the fridge for up to two days. The puree is best within one day for the freshest flavour and colour, though it can be kept up to two days chilled in a sealed container.
Notes
Diet notes.
Naturally gluten-free.
For dairy-free, replace Greek yogurt with coconut yogurt or a high-protein soy yogurt.
For lower sugar, skip honey and rely on ripe fruit.