Tropical Dragon Fruit Chia Pudding

If you haven't noticed by now, we are suckers for smoothies in this house! We make sure to keep them diary free, and full of vitamins and nutrients - and extra colorful too. So when it comes to making a yummy smoothie and chia pudding all in one - that's a real treat for us!

This recipe was one that I made up yesterday, mostly because I want to keep things fresh and always introduce new tastes into our brekkies.

Before you start, please note that half the preparation needs to be done the night before. And remember, presentation is everything! So, make sure to set aside 4 glass serving cups - I usually like to have them see-through because half of the fun is seeing all the colorful layers that go into it as you dig in or serve it to guests.

It starts off with slicing the bananas into really thin slices, and have them be the bottom layer on each of your serving cups. On top of that, the second layer is dried mango bits, again, keeping them nice and neat and just on top of the bananas - make sure the sides look neat too. And then to top it off, the third layer is roasted shaved almonds. It helps to have something more dense as the last layer so that it can soak into the pudding as you pour it on top without it making the bottom two layers too mushy. 

As I mentioned earlier, the Chia seed pudding needs to always be done the night before to make sure it settles and becomes thick in consistency like a real pudding. I always end up mixing the chia seeds and coconut milk (proportions listed below), right before I go to sleep so its ready when I wake up. The pudding is then split among the four serving cups, filling the glass almost to the half, because we want to top if off with a cold smoothie in the morning. Once all four cups are ready, cover with cling film, and then leave in fridge overnight to settle.

When you wake up, its firm, and ready to have yummy goodness be layered on top! I felt like having something super colorful this morning, and opted for red dragon fruit (my favorite color in the world!). Make sure to wear gloves as you work with the fruit, it stains your hands like beetroot does. Mix your smoothie, keep it cold and add ice cubes as needed, and bring out the number of cups filled with chia pudding that you need (you can use the leftovers the next day still), and pour the smoothie just until you reach the top.

Then decorate! Sprinkle with granola or coconut flakes, or both! In this case, I used homemade granola (which has pumpkin seeds, and goji berries), and desiccated coconut, and a cube sliced kiwi for the green touch.

And then, the best part - enjoy! Dip your spoon in, and enjoy every bite of tropical heaven! 


Chia seed pudding (mix in a separate bowl first)

  • 1 cup coconut milk (sugar free)
  • 1/4 cup chia seeds

Tropical dragon fruit smoothie (blend separately first)

  • 1 cup almond or coconut milk (I used coconut milk in this instance)
  • 1 sliced banana (helps to thicken smoothie)
  • 1/2 avocado (helps to thicken smoothie)
  • 1 dragon fruit (scoop out the pink bits carefully as it stains)
  • 1/2 cup frozen berries
  • 1/2 cup ice cubes
  • 2 tablespoons of honey