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Mango and Dragon Fruit Chia Pudding

A vibrant, layered breakfast parfait featuring creamy coconut chia pudding, neon pink dragon fruit, and sweet mango puree. Vegan, gluten-free, and perfect for meal prep.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 3 jars
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Chia Base
  • 0.5 cup chia seeds black or white
  • 2 cups coconut milk lite canned or carton
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
Fruit Layers
  • 1 cup dragon fruit (pitaya) pink flesh, fresh or frozen
  • 1 cup mango cubed, fresh or frozen
  • 1 tsp lime juice optional
Toppings
  • 0.5 cup fresh mango cubed
  • 3 sprigs fresh mint

Equipment

  • Mixing bowls
  • Blender or Food Processor
  • Glass jars
  • Whisk

Method
 

  1. In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract.
  2. Let mixture sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours (or overnight) until thickened.
  3. While pudding sets, prepare the fruit layers. Blend dragon fruit flesh until smooth. In a separate batch, blend mango chunks until smooth.
  4. To assemble: Mix half of the dragon fruit puree into 1/3 of the chia pudding to create the pink bottom layer (or layer pure fruit on bottom).
  5. Spoon the pink layer into jars. Add a layer of the plain white chia pudding. Top with the mango puree.
  6. Garnish with extra fresh mango cubes and mint. Serve chilled.

Notes

If using frozen fruit, thaw slightly before blending for a smoother consistency.