Breakfast tastes better when it’s pretty, right?
We think Pitaya is arguably one of the best Instagram food trends. Its gorgeous naturally pink hue is always a shock. But this tropical fruit also packs antioxidants, vitamins and fiber, so you don’t have to feel guilty about putting it in just about everything 😉 Especially this ombre breakfast of pitaya chia pudding.
We used Suncore Pitaya for this chia pudding. It’s a great way to eat pitaya on a daily basis when you can’t find it fresh or frozen. We’re rarely able to find it fresh. We get lucky at Whole Foods maybe once every other month. It’s completely unpredictable, though, so we just stock up on the powder instead.
Make a big batch of this pitaya ombre chia pudding on the weekend and store in single-serving glass jars for an easy, on-the-go breakfast or snack that looks as good as it tastes!Print
This colorful chia pudding using pitaya powder is a gorgeous (and nutritious) way to start your day.
- 2 cups coconut milk (or other nondairy milk of choice)
- ½ cup chia seeds
- 2 tbsp agave syrup
- 2 tbsp Suncore pitaya powder (divided in half)
- 2 tsp vanilla extract
- Pinch salt
- Topping: blueberries, coconut
- In a bowl, whisk together coconut milk, agave, vanilla, salt and 1 tbsp of pitaya powder. Add chia seeds and whisk well to make sure there are no clumps. If you’d like to make the ombre effect, divide the mixture in two and add the remaining pitaya powder to one half. Stir well to combine.
- Let mixture thicken in fridge for 2 hours, stirring occasionally. When ready to eat, layer in jar and top with fresh blueberries and coconut. Enjoy!
Any dairy free milk works fine in this recipe – we’ve used everything from coconut milk, to cashew milk, to oat milk!