So I have a slight obsession with pitaya bowls and chia pudding. Recently a friend gave me the idea to combine the two and basically my life has never been the same.
While at a playdate a few weeks ago one of my mama friends brought chia pudding to share and she had blended up her fruit to make a fruity chia pudding vs putting it on top which is how I’ve always made mine. It was a huge hit with all the kids and super tasty. I loved that you could add in hidden veggies and things to it as well.
You can make this chia pudding using any of your favorite smoothie recipes / flavor combinations. Just be sure that you are making a thinner smoothie because you will be using this liquid to make your chia pudding.
The Chia pudding ratio that I use is 2TBSP per 1/2 cup of liquid. You can use this ratio for making traditional chia pudding as well using your favorite plant based milk and agave or maple syrup to sweeten.
Pitaya Chia Pudding
- 1 pack frozen pitaya
- 1/2 cup orange juice
- 1/2 cup mango frozen
- 1 medium banana fresh or frozen is fine
- 1/4 cup almond milk – add about a 1/4 cup at a time until you reach the desired consistency you need
- 2 TBSP chia seeds 2 TBSP per 1/2 cup of liquid
- Blend up all of your ingredients minus the chia seeds in a high speed blender. You want this smoothie to be nice and thin
- Measure out your liquid
- For every 1/2 cup of liquid you need 2 TBSP of chia seeds.
- In a bowl mix the correct ratio of liquid to chia seeds and place in your fridge for about an hour.
- once thickened serve topped with fresh berries and homemade whip cream