This pink dragonfruit smoothie layered chia pudding jar is 100% vegan and delicious, nutritious breakfast treat! Plus the chia pudding can be pre-prepped and stored in the fridge for quick 5-minute breakfast throughout the week!
I think by now that everyone has probably realised how much I love ‘pretty food’. Pink dragon fruit/pitaya has this absolutely gorgeous, rich pink colour that can be used to pretty up all kinds of recipes. Even better is that it’s taste is very subtle so you can easily mix it with other fruits for a yummy blend. Whilst pink dragonfruit is a tropical fruit and so won’t be available in all supermarkets, you should be able to find it in local markets, foreign food stores and even some health stores. In the UK, I know that m&s sell them as well if you can’t find them else where.
Here is the detailed recipe:
Pink Dragon fruit smoothie layered Chia Pudding
Layer 1: Chia pudding
- 1 cup almond milk or any milk of choice
- 3 tablespoon chia seeds
- 1/2 tablespoon maple syrup or your favourite natural sweetener
- 1/4 teaspoon vanilla extract or powder
Layer 2: Pink pitaya smoothie
- 2 bananas frozen
- 1/2 cup pink pitaya / dragonfruit frozen
- 1/2 cup unsweetened almond milk or your choice of milk
- 1/4-1/2 Cup Strawberries/raspberries OPTIONAL (fresh or frozen)
- 1 scoop Protein Powder OPTIONAL (plain or vanilla)
Toppings (optional toppings):
- Few blueberries and blackberries
- Edible flowers
- 1 tablespoon Nut butter OPTIONAL - a drizzle
Step 1: Prepare the chia pudding
- You can prepare this the night before or on the day- leaving at-least 30 minutes for the chia seeds to soak.
- Combine the chia seeds, milk, maple, and vanilla extract in a bowl and mix well to ensure there are no lumps or areas where the seeds are clumping.
- Cover the bowl and allow it to rest in the refrigerator for a minimum of 30 minutes - I prefer to do this for at least 2 hours, though, for best results or overnight.
Step 2: Prepare the dragon fruit smoothie
- Add the milk to the blender first, then the remaining ingredients, and blend until smooth.
Step 3: Assemble the dragon fruit chia pudding jars
- Divide the chia pudding between two jars and then top with the dragon fruit smoothie.If you want to use fruit to decorate the side of the jar, as I do- then make sure to slice it very thinly, use a dry glass - if it still doesn't stick, then you can use a little honey or something to help it adhere.
- Next, top the jars with your toppings of choice; I used a combination of frozen berries and edible flowers, though you can use the toppings as a way to add even more nutrition to the dish with the addition of granola, nut butter, shredded coconut,
How To Make-Ahead and Store
- Make-ahead: You can store prepared chia pudding in the refrigerator for 5 days. You can also store it in the freezer for 3-4 weeks.While I don't prepare the blended smoothies in advance, I like to keep a stock of frozen banana slices and pitaya chunks in the freezer at all times, ready to go when needed. I suggest quartering the bananas and chopping the pitaya, then spreading over a parchment-lined baking tray in a single layer until solid, then transfer to freezer-safe containers/bags. that way, they won't all stick in one massive clump as they freeze.Store: Once prepared, the assembled chia pudding jar is best enjoyed immediately to maintain the frozen smoothie texture.
- If you use pitaya powder, you'll need only 1tbsp. In which case, feel free to bulk up the smoothie with berries.
- For a low-carb smoothie, you could replace banana with frozen cauliflower, though it can be a bit of an acquired taste. You could experiment with using a half banana and half cauliflower, to begin with.
- Pink Dragon fruit stains- So be careful to chop it over a non-porous chopping surface, or you'll end up with a pink chopping board.
- For the nutritional value: It may be best to plug this recipe into your own nutritional app (like MyFitnessPal) as it will vary based on the milk you use, sweetener, and any other tweaks made to the recipe.
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