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Have you ever thought about what kids will be reading about in 20 years? Or what we will be reading about? Like how in 2017, the trend was unicorn this and that and the obsession with kale in 2016 and cronuts and quinoa. And the crazy politics of 2017?
It’s like we read stuff from ‘back in the day’ and we’re like ‘why were they so crazy?’ — and then we’re going to be that category in 20 years! Like unicorns, seriously? (I think the colors are pretty but I don’t necessarily understand this trend lol)
AND I SWEAR THIS POST ISN’T CALLED ‘UNICORN CHIA SEED PUDDING’ — but I do have a funny story on it.
So I’m personally over this whole unicorn trend. I don’t understand it and I never got into it. I tried the Starbucks unicorn drink and it was disgusting. The only thing about this unicorn trend that is remotely cool is the color scheme.
You know I’m obsessed with shades of purple and pastels. Well, so when I was thinking of recipes to make, I had always wanted to see how pitaya (dragonfruit) would go in my coconut chia seed pudding. I imagined the color to be vibrant and bright pink.
I got vibrant.
I didn’t get the pink.
I GOT THE UNICORN PURPLE.
And then I was like, “crap, everyone is going to think I totally purposely made this pitaya coconut chia seed pudding because of the unicorn trend and completely disregard me as a food expert.”
Well, can I just say I didn’t do it on purpose? And can you 100% believe me?
It’s not like I’m even claiming this to be unicorn anything. It’s just the mere fact that the unicorn trend is so on-brand right now that I have to even address this issue.
Which is a bit ridiculous I have to address a unicorn in the room.
HAAAAA.
Omg.
Go make this magical breakfast! But in all seriousness – please don’t call this a unicorn chia seed pudding. It’s anything but that.
Pitaya Coconut Chia Seed Pudding
Equipment
Ingredients
- 13.66 ounce (387 ml) can of unsweetened coconut milk
- 2 tablespoons maple syrup
- 1 pitaya smoothie packet
- ½ cup (85 g) chia seeds
Instructions
- In a blender, blend together coconut milk, maple syrup, and pitaya smoothie pack until smooth.13.66 ounce (387 ml) can of unsweetened coconut milk, 2 tablespoons maple syrup, 1 pitaya smoothie packet
- In a large bowl, add the chia seeds and then pitaya mixture. Whisk to incorporate then cover bowl with plastic wrap and place in refrigerator overnight, or for at least 6 hours.1/2 cup (85 g) chia seeds
- Stir before serving then layer with your favorite toppings or granola!
- This can keep in the refrigerator for up to three days.
These flavors! Can’t wait to try!
I loved the coconut chia seed pudding recipe so I am very excited to try out this recipe! It looks beautiful! I was given your cookbook last year as a bridal shower gift. It quickly became my husband’s and my absolute favorite! We are both busy, so it is wonderful to have an arsenal of healthy, go-to recipes without a ton of leftovers. I discovered your blog and I was thrilled to find even more amazing, delicious recipes here, as well as travel tips. Thank you so much for sharing your awesome recipes and travel advice!
Aww you have made my day!! Thank you so much for following along and I hope I can continue to bring more travels and awesome recipes! :)
So pretty! And amazingly simple, can’t wait to try it!
What a pretty pudding!
SO vibrant and gorgeous!
This is gorgeous and not unicorny at all! I’m obsessed!
Looks pretty and sounds delicious!