Papaya Coconut Chia

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Papaya Coconut Chia
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Makes 2 to 4 servings
  • 1 Cup almonds milk
  • ½ Cup coconut milk
  • 2 Tablespoons maple syrup (or agave)
  • 1 Teaspoon vanilla extract
  • ⅓ Cup chia seeds
  • Handful of raw almonds
  • Handful of pumpkin seeds
  • ½ Teaspoon of cinnamon
  • 2 Papayas for 4 servings or 1 papaya for 2 servings
  1. Night before
  2. *In an air tight mason jar add the almond milk, coconut milk, honey and vanilla
  3. *Next add the chia seeds, mix well, close the jar and store in the fridge overnight
  4. Next morning
  5. *Cut the papaya in half and with a spoon carefully remove the black seeds
  6. *Spoon out the chia pudding from the mason jar and place in the center of the papaya
  7. *Cut up the almonds, mix with pumpkin seeds and cinnamon; sprinkle on top of pudding
Ingredients Swaps
*Sometimes I like to go for a stronger Asian flavor and swap out the cup of almond milk for coconut milk (use 1.5 cups of coconut milk), this gives a much richer flavor to the pudding.
*For those who want to switch out the nuts I would use toasted coconut flakes instead, they give the same kind of crunch and a stronger flavor profile.
Ingredient Alert
Chia: a small nutritious seed, is a species of flowering plant in the mint family. It’s an excellent source of fiber and antioxidants, calcium, proteins and fatty acids omega-3. On top of all this it supports deep hydration.



Kanch S Porta Panjabi
Kanch S Porta Panjabi
Kanch is a wellness entrepreneur and raw plant based chef who thrives on the daily hustle of life. Her two main loves are connecting people and creativity thus she brings this together on the table over a delicious raw plant based meal. At Masalasandolives she focuses on combining ultimate nutrition with culinary art.

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