I’m a huge fan of chia pudding as you might have seen if you have tried my Tiramisu Chia Pudding, Healthy Banana Chia Pudding, or Raspberry Chia Pudding. So when I saw that my local grocery store had dragon fruit in the produce section, I had no doubt in my mind that I’d do a dragon fruit chia pudding. Dragon fruit is a fruit packed with antioxidant, vitamin C, fiber, Magnesium, and even Iron. So it’s great on a plant-based diet. It’s also delicious with a delicate sweet flavor. I must confess that I ate quite a bit of the few fruits I bought while making the recipe. Combining the benefits of dragon fruit with the impressive nutrition of chia seeds turns this simple pudding into a great way of loading up in essential nutrients without even noticing it. Who would have thought that you can have something so good and so healthy at the same time?
Ingredients and Substitutions
This recipe can be made with just 3 base ingredients and you can supercharge it with my two optional suggestions.
Soy Milk – I choose soy milk for most of my high-protein recipes because it contains more protein than any other milk, including cow milk! But feel free to use any plant-based milk, from almond milk to coconut milk or cashew milk. Chia Seeds – Chia seeds are full of nutrients while keeping a bland taste. It’s essential for bringing the pudding consistency. Dragon Fruit – Also called pitaya, dragon fruit can have either a vivid red or bright white flesh. Both work. You can use fresh or frozen and thawed dragon fruit. Protein Powder (optional) – To boost the protein of this recipe, I add some almond protein powder to the mix. Coconut Yogurt (optional) – Mixed with protein powder, coconut yogurt brings fresh tropical flavors. You can use any yogurt you like or skip it altogether.
How to Make Dragon Fruit Chia Pudding
This recipe is really easy to make, like all chia pudding recipes. I’ve included all the details in the recipe card below, but here are a few pictures of the key step.s
Meal Prep Tips
This recipe is really easy to meal prep. As you can see in the pictures above, I make it in 3 jars by tripling the recipe, but you can also make 4, 6, 10 jars if you need! This recipe stores really well in the fridge and it’s even freezer friendly!
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