Chia Bowl

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Chia Bowl

The mango blueberry chia bowl with coconut cream and passion fruit juice is a modern creation rooted in a fusion of global health food trends rather than a single traditional cuisine. Here’s a breakdown of its likely origins:

  1. Chia Pudding/Bowl:
    Chia seeds come from Central and South America, where they were a staple of Aztec and Mayan diets. The modern chia bowl trend began with the rise of health-conscious eating in the 2010s, especially in North America and Australia, where plant-based, nutrient-dense breakfasts became popular.
  2. Mango & Passion Fruit:
    Both fruits are tropical and widely used in Southeast Asian, Caribbean, and South American cuisines. They add vibrant flavor, color, and natural sweetness.
  3. Blueberries:
    Native to North America, blueberries became a staple in smoothies and health bowls due to their antioxidant properties.
  4. Coconut Cream:
    A common ingredient in Southeast Asian and Pacific Islander cooking, coconut cream became a favorite in plant-based and dairy-free diets.

So, this bowl is best described as a contemporary fusion dish born from the global health and wellness movement, especially popular in juice bars, vegan cafes, and wellness retreats. It combines ingredients from various tropical and subtropical regions into one nutrient-rich, Instagram-friendly meal.

Ingredients (Serves 2)

For the Chia Pudding:

  • 1/2 cup chia seeds
  • 1 1/2 cups coconut milk (full fat or light, your choice)
  • 1–2 tbsp maple syrup or honey (to taste)
  • 1/2 tsp vanilla extract (optional)

For the Coconut Cream:

  • 1/2 cup coconut cream (chilled overnight for thickness)
  • 1 tsp maple syrup or honey
  • Pinch of sea salt

 

Fruit Toppings:

  • 1 ripe mango, diced
  • 1/2 cup fresh blueberries
  • 1 passion fruit (scooped pulp)
  • Optional: banana slices, shredded coconut, mint leaves

For Drizzling:

  • 2–3 tbsp passion fruit juice (fresh or bottled)

Instructions

  1. Make the Chia Pudding:
    • In a bowl or jar, mix chia seeds with coconut milk, sweetener, and vanilla.
    • Stir well and let sit for 10 minutes, then stir again to prevent clumping.
    • Refrigerate for at least 3 hours or overnight to thicken.
  2. Prepare Coconut Cream:
    • In a small bowl, whip the chilled coconut cream with sweetener and a pinch of salt until smooth and fluffy. Keep chilled.
  3. Assemble the Bowl:
    • Stir the chia pudding and divide into two bowls.
    • Top with diced mango, blueberries, and a dollop of whipped coconut cream.
    • Spoon passion fruit pulp over the top.
    • Drizzle with passion fruit juice.
    • Garnish with shredded coconut or mint if desired.
    • Thank you for trying this recipe. Please let me know how you liked it. 
    • If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good dessert page.

Chia Bowl