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Pitaya Chia Pudding


Lena Novak - Lena’s Vegan Living
Pitaya Chia Pudding with Yogurt& Berries
Vegan – Gluten Free – Refined Sugar Free
Prep Time 10 mins
Cook Time 15 mins
Resting Time 6 hrs
Total Time 6 hrs 25 mins
Course Breakfast, Dessert
Cuisine American, Vegan
Servings 4


  • 4 mini jars, large funnel


  • 1 ¾ cup Canned coconut milk
  • 1/3 cup White Chia
  • 1 3/4 tbsp Pitaya powder
  • 1/2 cup Maple syrup
  • 1 tbsp lemon juice
  • ½ cup Blackberries
  • 1 cup Plain plant-based yogurt
  • Blackberries or raspberries to garnish


  • Dice blackberries and set aside.
  • Blend chia with milk, ¼ cup maple syrup and diced blackberries in a bowl a stir well.
  • Divide the mixture into two bowls.
  • Add 1tbsp of pitaya powder in one bowl and stir well.
  • Add ½ tbsp of pitaya in the other one and stir well.
  • Cover bowls with plastic wrap and place into refrigerator for 3hor or overnight.
  • When ready, fill your jars trough large funnel, first with the darker shade and then with the lighter.
  • Mix yogurt with ¼ tbsp pitaya powder and ¼ cup maple syrup.
  • Top all for jars, add berries on top with and serve.


The Pitaya powder I am  using is available on Amazon by Suncore Foods
Keyword chia, chia pudding, Gluten Free, gluten free dessret, pink, pitaya, plant based recipe, raw vegan, refined sugar free, vegan recipe