Papaya chia breakfast with coconut yoghurt

Papaya chia breakfast with chia seeds, almond milk, papaya and coconut yoghurt – a creamy, fruity breakfast you can make ahead.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 8 g
• Fat: 12 g
• Carbs: 22 g

Ingredients

• 4 tbsp chia seeds
• 250 ml almond milk
• ½ papaya
• 1 tbsp lemon juice
• 4 tbsp coconut yoghurt
• 1 pinch of ground cardamom

Method

You’ll need: stick blender · chopping board · knife · mixing bowl

1. Stir the chia seeds thoroughly with the almond milk and cardamom in a bowl. Stir again after a short while so the chia seeds swell evenly.
2. Leave the mixture to set in the fridge until it turns into a creamy chia pudding. Overnight gives a particularly good texture.
3. Peel and deseed the papaya and cut it into pieces. Blend finely with the lemon juice to a smooth fruit purée.
4. Divide the chia pudding between glasses or bowls. Add the coconut yoghurt as a middle layer.
5. Spoon the papaya purée on top and smooth the surface.

Good to know

A breakfast like this feels pleasantly light yet satisfying. Creamy, fresh and just right for a slow start to the day.

Swaps

Almond milk → unsweetened coconut milk (usually a little creamier) | Cardamom → cinnamon (aromatic, unsweetened)

Allergens

Contains tree nuts (almond milk). For children, serve the chia seeds well soaked and suited to their age. During pregnancy the recipe is usually fine in normal amounts, as long as all products are fresh and pasteurised. Contains: tree nuts.

Dairy-free recipes