Dragon Fruit and Chia Seed Coconut Drink

Equipment

• High-speed blender
• Medium glass mixing bowl or 16-oz wide-mouth mason jar
• Whisk or fork
• Measuring cups and spoons
• Tall serving glasses and wide boba straws (or long spoons)

Ingredients

For the Coconut Chia Base

• ¼ cup (40g) black or white chia seeds
• 1 cup (240ml) unsweetened coconut milk (carton variety or light canned coconut milk for extra creaminess)
• ½ cup (120ml) pure unsweetened coconut water
• 1 tbsp (15ml) pure maple syrup, agave nectar, or raw honey
• ½ tsp pure vanilla extract
• Pinch of fine sea salt (enhances sweetness and replenishes sodium)

For the Dragon Fruit Layer

• 1 cup (150g) red or pink dragon fruit (pitaya) (frozen chunks or fresh peeled flesh)
• ¾ cup (180ml) cold coconut water
• 1 tbsp (15ml) fresh lime juice (balances the earthiness of dragon fruit)
• 1 tbsp (15ml) liquid sweetener (optional, adjust to fruit sweetness)
• ½ cup crushed ice

Optional Garnishes

• Fresh dragon fruit cubes or melon-baller scoops
• Toasted unsweetened coconut flakes
• Fresh mint sprigs
• Thin lime rounds

Instructions

Step 1: Hydrate and Bloom the Chia Seeds

1. In a medium bowl or wide-mouth mason jar, combine the chia seeds, coconut milk, coconut water, maple syrup, vanilla extract, and sea salt.
2. Whisk briskly for 60 to 90 seconds until all seeds are submerged and separated. Allow the mixture to rest at room temperature for 5 minutes, then whisk vigorously once more to break up any clumps settling at the bottom. Transfer to the refrigerator for 15 to 20 minutes (or up to 24 hours) until the seeds have absorbed the liquid and formed a fluid, tapioca-like gel.

Step 2: Blend the Dragon Fruit Purée

1. Add the red dragon fruit cubes, cold coconut water, fresh lime juice, optional liquid sweetener, and crushed ice to the jar of a high-speed blender.
2. Secure the lid and blend on medium speed for 15 seconds, then increase to high speed for 30 to 45 seconds until completely silky and vivid fuchsia. Stop and scrape down the sides if necessary to ensure no unblended fruit chunks remain.

Step 3: Assemble the Drink

1. Choose between two styling formats:
2. Layered Style (Editorial & Visual): Divide the chilled coconut chia pudding evenly between two tall glasses, filling them halfway. Slowly pour the blended dragon fruit purée over the back of a large spoon directly onto the chia layer so the colors remain distinct.
3. Swirled Style (Sip-Ready): Pour the chia mixture into each glass, pour the dragon fruit purée over top, and use a cocktail stirrer or wide straw to gently turn the mixture 3–4 times to create a marbled magenta-and-white swirl.

Step 4: Garnish and Serve

1. Top each glass with a skewer of fresh dragon fruit balls, a sprinkle of toasted coconut flakes, and a fresh mint sprig. Serve immediately while ice-cold with a wide-gauge straw.

Nutrition

Calories: 235 kcal — · Protein: 4.8 g 10% · Fat: 8.5 g 11% · Carbohydrates: 36 g 13% Dietary · Saturated Fat: 3.5 g 18% · Fiber: 9.5 g 34% · Sugar: 18 g — Added · Sodium: 135 mg 6%