I love that you can add just about any fruit to these vegan, gluten-free, paleo bowls so you can use up whatever’s in your fridge. The pure, rich taste of coconut – from the trifecta of milk, water, and raw flakes – goes well with just about everything. Of course the shell bowls are optional, but it’s a fun way to take these bowls from weekday to weekend!
More than anything, the fun of this recipe is learning how easy it is to crack a fresh coconut! All it takes is a hammer, screwdriver, and two minutes to tap it open.
I admit that I can sometimes be a grinch for form over function, but fresh coconut bowls are a really fun way to make a casual brunch feel special. Saveur Basics has a great straightforward demonstration.
Click on the video to pause/play.
You can use the sweet coconut water in the chia pudding or just drink it chilled. The flavor is so much richer than anything bottled!
Naturally sweet overnight chia bowls loaded with coconut & your favorite fruit! Freshly cracked coconut bowls take this breakfast from weekday to weekend.
- 1/4 cup chia seeds
- 1/4 cup unsweetened shredded coconut
- 1/2 can whole coconut milk (7 oz.)
- 1/3 cup coconut water
- 1 t. vanilla
- pinch of salt
- 1/2 cup fresh fruit like pineapple, melon, kiwi, & berries
- drizzle of honey
- 1 fresh coconut
- clean dishtowel
Whisk chia seeds, shredded coconut, coconut milk, water, vanilla, and salt in a bowl. Cover and refrigerate overnight.
Stir the chia pudding and scoop into two coconut bowls.
Top with fresh fruit and drizzle with honey.
Set the coconut on the folded dishtowel to keep it from rolling, with the three eyes facing up.
Gently tap the screwdriver into one of the eyes and twist to create a hole. Pour the coconut water into a jar.
Turn the coconut on its side and lightly hammer around the circumference until a crack forms. Continue tapping until the coconut splits into two halves.