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!
Coconut Overnight Chia Bowls
- 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
Fresh Coconut Bowls
- 1 fresh coconut
- clean dishtowel
The Day Before
- Whisk chia seeds, shredded coconut, coconut milk, water, vanilla, and salt in a bowl. Cover and refrigerate overnight.
Assembling the Bowls
- Stir the chia pudding and scoop into two coconut bowls.
- Top with fresh fruit and drizzle with honey.
How to Split a Fresh Coconut
- 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.