Lychee Rose Chia pudding is the perfect summer breakfast. Chilled breakfasts are such a welcome change during hot summers. Lychees or Litchis are in season now. I have always loved this jelly like meaty fruit. And I never come back without buying a box when I spot them at the wet market here.
Rose and lychee are like soul sisters. They compliment each other so well. Subtle rose flavors and the sweet lychee come together like notes in a symphony. Yes. You can quite imagine how much I love this combination. Needless to say, I always have at least 5 cans of the Heaven n Earth’s Lychee Rose white tea sitting on my desk.
Why should you try this Lychee chia pudding?
Chia pudding in itself is a nutrient-dense breakfast treat.
This rose-flavored lychee chia pudding is free from refined sugar.
It is also vegan, gluten-free, and high in protein.
And finally, it is a no-cook breakfast that is just perfect for batch-prepping.
Ingredients
In our lychee chia pudding, chia is the key ingredient. Other than this we will be using non-dairy milk and fresh lychees. I have used edible food-grade rose extract for aromatics. You can use food-grade rose water if you cannot source rose extract.
I love maple syrup and so I went with that as my choice of sweetener. You can also add agave in place of maple syrup.
Method
Blooming the chia
In a mixing bowl, combine chia seeds, rose extract and 1/4 cup almond milk. Mix well. Let this sit for 30 mins. After 30 mins, you can see that the chia has bloomed and the mixture looks jelly like.
Adding lychee
While the chia sits, prep the lychee. Wash them under running water. Peel them and pit them using a fruit knife. Chop the lychee into small pieces and set them aside.
When the chia has bloomed and is ready, add the chopped lychee and the remaining almond milk. Stir in the maple syrup and add the beetroot powder.
Mix well. Transfer to a clean sterilized glass jar. Refrigerate until ready to eat.
That is all. Our Lychee rose chia pudding is ready.
Recipe Notes
- Chia has to be bloomed before mixing in the other ingredients. Never eat chia raw or without blooming them. These tiny seeds tend to expand in size. When you swallow them raw, they may swell up inside your throat. This may cause choking. Please do not skip this step.
- Low fat coconut milk works well in this recipe too. I have used unsweetened almond milk in this recipe.
- I did not want to use food colors. So I picked beetroot powder. A little goes a long way when it comes to beet powder. For a pretty pink, 1/2 tsp was more than enough.
- Tinned lychees tend to have added sugar in them. For this reason, I will not recommend using them if you are looking for a recipe that has no refined sugar in them. If you are not very particular about this, feel free to use tinned lychees. Drain them fully and chop them into little pieces and use as directed in the recipe.
- Chia puddings taste best when served chilled. Allow them to chill in the fridge for atleast 2 hours before eating. The pudding thickens further as it chills.
- You can also add some lychees as topping before eating.
- I have used a 250 ml jar to make this chia pudding.
Variations
- To make this chia pudding healthier and more filling, sprinkle some pepita or hemp hearts before eating.
- More fresh fruits like mangoes or berries work well as toppings.
More ways to incorporate chia
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Lychee Rose Chia Pudding
Equipment
- Mixing bowl
- fruit knife
- 250 ml jar
Ingredients
- 1.5 tbsp Chia seeds
- 1/2 c unsweetened almond milk
- 3/4 tsp edible food-grade rose extract use 1 tbsp food grade rose water instead if you are unable to source.
- 1 tbsp Maple or Agave syrup
- 10-12 fresh lychees peeled and chopped about 1/3 c
- 1/4 tsp beetroot powder
Instructions
Blooming the chia
- In a mixing bowl, combine chia seeds, rose extract and 1/2 cup almond milk.
- Mix well. Let this sit for 30 mins.
- After 30 mins, you can see that the chia has bloomed and the mixture looks like jelly..
Adding lychee
- While the chia sits, prep the lychee.
- Wash them under running water.
- Peel them and pit them using a fruit knife.
- Chop the lychee into small pieces and set them aside.
- When the chia has bloomed and is ready, add the chopped lychee and the remaining almond milk.
- Stir in the maple syrup and add the beetroot powder.
- Mix well. Transfer to a clean sterilized glass jar.
- Refrigerate until ready to eat.
Notes
- Chia has to be bloomed before mixing in the other ingredients. Never eat chia raw or without blooming them. These tiny seeds tend to expand in size. When you swallow them raw, they may swell up inside your throat. This may cause choking. Please do not skip this step.
- The pudding thickens further as it chills.
- Low fat coconut milk works well in this recipe too.
- I did not want to use food colors. So I picked beetroot powder. A little goes a long way when it comes to beet powder. For a pretty pink, 1/4 tsp was more than enough.
- Tinned lychees tend to have added sugar in them. For this reason, I will not recommend using them if you are looking for a recipe that has no refined sugar in them. If you are not very particular about this, feel free to use tinned lychees. Drain them fully and chop them into little pieces and use as directed in the recipe.
- Chia puddings taste best when served chilled. Allow them to chill in the fridge for atleast 2 hours before eating.
- You can also add some lychees as topping before eating.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Explore more lychee recipes
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