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Pink Chia Pudding with Figs
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Pink Chia Pudding with Figs

Here's a dreamy recipe for you: Pink chia pudding with fresh figs. Made pink using pitaya powder. This chia pudding is sweet, creamy, light and delightful.
Category Breakfast
Cuisine gluten-free, raw, soy-free
Prep Time 10 minutes
Rest time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Hannah Sunderani


For the chia pudding

  • 1/4 cup chia seeds
  • 2 cups almond milk or other nut milk of choice
  • 1 tbsp agave
  • 1 tsp pink pitaya powder for colouring
  • 4 fresh figs chopped
  • 1 banana sliced


  • In a bowl combine chia seeds, almond milk, agave and pitaya powder. Stir to combine, wait 5 minutes and stir again to avoid any clumps from forming. Let soak for at least 30 minutes, preferrably overnight.
  • When ready to serve, remove from fridge and stir again to remove any formed clumps. Divide into two bowls. Top with fresh figs and banana.


Chia pudding will keep in fridge for up to 5 days. Decorate with toppings before serving.
Nutritional information is a rough estimate.


Calories: 312kcal | Carbohydrates: 52g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 541mg | Fiber: 13g | Sugar: 31g | Vitamin A: 180IU | Vitamin C: 7mg | Calcium: 486mg | Iron: 2mg