It’s officially spring which means it’s time for meals to get more colorful and refreshing! Today I’m sharing a recipe for a vegan papaya boat with chia pudding.
It already feels like summer even though it’s just turned into spring. The other day it was over 80 degrees! So with the warm weather, I’ve been reaching for refreshing foods like papaya.
Sweet papaya is perfect for a tropical and breezy morning. With its enzyme-rich properties and creamy texture, it melts away stress. When I’m in the mood for papaya, I head to Sprouts since they always have a selection of papayas to choose from.
On this occasion, I filled the papaya with a coconut chia pudding, chopped mango, and banana. Mangoes have always been my favorite tropical fruit and they happen to taste wonderful with papaya! I also sprinkled the papaya boat with shredded coconut and chia seeds for more texture.
Vegan Papaya Boat with Chia Pudding
1 can Sprouts organic light coconut milk
¼ cup chia seeds
2 tbsps Sprouts organic blue agave
¼ tsp pure vanilla extract
1 large papaya, sliced in half
1 mango, peeled and chopped
1 banana, sliced
¼ cup Sprouts unsweetened shredded coconut
Mix together coconut milk, chia seeds, agave, and vanilla in a large bowl until seeds are evenly dispersed. Transfer to an airtight container and refrigerate for 6 hours or overnight. If chia pudding is too thick after 6 hours, add a splash of non-dairy milk and mix again.
Scoop the seeds out of each papaya half and discard. Fill each half with chia pudding.
Sprinkle each papaya boat with sliced banana, chopped mango, and shredded coconut. Serve immediately and enjoy!
Thank you to Sprouts Farmers Market for sponsoring this post!