Chia Pudding In Melon

Vegetarian melon bowl with muesli, coconut yogurt, chia pudding, dragon fruit flowers (pitahaya), and berries.

4 servings


  • 4 tablespoons chia seeds, white
  • 200 ml coconut milk
  • maple syrup
  • 250 g coconut yogurt, creamy
  • 2 Charentais melon
  • 1 pitahaya (dragon fruit)
  • 4 cherry with stem
  • 100 grams of raspberries
  • 4 strawberries, white or red
  • 8 tbsp crunchy muesli
  • 4 chocolate wafer rolls
  • 1 tbsp coconut flakes
  • 1 1/2 tsp raspberry, dried


  1. Soak the chia seeds in the coconut milk for about 3 hours. Sweeten the chia pudding with maple syrup to taste. Mix the coconut yogurt until smooth and sweeten with maple syrup to taste.
  2. Halve the melons crosswise and remove the seeds. Peel the dragon fruit, cut the flesh into slices approx. 1.5 cm thick and use a cutter to cut flowers out of the flesh. Rinse the raspberries, sort, and drain. Wash the cherries and strawberries and pat dry.
  3. Fill the melons halfway with coconut yogurt and chia pudding and sprinkle each with 2 tablespoons of crunchy muesli and a few raspberries. Garnish the melon halves with dragon fruit blossoms, cherries, and strawberries, and sprinkle with coconut shavings. Finely chop the dried raspberries and sprinkle them over the granola.
  4. Garnish the melon muesli cocktail with a wafer roll and serve.
  5. Tip: To color the chia pudding, stir in 1 teaspoon of spirulina powder. The chia seeds can also be added the night before, as they will swell even more and the pudding will be smoother. Crunchy muesli that already contains dried raspberries can also be used.

Leave a Comment

Your email address will not be published.

Scroll to Top