This Vietnamese-inspired bowl pairs coffee and coconut with chia, creating a chilled breakfast with deep aroma.
10 min prep 240 min rest
Keeps the screen on · step-by-step guide · built-in timer
Mix 6 tablespoons chia seeds with 1.5 cups coconut milk in a wide bowl.
Add half a cup cold coffee and 1 tablespoon maple syrup.
Whisk for 1 minute, scraping the sides so the chia seeds do not clump.
Cover the bowl and rest in the refrigerator for 4 hours so the seeds absorb the liquid.
Stir again before serving, divide into cold bowls, and scent the top with coffee.
💡 Tip: Rest the bowl at least 4 hours so the chia seeds swell completely.
🍽️ Serving suggestion: Serve cold for breakfast with coconut on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~196
kcal calories
4
g protein
17
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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