Passionfruit Chia Pudding (Print version)

Delight in a creamy chia treat with passionfruit purée and fresh coconut for a light, nutritious option.

# What You'll Need:

→ Chia Pudding Base

01 - 1 2/3 cups coconut milk, full fat canned
02 - 1/3 cup chia seeds
03 - 2 tablespoons maple syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Passionfruit Purée

06 - 4 passionfruits, pulp only
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon maple syrup, optional

→ Toppings

09 - 1/3 cup fresh coconut, thinly sliced or shredded
10 - Extra passionfruit pulp, optional
11 - Fresh mint leaves, optional

# How-To Steps:

01 - In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt until well combined.
02 - Let the mixture sit for 10 minutes, then stir thoroughly to prevent chia seed clumping.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding reaches a thick, creamy consistency.
04 - Combine passionfruit pulp, lime juice, and maple syrup in a small bowl. Mix thoroughly and adjust sweetness to your preference.
05 - Divide the chilled chia pudding evenly into four glasses or bowls and spoon the passionfruit purée over the top of each portion.
06 - Top each serving with fresh coconut, additional passionfruit pulp, and mint leaves as desired. Serve immediately while chilled.

# Tips from the pros:

01 -
  • Nutrient-Dense: Packed with fiber from chia seeds and healthy fats from coconut.
  • Perfect for Meal Prep: Mix it the night before for a grab-and-go breakfast.
  • Dietary Friendly: Naturally vegan, gluten-free, and dairy-free.
02 -
  • Stir the mixture thoroughly twice in the first 10 minutes to avoid chia seeds settling at the bottom.
  • Use full-fat canned coconut milk for the best mouthfeel and structure.
  • Taste your passionfruit first; if they are very tart, you might want to increase the maple syrup in the purée.
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