Passionfruit Chia Pudding Delight (Printable)

A creamy chia blend with tangy passionfruit and fresh coconut for a refreshing treat.

# What You'll Need:

→ Chia Pudding

01 - 1⅔ cups coconut milk, full fat canned
02 - ⅓ 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 extracted
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon maple syrup, optional

→ Toppings

09 - ⅓ cup fresh coconut, thinly sliced or shredded
10 - Additional passionfruit pulp, optional
11 - Fresh mint leaves, optional

# How To Make It:

01 - In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt until thoroughly combined.
02 - Allow mixture to rest for 10 minutes, then stir vigorously to prevent chia seed clumping and ensure even distribution.
03 - Cover bowl and refrigerate for minimum 4 hours or overnight until pudding achieves thick, creamy consistency.
04 - In a small bowl, combine passionfruit pulp, lime juice, and maple syrup if desired. Mix thoroughly and adjust sweetness to preference.
05 - Divide chilled chia pudding evenly among four serving glasses or bowls. Spoon passionfruit purée generously over each portion.
06 - Top each serving with fresh coconut, additional passionfruit pulp, and mint leaves if desired. Serve immediately while chilled.

# Expert Advice:

01 -
  • It practically makes itself while you sleep, no early morning kitchen stress required.
  • That bright passion fruit flavor tastes indulgent but won't leave you feeling heavy afterwards.
  • Works beautifully as both a fancier breakfast and a guilt-free dessert depending on your mood.
02 -
  • Chia seeds need that first 10-minute stir or they genuinely will clump into a rubbery ball that no amount of later stirring can fix, trust the process.
  • Canned coconut milk separates, so shake it well before opening or you'll end up with overly creamy pudding that never sets properly.
03 -
  • Scoop passion fruit pulp with a spoon instead of squeezing to keep those seeds intact, they add wonderful texture.
  • If your pudding feels too thick after chilling, stir in a splash of coconut milk to loosen it up before serving.
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