Passionfruit Chia Pudding (Printable)

Creamy chia and passionfruit blend topped with fresh coconut, ideal for a light, refreshing meal.

# What You'll Need:

→ Chia Pudding

01 - 1⅔ cups coconut milk, full fat canned
02 - ⅓ cup chia seeds
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Passionfruit Purée

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

→ Toppings

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

# Directions:

01 - In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt until thoroughly combined.
02 - Let the mixture stand for 10 minutes, then stir vigorously to prevent clumping and ensure even seed distribution.
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 taste preference.
05 - Divide chilled chia pudding evenly into four glasses or bowls, then spoon passionfruit purée over each portion.
06 - Garnish each serving with fresh coconut slices, additional passionfruit pulp, and mint leaves if desired. Serve immediately while chilled.

# Expert Tips:

01 -
  • It tastes like dessert but actually gives you sustained energy without the crash afterward.
  • Most of the work happens while you sleep—this pudding basically makes itself overnight in your fridge.
  • The tropical flavor combination feels special enough to impress guests but simple enough to throw together on a weeknight.
02 -
  • Passionfruits vary wildly in sweetness depending on the season and source, so always taste your puree and adjust the lime juice and sweetness yourself rather than blindly following the measurements.
  • If you forget to stir after those first 10 minutes, you'll end up with separated layers that never quite integrate properly—this small moment of attention genuinely matters.
03 -
  • Chill your serving glasses or bowls beforehand so the pudding stays cold longer and tastes absolutely perfect from the first spoonful.
  • Make a batch on Sunday and you've got four breakfasts or desserts ready to go—it keeps beautifully for up to five days in the fridge.
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