Passionfruit Chia Pudding (Printer-Friendly)

Creamy chia seeds mixed with passionfruit and topped with fresh coconut for a light, refreshing treat.

# What You Need:

→ Chia Pudding Base

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 only
07 - 1 tablespoon 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

# How to Cook:

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 again to prevent clumping and ensure even hydration of chia seeds.
03 - Cover and refrigerate for at least 4 hours or overnight, until the pudding achieves a thick and creamy consistency.
04 - Combine passionfruit pulp, lime juice, and maple syrup in a small bowl. Mix well and adjust sweetness to preference.
05 - Divide the chilled chia pudding evenly into four glasses or bowls. Spoon the passionfruit purée over the top of each serving.
06 - Top each pudding with fresh coconut, additional passionfruit pulp, and mint leaves if desired. Serve chilled.

# Expert Advice:

01 -
  • It's practically hands-off once you've mixed it, which means more time for coffee and less time hovering over the stove.
  • The passionfruit keeps things interesting—no boring vanilla vibes here, just bright, tart complexity that makes your mouth wake up.
  • It's naturally vegan and dairy-free, but tastes indulgent enough that nobody has to know unless you tell them.
02 -
  • Don't skip that second stir after 10 minutes—I learned this the hard way when I ended up with a gritty bottom layer that felt like eating sand.
  • The overnight chill is worth the wait; the pudding firms up beautifully and tastes noticeably better than the 4-hour version, even though both technically work.
03 -
  • If your passionfruits feel too hard at the store, let them sit on the counter for a day—they'll wrinkle slightly as they ripen, which means maximum flavor concentration.
  • A hand-held citrus juicer makes quick work of limes and prevents seeds from landing in your puree, which matters more than you'd think.
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