Coconut Chia Pudding with Passion Fruit and Toasted Coconut
Chia pudding is either wonderful or terrible depending entirely on the ratio and the toppings. Too thin, it runs; too thick, it refuses to budge. This version — full-fat coconut milk, the right amount of chia seeds, and an overnight set — produces something that's luxuriously thick, mildly sweet, and almost tapioca-like in texture. The passion fruit on top is the key: its sharp, tart, floral acidity cuts right through the richness of the coconut and makes every spoonful interesting instead of monotonous. Toasted coconut provides the crunch. If you can't find passion fruit, we have alternatives, but try to find the passion fruit.
- VGT
- GF
- DF
- PF
- PREP
Estimated macros per serving
Calories ~380 · Protein ~6g · Carbs ~25g · Fat ~31g
Ingredients
For the chia pudding:
- 1 (13.5-ounce) can full-fat coconut milk
- ½ cup water
- ½ cup chia seeds
- 2 tablespoons raw honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
For the topping:
- 3 ripe passion fruits, halved (each should yield about 1½–2 tablespoons of pulp and seeds)
- ⅓ cup unsweetened coconut flakes
- Fresh mint leaves (optional)
Method
- In a medium bowl or large jar, whisk together the coconut milk, water, honey, vanilla, and salt until smooth. If the coconut milk has solidified, warm it gently or blend it first. If blending to re-emulsify, add the honey, vanilla, and salt to the blender with the coconut milk and water before blending, then proceed to whisk in the chia seeds.
- Add the chia seeds and whisk vigorously for 1 minute. Wait 5 minutes, then whisk again. This second stir is essential to prevent the seeds from clumping into a single blob at the bottom.
- Cover and refrigerate for at least 6 hours, ideally overnight. The pudding should be thick and set with no liquid pooling on top.
- When ready to serve, toast the coconut flakes in a dry skillet over medium heat, stirring constantly for 2–3 minutes until golden and fragrant. Transfer immediately to a plate. They go from golden to burned in about 10 seconds.
- Divide the chia pudding among 4 bowls or jars. Scoop the passion fruit pulp and seeds directly over the top, distributing evenly.
- Sprinkle with toasted coconut and fresh mint if using. Serve cold.
Variations & Notes
- No passion fruit? Substitute fresh mango cubes and a squeeze of lime, or mixed berries with a drizzle of honey.
- Berry version: Skip the passion fruit and top with ½ cup of mixed berries and a tablespoon of chia jam (see the last recipe in this section).
- Extra Hungry: Layer the chia pudding with granola (from the Snacky section) for a breakfast parfait that keeps you full until noon.
- Thicker pudding: Increase chia seeds to ¾ cup. Thinner: use ⅓ cup chia seeds and reduce water to ¼ cup.
- Storage: The base pudding keeps beautifully in the fridge for up to 4 days. Add toppings just before serving. Great for meal prep.