Save Last summer, my neighbor brought over a bag of passionfruits from her garden, and I honestly had no idea what to do with them. The wrinkled purple skins looked intimidating, but cutting one open revealed that vibrant yellow pulp that smelled like pure sunshine. I started experimenting with chia puddings around that time because meal prep had become my saving grace during busy work weeks. Combining the two felt like a happy accident that turned into something I now make regularly.
I brought this to a brunch gathering last month, and people literally thought Id spent hours making something fancy. My friend Sarah asked for the recipe three times because she could not believe something so simple tasted so luxurious. Theres something about the combination of creamy coconut and tangy passionfruit that makes people feel like they are eating at a tropical resort.
Ingredients
- Coconut milk: Full fat canned coconut milk creates the richest, most satisfying pudding base that really feels indulgent
- Chia seeds: These tiny seeds expand and create that gorgeous pudding texture while packing in omega 3s and fiber
- Maple syrup: Just enough sweetness to balance the tang without overpowering the fresh fruit flavors
- Vanilla extract: Pure vanilla adds a warm comforting note that ties everything together beautifully
- Sea salt: A tiny pinch enhances all the other flavors and makes the sweetness pop
- Passionfruit pulp: The star of the show with its tangy tropical brightness that cuts through the rich coconut
- Lime juice: Adds a zesty brightness that wakes up the passionfruit flavor
- Fresh coconut: Thinly sliced coconut on top adds the most incredible texture and fresh coconut flavor
Instructions
- Mix the base:
- Whisk together coconut milk, chia seeds, maple syrup, vanilla, and salt in a bowl until completely combined
- Let it rest:
- Wait 10 minutes then give it another stir to break up any clumps forming
- Chill thoroughly:
- Cover and refrigerate at least 4 hours or overnight until thickened into a pudding consistency
- Make the purée:
- Stir together passionfruit pulp, lime juice, and optional maple syrup in a small bowl
- Assemble:
- Divide pudding into glasses and spoon passionfruit mixture generously over each portion
- Finish beautifully:
- Top with fresh coconut shreds, extra passionfruit pulp, and mint if you want it to look extra pretty
Save This recipe became my go to when I was recovering from surgery and needed easy, nourishing meals I could prepare in advance. Something about eating something so vibrant and tropical made even difficult days feel a little brighter. Now it reminds me of how good food can be both medicine and comfort.
Making It Your Own
I have tried so many variations because this base is incredibly forgiving. Sometimes I blend in frozen mango or swap the coconut milk for almond milk when I want something lighter. The passionfruit combination is still my favorite, but the possibilities are endless.
Storage And Meal Prep
This pudding keeps beautifully in the fridge for up to 5 days, making it perfect for busy weeks. I like to store the pudding and passionfruit purée separately, then assemble them the night before. The fresh coconut topping is best added right before serving so it stays crisp and fresh.
Serving Ideas
Layer it with granola for a breakfast parfait that feels like dessert. I have also served it in small shot glasses as a refreshing end to dinner parties when something rich feels like too much.
- Try adding diced pineapple for extra tropical vibes
- Coconut whipped cream on top makes it incredibly decadent
- A sprinkle of toasted coconut flakes adds wonderful crunch
Save Every spoonful takes me back to that summer morning when I first cut into a wrinkled passionfruit and discovered the magic inside. Sometimes the simplest recipes become the ones we return to again and again.
Recipe FAQs
- → How long does chia pudding need to set?
Chia pudding requires at least 4 hours in the refrigerator to properly set, though overnight chilling (8-12 hours) yields the best results. This allows the chia seeds to fully absorb the liquid and create that signature creamy, gelatinous texture we love.
- → Can I use a different milk instead of coconut milk?
Absolutely. While coconut milk provides the richest flavor and creamiest texture, you can substitute with almond milk, cashew milk, or oat milk. Keep in mind that lighter milks may result in a thinner consistency, so consider reducing the liquid slightly or adding an extra tablespoon of chia seeds.
- → How long does this keep in the refrigerator?
Properly stored in airtight containers, this will keep fresh for 4-5 days in the refrigerator. The pudding may thicken slightly over time - simply stir in a splash of milk before serving if needed. For best results, add the passionfruit puree and fresh toppings just before serving.
- → Can I make this ahead for meal prep?
This is perfect for meal prep. Prepare the chia pudding base in individual jars or containers, store them in the refrigerator, and add the passionfruit puree and toppings when ready to serve. The flavors actually develop and meld beautifully over a day or two, making it an excellent make-ahead option.
- → Is passionfruit necessary or can I use other fruits?
While passionfruit provides a unique tropical tang, you can easily substitute with other fruits. Mango purée, pineapple, berries, or even lemon curd work wonderfully. The key is balancing the creamy base with something bright and acidic to create that perfect flavor contrast.
- → Can I warm this up or is it meant to be served cold?
This is traditionally served chilled, making it especially refreshing during warmer months. However, you can gently warm it if preferred - use low heat and stir frequently to prevent separation. The texture will become slightly thinner when warm but remains delicious.