A creamy, refreshing chia pudding infused with tangy passionfruit puree and topped with fresh coconut, perfect for a light breakfast or healthy dessert.
# What You’ll Need:
→ Chia Pudding
01 - 1 ⅔ 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
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
# Step-by-Step Guide:
01 - Whisk together coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt in a mixing bowl until thoroughly combined and no clumps remain.
02 - Let mixture stand at room temperature for 10 minutes, then stir vigorously to break up any forming clumps and redistribute seeds evenly.
03 - Cover bowl and refrigerate for minimum 4 hours or overnight until pudding achieves thick, creamy consistency and seeds are fully hydrated.
04 - Combine passionfruit pulp, lime juice, and maple syrup in small bowl. Stir thoroughly and adjust sweetness to personal preference.
05 - Portion chia pudding evenly into four serving glasses or bowls. Generously spoon passionfruit purée over surface of each serving.
06 - Top with fresh coconut slices, additional passionfruit pulp, and mint leaves if desired. Serve immediately while chilled.
