Passionfruit and Coconut Milk Chia Pudding

I know everyone does these coconut milk chia pudding recipes. Chia seeds are having a moment. They’re like, the trendiest seed in town. I mean, they’re super easy, healthy and they look great. I wasn’t going add my version to the noise, but then I thought why not? This is too good. I’ve been eating it for weeks, just making a batch in advance and having it first thing in the morning with my tea or coffee. I am not kidding when I say I eat this almost every day. So I won’t give you all the info on how good for you they are, I’ll let you find that elsewhere. But I will tell you how my obession started..


There is a great little French bakery near where I park for work on Michigan Ave, downtown Chicago. I would stop in a few times a week for my giant iced coffee and a their chia pudding. I love their iced coffee, but their chia pudding is amazing, the perfect mix of sweet and rich from the coconut milk base and served with raw, smashed, ripe raspberries– the perfect accent, a little sour to cut through the sweet. It was the best I’ve had, and since leaving that job and prepping for our big move, it had left a void in my life. It was an easy breakfast that filled me up without being too heavy, plus it was sweet but not too sweet. Their version is not what I am giving you today. Their version is what inspired this. And like I said, I’ve been eating it for weeks so I have had time to rework (over and over) and perfect it. This works with any fruit, so use the basic pudding recipe and sub out your favorite seasonal fruit.


Passionfruit and Coconut Milk Chia Pudding

1 can coconut milk (canned)
1 cup almond or coconut milk
1/3 cup chia seeds
whole (1) passion fruit
2 tbs honey (more to taste)
1 tbs vanilla extract
1 pinch sea salt
1 pinch cinnamon


To assemble Coconut Chia Pudding: In a medium bowl, combine coconut milk, almond milk/coconut milk, chia seeds, honey (or alternative sweetener), vanilla, salt and cinnamon. Mix to combine. Store in an airtight container, refrigerated overnight. In the morning, scoop in a bowl to serve (taste, add more sweetener if needed) with fresh passion fruit or other fruit and garnishes. To serve passionfruit: slice in half, scoop out the inside. Taste, if sour sweeten with honey or agave syrup. Serve and eat immediately.

A note about passionfruit: If you have never tried passionfruit (most people don’t recognize it, I get questioned every time I buy it at the supermarket.. not to mention that people in my house are constantly accusing me of buying rotten fruit and trying to toss them..) you should, because it is amazing. However, they are pricy if you are not in a tropical region (usually $2-$3 each). And it might be obvious, but if you’re not in a tropical region you are likely not getting the best of the best fruit. Living in Chicago (I’m leaving tomorrow, whaahhhh!) I go though tropical fruit withdrawals and buy them despite knowing better. I’ll be honest, they’re usually sour. (A good one will not be.) Remedy that by mixing the fruit with some honey and vow to seek it out when you’re in a tropical climate on vacation. Or you can skip this all together and use another fresh fruit like mango.
Some tips for buying passionfruit: look for heavy, fragrant fruit. Give them a shake, sometimes you can hear the pulp and that’s a good sign. Don’t be afraid of the wrinkly ones, those are usually the best. Look for a darker purply or brown color, the green ones tend to be unripe. 

Passion fruit and coconut milk chia pudding parfait

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