Mango, Passionfruit & Coconut Chia Pudding
Silky, nourishing chia seeds soaked in creamy coconut milk and blended with bright, sweet mango and tart, aromatic passionfruit. Beautiful golden-yellow, perfectly balanced — naturally sweet, refreshing, and satisfyingly thick. Topped with fresh mango chunks and toasted coconut flakes for lovely texture. A healthy, no-cook breakfast, snack, or elegant dessert — pure tropical sunshine in a glass!
Shared by jessy
Time
10 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Base;
- ½ cup chia seeds (black or white)
- 400 ml full-fat coconut milk (canned, well-stirred)
- ½ cup thick mango purée (fresh or frozen mango blended smooth)
- ¼ cup fresh passionfruit pulp (approx. 3–4 ripe passionfruit — save some for topping)
- 2–3 tbsp maple syrup or coconut sugar — adjust to sweetness
- 1 tsp vanilla extract.. Pinch of sea salt — enhances all flavours
- #Toppings;
- Fresh mango — diced into chunks.. Extra passionfruit pulp
- Toasted coconut flakes.. Lime zest — optional, brightens the flavour
👩🍳 Instructions
- 1
Mix the base: In a large bowl, whisk together coconut milk, mango purée, passionfruit pulp, maple syrup, vanilla, and salt until completely smooth and pale golden. Taste — add a little extra sweetener or lime juice if needed.
- 2
Add chia seeds: Pour in the chia seeds and whisk thoroughly so no clumps remain. Let sit 5 minutes, then whisk again — this ensures even distribution.
- 3
Set & chill: Divide mixture evenly into glasses or jars. Cover and refrigerate at least 4 hours, ideally overnight — chia seeds swell and thicken into a lovely pudding consistency. Stir once halfway through if you want perfectly smooth texture.
- 4
Check consistency: Before serving, give each glass a gentle stir. If too thick, stir in a splash more coconut milk. If too thin, sprinkle in 1 tsp extra chia and chill 30 minutes more.
- 5
Top & serve: Arrange fresh mango chunks, extra passionfruit pulp, and toasted coconut flakes beautifully on top. Enjoy chilled — best within 2–3 days while fresh!