Coconut-Passion Fruit Chia Pudding


Last week when I went to buy lunch in one of the deli’s I saw this pudding – Chia Seed Coconut Passion fruit pudding.  I bought it and when I tried, it was heaven.  Immediately I thought I should make this myself.  So I got the fresh passion fruits and made it with trial and error to get the right coconut flavor.    I used 1% milk with coconut milk.  When you add more coconut milk, it gives better flavor.  You can use 1 cup coconut milk instead of using half coconut milk and half regular milk.  The reason I did this was to avoid any cholesterol.   This can be a vegan dish as well when milk is replaced completely with coconut milk.



  • 2 fresh passion fruits
  • ½ cup coconut milk
  • ½ regular milk
  • ¼ Chia seed
  • 1 teaspoon sugar or 2 teaspoons agave nectar
  • 2 tablespoons sweetened flaked coconut
  • Few cashew nuts toasted


  • Cut passion fruit into half and scoop out the pulp.
  • Add little water at a time and squeeze out the juice from pulp and strain out the seeds.  Reserve the seeds
  • Add enough water to the passion fruit concentrate to make it ¼ cup
  • Add chia seed to a bowl and add passion fruit juice, coconut milk and regular milk.
  • Add sugar and mix thoroughly.  Refrigerate for about 6 hours or overnight.
  •  To serve, spoon chia pudding into 3 bowls
  • Sprinkle with toasted coconut.


  • Instead of toasted coconut, roasted cashew nuts can be sprinkle
  • Or you can mix both toasted coconut and cashew nuts and sprinkle on the top
  • You can also use the passion fruit seeds as a garnish on the top.  Passion fruit seed has a very crunchy taste.  But it does not have any bitter or sweet taste.  I was going to use the passion fruit seeds, but accidentally threw away – bummer.  But it would have been the best pudding with crunchy passion fruit seed topping.

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