Mango, Passion Fruit and Coconut Chia Pudding

A tropical, creamy chia pudding made with mango, passion fruit, and coconut milk that's perfect for a mindful breakfast or healthy dessert.

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Prep Time 10

Chill Time 4

Total Time 4

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

1/3 cup chia seeds
1 1/2 cups full fat canned coconut milk the creaminess is worth it!
1 to 2 tablespoons honey or maple syrup adjusted to your sweetness preference
1 teaspoon vanilla extract
1 large ripe mango peeled and diced (about 1 1/2 cups)
3 to 4 fresh passion fruit

Optional Garnishes

Toast coconut shredded
lime zest
extra fresh mango cubes

Equipment

Blender,
Medium bowl
- Whisk
Jars or Glasses

Method

In a medium sized bowl, combine the chia seeds, coconut milk, your choice of honey or maple syrup, and the vanilla extract. Whisk everything together vigorously for about a minute. Your goal is to make sure there are no clumps of chia seeds hiding in the corners. Let the mixture sit on the counter for about 5 to 10 minutes. You’ll notice it starting to thicken slightly. Give it one more energetic whisk. This second whisk is my secret to preventing clumps and ensuring a perfectly smooth pudding.
While your chia mixture is having its initial rest, it's time to prepare the fruit. Take your beautiful, ripe mango and puree about 1 cup of it in a blender until it's perfectly smooth. You can add a splash of water or lime juice if needed to get it moving. Dice the remaining ½ cup of mango into small, bite sized pieces for a lovely textural contrast. Next, slice your passion fruits in half and scoop out the pulp and seeds into a small bowl. The bright, tangy aroma is one of my favorite parts of this entire process!
Once you've given the chia mixture its final whisk, cover the bowl and place it in the refrigerator. Let it chill for at least 4 hours, but for the best, creamiest texture, I always recommend leaving it overnight. This gives the chia seeds ample time to fully absorb the liquid and "bloom" into that wonderful, thick pudding consistency. This is the heart of any great Overnight Chia Pudding.
Good morning! Now for the fun part. Remove your thickened chia pudding from the fridge and give it a stir. It should be thick and spoonable. Grab two or three jars or glasses. Start by spooning a layer of the mango puree into the bottom of each jar. Next, add a generous layer of the Coconut Chia Pudding. Follow that with a spoonful of the vibrant passion fruit pulp. Repeat the layers as you wish, finishing with a final layer of the pudding.
Just before serving, top your beautiful puddings with the diced mango pieces, a sprinkle of toasted shredded coconut, and a little bit of lime zest for a final pop of freshness and color. This final touch makes it feel extra special. Now, take a spoon, dig in, and enjoy your delicious, homemade Mango, Passion Fruit and Coconut Chia Pudding.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 8gFat: 22gSaturated Fat: 18gSodium: 35mgPotassium: 500mgFiber: 7gSugar: 15gVitamin A: 1050IUVitamin C: 40mgCalcium: 120mgIron: 2mg

Notes

This is a recipe that asks for very little but gives back so much in flavor and nourishment. It’s the perfect introduction to the world of Chia Seed Pudding. You don’t need any special equipment, just a bowl, a whisk, and a little bit of patience. The hardest part is waiting for it to set! But trust me, the wait is absolutely worth it. When you pull those jars out of the fridge in the morning, you’ll have a breakfast that looks as beautiful as it tastes, a true testament to the idea that good food doesn't have to be complicated.

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