Chilled Custard Apple & Chia Cream
A luscious, naturally sweet dessert that tastes like a tropical dream. Fresh custard apple pulp is folded into velvety thick yogurt and speckled with chia seeds for a gentle crunch. Chilled until perfectly set, it's a refreshing no-cook treat that feels indulgent yet light.
For 4 servings
- prep · ~10 min
Prepare the custard apple pulp.
Cut the custard apples in half. Scoop out the creamy white flesh into a bowl. Carefully separate and discard all the black seeds, using your fingers or a sieve if needed. Set aside the smooth pulp.
TIPUse fully ripened fruit that yields slightly to pressure for the sweetest, creamiest pulp. - mix · ~3 min
Whisk the yogurt until smooth.
1.Place the chilled yogurt in a large mixing bowl.2.Whisk vigorously until smooth, creamy, and lump-free (2-3 min). - mix · ~2 min
Blend the custard cream base together.
1.Add the custard apple pulp, honey, and ground cardamom to the whisked yogurt.2.Mix gently with a spatula using folding motions until everything is evenly combined.3.Taste and add more honey if the custard apples aren't sweet enough.TIPFold gently — overmixing will make the yogurt thin and watery. - mix · ~1 min
Fold in the chia seeds.
1.Sprinkle the chia seeds over the custard apple-yogurt mixture.2.Fold them in until evenly dispersed with no clumps.TIPMake sure the seeds are well distributed; they swell up during chilling and create a lovely texture. - assemble · ~2 min
Portion into serving glasses.
Divide the mixture equally among four dessert cups or small katoris, filling each about three-quarters full. Smooth the tops with the back of a spoon.
- rest · ~120 min
Chill until set and creamy.
Cover each glass with cling wrap and refrigerate for at least 2 hours. The chia seeds will swell and thicken the cream to a soft, pudding-like consistency.
TIPFor the best texture, chill overnight. The flavors deepen and the cream becomes wonderfully thick. - garnish · ~1 min
Garnish with almonds and saffron before serving.
Just before serving, scatter slivered almonds over the top of each glass and dot with a few saffron strands. Serve immediately while still chilled.
TIPLightly crush the saffron strands between your fingers to release their aroma.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose custard apples that yield slightly to pressure for the sweetest, creamiest pulp.
- 2Fold the chia seeds in evenly so they swell uniformly and avoid clumps during chilling.
- 3Chill the mixture for at least 2 hours, but overnight gives the best pudding-like texture.
- 4Wait to garnish with almonds and saffron until just before serving to keep them crisp.
- 5Adjust honey after tasting the custard apple pulp — some fruits are sweeter than others.
- 6Use full-fat yogurt for a richer, creamier consistency that won't thin out too much.
Adapt it for your goals.
Dairy-free
Substitute the yogurt with thick coconut cream or a plant-based yogurt (like cashew or soy) for a dairy-free version that remains rich and tropical.
Low SugarLow-Sugar
Omit the honey if the custard apples are very ripe and sweet, or replace with a few drops of stevia. The natural fruit sweetness still shines.
VeganVegan
Swap honey for maple syrup or agave nectar and use a vegan yogurt. The chia seeds and fruit base work perfectly without any dairy.
Nut FreeNut-Free
Replace almond slivers with toasted coconut flakes or pomegranate arils for crunch and color without any tree nuts.
Why this is on our healthy list.
Rich in Fibre from Chia
Chia seeds provide soluble fibre that supports digestion and helps keep you full longer, adding bulk to this light dessert.
Probiotic-Friendly Yogurt
Full-fat yogurt contains live cultures that can aid gut health, making this a dessert with a digestive bonus.
Natural Sweetness
Custard apple and a touch of honey provide sweetness without refined sugar, offering a more nutrient-dense alternative to processed desserts.
Frequently asked questions
Yes, thaw the frozen pulp completely and drain any excess water before using to avoid thinning the yogurt too much.
