Coconut Jackfruit Chia Pudding

Name: Coconut Jackfruit Chia Pudding
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: other
Ingredients: 400 ml coconut milk (thick, first-press or canned full-fat); 60 g chia seeds (whole, black or white); 200 g jackfruit (ripe, yellow bulbs, deseeded and roughly chopped); 2 tbsp honey; 1 tsp vanilla extract; 1 pinch cardamom powder; 1 pinch salt; 2 tbsp coconut (fresh, grated, for garnish); 1 tbsp mint (fresh leaves, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Creamy coconut milk meets tropical ripe jackfruit in this naturally sweet, no-cook chia pudding. The chia seeds swell overnight into a velvety, tapioca-like texture, while the jackfruit adds a fragrant, slightly floral sweetness. A refreshing make-ahead breakfast, snack, or light dessert that feels indulgent but is packed with fiber and healthy fats.

PREP

15m

COOK

SERVES

1 CUP

403 cal

SERVINGS

INGREDIENTS

For 4 servings

400 mlcoconut milk · thick, first-press or canned full-fat60 gchia seeds · whole, black or white200 gjackfruit · ripe, yellow bulbs, deseeded and roughly chopped2 tbsphoney1 tspvanilla extract1 pinchcardamom powder1 pinchsalt2 tbspcoconut · fresh, grated, for garnish1 tbspmint · fresh leaves, chopped, for garnish

NUTRITION · PER SERVING

403

CALORIES · 1 CUP

Protein6g · 6%

Carbs33g · 33%

Fat31g · 69%

Fiber9g

Sugar22g

Saturated fat23g

Cholesterol0mg

Sodium57mg

Potassium578mg

Phosphorus153mg

How we calculate →

METHOD · 6 STEPS

prep · ~1 min
Make the jackfruit puree.
1.Roughly chop 200g ripe jackfruit bulbs into small pieces.
2.Add chopped jackfruit, 1 tbsp honey, and cardamom powder to a blender.
3.Blend until smooth, scraping down sides as needed (30 sec).
TIPUse only fully ripe, sweet yellow jackfruit. Unripe green jackfruit will not work here.
mix · ~5 min
Whisk the coconut milk and chia seeds.
1.Pour 400ml coconut milk into a medium mixing bowl.
2.Add remaining 1 tbsp honey, vanilla extract, and a pinch of salt.
3.Whisk vigorously until honey dissolves and mixture is smooth.
4.Add 60g chia seeds and whisk again to distribute evenly.
5.Let sit 5 minutes, then whisk once more to break up any clumps.
TIPWhisking twice — once immediately and once after 5 minutes — prevents chia seeds from clumping at the bottom.
assemble · ~2 min
Layer the pudding.
1.Spoon 2 generous tablespoons of jackfruit puree into the bottom of each serving glass.
2.Gently pour or spoon the chia-coconut mixture over the puree, dividing evenly among 4 glasses.
3.Cover each glass with plastic wrap or a small lid.
rest · ~240 min
Refrigerate until set.
Place the glasses in the refrigerator and chill for at least 4 hours, preferably overnight. The chia seeds will absorb the coconut milk and swell into a thick, creamy pudding.
TIPOvernight resting yields the best texture. The pudding thickens significantly in the first 4 hours and continues to set.
assemble · ~1 min
Add the top layer of jackfruit puree.
Once the chia layer is fully set and firm to the touch, spoon the remaining jackfruit puree evenly over the top of each glass, smoothing gently with the back of a spoon.
garnish · ~1 min
Garnish with grated coconut and mint.
1.Top each pudding with a teaspoon of freshly grated coconut.
2.Scatter chopped mint leaves over the coconut.
3.Serve chilled.
TIPToast the grated coconut in a dry pan for 1-2 minutes if you prefer a nuttier, crunchier garnish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use only fully ripe, fragrant yellow jackfruit; unripe green jackfruit will not puree smoothly and tastes starchy.
2
Whisk the chia seeds twice—first immediately after adding, then again after 5 minutes—to prevent clumping at the bottom.
3
For the creamiest texture, use full-fat canned coconut milk (look for one with no guar gum or thickeners).
4
Chill the pudding for at least 4 hours, but overnight is best for a thick, tapioca-like consistency.
5
Toast the grated coconut in a dry pan for 1-2 minutes for a nuttier, crunchier garnish.
6
Store leftover pudding in an airtight container in the fridge for up to 4 days; the texture remains creamy.

RECIPE VARIATIONS

Adapt it for your goals.

vegan maple version

Vegan maple version

Swap honey for maple syrup or agave nectar to make the pudding fully plant-based; the sweetness level remains similar with a slightly different flavor note.

mango coconut twist

Mango-coconut twist

Replace jackfruit puree with an equal amount of ripe mango puree (blended with a pinch of cardamom) for a tropical variation that is equally creamy and fragrant.

low sugar option