Creamy Soursop Chia Pudding

1. 1
   prep

   Prepare the soursop pulp.

   1.Cut the soursop in half and scoop out the white flesh with a spoon.

   2.Remove all black seeds and any fibrous bits from the core.

   3.Add the cleaned pulp to a blender.

   TIPUse fully ripe soursop that yields slightly to pressure for the sweetest flavor.
2. 2
   mix · ~1 min

   Blend the creamy soursop base.

   1.Add coconut milk, maple syrup, vanilla extract, lime juice, and salt to the blender.

   2.Blend on high speed until completely smooth and silky, about 30 to 45 seconds.

   TIPBlend until no fibrous strands remain for the smoothest pudding texture.
3. 3
   mix · ~7 min

   Combine with chia seeds.

   1.Pour the soursop mixture into a mixing bowl.

   2.Add chia seeds and whisk vigorously for 1 minute to prevent clumps.

   3.Let the mixture sit for 5 minutes, then whisk again to break up any seed clusters.

   TIPThe second whisk after 5 minutes is key to getting an even, lump-free pudding.
4. 4
   rest · ~240 min

   Chill and set the pudding.

   1.Divide the mixture evenly into 4 mason jars or serving glasses.

   2.Seal with lids and refrigerate for at least 4 hours, preferably overnight.

   3.The pudding is ready when it is thick and the chia seeds have fully gelled.

   TIPOvernight resting gives the best texture and allows flavors to meld beautifully.
5. 5
   serve

   Serve the creamy pudding cold.

   1.Remove from the fridge and give the pudding a quick stir.

   2.Serve cold straight from the jar, or top with fresh tropical fruit.

   TIPTop with diced mango or toasted coconut flakes for an extra tropical flair.

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