Jamun Chia Seed Pudding
A gorgeous purple chia pudding layered with tart-sweet jamun pulp. The earthy crunch of chia seeds meets the unique astringent berry flavor of fresh Indian black plum, creating a dessert that feels indulgent yet is packed with antioxidants and fiber. Chill overnight for the creamiest texture.
For 4 servings
- prep · ~5 min
Make the jamun pulp.
1.Remove the seeds from 250g fresh jamun. Roughly chop the flesh.2.Add chopped jamun to a small saucepan with 3 tbsp water and 2 tbsp sugar.3.Cook over medium heat for 5 minutes until the fruit softens and releases its juice, stirring occasionally.TIPJamun stains everything deep purple — use a dedicated cutting board and wear an apron. - mix · ~5 min
Blend and strain the pulp.
1.Let the cooked jamun cool for 5 minutes.2.Transfer to a blender and blend to a smooth puree.3.Press the puree through a fine-mesh strainer to remove any fibrous bits.4.Stir in 0.5 tsp lemon juice and set the smooth pulp aside.TIPDon't skip straining — raw jamun has a slight fibrous texture that straining removes for a silky pudding. - mix · ~2 min
Prepare the chia base.
1.In a medium mixing bowl, combine 2.5 cups chilled milk, 0.5 cup chia seeds, 3 tbsp honey, 0.5 tsp vanilla extract, and a pinch of salt.2.Whisk vigorously for 1 minute until chia seeds are evenly dispersed and no clumps remain.TIPWhisk again after 5 minutes of resting — this prevents seeds from settling and forming a solid clump at the bottom. - rest · ~15 min
Let the chia mixture rest and thicken.
Cover the bowl and refrigerate for at least 15 minutes, or until the chia seeds have absorbed the liquid and the mixture reaches a thick, pudding-like consistency. For best results, chill overnight.
TIPOvernight resting lets the chia fully hydrate, giving you the creamiest, most dessert-like texture. - assemble · ~3 min
Layer the pudding.
1.Give the chilled chia pudding a good stir to loosen it.2.Spoon 2 tablespoons of jamun pulp into the bottom of each serving glass.3.Add a generous layer of chia pudding on top, filling the glass about halfway.4.Add another thin layer of jamun pulp, then top with remaining chia pudding.5.Finish with a final swirl of jamun pulp on the very top. - garnish · ~1 min
Garnish and serve chilled.
Top each glass with slivered pistachios and a whole fresh jamun on the rim. Serve immediately or return to the fridge until ready to enjoy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the chia-milk mixture again after 5 minutes to prevent seed clumping.
- 2Let the jamun pulp cool completely before layering to avoid melting the chia pudding.
- 3Use a fine-mesh strainer to remove fibrous bits from jamun for a silky texture.
- 4For the creamiest pudding, refrigerate the chia mixture overnight, not just 15 minutes.
- 5Jamun stains surfaces instantly — use a non-porous cutting board and rinse tools immediately.
- 6Adjust sugar in the jamun pulp based on its natural tartness, tasting as you go.
Adapt it for your goals.
Vegan
Replace honey with maple syrup or agave and use full-fat coconut milk or almond milk instead of dairy milk for a completely plant-based pudding.
low sugarLow-sugar
Skip the added sugar in the jamun pulp and use a ripe banana mashed into the chia base for natural sweetness, or use a monk fruit sweetener.
nutty crunchNutty crunch
Add a layer of toasted coconut flakes or chopped almonds between the pudding layers for extra texture and a tropical note.
warm spiceWarm spice
Infuse the milk with a split vanilla bean and a cinnamon stick while whisking chia seeds, or add 1/4 tsp cardamom powder to the jamun pulp.
Why this is on our healthy list.
Rich in Antioxidants
Jamun is loaded with anthocyanins that give it a deep purple color and help combat oxidative stress.
High in Fibre
Chia seeds are an excellent source of soluble fiber, which aids digestion and promotes a feeling of fullness.
Packed with Omega-3s
Chia seeds provide plant-based alpha-linolenic acid (ALA), a type of omega-3 fatty acid beneficial for heart health.
Good Source of Calcium
Using dairy milk or fortified plant milk makes this pudding a calcium-rich dessert for bone support.
Frequently asked questions
Yes, frozen jamun works well. Thaw and drain excess liquid before cooking; you may need to cook slightly longer to reduce the extra moisture.
