Layered Sitaphal Chia Pudding
Creamy, dreamy layers of coconut chia pudding and fresh custard apple pulp come together in this stunning no-cook dessert. The natural sweetness of sitaphal paired with the gentle crunch of chia seeds makes each spoonful feel indulgent yet light. Perfect for a refreshing finish to any meal.
For 4 servings
- prep · ~10 min
Prepare the sitaphal pulp.
1.Cut each sitaphal in half.2.Scoop out the creamy pulp with a spoon, separating and discarding all the black seeds.3.Mix the pulp with lime juice to keep its color bright.4.Set aside half the pulp for layering and roughly mash the other half for a smoother texture.TIPRipe sitaphal yields to gentle pressure. If it's too hard, let it sit at room temperature for a day. - mix · ~2 min
Make the chia coconut base.
1.In a mixing bowl, pour the coconut milk.2.Add chia seeds, grated jaggery, cardamom powder, vanilla extract, and a pinch of salt.3.Whisk vigorously until the jaggery dissolves completely and no chia clumps remain.TIPWhisk again after 10 minutes to prevent chia seeds from settling at the bottom in a lump. - rest · ~240 min
Rest and set the chia pudding.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the seeds swell and the mixture turns thick and creamy, like a loose tapioca pudding.
TIPIf the pudding feels too thick after setting, stir in a splash of coconut milk before layering. - assemble · ~5 min
Layer the pudding and fruit.
1.Remove the set chia pudding from the fridge and give it a good stir.2.Spoon 2 tablespoons of chia pudding into the bottom of each serving glass.3.Add a layer of sitaphal pulp, followed by another layer of chia pudding.4.Top with a final generous spoonful of the slightly mashed sitaphal for texture.TIPUse a piping bag for cleaner, sharper layers if you want the dessert to look extra polished. - garnish · ~1 min
Garnish and serve chilled.
Scatter slivered almonds over the top and tuck in a few fresh mint leaves. Serve immediately or chill for another 15 minutes to firm up the layers.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use full-fat coconut milk and refrigerate the pudding for at least 4 hours or overnight.
- 2Whisk the chia-coconut mixture again 10 minutes after the first whisk to prevent seeds from clumping at the bottom.
- 3If your sitaphal is underripe, let it sit at room temperature for a day until it yields to gentle pressure.
- 4Mix lime juice into the sitaphal pulp immediately after scooping to prevent it from turning brown.
- 5For extra-clean layers, use a piping bag to add the chia pudding into the glasses.
- 6If the set chia pudding is too thick, stir in a splash of coconut milk before layering.
- 7Adjust jaggery quantity based on the natural sweetness of your sitaphal to avoid an overly sweet dessert.
Adapt it for your goals.
Vegan
This recipe is already vegan as written—using coconut milk and jaggery ensures no animal products are needed.
Low SugarLow-Sugar
Replace jaggery with stevia or monk fruit sweetener to reduce sugar content while keeping the dessert naturally sweet from sitaphal.
Nut FreeNut-Free
Skip the almond slivers and use pumpkin seeds or sunflower seeds instead for a nut-free garnish without losing crunch.
High ProteinHigh-Protein
Add a scoop of unflavored plant-based protein powder to the chia mixture before refrigerating for a more satiating dessert.
Why this is on our healthy list.
Rich in Omega-3s
Chia seeds provide a plant-based source of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that supports heart and brain health.
High in Fibre
Both chia seeds and sitaphal pulp contribute soluble and insoluble fibre, aiding digestion and promoting satiety.
Antioxidant Boost
Custard apple contains vitamin C and antioxidants that help combat oxidative stress, while cardamom adds additional phytonutrients.
Naturally Sweetened
Jaggery, an unrefined sugar, retains trace minerals like magnesium and iron, offering a more wholesome sweetness than white sugar.
Frequently asked questions
Yes, but the creamy texture and flavor profile will change—replace coconut milk with full-fat dairy milk and skip the salt.
