Overnight Passion Fruit Chia Pudding
A creamy, dreamy chia pudding bursting with the tropical tang of fresh passion fruit. Just stir everything together before bed, let it set overnight, and wake up to a gorgeous golden breakfast or dessert. It's naturally sweet, beautifully textured with crunchy chia seeds, and so easy you'll make it on repeat.
For 4 servings
- prep · ~3 min
Scoop the passion fruit pulp.
1.Halve each passion fruit with a sharp knife.2.Scoop all the pulp and seeds into a small bowl.3.Stir in 1 tablespoon of maple syrup and set aside. - mix · ~2 min
Make the chia base.
1.Pour coconut milk into a mixing bowl.2.Add the remaining 1 tablespoon maple syrup, vanilla extract, and a pinch of salt.3.Whisk until everything is smooth and fully blended.4.Taste and adjust sweetness if needed.TIPWhisk thoroughly to break up any coconut cream lumps for a silky texture. - mix · ~6 min
Stir in the chia seeds.
1.Pour the chia seeds into the coconut milk mixture.2.Whisk immediately and vigorously for 30 to 45 seconds so the seeds don't clump.3.Let the mixture sit for 5 minutes, then whisk again to catch any settling.TIPA second whisk after a few minutes prevents seedy lumps at the bottom. - assemble · ~4 min
Layer the pudding and refrigerate.
1.Spoon a thin layer of sweetened passion fruit pulp into the bottom of each jar.2.Divide the chia mixture evenly across the four jars.3.Top each with the remaining passion fruit pulp.4.Seal the jars with lids and refrigerate for at least 6 hours, ideally overnight.TIPLayering the pulp at the bottom and top gives a beautiful rippled effect when stirred. - serve
Serve chilled straight from the fridge.
No need to stir — just grab a spoon and dig in. The seeds will be plump and the texture luxuriously creamy. Top with extra fresh passion fruit or toasted coconut flakes if you like.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat coconut milk from a can for the creamiest texture; light coconut milk will yield a thinner pudding.
- 2Whisk the chia seeds vigorously right after adding them, then whisk again after 5 minutes to prevent clumping.
- 3Layering sweetened passion fruit pulp at the bottom and top of each jar creates a beautiful ripple when eaten.
- 4Refrigerate for at least 6 hours, but overnight (8–12 hours) gives the best thick, pudding-like consistency.
- 5To store, keep sealed jars in the fridge for up to 5 days; the pudding will thicken slightly more over time.
- 6Before serving, give the jar a gentle stir if you prefer a uniform color and texture instead of distinct layers.
Adapt it for your goals.
Dairy-free
Already dairy-free as written; substitute coconut milk with oat or almond milk for a lighter, less-rich version.
low sugarLow-sugar
Reduce or omit the maple syrup; the passion fruit pulp is naturally tart and sweet enough for a less sweet pudding.
veganVegan
This recipe is naturally vegan. Swap maple syrup for agave or date syrup to keep it plant-based with a different sweetness.
protein boostProtein boost
Add 1 scoop of unflavored plant-based protein powder to the coconut milk mixture before whisking in chia seeds for a higher-protein breakfast.
Why this is on our healthy list.
Rich in Omega-3s
Chia seeds are one of the best plant-based sources of alpha-linolenic acid (ALA), an essential omega-3 fatty acid that supports heart and brain health.
High in Digestive Fiber
A single serving of chia seeds provides a significant amount of soluble fiber, which promotes regular digestion and helps maintain steady blood sugar levels.
Naturally Hydrating
Coconut milk and chia seeds both retain moisture; this pudding offers a hydrating, electrolyte-friendly breakfast or snack.
Frequently asked questions
Yes, that's the point! Just stir them into the liquid and let the mixture sit overnight — no pre-soaking needed.
