Passion Fruit Mango Chia Pudding
Coconut milk chia pudding layered with tart passion fruit pulp and sweet diced mango for an easy make-ahead tropical breakfast.
This is one of those recipes that does almost all its work while you sleep. Chia seeds swell in coconut milk overnight into a thick, pudding-like base, and all that's left in the morning is layering it with fresh passion fruit pulp and diced mango — the tartness of one balancing the sweetness of the other in a way that feels genuinely tropical rather than just sweet.
Made with maple syrup instead of honey, this pudding is fully plant-based, and it's naturally gluten-free and dairy-free since coconut milk stands in for dairy entirely. The chia seeds also bring a good dose of fiber to the bowl, which helps this feel like a real breakfast rather than a dessert dressed up as one — even though it would be equally at home as a light treat after dinner.
Ingredients
- 0.5 cup chia seeds
- 2 cups light coconut milk
- 1 cup fresh passion fruit pulp (about 4-5 passion fruits)
- 1 mango, diced
- 1 tbsp maple syrup
- 1 pinch salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Whisk chia seeds into coconut milk with maple syrup and a pinch of salt.
- 2Let sit 5 minutes, then whisk again to break up any clumps.
- 3Cover and refrigerate at least 4 hours, or overnight, stirring once after the first 30 minutes.
- 4Once set, spoon the pudding into bowls or jars, layering with passion fruit pulp and diced mango before serving.