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This Passionfruit Chia Pudding is creamy, tropical and perfect meal prep for breakfast, snacks or dessert. It can be made creamy and high protein with cottage cheese or Greek yogurt, or dairy-free with coconut milk.
Recipe Highlights
- Thick texture: Thanks to the blended cottage cheese or yogurt base, this pudding is thick and creamy.
- High in protein: 22 grams per serving! For another high protein sweet treat also try my Greek Yogurt Chocolate Mousse!
- Perfect for meal prep: Make a batch Sunday night and breakfast or snacks are sorted.
- Customizable: Swap the fruit, use coconut milk for dairy-free, or top it however you like.
If you’ve been following along on Instagram, you know I’ve been on a bit of a chia pudding kick lately. (well, for years actually!) Between my Chocolate Peanut Butter Chia Pudding and Raspberry Chia Pudding, it’s clear you love a good make-ahead chia pudding as much as I do. This passionfruit flavour might just be my new favourite.
What makes this chia pudding special is the base. Instead of just using almond milk I blend cottage cheese or Greek yogurt right into the pudding which gives it this thick and creamy, almost mousse-like texture and packs this pudding with 22 grams of protein per serving. It’s the same method I use for my High Protein Chia Pudding.
If you prefer to keep this recipe dairy-free you can also make it with full-fat coconut milk like I use for my Mango Chia Pudding, which is equally as delicious!
Ingredient Notes
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
Cottage cheese or Greek yogurt: Either works greats. Use cottage cheese for a creamy milder version, or Greek yogurt for a slightly tangier flavour. I recommend at least 2% fat (instead of fat free) for extra creaminess.
Passionfruit pulp: You’ll need about 1/3 cup of passionfruit pulp, which is roughly 3 to 4 fresh passionfruits depending on their size. Find passionfruit at most well-stocked grocery stores, specialty or international food markets, or in the freezer section. Frozen passionfruit pulp works too, just let it thaw before using.
How To Make Passionfruit Chia Pudding
Step 1: Add the milk, cottage cheese, passionfruit pulp, maple syrup and vanilla to a small blender.
Step 2: Blend until smooth and creamy.
Step 3: Add the liquid to a bowl with the chia seeds.
Step 4: Mix together.
Step 5: Let set in the fridge for at least 4 hours or overnight.
How To Store
Store your passionfruit chia pudding in an airtight container or jar in the refrigerator for up to 4 days. It will get even thicker as it sits, so if needed just stir in a splash of milk to loosen it up. I don’t recommend freezing this one, as the texture can get grainy once thawed.
Jess’s Tips
- Blend the base first: Don’t skip blending the cottage cheese with the other liquids before adding the chia seeds. This is what gives the pudding its silky, smooth texture. I use this same method for my viral Lemon Chia Pudding that tastes like a lemon cheesecake!
- Stir twice: Stir the chia seeds in right after blending, then stir again 5 minutes later. This is the key to evenly set pudding without clumps at the bottom.
- Finding passionfruit: Fresh passionfruit can be found at well-stocked grocery stores, Whole Foods, and international or specialty markets. If you’re having trouble locating fresh fruit, frozen passionfruit pulp is widely available in the freezer section and works perfectly in this recipe, just thaw before using.
- Taste before chilling: Give the blended base a quick taste before adding the chia seeds and refrigerating. If needed adjust the sweetness or add a little more passionfruit pulp to taste.
- Meal prep in jars: Divide the pudding into individual small mason jars after the second stir. They’re easy to grab from the fridge to take on the go!
Frequently Asked Questions
A blender or food processor is needed if using cottage cheese to help blend it smooth. If you’re using yogurt or coconut milk you can use a whisk to combine the ingredients.
Absolutely! Substitute the cottage cheese or Greek yogurt for 1 cup of full fat coconut milk and omit the almond milk. This is a similar base I use for my Coconut Chia Pudding and it comes out super creamy and delicious!
Try These Chia Recipes Next!
Chia Seeds
Chocolate Peanut Butter Chia Pudding
Chia Seeds
Matcha Chia Pudding
Breakfast
Chai Latte Chia Pudding
Tried this Passionfruit Chia Pudding? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Passionfruit Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes, plus chilling time.
- Yield: 2 servings
- Category: Breakfast, Dessert
- Method: Mix
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
This Passionfruit Chia Pudding is thick, creamy, and bursting with tropical flavour! It takes 10 minutes to prep and can be made with your choice of cottage cheese or Greek yogurt for a high protein version, or coconut milk for a creamy dairy-free version!
Ingredients
- 1 cup cottage cheese or Greek yogurt (full-fat recommended)
- 1/2 cup almond milk
- 1/3 cup passionfruit pulp (from about 3 to 4 fresh passionfruits, or thawed frozen pulp)
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons maple syrup, to taste
- 1/4 cup chia seeds
Instructions
- Add the cottage cheese (or Greek yogurt), almond milk, passionfruit pulp, vanilla extract, and maple syrup to a blender. Blend on high until completely smooth and creamy.
- Pour the blended mixture into a bowl or jar. Add the chia seeds and stir well to combine, making sure the seeds are evenly distributed throughout.
- Let the mixture sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours, or overnight, until the pudding is thick and set.
- Before serving, give the pudding a good stir. If it’s thicker than you’d like, stir in a small splash of milk to loosen. Top with fresh passionfruit, sliced mango, coconut flakes, or granola and enjoy.
Notes
It’s important to blend the cottage cheese with the liquids first for the smoothest texture.
Stir the chia seeds in after blending, then stir again 5 minutes later to prevent clumps.
Use fresh passionfruit or thawed frozen passionfruit pulp if fresh isn’t available.
Taste the blended base before chilling and adjust the sweetness or passionfruit to your liking.
Divide the pudding into small jars after the second stir for easy grab-and-go servings.
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 310
- Sugar: 16g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 22g
