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
Units
- 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