Cuban-American fusion recipe
Dairy-Free Passion Fruit and Coconut Milk Chia Pudding
Chilled chia and coconut milk pudding with a layer of fresh passion fruit. A tropical dessert without dairy, eggs or baking.
- Preparation15 min
- Total time4 h 15 min
- Servings4 small dessert cups
- DifficultyEasy
Hydrated chia seeds give this pudding a spoonable texture without the need for eggs, gelatin or cooking. The smooth coconut base contrasts with a layer of tart, aromatic passion fruit.
This tropical dessert is served in small cups and can be prepared the day before. It is not a bread pudding: here, the hydrated seeds provide the structure and remain visible in the creamy mixture.
Ingredients
Check off the ingredients you have.
Method
- Shake or mix the coconut milk well until uniform. Combine it with 15 ml of maple syrup, the vanilla and the pinch of salt.
- Sprinkle in the chia seeds while stirring with a whisk. Let rest for 10 minutes, then mix again, breaking up any clumps.
- Divide among four small cups, cover and refrigerate for at least 4 hours, or overnight, until the seeds are hydrated and the mixture has a pudding-like consistency.
- Wash the passion fruits before opening them and scoop out the pulp. Strain all or part of it to control the number of seeds. Taste and mix with only as much of the remaining 15 ml of syrup as needed.
- Gently stir the set pudding base. If it is excessively thick, add a tablespoon of coconut milk per cup. Spoon the passion fruit pulp over the top and serve cold.
