Coconut-Lime Chia Pudding with Passion Fruit

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy coconut milk chia pudding infused with fresh lime zest and topped with tropical passion fruit pulp for a light and nourishing dessert or breakfast. This recipe (vegan, gluten free), ready in about 10 minutes, layers chia seeds, full-fat coconut milk, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 International cuisine 280 cal/serving

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Ingredients

1/4 cup chia seeds
1 cup full-fat coconut milk
2 tbsp maple syrup
1 tsp lime zest
1/2 tsp vanilla extract
1/4 cup (about 2 fruits) passion fruit pulp
1 tbsp toasted shredded coconut

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup full-fat coconut milk, 2 tbsp maple syrup, 1 tsp lime zest, and 1/2 tsp vanilla extract until well combined.
Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps. The pudding will thicken to a creamy consistency.
Step 3: Before serving, stir the pudding well. Spoon into individual serving glasses and top each with 1/4 cup passion fruit pulp and 1 tbsp toasted shredded coconut for a tropical finish.