This Passionfruit Chia Pudding is creamy, tropical, and ideal for meal prep — perfect for breakfast, snacks, or dessert. Make it high-protein and velvety by using cottage cheese or Greek yogurt, or choose full-fat coconut milk for a dairy-free version.
Recipe Highlights
- Thick texture: Blending cottage cheese or yogurt into the base creates a mousse-like, silky pudding.
- High in protein: Approximately 22 grams per serving when made with cottage cheese or Greek yogurt.
- Great for meal prep: Make a batch ahead and enjoy ready-to-eat breakfasts or snacks all week.
- Customizable: Use different fruit, swap in coconut milk for a dairy-free option, or top as you prefer.
If you enjoy make-ahead chia puddings, this passionfruit version is a bright, tropical option. The trick is blending the cottage cheese or Greek yogurt with the liquids and passionfruit pulp for a luxuriously smooth base. For a dairy-free alternative, full-fat coconut milk yields a rich, satisfying texture.
Ingredient Notes
*This is an overview. Exact measurements appear in the recipe card below.
Cottage cheese or Greek yogurt: Both work well. Cottage cheese produces a milder, ultra-creamy pudding; Greek yogurt gives a tangier finish. Choose at least 2% for extra creaminess.
Passionfruit pulp: You’ll need about 1/3 cup pulp (roughly 3–4 fresh passionfruits). Fresh passionfruit is available at well-stocked grocers or specialty markets. Frozen pulp also works — thaw before using.
How To Make Passionfruit Chia Pudding
Step 1: Combine the milk, cottage cheese or Greek yogurt, passionfruit pulp, maple syrup, and vanilla in a blender.
Step 2: Blend until completely smooth and creamy.
Step 3: Pour the blended liquid into a bowl or jar, then add the chia seeds.
Step 4: Stir thoroughly, let sit 5 minutes, then stir again to prevent clumps.
Step 5: Cover and refrigerate for at least 4 hours or overnight until thick and set.
How To Store
Keep passionfruit chia pudding in an airtight container or jar in the refrigerator for up to 4 days. The pudding will thicken as it chills; stir in a splash of milk to loosen if needed. Freezing is not recommended because thawed texture can be grainy.
Jess’s Tips
- Blend the base first: Blending cottage cheese or yogurt with the liquids creates the smoothest texture.
- Stir twice: Stir once when adding chia seeds and again after 5 minutes to avoid clumps and ensure even setting.
- Use frozen pulp if needed: Thawed frozen passionfruit pulp is a reliable substitute when fresh fruit isn’t available.
- Taste before chilling: Adjust sweetness or passionfruit intensity before adding chia seeds and refrigerating.
- Portion for grab-and-go: Divide into small jars after the second stir for convenient meal prep.
Frequently Asked Questions
If using cottage cheese, a blender or food processor is recommended to achieve a smooth texture. If you use Greek yogurt or coconut milk, you can whisk the ingredients together instead.
Yes. Replace the cottage cheese or Greek yogurt with 1 cup full-fat coconut milk and omit almond milk to keep the pudding dairy-free and creamy.
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Tried this Passionfruit Chia Pudding? Leave a review and tag @choosingchia on social to share your version — I love seeing your recreations!
Passionfruit Chia Pudding
- Author: Jessica Hoffman
- 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 flavor. Prep takes about 10 minutes. Use cottage cheese or Greek yogurt for a protein-rich option, or full-fat coconut milk for a dairy-free, creamy result.
Ingredients
- 1 cup cottage cheese or Greek yogurt (full-fat recommended)
- 1/2 cup almond milk
- 1/3 cup passionfruit pulp (about 3–4 fresh passionfruits or thawed frozen pulp)
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup, to taste
- 1/4 cup chia seeds
Instructions
- Add the cottage cheese or Greek yogurt, almond milk, passionfruit pulp, vanilla, and maple syrup to a blender. Blend until smooth and creamy.
- Pour the blended mixture into a bowl or jar, add the chia seeds, and stir well so the seeds are evenly distributed.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight, until thick and set.
- Before serving, stir the pudding. If it’s too thick, add a splash of milk to loosen. Top with fresh passionfruit, sliced mango, coconut flakes, or granola.
Notes
Blend the cottage cheese with the liquids for the smoothest texture. Stir the chia seeds in after blending and again after 5 minutes to avoid clumping. Use fresh or thawed frozen passionfruit pulp. Taste and adjust sweetness before chilling. Portion into jars 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