Coconut-Passion Fruit Chia Pudding

Last week when I went to buy lunch in one of the deli’s I saw this pudding – Chia Seed Coconut Passion fruit pudding. I bought it and when I tried, it was heaven. Immediately I thought I should make this myself. So I got the fresh passion fruits and made it with trial and error to get the right coconut flavor. I used 1% milk with coconut milk. When you add more coconut milk, it gives better flavor. You can use 1 cup coconut milk instead of using half coconut milk and half regular milk. The reason I did this was to avoid any cholesterol. This can be a vegan dish as well when milk is replaced completely with coconut milk.

Ingredients:

• 2 fresh passion fruits
• ½ cup coconut milk
• ½ regular milk
• ¼ Chia seed
• 1 teaspoon sugar or 2 teaspoons agave nectar
• 2 tablespoons sweetened flaked coconut
• Few cashew nuts toasted

Method:

Cut passion fruit into half and scoop out the pulp.

Add little water at a time and squeeze out the juice from pulp and strain out the seeds. Reserve the seeds

Add enough water to the passion fruit concentrate to make it ¼ cup

Add chia seed to a bowl and add passion fruit juice, coconut milk and regular milk.

Add sugar and mix thoroughly. Refrigerate for about 6 hours or overnight.

To serve, spoon chia pudding into 3 bowls

Sprinkle with toasted coconut.

Variation:

Instead of toasted coconut, roasted cashew nuts can be sprinkle

Or you can mix both toasted coconut and cashew nuts and sprinkle on the top

You can also use the passion fruit seeds as a garnish on the top. Passion fruit seed has a very crunchy taste. But it does not have any bitter or sweet taste. I was going to use the passion fruit seeds, but accidentally threw away – bummer. But it would have been the best pudding with crunchy passion fruit seed topping.

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