Chia Seed & Coconut Pudding Recipe



(Serves 4)

• 5 tbsp chia seeds

• 1¾ cups (14fl oz/400ml) canned coconut milk

For the passion fruit sauce:

• 10 passion fruit, halved, pulp and seeds removed

• 4 tbsp agave syrup

To serve:

A selection of seasonal soft fruits (such as blueberries, raspberries, blackberries, cherries, red currants, kumquats and gooseberries)


This creamy, vegan-friendly pudding tastes wonderful served like panna cotta, with a decorative selection of soft summer fruits and a dollop of jewel-bright passion fruit sauce.


  1. In a bowl, mix the chia seeds with the coconut milk for 2 minutes using a wooden spoon. Pour the mixture into 4 round dessert or pudding molds or ramekins (about 4 inches in diameter) or a selection of molds of smaller sizes. Refrigerate for 3 hours or until completely set.
  2. To make the passion fruit sauce, place the passion fruit in a small saucepan with the agave syrup. Bring to a boil over medium heat, then immediately reduce the heat to very low and cook gently for about 5 minutes or until the sauce coats the back of the spoon.
  3. Turn out the chia and coconut puddings onto 4 serving plates. Drizzle with the passion fruit sauce and serve with your choice of seasonal soft fruits.

We love this recipe for dessert and even Breakfast in Bed. Have you tried it? We’d love to know! Comment below and be sure to review this recipe.

From Le Pain Quotidien Cookbook by Alain Coumont and Jean-Pierre Gabriel

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Chia Seed & Coconut Pudding Recipe

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