# What You Need:
→ Chia Pudding Base
01 - Coconut milk, full fat canned, 1⅔ cups
02 - Chia seeds, ⅓ cup
03 - Maple syrup, 2 tablespoons
04 - Pure vanilla extract, 1 teaspoon
05 - Sea salt, pinch
→ Passionfruit Purée
06 - Fresh passionfruits, 4 whole, pulp extracted
07 - Fresh lime juice, 1 tablespoon
08 - Maple syrup, 1 tablespoon
→ Toppings
09 - Fresh coconut, shredded, ⅓ cup
10 - Passionfruit pulp, additional
11 - Fresh mint leaves
# Step-by-Step:
01 - In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt until thoroughly combined and no clumps remain.
02 - Allow the mixture to rest for 10 minutes, then stir vigorously to prevent chia seeds from settling and clumping at the bottom of the bowl.
03 - Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the pudding achieves a thick, creamy consistency.
04 - In a small bowl, combine passionfruit pulp, lime juice, and maple syrup. Stir well and adjust sweetness to personal preference.
05 - Divide chilled chia pudding equally among four serving glasses or bowls, then spoon passionfruit purée generously over each portion.
06 - Top each serving with shredded coconut, additional passionfruit pulp, and fresh mint leaves if desired. Serve immediately while thoroughly chilled.
