Tropical Coconut and Passion Fruit Chia Pudding

By Chef: Koko Brill
Posted: March 20, 2014


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Any raw food lover with a sweet tooth will tell you one of the best things about this way of eating is the fact that breakfast and dessert become interchangeable with one another. This sweet breakfast pudding by Koko Brill of Kokos Kitchen is a fine example! It’s creamy, sweet, thick and full of nutrients to energize your day!


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Chia Seeds — 2/3 cup
Almond Milk — 2 1/4 cups
Sweetener of Choice (ie. maple syrup, honey, xylitol, sugar, stevia) — 1-2 Tbsp
Coconut Cream* — to taste
Passionfruits — 1-2


1) You may make the coconut cream ahead of time, or in the morning. *To prepare coconut cream, blend the meat of one young coconut with a pinch of vanilla powder, or a splash of vanilla extract and a splash of coconut water. Start with only a little bit of the coconut water, and then add more if you need to until desired thickness is reached.

2) In a lidded container, combine the chia seeds with the almond milk and mix very well. Place in the fridge overnight. If you get the chance, stir the mixture once or twice before you go to bed.

3) In the morning, layer the chia pudding with the coconut cream and top with passionfruit.