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Coco Passion Chia Pudding

Serving Size

Serves 1-2

Ingredients

  • ½ cup full-fat canned coconut milk
  • 2½ tablespoons chia seeds
  • Pulp from 1 passion fruit
  • 1 scoop unflavored collagen peptides
  • 1–2 tablespoons water or milk, as needed to thin
  • 1 tablespoon almond butter, for topping, optional
  • 1 teaspoon honey, for added sweetener, optional

Directions

  • Add the coconut milk and collagen peptides to a small bowl or jar. Blend with a milk frother until smooth and fully combined.
  • Add the passion fruit pulp and stir.
  • Add the chia seeds last and stir thoroughly until evenly distributed.
  • Let the mixture sit for 5–10 minutes, then stir again to prevent clumping.
  • Cover and refrigerate for at least 4 hours or overnight.
  • Stir before serving and add a splash of milk or water if needed.
  • Top with almond butter and an optional drizzle of honey.

Notes

Make it a full breakfast: Add ¾ cup Greek yogurt on the side or layered into the pudding to bring the meal closer to 30 grams of protein. Or 2 eggs. To prevent clumping: Stir again after 5–10 minutes. Consistency: This is a thinner chia pudding recipe. If you like thicker options, try the Blueberry Mango Chia Pudding recipe. You can always adjust by adding more or less milk. For a nut-free option: Use sunflower seed butter or skip the almond butter. Protein note: One serving provides approximately 19–20 grams of protein with the almond butter or 15–16 grams without it. Collagen adds protein but is not a complete protein source.

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